盐麴猪排 Shio-Koji Pork Chop

Shio-koji 塩麹 is my new obsession! Koji(麴)is rice that’s been inoculated with the koji mold, it is an ingredient that has been used for centuries in Asia to make soy sauce, soy bean paste, miso and wine, When koji is combined with water and salt and allowed to ferment, it turns into shio-koji or salt koji.

It is the magic seasoning ingredient that is much talked in town, it adds an umami punch to food, it also tenderizes and gives meat golden glow. It allows you to cook with less salt, less fat and brings out the natural sweetness of meat without using MSG.

I first learnt about it in a Japanese series named Osen (おせん) and tasted pork belly made with it in one of our family gatherings, it was an instant love.

I bought two bottles of Shio-Koji during one of my recent visits to Mitsuwa and couldn’t stop using it since.

These juicy pan-seared pork chops I made today get incredible flavor from shio koji, it turned hard to cook,often rough and chewy pork chops into tender, juicy succulent delicacy.

盐麴(Shio-Koji)是我不久前发现的宝贝!它是由米麴,盐和水混合发酵的一种调味品,米麴在亚洲已经有好几百年的历史,可以用来酿制米酒,酱油和豆酱等等,是非常重要的发酵品。

盐麴本来是日本古时候的一种调味品,后来渐渐地没落,但从2011年开始,不知为什么又开始受到追捧。现在它被认为是万能营养健康的调味品,除了各个超市都能看到它的踪迹之外,主妇们还开发出好多不同的盐麴食谱和用途呢!

它的咸度比食盐低,味道更温润醇厚,而且含有分解酵素,能够把肉类里的蛋白质分解,软化肉质,还可以把食物本身的鲜甜味提现出来。据说还有抗老化,美肤,调整肠胃等等的益处哦!

我第一次接触盐麴是在日剧『料理仙姬』里,后来有一次聚餐吃到好友小苏做的盐麴烤五花肉,马上就爱上了。不久前在日本超市Mitsuwa看见盐麴,买了两瓶回来,做了好多美味的料理呢!

材料:
2 块/每块 200克左右的 猪排
40 克 的 盐麴
一撮 小苏打

Ingredients:
2 pieces/ 200 gm each pork chop
40 gm of Shio Koji
a pinch of baking soda

1. 凉水里加入一撮的小苏打,把猪排泡入水里十分钟去除血水和腥气。

2. 沥干猪排,用厨房纸吸干水份,把肉块放到一只干净的塑料袋里,用肉锤敲松肉块。你也可以让精力充沛的小朋友帮忙哦!

3. 在猪排边上的白筋上划上几刀,这样可以避免煎猪排的时候卷曲变形。

4. 加入盐麴抹匀腌制至少六个小时,我腌了一个晚上。

5. 热上一口平底锅,中小火把猪排两面煎成金黄色。切片和包菜丝,蒸米饭一起食用。

1. Soaked pork chops submerged in a pot of cold water with a pinch of baking soda for 10 minutes. This is to reduce the “porky" smell of pork chops.

2. Pat dry using kitchen towel, place the pork chop into a clean plastic bag and give it a good pounding using a mallet to tenderize it. You can also get help from a ever so energetic toddler!

3. Give the side of meat, which the white part of stringy meat a few cuts to prevent curling of pork chop during the cooking process.

4. Marinate the pork chops with ONLY Shio-Koji for at least 6 hours, I did mine overnight.

5. Pan-sear the pork chops at medium low heat with little oil until both sides turned golden in color, slice and serve with shredded cabbage, tomatoes and some steamed rice.

南洋风味 — 酵母版曼煎糕 Apam Balik (Yeast Leavener)

 

曼煎糕是马来西亚大街小巷都可以找到的小食,我喜欢周末早市的时候买一大块的慢煎糕,一边逛早市,一边吃。很多人不知道它的来源,提起晚清名臣左宗棠,大家都知道有在美国几乎每一家中国餐厅都会有的左公雞,却鲜少有人知道滿/曼煎糕。
网上找来马来西亚饮食界名人的的一段说明:
相傳咸豐五年(1855年) 太平軍入福建,左宗棠率清兵前往平定,為了讓軍隊吃飽且不擾民,他決定將傳統鹹味煎餅給加以改良,利用福建盛產的蔗糖和花生碾碎,撒在已發酵鬆軟的煎餅上成為甜食煎糕,使士兵容易入口,且攜帶方便,於是這種煎糕便漸漸在福建尤其泉州一帶流傳開來,成為經濟實惠,食用方便的街頭小吃;後來也流傳到台灣,以及隨著早期閩藉移民的步履帶來了南洋。
在福建泉州及台灣金門,這種煎糕叫做“滿煎糕”,傳到台灣稱為“麵煎餅”,下了南洋,於檳城登岸後則化作福建方言“曼煎粿”(Ban Chang Kueh),中文寫成“曼煎糕”或“慢煎糕”,到了怡保則稱為“大塊麵”,南下吉隆坡一帶廣東人把它誤稱為“煎燶包”(其實煎燶包是另種傳統煎餅的名稱),再到新加坡,則寫成 “麵煎糕”或 “米煎糕”。
原鄉對這食物名稱中的滿字有兩種解釋,一為“滿清”之食,與左宗棠有關,另個則因為它用圓形大煎盤製作,麵糊倒入後會“漲滿”整個煎盤而得名。至於後來如何演變成南洋化的“曼慢麵米”, 就可能是經過方言的變奏與一廂情願的誤解了。
所以把“滿”變成了音譯的“曼”,再聯想成製程上的“慢”時,似乎已脫胎成很南洋風的一則傳奇,再加上近30多年來,除了保存傳統的大煎盤製作外,更出現大量接合印尼爪哇一帶的kueh terang bulan,而創造出另種小型薄脆的新版本,配料也從原先簡單的花生碎和糖外,變化出教人眼花撩亂的多種甜鹹口味。"

我曾经做过泡发粉版的曼煎糕,味道很不错但是口感比较接近西式的pancake,马来西亚的曼煎糕是口感上比较有嚼劲的,带点微微的碱水味道。我搜了相当久都找不到一个好的方子,后来就凭自己的记忆,摸索了好几次,用酵母和碱水做出了和夜市里买的味道一样的曼煎糕。

Apam balik (Turnover Pancake) also known as Min Chiang Kueh,Ban Jian Kuih in Malaysia is a type of griddle pancake common in Malaysia. It is usually sold at specialist roadside stalls the country,

In Malaysia, the dish has been declared a heritage food by the Malaysian Department of National Heritage. It is believed to have its origin from China, the Fujian Province.

 

材料:(做两张8寸的糕)
面糊材料:

1 1/4 杯/160 克 中筋面粉/All Purpose flour

1 小勺 酵母

1/2 小勺 碱水 Lye water

2 大勺 糖

1/4 小勺 食盐

1 只 大型 鸡蛋

1 杯 温水

1 点点 大约绿豆大小的黄姜粉/一滴 黄色素  Optional

内馅:

1/2 杯 烤香的花生

1/4 杯 烤香的杏仁(可用花生代替)

2 大勺 烤香的芝麻

1 大勺 糖

2-3 大勺 奶油玉米 Cream corn

3 小勺 黄油/Butter

 

Ingredients: (Yield 2 8-inches pancakes)
For batter:

1 1/4 cup/160 gm All Purpose flour

1 tsp yeast

1/2 tsp Lye water

2 tbsp Sugar

1/4 tsp salt

1 Large egg

1 cup lukewarm water

1 pinch the size of mung bean of turmeric powder/ 1 drop of Yellow food coloring

 

For Filling:

1/2 cup roasted peanuts

1/4 cup roasted almonds(optional, use roasted peanuts as substitute if you like)

2 tbsp roasted sesame

1 tbsp sugar

2-3 tbsp Cream corn

3 tsp butter

 

 

1. 把面粉,糖盐,温水,鸡蛋和酵母混合匀,加入一点点的姜黄粉或黄色素,拌匀加盖放到温暖处发酵30-45分钟,至面糊出现很多的泡泡。

2. 把烤好冷却的花生杏仁和芝麻加上盐和糖磨成粉。

3. 面糊里拌入碱水,确保你要拌得比较匀。

1. Whisk together all purpose flour, sugar, salt, yeast and egg to form a sticky batter, add a pinch of turmeric powder or 1 drop of yellow food coloring. Cover the batter with clean cloth and let it rise for 30-45 minutes, until the batter become bubbly and is smelling a little sourish.

2. Grind roasted peanuts, almonds and sesame seeds with sugar and salt into granulates/coarse powder.

3. Add the lye water and whisk the batter until well incorporated.

 

 

4. 热上一口平底锅,刷一层薄薄的黄油/butter,倒入1杯/240 ml的面糊到锅里,加盖中小火(2号)烘烤3-4分钟至表面出现很多的泡泡后,加入1小勺的黄油,尽量分散在糕的四周,撒上花生粉,加入1大勺的奶油玉米。

5. 加盖再烘烤2-3分钟至边上变褐色,把曼煎糕对折,表面刷上一层薄薄的黄油/butter。

4. Heat up a griddle/cooking pan, brush a thin layer of butter, add and spread 1 cup/240 ml of batter in the pan, with a lid on, cook at medium low (number 2) for 3-4 minutes until bubbles appear on top. Divide 1 tsp of butter into few portions and drop it all over the pancake, spread the peanuts, almond mixtures over the pancake.

5. Cover the pancake with lid again and cook on low for 2-3 minutes, fold the pancake into half and spread a thin layer of butter over the it.

切块开吃!Slice and serve warm!

 

欢迎到我的英文博客玩 – http://www.echoskitchen.com/2016/04/apam-balik-yeast-leavener.html

鱼骨腩三吃 — 三文鱼炒饭

 

刚搬来美国的那会儿,觉得自己简直来到了美食天堂,超市里的物价和欧洲比起来直接就是白菜。当时很爱去Costco买肉和水果,我尤其喜欢买Costco的三文鱼,切块腌制烤鱼块,做咖喱,烤鱼都很方便也卫生。

后来渐渐地就不怎么去Costco了,两口之家买Costco的东西其实是一种压力,经常吃不完丢了也浪费。而且我也开始对口口是肉的三文鱼厌倦了,吃海鲜长大的我还是喜欢吃整鱼啊!带骨带头的鱼怎么吃起来就鲜很多呢?

后来被我在Hmart发现了三文鱼骨腩,一大盒才七美刀左右,买回来鱼骨做了鱼头米粉,鱼腩部分做了三文鱼腩煲,还有一小块巴掌大的鱼肉切丁做了三文鱼炒饭,居然让我给弄出三道美食,这算不算很会持家呢?(笑)。

When we first came to the States, we were amazed with the price of foods here, coming from European country makes everything in the USA look so economical. We will go to Costco and bought tonnes of fruits and vegetables and meats, I will then literally cooking up a spree!

Salmon was one of our favourite purchase, I was initially very happy with the cut, it is boneless and is very easy to clean and prepare. We stopped buying from Costco shortly after, the reason is not hard to figure. The size of everything from Costco are humongous for a family of two, it started feeling more like a burden and I hate having to throw away many unused rotten vegetables.

Coming back to the salmon, I got tired of the meaty tasteless fillet, I grew up eating whole fish and enjoyed sucking on fish bones and head, we stopped buying salmon for a long time, until one day I discovered fish belly and fish bones in Hmart. I bought a packet home and managed to turn a 7 dollar box into three different dishes! How economical is that. Not to mention I thoroughly enjoyed the bones and succulent belly!

 

材料:

100 克 三文鱼肉

2 碗 隔夜/凉米饭

1/4 杯 洋葱碎

1/4 杯 青豆

1/4 杯 胡萝卜丁

2 大勺 玉米粒

食盐 适量

胡椒粉 一点点

麻油 几滴

 

Ingredients:
100 gm salmon fillet (Cubed)
2 bowls of cooked/cooled rice
1/4 cup chopped onion
1/4 cup snow peas
1/4 cup cubed carrots
2 tbsp corn kernel
Salt to taste
A little bit of white/black pepper powder
Few drops of sesame oil
1.  先把鱼片在平底锅里煎熟,切丁备用。把胡萝卜切丁,如果喜欢有点葱花点缀的话,可以把葱花切好。
2. 锅里热上1大勺的油,把洋葱炒软之后加入米饭,翻匀。
3. 加入食盐调味之后,加入青豆和玉米粒,翻炒2-3分钟之后加入三文鱼丁,继续翻炒1-2分钟,滴几滴麻油,撒一点胡椒粉翻匀后撒葱花即可上桌。
1.  Sear salmon and cut it into cubes. Chopped/cut carrots, chopped some scallion for garnishing if you like.
2. Heat up 1 tbsp of oil in a wok/pan, cook chopped onion until translucent, add rice, loosen the rice up using a spatula.
3. Add salt, peas and corn, stir well at high heat, cook for 2-3 minutes, add salmon pieces, continue stirring for 1-2 minutes, drizzle a little sesame oil and a pinch of pepper powder,garnish with scallion before serving.

 

See also/延伸阅读:
      http://www.echoskitchen.com/2011/03/fish-head-noodle.html

自制优格/酸奶 Homemade Yogurt

俊宝很爱吃优格/酸奶,每次给他买水果口味的优格他一次就可以吃四只squeezer。我平时做菜优格也用得很多, 宝宝出生后一直都买的是有机优格,价格比较贵。后来我买了个带有优格制作功能的蒸笼,就开始在家里自制优格,后来一直都没有再买过市售的优格。

优格制作方法很简单也不费时,只要器具干净,菌种新鲜,几乎从来不会失败。大家可以试试看哦!

My son A is a yogurt lover, when I used to buy store-bought organic yogurt, he can downed 4 squeezers in no time. I also used a lot of yogurt in cooking and as condiments in Indian foods. I started feeling it when I have to bring 2-3 boxes of yogurt every trip to grocery stores, it could add up to quite a bit especially we only consume organic ones.

It is also very hard to find full cream/whole yogurt, most store-bought yogurt, even the organic ones are mostly low fat, which we have been trying to avoid for a long time now.

I started making yogurt at home few months back since I have a steamer that comes with yogurt function. Making yogurt at home is pretty easy, you don’t really have to invest in a yogurt maker or steamer, there are many incubators you can try on, such as a thermos, crockpot, covered container, a microwave, heating pad.

It also takes literally only 5 minutes to make the yogurt as long as your tools are sanitized and cleaned beforehand, I normally make mine before going to bed and let it incubate overnight.

Try making it at home if you are not already did, it is worth the while and tasting so much better!

材料:
1 公升 有机全脂牛奶
1/4 杯 酸奶菌种 (你可以用市售的原味酸奶做菌种,也可以用之前自制的酸奶做菌种。)
1 只宽口带盖的干净璃瓶
蒸笼/保温箱
Ingredients:
1 litre of milk
1/4 cup yogurt starter(you can use a small cup of store-bought organic yogurt, or you can use the same amount from your previous batch.)
1 sanitized glass jar
Steamer/cooler as incubator

 

1. 把玻璃瓶洗净高温消毒,风干。

2. 把牛奶倒入玻璃瓶后入微波炉高火转4-5分钟,至牛奶变热。

3. 让牛奶自然降温至110华氏度 (50-55摄氏度), 就是摸起来比体温更高即可。

4. 把菌种加牛奶后搅拌均匀。加盖别旋紧,把玻璃瓶摆到蒸笼里,开启优格/酸奶模式。

加热1加仑的水至110华氏度(50-55摄氏度)把温水倒入保温箱里,把玻璃瓶放到保温箱里,加盖把保温箱放到温暖处保温7-9个小时至优格变浓稠。

5. 这个时候取1/4杯刚做好的优格/酸奶,装到一个小瓶子里,放到冷冻室冷冻起来作为下一批优格/酸奶的菌种。

注:下次要做新一批优格的时候,取出菌种室温解冻即可。在每一批新做好的酸奶里马上取出菌种冷冻的做法可以保存最活跃的菌种,只要菌种保存好,几乎就可以无限次地使用自己在家制作的酸奶做菌种。

做好的优格/酸奶需冷藏。

1. Clean and sanitized the glass jar, air dry.

2. Add milk in the jar and microwave for 4-5 minutes until the milk becomes hot.

3. Let the milk cool to around 110 degrees fahrenheit (50-55 degrees celsius), warm to touch and higher than body temperature it is.

4. Stir in yogurt starter, stir well to make sure the starter is thoroughly incorporated into the milk.

5. Loosely cover the jar with lid and place it into the steamer, start yogurt making function.

OR

Heat one gallon of water to 110 degrees F(50-55 degrees C) and pour into a cooler. Shut the cooler lid and leave in a warm place for 7-9 hours until thickened.

6. Scoop out 1/4 cup of the freshly made homemade yogurt, place in airtight container and freeze it.Note: Thaw at room temperature before using it to make your new batch of yogurt. Freezing the starter from the freshly made yogurt will ensure the most active cultures are being saved. In other word, will almost certainly ensure a workable starter as long as needed.

Stored the remaining yogurt in refrigerator for consumption.

豆油肉 (Tau Yu Bak)

 

这款炖肉要用闽南语来说,酱油闽南语里叫“豆油”,Tau Yu Bak (豆油肉)就是酱油肉的意思。有点类似卤肉,但没有卤肉那么浓郁,汤汁也更稀一些。我爸很喜欢用豆油肉的汤汁拌饭吃,前两天我也这么拌了给俊宝吃,他很喜欢哦!

I gotta insist that one pronounce the name of this dish in Hokkian (Minnan), light soy sauce is called “Tau Yu" and meat in Hokkian is called “Bak" thus the name of this dish, Tau Yu bak means meat braised in light soy sauce! It is a very typical Hokkian/Minnan dish and the recipe is often heritage and passed down from mother to daughter, so you can now guess where I got mine from!

The preparation is a little similar to its close cousin  "Hong Shao Rou/红烧肉", but Tau Yu Bak has thinner gravy and is almost always prepared with fried tofu cutlets and hard boiled eggs.

My dad’s favourite way to enjoy this dish is to drizzle the gravy over steamed rice and mixed before digging in. I did the same for my son A and he had a big bowl of it!

 

材料:

400 克 五花肉  (洗净切块)

3 块 炸豆腐干

5-6 只 白水煮蛋

1 整 颗蒜头 (去薄膜洗净备用)

2 只 八角/大料

1 段 桂皮  或 2 片桂叶

 

调味:

3 tbsp 生抽/酱油

1 tbsp 晒油/黑酱油/Dark Caremalized Soy Sauce

5-6 颗 冰糖

一撮 白胡椒粉

盐  Optional (我没用)

 

Ingredients:

400 gm of pork belly (Clean and cut into bite size)

3 pieces of Fried tofu Cutlets

5-6 hard boiled eggs

1 whole head of garlic (remove the thin film on the outer part, cleaned)

2 star anise

2 inches of cinnamon  OR 2 slices of bay leaves

 

Seasoning:

3 tbsp Light Soy Sauce

1 tbsp Dark Caremalized Soy Sauce

5-6 or 1 tbsp of rock sugar

A pinch of white pepper powder

Salt to taste  Optional

 

 

1. 锅内热上 1-2 大勺油,加入冰糖炒糖色,加入切块的五花肉翻炒一分钟,加入蒜,桂皮/桂叶和八角。把鸡蛋煮好剥壳备用。

2. 炸豆腐切三角型,加入一起翻炒。把所有材料倒入一口深锅里,加水没过材料之后加入酱油,黑酱油后大火煮滚转中小火炖20分钟。

3. 20分钟后加入白水蛋翻匀一起再炖20-30分钟至五花肉变软为止。加点胡椒粉增香后试试味道,不够咸可以加点盐调味。熄火后再虚焖半个小时再吃味道更好。

1. Heat 1-2 tbsp of oil in a cooking wok, add rock sugar and stir until dissolved and caramelized. Add pork belly and stir until it changes color, add whole garlic, cinnamon/bay leaves and star anise. Meanwhile, boil the eggs and remove shell.

2. Cut the tofu cutlets into triangular in shapes, add the tofu into wok and stir cook together with the rest of ingredients. Transfer the content in the wok to a cooking pot, add enough water to submerge all ingredients, season with light soy sauce, caramelized soy sauce, bring to boil and turn to medium low, cover with lid and cook for 20 minutes.

3. Add hard boiled eggs and cook for another 20-30 minutes until the pork belly become tender. Add a little white pepper powder, adjust taste with salt if you needed. Switch off the stove and let the braised pork steep for another half hour before serving.

欢迎到我英文博客玩 – http://www.echoskitchen.com/2016/04/tau-yu-bak.html

印巴美食(素)–咖喱角 Samosa

Samosa也称为咖喱角,是印度和南亚地区很有名的小食。在印度定居时每逢下雨天我们都喜欢来一杯热茶,再加上两只热辣辣炸得酥脆的咖喱角,一边享用一边赏雨,非常的悠闲惬意。
今天俊爹几个大学朋友和家人约好一起来看望俊爹,我趁俊宝和俊爹午觉的时候做了这个咖喱角,等下午朋友们来了一起喝茶吃咖喱角。

Samosa is a stuffed pastry, a common snack in India, we have a similar version in Malaysia called “curry puff" made in different shape, but tasting as good. Nothing is more enjoyable to have some hot samosa with a cup of tea in a cold, cozy afternoon.

A few friends decided to come over and visit this weekend, I made this samosa for snack, and our friends love it very much!

材料:(可做 12 只咖喱角)酥皮材料:
1 杯 中筋面粉/All purpose Flour (Maida)
1 1/2 大勺 硬麦粉/Semolina Powder  Optional
1/2 小勺 盐
1 小勺 印度藏茴香/Carom seeds (Ajwain)
3 大勺 酥油/融化的黄油
1/2 (+ – 1 tbsp) 杯 温水

咖喱角馅:
2 只大型/550 克 的土豆/马铃薯  煮熟去皮
1/2 杯 冷冻青豆
2 只 青辣椒 切碎
2 小勺  芫荽粉 Coriander powder
1 小勺 印度五香粉/Garam Masala
1 小勺 孜然
1 小勺 芒果粉/Dried Mango Powder   或用1/2 大勺 的青柠汁代替
1 小勺 食盐

Ingredients(For 12 samosas):

For the Shells:
1 Cup of All purpose Flour (Maida)
1 1/2 tbsp Semolina Powder  Optional
1/2 tsp of salt
1 tsp of carom seeds (Ajwain)
3  tbsp melted butter/ ghee
1/2 Cup Lukewarm Water (+ – 1 tbsp)

Filling:
2 large/550 gm of potatoes, boiled and peeled
1/2 Cup Green Peas
2 Green chillies  Chopped
2 tsp Coriander powder
1 tsp Garam Masala
1 tsp Cumin seeds
1 tsp Dried Mango Powder  (could use some lime juice as substitute)
1 tsp Salt

1. 把土豆/马铃薯洗干净后入高压锅加水压5分钟后自然出气。(或用煮/蒸的方式煮熟土豆也可)。

2. 取出土豆/马铃薯,用凉水冲至不烫手后去皮切丁。把其他的材料也一起准备好,辣椒和芫荽切碎。

3. 在一口锅里热上两大勺油,加入孜然爆香后加入切碎的青辣椒和青豆煸炒1分钟,加入芫荽粉,印度五香粉/garam masala和食盐。

4. 加入土豆/马铃薯丁,翻匀煸炒8分钟左右,如果喜欢土豆/马铃薯泥状的内馅间中可以用勺子把土豆/马铃薯压压。加入切碎的芫荽和芒果粉,拌匀熄火冷却备用。

1. Wash and pressure cook potatoes for 5 minutes, let the pressure release naturally, this will let the potatoes continue to cook a little more.2. Remove the potatoes from the pressure cooker, place it under cold running water to cool, peel the skin and cut it into small cubes. Prepare other ingredients accordingly, finely chopped green chillies and coriander leaves.

3. Heat up 2 tbsp of oil in a cookware, fried cumin seeds until it starts crackling, add chopped green chilies and green peas, stir for 1 minute, add coriander powder, garam masala and salt.

4. Add the potato cubes, stir well and cook for about 8 minutes, use a potato masher to press the potatoes a little if you like. Add dried mango powder and chopped coriander leaves, mixed well and let cold.

5. 把中筋面粉,硬麦粉,黄油/酥油,盐和温水揉成一个比较硬的面团。盖上微湿的布饧面20分钟。

6. 取出面团再稍微揉揉,分割成六个等份,搓成圆球。

7. 取出一只圆球,擀开成椭圆形,擀面的时候不要用手粉。用个小刀把椭圆形切半,成两个半圆型。

8. 在半圆型周边用小刷子或手指抹上一点水,然后把横线部份对折粘起成一个圆锥,把粘合部分用手压压粘稳。把圆锥转180度,粘合部份面向自己,圆形的部分对外(如图)。

9. 用个小勺把馅料填入圆锥里,尽量压实。在圆形的部分打一个小折(如图),然后和刚刚粘合的部分对中粘合压实,再由中间部分慢慢地用手指捏合,把捏好的咖喱角放到桌面上整成三角形,把剩下的面团材料都依样处理好。

10. 锅里热上2寸油,中火把咖喱角炸成金黄色, 沥干。

5. Knead together all purpose flour, semolina powder, salt, butter/ghee and lukewarm water to form a stiff dough. Cover it with a damp towel, and let it sit for about 20 minutes.6. Take the dough out and knead it a little more, divide the dough into 6 equal parts and roll them into balls.

7. Take one ball and roll it out into an oblong shape, do not use any flour or oil while rolling. Use a knife to cut the center part to make it into two semicircles.

8. Lightly spread some water at the edge of the semicircle using a brush or your fingertip,  pick it up and seal the straight side by pinching the edges together to form a cone. Turn the sealed side towards you and the round circumference side at the opposite.

9. Fill the cone with potato filling, press the filling down as much as you can so that the samosa will not be hollow after frying. Make a small fold over the circumference side right opposite where the straight line was sealed just now (See picture).

10. Join both the opposite side of folds in the middle and slowly pinch and seal the samosa from the middle alongside the opening to seal it completely. Once it is properly sealed, you can then place it on the countertop and shape the samosa into a triangular shape. Repeat the same steps for all the remaining dough and ingredients.

11. Heat 2 inches of oil at medium heat and fry the samosa until golden brown. Drain and serve warm with Ketchup and green chutney.

趁热沾点芫荽青酱或番茄酱吃。