Friday, September 02, 2005

Paper Chef #9 and IMBB joining forces.

Basically from what I have gathered, I have to make a dish with the 4 ingredients together. The ingredients are beer, sausages, shrimps and tomatoes. I have no idea of how to mix the 4 of them together, so this is an attempt to do so. (Although not very successful, I guess.) I'm still underage, so I'm using the 0% alcohol beer.

My first instinct was to boil those 4 together. However, I don't think I will try to eat that. It sounds a little bit disgusting for me. Hence, I go for the 2nd option, doing it tempura style. It is slightly better. Sort of.

To use up the beer, I make a beer batter. I get the basic recipe from cook it simply, however I make slight modification according to what I have at hands.

110 g flour
1 egg, separate the yolk and the white.
3 tbs frying oil
250 ml beer
pepper, salt, garlic powder.

1. Dump everything but the white into a bowl and whisk it together to make a smooth batter. Set it aside. When you are ready to use it then do step 2.
2. Whisk the egg white till it form stiff peaks and fold it into the batter.

Decapitate the shrimps and peel its skin off, leave the tail around, or if you like it intact it is also ok. Soak it in warm water mixed with mashed garlic, pepper and salt.
Cut the sausages vertically to make several long, thin strips. Heat up the oil in the pan. Fry the sausages until it is crispy, slightly burnt even better.
Take half of the fried sausages and the shrimps. Throw it into the 2nd batter and then into the frying pan.
When it has turn golden take it out. Arrange it in a plate with the sausages without the batter for a contrast.

The tomatoes is a problem, because I don't like it. However, I digress. I try to fry the tomatoes with the batter, it doesn't turn out nice. I guess then I will stick to the normal idea. Fried tomatoes.
I have not made this before so it is rather interesting. I use the slightly green tomatoes because that's the only things available in the fridge.

Cut the tomatoes horizontally to make tomato rings. Hold it with extra long chopsticks and dip it into the oil in the frying pan. Count one, two, three and pull the tomatoes out and let the excess oil drips back into the pan. Arrange it in the same plate as the rest of the fried stuff. I guess making baked tomatoes is also nice; however I don't have the oven.
I manage to get my aunt's dried basil. Mix this with garlic powder, pepper and salt. Sprinkle it generously on top of the fried tomatoes. It usually does wonders to the tomatoes.

NB: Do not fry the tomatoes before the sausages and the shrimps. The oil usually has better taste after it is used for frying other ingredients, hence giving the tomatoes a slight taste.

Thursday, September 01, 2005

IMBB 18: "Summer's Flying, Let's Get Frying" Round up.

It is done and the results is out. Linda from At Our Table has graciously post the results out. You can find mine in the Round Up part 2.

I am really really sorry for the lack of the measurement, but you can always improvised it any way you like it! I am going to get the real recipe (with the exact measurement) and post it up. That is to say when I can go home to Indonesia.