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Lunch @ "CreatureS", a Peranakan cuisine-inspired restaurant.
"Plump chicken thigh slow cooked in a heirloom home-made Rendang recipe, coated with a crispy batter with lightly herbed spices, served with a side of butterfly blue pea coconut fragrant rice, Nonya Chup Chye and egg omelette slice (Mildly Spicy)"
Gregg Wallace's (UK Masterchef competition judge) "Crispy Chicken Rendang" controversy stirred up a hornet's nest of dissent and displeasure in Southeast Asia, where Rendang is highly revered....and for a dish braised over several hours till the protein is nearly disintegrating, a traditional Rendang is NEVER crispy.
And so, thanks to the (unapologetic) judge, a faux Asian dish is born....with eager culinary entrepreneurs seeking white spaces for new tastes.
"CreatureS" is one of the fastest spot to roll out their version in Singapore. Strike the iron while it is still hot! And naturally, my curiosity is pricked enough to have a try.
Verdict? Oh....Gregg....I need you to fly over and in your best stiff-upper-lipped British accent, utter those famous words.
Granted the restaurant had battered fried the pre-slow cooked chicken thigh, but by drowning the battered pieces in the thick Rendang gravy, defeated any attempts of delivering "crispy". The Rendang gravy also lacked a coconutty oomph..."Not Lemak enough" uttered my mate with disapproval from across the table.
I do love the pieces of deep-fried curry leaves instead - these were flavour burst dynamos! The side dishes were decent but the big disappointment came for both of us when we bit into the piece of deep-fried chicken skin, perched seductively atop the hill of butterfly pea blue rice. We had to spit it out - the piece tasted rancid! We guessed that the oil used for frying it had gone bad.
Disappointing!
There is a good reason why there is NO SUCH THING as a "CRISPY" Rendang.
I've been meaning to try this roll since I began making sushi rolls, which is about 16 months now. My first attempt is here, from June 19th 2008, The fish cooked all the way thru and the roll opened up in the fryer. A bit of a disaster, although still pretty good to eat! I like my other rolls very much so I haven't tried this one, with it's risks, since then.
Even though this new roll is my 2nd attempt, I have thought long and hard about what went wrong with the first one, and this time I managed to get everything right.... There was a little bit of luck involved, but thinking about it such a long time has a few benefits. Practice though is the way to perfect it.
Here's a few lessons learned.
1. The tempura batter on the outside of the roll is most important at the ends, a good thick layer of batter, ie. dip, dust, dip, will ensure that your raw fish inside won't get cooked.
2. The tempura batter won't stick to the nori too much, the most significant result of frying is the crispiness it adds to nori. For best coverage roll it in the batter mix, then dust a little with tempura flour before you put it in the fryer. When you hold it (with tongs) you're going to remove a little of the mixture, don't sweat it, it'll still be good.
3. Cooking time is very important, this was the most nerve wracking factor, since trial and error is to be expected (2nd time after all) however, several dips in the fryer and keeping an eye on the batter, (it's all we l want to cook after all!) ensures that we get the batter crispy and not cook the fish or the rice. Each dip in the fryer I counted to 7, I dipped maybe 5 times. However, I think if I'd have left it in there for 35 seconds in one go, the hot fat may have cooked the fish. This is definitely something I need to get more experience with.
4. The nori is also very important. I used a complete sheet of nori for this roll, with rice covering all but about an inch, inch and a half. Once the fish had been placed inside, I rolled it up, with the extra nori on the outside to provide a good seal, to protect the roll from up-wrapping and the heat of the hot fat.
5. The rice layer should be just shy of a centimeter thick all the way over the nori. Leaving the uncovered part as in (4).
Other notes...
I always make sure the oil is about 190ºC (which is as high as my fryer will go) to ensure the quickest cooking.
One of the hardest things is actually picking up the roll when it's just been battered, I used some regular kitchen tongs, but this disturbs the batter on the roll. Even though it turned out very well, I'm thinking about ways that I can get the roll battered and into the fryer with a it more fluidity, competence and grace. All movement should have a graceful counterpart, and the awkwardness getting the roll battered and into the fryer, was about the worst thing in the whole process, partly due to being a bit anxious about getting it right, partly due to it being a big object that I couldn't really touch without disturbing the batter distribution. Once in the fryer it was simple to deal with. Despite the lack of grace etc, the roll was still awesome so it doesn't really matter, I'm just a perfectionist.
When it came out of the fryer, I placed it on a bed of kitchen towel, on a chopping board. Then it was cut and plated as you see it here.
It was served and eaten with wasabi and soy sauce, and tasted absolutely fantastic.
The recipe is based on a roll at Maki Yaki in Wimbledon (London/UK), they call it a Crispy, theirs has Snapper, Hamachi and another fish, but I forget what exactly.
This roll was filled with a trio of Salmon, Tuna and Hamachi (Yellowtail / King Fish) which I'd arranged in layers, so you get a nice presentation of the three fish, I didn't think about it too much, but next time I will layer them in a particular order: Hamachi, Salmon,Tuna, for the pleasing color progression: white, orange, deep red. I think also interleaved layers of thinly sliced avocado might work well on the tongue, next time.
Oh and next time will certainly be pretty soon for this delicious roll!
Crispy Vegetables
Taro-fried.
(The Restaurant at Meadowood)
Twelve Days of Christmas
Day 12: Christopher Kostow and The Restaurant at Meadowood
The Restaurant at Meadowood
St. Helena, California
(December 23, 2017)
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The recipe I chose for my duck today is not Peking duck, but the Sichuan version. This is the recipe where you can clearly see the double cooking method, which is quite popular in Chinese cuisine. The duck is first steamed for three hours to get rid of the fatty and smelly fats. It is then left dry and deep-fried close to serving to ensure perfect crispy skin. In terms of technique, it is not as complicated as roasting. However, it does require patience and a bit of adventurous cooking spirit.
For recipe, go to this link
darindines.com/2016/03/17/kams-roast-goose/
Kam’s Roast Goose
G/F Po Wah Commercial Center
226 Hennessy Rd
Wan Chai, Hong Kong
Dining date: 3/9/16
Shawnee, Oklahoma is at mile 449 from Memphis on the former Rock Island Memphis-Tucumcari "Choctaw Route." The mainline is in the foreground an a small yard is still in use by the AOK Railroad. Weeds, old ties and jointed rail could date this scene to 31 years ago when the Rock Island was still in operation.
There's still industry work to do around Shawnee. An aggregate dealer uses a section of the yard and the AOK still has some active tracks for the areas customers. A scrap yard and an Exxon facility are active on the north/south former ATSF trackage. A large feed mill dominates the southern downtown area along the former Rock Island. There looks to be enough work to keep a yard crew busy while a road crew makes an OKC turn.
08-06-2011
Fried and seasoned with salt. Recipe: skin and cut green (hard) plantain into 3/4 inch pieces. Fry until a little brown. Remove and crush with underside of cup. Fry until this colour. Add salt.
cRuNcH cRuNcH... cRRRRuNcHy Onion Rings.... step-by-step picturized guide to make crunchy onion rings at home.
cooking.jingalala.org/2012/07/onion-rings-crispy-onion-ri...
Classic Shanghai Cuisine 老上海弄堂菜館，Henderson Metropolitan 恆基名人购物中心，Nan Jingh Lu Bu Xing Jie, Shanghai 南京路步行街，上海
2
Suppose to be a chicken wrap but it was too big too wrap.
crispy chicken tenderloins coated in cornflake crumbs served on toasted pita bread, topped with lettuce, tomato, spanish onion and drizzled with house honey mustard mayonnaise, served with chips and salad
Pig Island 2012
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Crispy Okra Tempura
Stuffed with pimiento cheese, with cucumber and Greek yogurt. (Kelly English; Iris, Memphis)
Sidney Street Café
St. Louis, Missouri
(April 15, 2012)
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My daughter was ill at home today and asked me to make her favourite chocolate rice-crispies sweets... Which ofcourse I did :) View Large.
Here at Chiot's Run we follow the Nourishing Traditions way of eating. That means that grains and nuts are soaked to make them more digestible and to make the nutrients more available to our bodies. We try to eat as healthy as possible and thus the proper preparation of nuts/legumes/seeds allows us to get the most nutrition from these healthy foods.
For the recipe: chiotsrun.com/2011/12/17/crispy-soaked-walnuts/