Tuesday, August 19, 2008

Feeling all psyched from korroke aka croquettes cravings i decided to satiate myself by making my own. Of course, with the guidance of food blogs/websites. You'd be surprised how many food blogs are there providing excellent pictorial and narrative guides for cooking. Hurrah!
After sourcing around I decided to make the simplest one the potato & meat korroke, although one day i'd like to try the one with the cream filling. xP Anyway here's wad I spent 4 hours doing today minus the grocery shopping and lazying in between.

Went shopping and bought:
- 5 potatoes (from holland according to the auntie when i asked the difference between the darker one and the lighter one, she said the darker one was frm indonesia
- 1 packet curry powder(a recommendation from another nice lady when i asked for curry powder to marinate chicken meat. did u know there's diff curry powder for fish?)
- 1 packet bread crumbs (other wise known as panko in jap, pity the only packet of bread crumbs i could find was from korea)

Went shopping but did not buy:
- Mayonnaise (apparently korroke taste good wif jap mayo, but it's abit steep 5.50 for 400g of mayo, and i reckon that this will not be used for anything else)

Would need but didn't have to buy:
- 1/2 purple onion & 1/4 white (didn't know which to use so i jus dumped both in xP apparently one can be eaten raw and the other one is for cooking
- mince meat (my overzealous purchase sometime back, didn't know how much to buy so i got 400g of it i think i used abt 100g in the end, i used pork, but u can use anything you like, beef, chix, fish, fingers)
- pepper, soya sauce, msg
- half a carrot
- an egg
- plain flour

1. Skin and chop potatoes and put to boil in water with salt
2. dice onions & carrots
3. marinate minced meat with msg, soya sauce, currypowder (how much u might ask? from the wise words of my mum: "little bit." But i'm nice enough to arrange the above from little to more than little. Funny how her cooking quantities are arbitrary, but don't be fooled by her little bits, many a times my adding 'little bit' is 'not enough'. Another way she ascertains how much is "it depends on the amount you're cooking" er.. ok. hope it helped you more than it helps me.)
4. Once potatoes are tender (poke with fork), drain them and mash them
5. stir fry onions, minced meat, carrots together in order (i separated into 2 batches one with carrots less curry powder, one without carrots
6. mix cooked ingredients together with mash potatoes
7. once u're done prepare flour, breadcrumbs and beat egg

7. roll mix into balls and press down slightly (u can do wateva shape u like)
8. coat in flour, dip in egg, dust in breadcrumbs

9. deep fry till golden brown (oil must be hot enough once i see the first sign of steaming I put it in)

Tadah~! Happiness is seeing golden brown korroke made entirely by myself.

Labels: cooking escapades

by tab at 4:30 PM |