Text 20186, 72 rader
Skriven 2012-01-19 12:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Singapore stuff 93
==========================
 JW> And Singapore is affluent, cosmopolitan and adventuresome... full of
 JW> foodies.

Better than Los Angeles, which is effluent.

I should be in Singapore right now, as I reminded myself
yesterday when the cold wind nearly took the car door off
its hinges here. Ah, well, if the majority of my favorite
drinking buddies were going to be there, I might have made
the effort, but sitting in coach at near-business-class
prices did not hold so much appeal.

 JW> I used to follow the blog of a lady there who made wonderful eclairs
 JW> and tried Hoppin' John at New Year's as well as Singaporean and all
 JW> the other Southeast Asian cuisines.

Of the food blogs I followed, most were Singapore-based: His
Food Blog, Travelling Hungryboy, Myloves, IEatIShootIpost. 

 JW> She and her kids made their first pizza with hotdogs and tortilla
 JW> sandwich wraps!

That sounds more like explosion cuisine than fusion.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Singapore Curry Puffs
 Categories: Ethnic, Ground beef
      Yield: 8 servings

      1 c  All-purpose flour                   1    Parsnip, grated
      1    Egg                                 2 ts Curry Powder
    2/3 c  Milk                                1 tb Tomato paste
    2/3 c  Cold water                          2 ts Cornstarch
      5 tb Corn oil                          2/3 c  Beef stock
      1    Onion, chopped                      1    Egg, beaten
      8 oz Lean ground bbef                         Vegetable oil 4 deep frying
      2    Carrots, grated                          Carrot strip (opt)

  Sift flour into a bowl. Make a well in center and add egg. Gradually stir
  in milk and beat well until smooth. Stir in cold water and beat well. Pour
  batter into a pitcher.

  Heat a little oil in a small skillet and pour off excess. Pour a little
  batter into skillet, swirling skillet to spread batter evenly over bottom
  to make a thin coating. Sook until underside is golden, then turn pancake
  out of pan (do not cook other side). Repeat with remaining batter, adding
  more oil pan each time, to make 8 pancakes.

  Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,
  parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add
  tomato paste and mix well. Blend cornstarch with a little stock. Add
  remaining stock to ground beef mixture and bring to a boil. Add cornstarch
  mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.

  Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2"
  horizontal lines across center to within 1-1/2" of side edges. Fold these
  side edges over mixture and then fold remaining top and bottom edges over
  to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.

  Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or
  until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a
  time, 2-3 minutes or until golden brown and heated through. Drain on paper
  towels. Garnish with carrot strip, if desired, and serve hot.

  Source unrecorded

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