HOMEMADE PUMPKIN HASHBROWNS

This simple Homemade Pumpkin Hashbrowns  was made with grated pumpkin using box grater with light seasonings for a healthy and yummy breakfast or brunch. 

Adjust the seasonings according to your preference.  Feel free to add garlic and  herbs fresh or dry to enhance the taste of this Homemade Pumpkin Hashbrowns, 

You could also make one large hashbrowns instead of individual patty.  Just scoop the pumpkin mixture onto the pan, flatten to shape into a big disc.  To flip without breaking, transfer it to a plate then put it back in a pan, uncooked part down.

This recipe yields 5 hashbrowns or patties.   Serve them with ketchup, mayo or yogurt.

IKAN MASAK ASAM REBUS (FISH IN HOT SOUR SOUP)

 

IKAN MASAK ASAM REBUS aka FISH IN HOT SOUR SOUP is a favorite of my parent.  It is very healthy as no oil is used.  The fish is cooked in tamarind and chili soup, it has tangy, spicy and slightly sweet taste.

You can use almost any fish but common one was mackerel, tuna, yellow stripe scad (selar kuning)  but I choose red snapper.

Before you start cooking, make sure to clean your fish properly. First remove the balance of scales from the body if any, the easiest way was to ask the fish seller to do that for you.  Then take out the gills, fats and organ otherwise you have a fishy stale smell after it is cooked.

Remove blood clots at the back bone of the fish.  It is not visible as it was covered with a membrane.  Slit open this white membrane and dig out the blood clots. Wash this with running water.  After that I soak my fish for 10 minutes in which 2 small lime juice was added, drain and coat with turmeric and salt.

Substitutions :   5 fresh red chili and 3 bird's eye chili instead of blended chili

1 teaspoon of shrimp paste (belacan) instead of dry anchovies

2-3 pieces asam gelugor  (dried tamarind slices) instead of tamarind paste

1 inch turmeric root instead of turmeric powder

Ikan Masak Asam Rebus tasted really wonderful if you cook with fresh fish and now this dish becomes my favorite too.

MY SAMOSA STORY

Am so tempted to make my own  Samosa since my feeds are flooded with it.  Made Baked Samosa before but my kids requested the fried version.  The pastry was almost the same from one another but the filling might differ slightly. 

I have used potato, green peas, carrot, chili powder, turmeric, cumin seeds, ginger, chat masala and garam masala for My Samosa Story.   I fold the pastry differently. 

Roll out the pastry into circle, cut 1 cm strips lengthwise on half of the pastry, wet the the half with water, fold into two.  Stuff the filling at the center (strips one down), fold into thirds to get triangle shape. Wet the edges and seal properly,  this is ready to be fried until golden. 

My Samosa Story did not disappoint, it turned out golden color and  insanely delicious.  I have a tip for you for getting smooth pastry.  Fry the samosa using  medium heat  and the oil should not sizzle,  also do not crowd the pan.

 Other snack recipes you should try:

Vegan Homemade Doughnuts

Honey Oat Bars

Prata Tuna Rolls

Fruit Cornflakes Bars