FRIED VEGETARIAN RICE

Fried rice is an easy one pot meal by stir frying the main ingredient, cooked rice.  It is so versatile that you can add almost any vegetables and meat or seafood to it, either vegetarian or non vegetarian style. It tastes great as a meal on its own. .

For best result, make sure the rice is cooked and cooled beforehand so the grain will separate when frying.  Fried Vegetarian Rice  instantly create a delicious and satisfying  meal with amazing flavor and texture.

STUFFED BUNS

This is my son's favorite bread. He used to buy them from nearby bakery  during his school days. They are so fluffy with spicy filling, the way he likes it.

As his request, I had baked his favorite buns using the recipe below. They're exceptionally fluffy and so tasty even after the next day. The secret is addition of butter and dry milk to the dough.

This recipe is a keeper, you can vary the filling according to your choice either sweet or savory and make these amazing rolls for your family.

For perfect buns, make sure the stuffing is almost dry and be careful to seal the dough properly so as to avoid leakage during baking.

SESAME & NUT TRUFFLES

These truffles with chopped nuts and sesame seeds are amazingly simple to make involving very few ingredients from your pantry.  This is perfect to satisfy your sweet craving almost instantly.

It is so delightful  to bite into these truffles.  You can vary what is going into making this quick dessert such as adding coconut, white chocolate, dark chocolate, coffee, raisin  or candy bars. The variation are endless.

Here, my combination are toasted nuts and toasted sesame seeds,  they are definitely a favorite for you and your family, so addicting and melt in your mouth. Serve these during the holidays or New Years for a special treat.

SESAME & NUT  TRUFFLES

2 C   crushed semi sweet biscuits
1 C   condensed milk
1/2 C  toasted chopped almond/peanut/walnut
1/2 C  toasted black sesame seed
1 TB  unsweetened cocoa
extra white sesame seed for rolling

DIRECTION

Place crushed biscuits, chopped nuts, sesame seed and cocoa in a mixing bowl. Combine well.

Now add the condensed milk, mix well to form into soft dough..

Roll into 1 in ball and coat with or without white sesame seeds.

Place in a refrigerator until ready to serve.

PAN FRIED HONEY SOY CHICKEN

This is an easy and tasty way to prepare chicken minus the spices.  Goes equally well with hot vegetables or a crisp salad. They are also best served as a finger food at parties or picnics.

It is important to use medium heat to ensure that they don't burn and for fuss free method, bake them at  180 C for 45 minutes, basting once or twice during baking.

This is my family favorite - finger licking good!

HODDEOK (KOREAN SWEET PANCAKE)

Hoddeok is a popular street food of South Korea. I came to know this after watching a television show about Korean food.

They are made with  wheat  flour,  sugar,  water, milk and dry yeast. Though the original recipe calls for sweet rice flour but this was omitted by me.  Allow the dough to  stand in a warm place  for 3 hours. If using active dry yeast, whisk the water, sugar and dry yeast in a small bowl, let  the yeast to activate for about 10 minutes before adding the rest  the ingredients.

After  fermentation, it is shape into ball then stuff with brown sugar and nut filling. Shallow fry these balls then flatten them using spatula until golden brown. They  are best eaten hot.

HODDEOK (KOREAN SWEET PANCAKE)
Yield    :    5
Adapted from here

1 + 1/4  C  all purpose flour
1/4 tsp salt
1/3 C + 1 TB warm milk
3 TB warm water
1/4 tsp instant yeast
1/4 tsp sugar
cooking oil for frying

FILLING
1/3  C  brown sugar
2 TB chopped peanut/pecan/pine nuts
1/2 tsp ground cinnamon

DIRECTION

Sift  flour into mixing bowl.

Combine warm water, milk, sugar and yeast.

Pour the yeast mixture onto the flour, sprinkle the salt. Combine until it forms into soft dough.

Place the dough into greased and covered bowl. Let rise for 3 hours.

Divide dough into 5 balls.  Mix together the filling ingredients in a small bowl.

Flatten each ball, place a tablespoonful of filling, seal the edges and shape into a ball again.

Heat little oil in a cast iron pan, place 2 balls on the hot pan, seams side down and fry then flip after the bottom is slightly browned,  flatten the ball using the spatula.  Cook until  golden brown. Complete the rest of the dough.

Serve hot.

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