jeudi 30 juin 2016

Cantaloupe Cayenne Sorbet – Hot and Cold

I think this is the first video in the history of Food Wishes to contain the word “Cayenne” in the title, and we have Humphry Slocombeto thank for that.

Humphry Slocombe is one of San Francisco’s top ice cream makers, and certainly its most creative; so when I saw something called, “Cantaloupe Cayenne Sorbet,” on their menu board, I knew I had to get the recipe.

My plan was to find out where their employees drink after work, buy a few rounds of shots (Jagermeister, of course), and somehow get it out of one of them. Unfortunately, I discovered the recipe had been published all over the Internet, so I never did get to do the shots thing, but the point is I found the recipe.

The vodka in this is optional, but I think it makes for a better sorbet. As anyone who has a bottle in the freezer can tell you, vodka doesn’t freeze like water does, so it helps create a smoother texture, or so they say. And by “they,” I mean Alton Brown, who was first person I saw do this. Whether you use the booze or not, I really hope you give this a try soon. Enjoy!


Makes just over a quart of Cantaloupe Cayenne Sorbet:
*Recipe slightly adapted from one found in Humphry Slocombe Ice Cream Book 
1 1/2 pounds peeled, seeded cantaloupe or any sweet, ripe melon (about 4 1/2 cups packed)
1/2 cup white sugar
2 teaspoons fresh lime juice
1 1/2 tablespoons seasoned rice wine vinegar
2 tablespoons vodka
1/4 teaspoon cayenne pepper (this was pretty spicy, so add less if you’re scared)

Next Up: Something with Cantaloupe



mardi 28 juin 2016

Chocolate Energy Bars – Looking Good…Maybe Too Good

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good.

These look like fudge brownies, and so it does take a millisecond for the brain to process that they’re not going to taste like fudge brownies. Having said that, they really are delicious, and satisfying in a non-decadent, but still chocolaty way.

Try your hardest to find Medjool dates, but if you can’t, any dried date should work, as long as it’s soft and sticky enough. If the ones you’re using seem too hard and dry, simply soak them in water until they soften up a bit.

Beyond the advantages I’ve described already, you also have the freedom to use any combination of nuts, seeds, and dried fruits you’d like. There’s about a million ways you can go, and I expect to hear about any particularly brilliant combinations. I hope you give these a try soon. Enjoy!


Makes about 12 Chocolate Energy Bars:
2 cups chopped, pitted Medjool dates
2 cups raw cashews
1 cup raw or roasted unsalted almonds
3/4 cup high-quality unsweetened cocoa powder (I used Guittard Cocoa Rouge)
2 tablespoons coconut oil
1/2 cup unsweetened shredded coconut
2 teaspoons vanilla extract
1 to 2 tablespoon cold espresso coffee or water,
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
very small pinch cayenne

vendredi 24 juin 2016

Buttermilk Panna Cotta – The Magic of Barely Cooked Cream

For something called “cooked cream,” there’s very little cooking involved here. Actually, there is very little anything involved here. If you can somehow manage to start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

As long as you keep the same basic gelatin to creamy liquid ratio, you can flavor this any way you want. I’ve had them scented with everything from Earl Grey tea to cardamom, so feel free to play around. Same goes for the proportion of buttermilk, which can be increased for a tangier version.

One thing I should have mentioned is not to put the plastic wrap on while they’re still warm. It looked like I wrapped mine immediately, but I actually let them cool before putting them in the fridge. It’s not a huge deal, but if you put the plastic on warm, you’ll get condensation, which will then drip, and wreck that perfectly pristine surface.

This is so perfect in the summer, and not just because it’s easy and refreshing. All that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. I hope you give this panna cotta recipe a try soon. Enjoy!


Makes about 8 servings:
1 envelope unflavored gelatin (just shy of 1 tablespoon) sprinkled over 3 tablespoons cold water
2 1/2 cups heavy cream
1/2 cup sugar
3 strips lemon peel
extremely tiny pinch salt
1/8 teaspoon vanilla extract
1/2 cup buttermilk
1 tablespoon fresh lemon juice

lundi 20 juin 2016

“Gazpacho Verde” with Burrata Cheese – Swampy, in a Good Way

I’m not crazy about the name for this recipe, but I honestly didn’t know what else to call it, and I blame Twitter for that. Allow me to explain. I saw a photo on there of what I thought was a burrata sitting in a pool of green gazpacho soup, but after a closer look, it turned out to be salsa verde.

That does sound pretty good, but due to the mistaken identity, I was now fixated on the idea of serving this fresh, extra-creamy mozzarella in a bowl of ice cold, cucumber and herb-based gazpacho.

Except, I wanted the cheese to be the star of the dish, with the soup acting almost as a sauce. I thought of calling it something like, “Burrata in a Swamp,” but that didn’t pass the wife test, so long story short, I went with the search engine friendly name you see at the top of the post.

I really wanted a thin, light texture to play off the gooey cheese, so I didn’t add any bread, and also strained it through a fine sieve. The gazpacho seems colder, and more intense this way, and in my opinion works better than a thicker version would. So, whether you’re going to do this with the cheese or not, I really hope you give it a try soon. Enjoy!


Ingredient for 4 portions “Gazpacho Verde” with Burrata:
8 ounces burrata cheese (1/4 cup per serving)
3 cups sliced English cucumber (about one large)
2 cloves garlic, sliced
2 tablespoons picked fresh oregano leaves
1 cup packed picked basil leaves
1/4 to 1/3 cup seasoned *rice vinegar, to taste
1/4 cup olive oil
pinch cayenne pepper
salt and freshly ground black pepper to taste
1/2 cup water, plus more as needed

*If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.

Next Up: Something Fresh and Green, but Also White


dimanche 19 juin 2016

Gula Melaka and Peach Sponge Cake



 
Been seeing a lot of bloggers trying out Jeanie Tay sponge cake which gives a well rise cake.
 
Am in love with Gula Melaka so trial on this recipe  that uses cooked dough method and see how difference its the texture.
 
The cake is soft, moist and dense but not the fluffy type or maybe didn't execute the method right. The flavour of the coconut nut milk and gula Melaka is not distinctive.  Use Chantilly cream  to decorate and peach and peanut to decorate, taste good though.
 
Will try her other recipe using the egg separation method and see if its easier and less forgiving than the chiffon cake.
 




Recipe source from Jennie Tay (Cook dough and Egg separation method)


Ingredients:-
6 eggs yolks – I used grade B eggs which is about 60g
70g corn oil
100g plain flour
Pinch of salt
50g coconut milk
50g melted gula melaka
6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
50g sugar
Line the base of an 8″ round pan and grease the sides.


Decoration
200ml whipped cream with 1tbsp of sugar
1 tsp vanilla extract
1 tin of peach

Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a
    thermometer it should read 70C. Remove and immediately add the flour and
    stir with a whisk until a smooth paste is obtained.
2. Add in the gula melaka and coconut milk and stir to combine. At this stage
    the batter will becomes thick and lumpy.
3. Add in egg yolks and whisk with hand whisk until batter is smooth and runny
    again. Set aside.
4. Beat the egg whites until foamy then gradually add sugar to beat until firm
    peaks form.
5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix
    until combined. Add the next 1/3 portion and whisk again. Finally, add the
    last portion, whisk briefly before switching to spatula to scoop the batter from
    bottom and fold up on to the batter to make sure all are combined and no
    more yolk batter can be seen.
6. Pour into prepared pan and bake in water bath at 160C for 70 mins.
    Remove water bath and continue to bake at 100C for another 10 minutes.
7. Remove from oven and leave it for a couple of minutes before unmoulding.
8. Cool completely before you proceed to frost the cake.


 
 
 


________________________________________________________________


Recipe source from Jennie Tay (egg separation method)

Gula Melaka Sponge cake

Ingredients:-
6 eggs yolks – large
70g corn oil
Pinch of salt
100g coconut milk + 50g gula melaka = melt by heating and then leave to cool
100g plain flour
6 eggs whites
50g sugar – reduce to 40g if frosting the cake

Line the base of an 8″ round pan.

Method:
1. In a large mixing bowl, add in the first 4 ingredients and stir to combine.
    Add flour and mixed into a smooth batter. Set aside.

2. Beat the egg whites until foamy then gradually add sugar to beat until soft
    peaks form.

3. Add 1/3 of the meringue into the yolk batter and using the hand whisk to  
   mix until combined. Add the next 1/3 portion and whisk again. Finally, add the
   last portion, whisk briefly before switching to spatula to scoop the batter from
   bottom and fold up on to the batter to make sure all are combined and no
   more yolk batter can be seen.

4. Pour into prepared pan and bake in water bath at 190C for 15 minutes before
    lowering to 145C for another hour or until the cake bounces back when you
    lightly press the top.

5. Remove from oven and leave it for a couple of minutes before unmoulding.
6. Cool completely before you proceed to frost the cake.
To frost the cake, just whip up 200ml of whipping cream (I used the ready to whip with sugar added type of cream). Add a few drops of vanilla extract towards the end and mixed well.



jeudi 16 juin 2016

Potato Roses – A Side Dish That's Stacked

I saw a picture of something called “potato stacks,” online last year, on a blog called Home Cooking Adventure, and I thought to myself, those sure look a lot more like roses than stacks. So, long story short, I stole the idea, and now that it has a much more social media-friendly name, I fully expect this to go viral.

The technique is straightforward, but make sure you season the potatoes generously. I use about two teaspoons of kosher salt in this, and along with the cheese, that seems to be just about right. Having said that, taste for salt varies greatly from person to person, so remember what you used, and adjust next time if need be. These would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. I really hope you give these a try soon. Enjoy!


Makes 12 Potato Roses:
3 pounds Yukon Gold potatoes
2 teaspoons kosher salt
1/3 to 1/2 cup melted butter (1 stick)
1 tablespoon minced rosemary or 2 tablespoon thyme leaves
freshly ground black pepper and cayenne to taste
3/4 cup finely grated Parmigiano-Reggiano

- 400 F. for 45-60 minutes

Next Up: Something with Potatoes


lundi 13 juin 2016

Pourable Pizza – The Great Liquid Dough Experiment

I once made a mini-pizza using a crumpet. No, I’m not starting a limerick.  Anyway, I toasted it nice and crisp, topped it with sauce and cheese, and it really was not bad. So I thought, what if this was much thinner, and made from the same ingredients as pizza dough? After a few tests, this pourable pizza was born.

Besides being kind of fun to make, this method features a few nice perks. There’s no kneading required, nor do you have to roll/stretch/spin your dough into shape. While thick crust pizza is relative easy to form at home, few can pull off stretching the dough really thin, so this is a very easy way to achieve that.

Also, the great challenge with homemade pizza is the under-cooked crust bottom, and this method allows for that crispy, near-charred bottom you usually only get from a pizza oven. Once topped, I like to finish under the broiler, but a 500 F. oven will also do the job nicely.

Please note, I’m not trying to replace the classic method with this drippy dough, but rather offer a possibly easier-in-some-ways alternative for your next pizza night. And yes, this does work for making thicker crusts. I hope you give this a try soon. Enjoy!


Ingredients for 4 eight-inch pizzas:
3 cups (14 ounces by weight) *flour
2 cups warm water (105-110 F)
1 package dry active yeast (2 1/4 teaspoons)
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 tablespoon olive oil 

Note: Like I said in the video, use a whisk attachment, not a dough hook! You can also simply whisk this by hand for 5 minutes. 

* I used something called double-zero flour or “00” flour, which is an Italian flour used for pasta and pizza making. It is very finely milled, and lovely to work with. If you can’t get or find, just use all-purpose.

Next Up: A Pizza You Can Pour


dimanche 12 juin 2016

Baked churros


 I love Churros and when I chanced upon this baked recipe I cant resist baking it right away. However be warned that the texture is different from the fried version(nothing beats fried stuff) and when its cool it gets soft as it using a choux pastry.

The dough is much more easier to manage if you like to pipe heart shaped or other shapes as well.


Recipe from biggerbolderbaking

Ingredients
 
Churros Batter
  • 1 cup (8oz/225g) water
  • ½ cup (4oz/113g) butter
  • ½ tsp vanilla extract
  • 2 tablespoons brown sugar (white if you don’t have brown)
  • ¼ tsp salt
  • 1 cup (5oz/143g) plain flour/ all purpose flour
  • 3 eggs, at room temperature
For coating:
  • ¼ cups (4oz/113g) sugar
  • ¼ tsp salt
  • 1tsp cinnamon
 
Hot Chocolate
  • http://thenoshery.com/spanish-hot-cho...
  • Hot Chocolate
  • 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
  • 2 ½ cups (20oz/570ml) milk
  • ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
  • ¼ teaspoon vanilla
  • Crushed Pistachio or any nuts preference
Instructions
  1. , Preheat oven to 400F (200C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
  2. In a medium saucepan, add water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
  3. Now, using a wooden spoon you want to stir the dough around you pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set aside.
  4. In a jug, combine eggs and vanilla and whisk together.
  5. Using your wooden spoon add incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
  6. Continue adding your eggs until combined
  7. Transfer your dough to a piping bag fitted with a star nozzle.
  8. Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
  9. Leave about 2 inches of space between the churros.
  10. Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
  11. Combine sugar, cinnamon and salt in a ziplock baggie.
  12. Take the churros straight from the oven and toss them in the Roll churros in mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
  13. Enjoy your homemade churros with my decadent and thick hot chocolate
  14. For the Hot Chocolate:
  15. In a large heavy saucepan heat the milk until to a simmer.
  16. Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
  17. Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
  18. Cook over medium heat, whisking constantly, until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
  19. Remove chocolate from heat and stir in vanilla.
  20. Serve in large cups with churros.

 


 

Rainbow chiffon cake

 
My 2nd attempt at making a rainbow chiffon cake and am so glad that the layer are more defined as compared to my 1st attempt which turned out like a Safari cake according to my friend.
 
The 1st recipe was from Susanne website and the 2nd recipe was from her published cake book -Creative bakes which cost S$34.90 with lots of tips on how to creatively bakes those cute and lovely chiffon cakes. I love the little bear shaped chiffon cake but it was not included in the book. Understand that a 2nd book is on the way and hope I can get more tips on that.
 
A lot of work to prepare this care especially mixing the 7 colours and laying it tier by tier and worrying if the batter will collapsed and ruin the colour layers.
It all worth it after seeing the beautiful cake.

 
Since the book is still on sales, so I don't think I should publish the recipe openly. However I do find a similar recipe which is still available on her website but the portion is for a 23cm chiffon cake instead of 18cm.
 
 
 
 
 
 
 
 
 
 
 
Recipe source from Love creation for you
 
Pastel Rainbow Orange Chiffon Cake Ingredients (for 23 cm chiffon tin)
8 egg yolks (I used Chew's medium eggs)
53g sugar
106g vegetable oil
117ml orange juice (from around 2 and 1/4 oranges)
160g cake flour
gel colouring
Meringues
11 egg whites
120g sugar
1/4 tsp cream of tartar

1. Preheat oven to 160°C. Prepare a tray of water at the bottom of the oven
2. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil and orange juice.
3. Next add in sieved flour and whisk till no trace of flour found.
4. Divide the batter into 6 (approx 17 tsp). Mix in respective rainbow wilton colours.
5. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Divide the meringue into 6. Gently but quickly fold in the meringue into the 6 colours batter. You need to work very fast for the meringue not to deflate.
7. Scoop the pink batter evenly into the chiffon tin. Then repeat with orange, yellow, green, blue and violet respectively. Gently tap the tin on the counter top 3x to remove air bubbles.
8. Bake the chiffon cake for 15 min at 160°C and then at 150°C for 15 mins and 140°C for 30-31 min.
9. Invert the chiffon cake once removed from oven.
10. Unmould the chiffon cake by hand (watch Video tutorial '
Hand Unmoulding Chiffon Cakes for a Clean Finishing'). Gently pull the cake from the sides of the tin at each angle and push the removable base up to unmould the sides. To unmould the cake from the base, gently lift up the cake from the base using hands, repeating this at each angle before turning the base over.

*If you would like vanilla flavor, replace the orange juice with 105 ml water and 12 ml vanilla extract.

 *I had been staying away from orange flavor as long baking times often leads to browning. So here I have further reduced the temperature to 140°C and it helps. I have also omitted the orange zest for prettier layers, so the orange taste will be milder compared with zest.
If you are using a 21cm chiffon pan, just scale to 6 eggs recipe.
Meaning everything divide by 8 times 6. For egg whites, round to nearest whole number.
 
For 18cm, just scale to 5 eggs/ 7 egg whites
 
 














 

vendredi 10 juin 2016

Bacon & Asparagus Dutch Baby, Baby!

I’ve been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I’m not sure that means it’s a hot new trend, I figured I would get in on the ground floor with this amazing bacon and asparagus version, just in case.

Above and beyond the ingredients, the most important thing here is using a cast iron pan similar to, or better yet, exactly like, the 12-inch example seen herein. These relatively cheap and indestructible pans are one of the best kitchen investments of all time, but if you don’t have one, there is a Plan B.

You’ll have to do the bacon and asparagus steps in a frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.

It will take a few extra minutes in the oven, but just simply bake it until it’s browned, and properly puffed. It won’t work as well, but you should get similar results. Either way, I really hope you give this wonderful bacon and asparagus Dutch Baby a try soon. Enjoy!


Ingredients for 2 large or 4 small portions:
3 large eggs
2/3 cup milk
3/4 teaspoon kosher salt
1/2 cup finely grated Parmigiano-Reggiano (1/4 cup if packed, but don’t pack it)
freshly ground black pepper and cayenne to taste
1 tsp lemon zest
1/2 cup all-purpose flour *packed 
*push and pack as much flour as you can fit into the 1/2 cup measure)
1 tbsp olive oil
6 strips bacon
1 generous cup sliced fresh asparagus

- Bake at 475 F for about 12-13 minutes, or until browned and puffed

mardi 7 juin 2016

Thai-Style Sweet Chili Sauce – Nam Jim for the Win

As promised, here is my take on Thai-style sweet chili sauce, or Nam Jim, if you want to sound cool. I do a sort of hybrid between the cooked and fresh versions, and using this technique, I think you get the best of both worlds.

If you can’t find these beautiful Thai bird’s eye chilies, you can make this sauce with any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. If it’s hot, give it a shot.

Above and beyond the array of deep-fried treats you enjoy this stuff with at your favorite southeast-Asian restaurant, it also makes an incredibly good sauce for grilled meats, especially chicken and pork. Even the most insipid boneless-skinless breast shines, once shined with this sauce.

And I wasn’t kidding about the fish sauce being mandatory. It really is a key ingredient here, so I’m counting on you to either get some, or maybe sit this one out. As always, the amounts listed below are what tastes “perfect” to me, but what do I know? So, be sure to taste and adjust before you serve. I really hope you give this a try soon. Enjoy!


Ingredients for about 1 cup of Thai-Style Sweet Chili Sauce:
1/2 cup water
1/2 cup white distilled vinegar
2 tablespoons fish sauce
1/2 cup brown sugar
1 tablespoon ketchup
2 teaspoons sambal chili sauce
1 1/2 teaspoon cornstarch
6 cloves finely crushed garlic
2 tablespoons finely minced Thai chili peppers (or more of a less spicy pepper like Frenso, Jalapeno, or Serrano)
1 tablespoon fresh lime juice

lundi 6 juin 2016

Zebra Butter Cake(Re-visit)


 

2nd time baking this,  though its a very yummy butter cake but I have too many recipes to explore. Planned to bake a rainbow chiffon cake and get everything ready then realised that am short of one egg so change to zebra cake which also require the egg white and yolk separation method.

Love the texture this time round as its moist and softer and it's  probably because of the whipped cream.



Recipe adapted from Wendyinkk.blogspot.sg
(
Using MrsNgSK butter cake recipe)


Ingredients: (8 inch round pan)
230g salted butter, softened at room temp
150g sugar
4 egg yolks
1 tsp vanilla extract
200g self raising flour sifted or 200g plain flour + 1.5tsp baking powder)
60ml milk
( I used whipped cream)10g cocoa powder

4 egg whites
50g sugar









Method:

1. Line the base, grease the sides of the baking pan.


2. Cream butter and sugar until pale and fluffy. 
  Add in vanilla extract and beat
    for a while.


3. Add in egg yolks one at a time and beat well after each addition.


4. Whisk in half the flour, followed by milk in 2 additions, then mix in balance
    flour.


5. Divide the mixture into 2 equal portions, add cocoa powder to one portion
    and mix 
well. Set both aside.

6. Whisk egg whites until soft peaks, gradually add 50g sugar and beat until
    stiff.


7. Divide the egg whites into 2 portions. Add 1 portion to the original batter and
   1 portion to the cocoa batter.


8. For each portion, add in egg whites in 2 separate additions, mix in half first,
    then fold in the rest.


9. Using a tablespoon, scoop 2 tablespoon of the original batter into the centre
    of the pan. Then scoop 2 tablespoon of cocoa batter on top of the centre of
    the original batter. Alternate the 2 batters until done.


10. Tap the pan lightly on the counter to level the batter
11. Bake at 180 degC for 30mins and reduced to 150deg for 20mins-30mins
      or until skewer comes out clean.



Next Up: Something with Bird's Eye Chili


dimanche 5 juin 2016

Fondant Cake

 

1st attempt at making a fondant cake and I must say its not as easy as you seen on video!

Google online and most recommended satin ice ready made fondant instead of wilton. Bough a bottle of 1kg white fondant around $11+ and its quite easy to manage and mix colour with.

Cant figure why the fondant starts to sweat/melt when its out of the fridge.
Knowing that fondant are usually sweet, we have to balance the cake sweetness so I chose chocolate brownie cake and reduce the sugar.  Kids would love the chocolate with sweet icing.

There are decoration that are good and beautiful to look at but tastes too rich or sweet, Example buttercream floral cake...it good to look at but we dun usually eat the buttercream "flowers" and I find it such a waste.. 





 
 
 
 






samedi 4 juin 2016

Spicy Shrimp Cakes – All Killer, No Filler

I love Asian-style fish or shrimp cakes, but almost never order them at restaurants, and the reason is a little thing called “food cost. “While the best tasting, and textured shrimp cakes are made with pure shrimp, chefs have always added some type of cheap, starchy filler to make the dish more profitable.  

Oh sure, they call it a “binder,” but make no mistake, it’s there to stretch a pound of shrimp into two pounds of cakes. Home cooks have been known to do the same thing, for pretty much the exact same reasons, but if you want to enjoy shrimp cakes in their most pure form, I encourage you to give this a try. It only takes a few minutes to put together, assuming you have a food processor, but even if you don’t, they can still be yours.

You’ll just need to pile up your ingredients on a cutting board, and using a large knife or cleaver, chop until you get a paste, which will take less time and effort than you expect. Maybe five minutes of the ol' choppa choppa, and you should have something very similar to what I achieved.

You can play around with the flavorings here, and it’s not a bad idea to cook a small piece of the mixture to test for spiciness, salt, etc. And please, don’t overcook these. They only need a minute or two per side. Even if they are a little translucent inside, as they sit for a minute on the paper towel, they will finish cooking through. I really hope you give these a try soon. Enjoy! 


Ingredients for 8 appetizer sized portions:

NOTE: I made mine with 24-ounce of shrimp, but since it’s generally sold in pound units, these ingredients are for a two-pound batch

2 pounds raw peeled and deveined shrimp
1 rounded tablespoon finely crushed garlic
2 tablespoons chopped cilantro leaves and stems
1 or 2 teaspoons sambal chili paste, or freshly minced hot peppers
1 teaspoon kosher salt (you can always start with 3/4 teaspoon, then cook some to taste, and adjust)
1/2 teaspoon fish sauce
1 teaspoon brown sugar
1/2 teaspoon turmeric
pinch of cayenne
Panko breadcrumbs as needed
vegetable oil for frying