Part of the pleasure of visiting Organic Cafes or Restaurants in Malaysia is the various 'Go Green' magazines, as well as vegetarian recipe books available in the restaurant for customers to go through.
We were trying this new organic restaurant in Boulevard 10 called Chef Low Organic Kitchen, and there on the shelf, I found some Taiwanese vegetarian recipe books.
My daughters kept themselves occupied playing with the couple of tables in the restaurant converted from old sewing machines. So I have time to go through the recipe books while sipping delicious fruit tea (you have to try it if you ever visited Chef Low).
I was happy to have found a simple recipe for hash brown with just 3 main ingredients and simple instructions. Potato is something we all love at home and besides having it in stew, curry, and ABC soup (carrots, onions, potato chicken soup) we rarely cook anything else with potatos.
♥Recipe for Hash Brown♥
Adapted from 阿芳的素小吃 by 蔡季芳
Make 10 Hash Browns
You'll need :
3 russet potatos
2 tbs potato starch (太白粉)
1/2 cup of cake flour
Vegetable oil
salt & pepper to taste
1 tbs black sesame seeds (optional)
1 tbs white sesame seeds (optional)
Method :
1) Peel and cut potato into strips
2) Mix potato strips with potato starch, salt and pepper in a bowl.
3) Coat a heat proof plate with oil and lay the potato strips on the plate, steam for 10minutes or until potatos are soft.
4) Remove from steamer, and leave it to cool.
5) Once cool, shape the potato (this was the trickiest part as the mixture was very sticky) into desired shape (or use an Onigiri cutter to form the shape you desire). I shaped mine into round, using hand.
6) Heat oil in a frying pan. Mix cake flour with seseme seeds, and coat the hash brown with the cake flour mixture. Fry until golden brown.
If you like you can actually coat it with cinnamon sugar to turn it to sweetish hash brown, recommended by the author.
We had this for lunch on Saturday, so I left it savoury without the sugar. To accompany the hash browns, I stir fried some mushrooms to go with them at the side.
Method
This is what I did with the mushroom.
♥Recipe for Stir Fried Shitake Mushroom♥
1 punnet of shitake mushroom, cut into thick strips
1 medium size onion cut to thin strips
1 garlic clove cut roughly (do not chopped finely as it'll get burnt when caramelising the onion)
1 bunch of coriander chopped (since we have lots of coriander at home)
1/2 cup of white wine
1 tbs of cream
2 tbs of grapeseed oil (or any vegetable oil)
salt and pepper to taste
1) Heat the oil in a frying pan and add in onion and garlic, fry the onion until caramalised.
2) Add in the mushroom and sautee until mushroom is well coated with the fragrant oil.
3) Pour in white wine, and continue the sautee, until mushroom is cooked, add in coriander.
4) Turn off the fire, and stir in the cream.
Yums!
We were trying this new organic restaurant in Boulevard 10 called Chef Low Organic Kitchen, and there on the shelf, I found some Taiwanese vegetarian recipe books.
My daughters kept themselves occupied playing with the couple of tables in the restaurant converted from old sewing machines. So I have time to go through the recipe books while sipping delicious fruit tea (you have to try it if you ever visited Chef Low).
I was happy to have found a simple recipe for hash brown with just 3 main ingredients and simple instructions. Potato is something we all love at home and besides having it in stew, curry, and ABC soup (carrots, onions, potato chicken soup) we rarely cook anything else with potatos.
♥Recipe for Hash Brown♥
Adapted from 阿芳的素小吃 by 蔡季芳
Make 10 Hash Browns
You'll need :
3 russet potatos
2 tbs potato starch (太白粉)
1/2 cup of cake flour
Vegetable oil
salt & pepper to taste
1 tbs black sesame seeds (optional)
1 tbs white sesame seeds (optional)
Method :
1) Peel and cut potato into strips
2) Mix potato strips with potato starch, salt and pepper in a bowl.
3) Coat a heat proof plate with oil and lay the potato strips on the plate, steam for 10minutes or until potatos are soft.
4) Remove from steamer, and leave it to cool.
5) Once cool, shape the potato (this was the trickiest part as the mixture was very sticky) into desired shape (or use an Onigiri cutter to form the shape you desire). I shaped mine into round, using hand.
6) Heat oil in a frying pan. Mix cake flour with seseme seeds, and coat the hash brown with the cake flour mixture. Fry until golden brown.
If you like you can actually coat it with cinnamon sugar to turn it to sweetish hash brown, recommended by the author.
We had this for lunch on Saturday, so I left it savoury without the sugar. To accompany the hash browns, I stir fried some mushrooms to go with them at the side.
Method This is what I did with the mushroom.
♥Recipe for Stir Fried Shitake Mushroom♥
1 punnet of shitake mushroom, cut into thick strips
1 medium size onion cut to thin strips
1 garlic clove cut roughly (do not chopped finely as it'll get burnt when caramelising the onion)
1 bunch of coriander chopped (since we have lots of coriander at home)
1/2 cup of white wine
1 tbs of cream
2 tbs of grapeseed oil (or any vegetable oil)
salt and pepper to taste
1) Heat the oil in a frying pan and add in onion and garlic, fry the onion until caramalised.
2) Add in the mushroom and sautee until mushroom is well coated with the fragrant oil.
3) Pour in white wine, and continue the sautee, until mushroom is cooked, add in coriander.
4) Turn off the fire, and stir in the cream.
Yums!
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