So I was writing about Tazukuri in my Takeno Gohan recipe, and after looking at a few recipes on how to make Tazukuri, I felt I could make my own twist on it – a bit closer to the recipe made by Seakid, maybe.
It turns out that I had already thought of doing this, as my husband remembered that I had some of the dried dilis in a package in the fridge, shoved into the back. I had the rest of the ingredients in my pantry, so seeing as today is New Year’s Eve, I figured, why not? It looked like something I could do while Jaenelle was napping after a feed.
I started making Japanese style cooked mixed rice as a fairly easy, makes me happy light meal. Takeno Gohan, or Bamboo Rice, is actually by itself pretty filling (to me) but sometimes, I want a bit more and I can add seasoned seaweed, or aburaage, or crispy candied dilis fish. (I didn’t have access to dried dilis at the time but I found them packaged as a coated crispy snack with spicy cornstarch, so I cooked sugar and soy sauce together until it got very thick and sticky and coated the snacks with them to make my own candied dilis. In Japan they’re called Tazukuri.)This is really less of a recipe and more of a method of cooking. (Edited to add: I’ve made my own version of Tazukuri. Enjoy!)
So since it’s heading to New Year, we were preparing the food that should be started ahead of time – squeezed in between taking care of Jaenelle, of course. I had planned a cake for Christmas, but discovered we were out of sour cream, and the shops were all out of it as well. So we let the dry mixture sit in a bowl, and the melted butter was put in the fridge to be reheated later.
Turns out you shouldn’t use the microwave to re-melt the butter that’s already been melted. The fats stay separated. We figured this out only later though, because we poured the remelted butter into the cake mix and ended up with this:
It had boiled over and out of the pan, resulting in a very buttery pudding…thing. It’s still very delicious though and rich, and with a bit of whipped cream on top, it’d be perfect. So we’re enjoying our delicious failure, as it’s already nicknamed. ^_^ By flavour, it is redeemed!
So I recently started having a rather peculiar potato craving (and no, I’m not pregnant!) that I acquired from surfing Pinterest recipes while taking care of the baby (usually while holding up her syringe of milk; she’s currently on a nasal-gastric tube only feed.)
Anyway, I ran across a recipe for latkes that struck me as super easy, even though I don’t have a cheesecloth to squeeze the shredded potatoes with. I figured I could use the food processor to make my life easier too, so I’ve been wanting to try make this since I saw the recipe for the things about a month ago.
So the other day, I found myself with time to try it; Jaenelle was having a very comfortable sleep in her cot in my work area, and I didn’t think this would take much time to prep and would make a nice side dish with the honey mustard chicken bake I was doing. I had plenty I thought… and ended up with a couple of unexpected but welcome dinner guests, who gave me a big thumbs up and rave reviews about the meal.
I made these with a bit more flour than I should’ve, but they turned out wonderfully – more like a latke-fritter than a proper latke, and still yummy and filling. Next time I’ll use less flour and egg. The onions, which were pre-diced and frozen, ended up meltingly soft and sweet with the potato shreds. Yuuuuum~
I wonder if one could make these as just onion pancakes. =9
Shredded potato and onions result in a more flavorful version of the more well-known hash browns! Eat alone or as a side, it's a flavorful snack!
3-4large potatoes peeled and cut into long quarters
1/2 cupall-purpose flour
1-2 tbspseasoned salt(or plain salt and pepper)
1large onionpeeled and cut to strips
oil or butterfor frying
Using food processor, shred potatoes. Pour shredded potatoes and onions into a collander lined with a cheesecloth.
Gather up cheesecloth around the potatoes and onions and squeeze out as much liquid as you can. Put into a mixing bowl.
Add the seasoned salt to the eggs and beat, then pour over the potatoes and onions. Stir in.
Gently fold in the flour until well mixed.
Pour some oil into a large frying pan. Heat oil on medium heat, and drop in carefully a spoon of potato mixture, flattening slightly. Fry until golden brown, then flip over with a spatula. Remove from pan onto a baking tray lined with paper towels when the other side is golden brown too.
Serve with sour cream and chives, or use as a side dish / hash brown replacement.
Jaenelle is home! We’ve been home since Monday, and we’re all settling in and adjusting to her various medical needs (Mostly her feeding and medicines schedule.)
She had a tube change this morning, and since the NG tube was out for a little while, I took the opportunity to take a photo of her in a pretty dress she was meant to have on for her uncle’s wedding (we couldn’t go, sadly, because Jaenelle was still in hospital) and combine it with an idea I had while admiring the Christmas tree at the cardiac ward that we were staying in: bundle up all the cute babies, put ribbons around them and put them down with the gifts, because they were the most precious gifts of all.
Things are improving, and I think everything will be smoother once things are better set up. I am recovering from the hospital stay, and reckon my back and hip muscles will eventually loosen up again one day.
There aren’t as many presents under the tree because I didn’t get the opportunity to really do shopping; and the older children being older, preferred to have the ability to choose what they got (either money, or books. I’m happy that they went for books; though this means that they weren’t getting them on the day. I’ve been told it’s no problem.) I’m hoping that I can at least bake a cake for Christmas…
As always, we endure, adapt and survive, but when she smiles, it really is worth it! (Apparently she finds Uncle Aff’s voice very ticklish and smiles a LOT when he talks to her.)
Merry Christmas, and a Happy New Year to everyone!