Tuesday, 23 May 2017
- 350g Plain Flour
- 1 Tsp Salt (levelled)
- 7g Dry Active Yeast
- 12g Bicarbonate of Soda
- 50g Fresh Onion
- 50g Fresh Scotch Bonnet Pepper
- 300ml Luke Warm Water
- Oil to deep fry
*** for the video recipe, refer to my YouTube Channel or website.
- Place all the dry ingredients into a bowl and mix together.
- Blend the onion and pepper with half of the Luke warm water.
- Add the blended mixture to the flour. Rinse out the blender with the rest of the Luke warm water and add to the flour. Mix into a dough and knead to activate the gluten in the dough. When the gluten has activated, the dough will look stretchy.
- Cover the bowl with cling film and place in a warm place for the dough to rise. When the dough has risen, they'll be pockets of bubbles on the surface. This is a good sign that the dough is ready to fry.
- Deep fry by heating up the oil until very hot, then reduce heat to medium. Fry on medium heat.
- To take portions of the dough, dip your hands in water, then take a small ball of the dough. Using your thumb and middle finger, create a hole in the ball of dough. Gently drop the dough in the oil and fry on medium heat until golden brown and crunchy.
- Remove pinkaso and place on kitchen towels to absorb some of the oil. Serve pinkaso with your favourite beverage.
*** I would love to hear from you when you try out this and any other recipe on the blog. Don't forget to subscribe to the blog and YouTube . Also follow on Instagram, Facebook, or Twitter.
Wednesday, 21 December 2016
- 200g Raw Peanuts
- 2 Cups Boiling WAter
- 125g Plain Flour
- 100g Granulated Sugar
- 1/2 Tsp Black Pepper
- 1/2 Tsp White Pepper
- 1/2 Tsp Cayenne Pepper
- 1/2 Tsp Cardamom
- 1/2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1 Egg
- 50ml water
- Oil for deep frying
1. Blanch peanuts in boiling water and boil for 3 minutes. Drain and spread peanuts on a tray lined with kitchen paper. Let the peanuts dry for some couple of hours, preferably overnight.
2. In a bowl, place the flour and spices and mix together. Set aside 50g of the flour mix for dusting. To the remaining flour mix, whisk in the egg and water to form a thick paste.
3. Add spoonfuls of the paste to the nuts. Mix until well coated. Add more paste if necessary.
4. Add a dusting of flour to the nuts to help separate them. Sieve off excess flour before frying.
6. Fry the nuts in small batches. Break up any bunched up nuts to ensure even cooking. As it cools down, they get crunchy and a shade darker. So be careful not to over fry the nuts as they'll get burnt.
7. Once cooled store in an airtight container.