16 Sep 2007, ST
By Chris Tan
Going bananas
Q What kind of flour makes a crispy coating for deep- fried banana fritter?
Sim Guek Lun
A I have to admit that I've never been a fan of weapons-grade crunchy goreng pisang, as it inevitably tastes astringently alkaline.
Many recipes call for alkaline water for enhanced crispiness.
But I've found that bicarbonate of soda or baking soda yields results that are just as good if not better, and less mouth-stripping.
Out of all the formulas I came up with and tested, the clear winner for taste, appearance and crunch was one that was inspired by an old Thai recipe.
First, peel the bananas and slice them 1.5cm thick. Next, heat the oil.
While it is heating up, sift 100g rice flour, 30g glutinous rice flour, 30g mung bean flour (hoon kuih flour), 3/4 tsp bicarbonate of soda and 1/2 tsp baking powder into a mixing bowl.
Add 4 Tbs freshly grated coconut, 1 Tbs white or black sesame seeds, 2 Tbs sugar and a pinch of salt.
Slowly dribble in cold water, whisking constantly, until you get a very thick, creamy batter.
Don't overdo the water. Dip and fry the banana pieces immediately until deep golden brown. Drain on a rack in a well-ventilated spot.
Three last points:
# Use slightly under-ripe bananas as ripe ones contain too much moisture and will get soggy quicker;
# Make sure there is enough oil so that the banana pieces can fully float; and
# Don't expect the goreng pisang to stay crisp for long. Eat them within 15 minutes of frying.
-----------------------------------
Fond of fondue
Q I have made cheese fondue using Cheddar cheese and some flour for thickening, but it did not turn out well. How do I make a good one?
Masayu Saiman
A Put away the Cheddar, for starters. That is the most English of cheeses and fondue is devoutly Swiss.
The version most familiar outside Europe is the pearly-smooth Swiss blend of Gruyere and Emmental (above) cheeses.
The basic proportions are 200g of cheese to 125ml of dry white wine, to 1 tsp cornstarch or potato starch. Other ingredients you can add to taste are kirsch (cherry brandy), lemon juice and garlic.
Heat the white wine in the fondue pot over low heat until just below the boil.
Slowly sprinkle the finely grated or diced cheese, add lemon juice and starch, dissolved in some cold wine. Stir constantly until the cheese is melted and smooth. Adjust the heat so that the fondue stays warm and liquid, and stir frequently as you eat.
Baguette cubes are mandatory for dipping.
To make an alcohol-free cheese fondue, use a mixture of one part apple juice and two parts water in place of the wine
-----------------------------------
Say cheese
Q I bought a block of Parmesan cheese from the supermarket. After cutting off a portion, I wrapped it in a plastic bag and stored it in a refrigerator. After two months, a bluish-green mould appeared around the sides. Is it poisonous?
Doris Ng Lay Hian
A When handling cheeses, touch them as little as possible, and only with clean utensils.
Try these storage methods for Parmesan:
For storage of up to a week, wrap the block of cheese in a layer of clean, dry paper towels. Then place it in a plastic container large enough so that there's some breathing room around the cheese. Cover and keep in the vegetable drawer or the main fridge.
For storage of two to three weeks, wrap the cheese tightly in plastic wrap, then put it in a plastic container and chill it. If mould is growing, unwrap, slice off and discard the mouldy bits. You can still eat the rest. Pat the cheese dry with clean paper towels if it is damp, then quickly rewrap, re-box and chill it.
Singapore's humid air eventually makes hard cheeses flabby, so I wouldn't buy more than a month's supply of good Parmesan at a time.
By Chris Tan
Going bananas
Q What kind of flour makes a crispy coating for deep- fried banana fritter?
Sim Guek Lun
A I have to admit that I've never been a fan of weapons-grade crunchy goreng pisang, as it inevitably tastes astringently alkaline.
Many recipes call for alkaline water for enhanced crispiness.
But I've found that bicarbonate of soda or baking soda yields results that are just as good if not better, and less mouth-stripping.
Out of all the formulas I came up with and tested, the clear winner for taste, appearance and crunch was one that was inspired by an old Thai recipe.
First, peel the bananas and slice them 1.5cm thick. Next, heat the oil.
While it is heating up, sift 100g rice flour, 30g glutinous rice flour, 30g mung bean flour (hoon kuih flour), 3/4 tsp bicarbonate of soda and 1/2 tsp baking powder into a mixing bowl.
Add 4 Tbs freshly grated coconut, 1 Tbs white or black sesame seeds, 2 Tbs sugar and a pinch of salt.
Slowly dribble in cold water, whisking constantly, until you get a very thick, creamy batter.
Don't overdo the water. Dip and fry the banana pieces immediately until deep golden brown. Drain on a rack in a well-ventilated spot.
Three last points:
# Use slightly under-ripe bananas as ripe ones contain too much moisture and will get soggy quicker;
# Make sure there is enough oil so that the banana pieces can fully float; and
# Don't expect the goreng pisang to stay crisp for long. Eat them within 15 minutes of frying.
-----------------------------------
Fond of fondue
Q I have made cheese fondue using Cheddar cheese and some flour for thickening, but it did not turn out well. How do I make a good one?
Masayu Saiman
A Put away the Cheddar, for starters. That is the most English of cheeses and fondue is devoutly Swiss.
The version most familiar outside Europe is the pearly-smooth Swiss blend of Gruyere and Emmental (above) cheeses.
The basic proportions are 200g of cheese to 125ml of dry white wine, to 1 tsp cornstarch or potato starch. Other ingredients you can add to taste are kirsch (cherry brandy), lemon juice and garlic.
Heat the white wine in the fondue pot over low heat until just below the boil.
Slowly sprinkle the finely grated or diced cheese, add lemon juice and starch, dissolved in some cold wine. Stir constantly until the cheese is melted and smooth. Adjust the heat so that the fondue stays warm and liquid, and stir frequently as you eat.
Baguette cubes are mandatory for dipping.
To make an alcohol-free cheese fondue, use a mixture of one part apple juice and two parts water in place of the wine
-----------------------------------
Say cheese
Q I bought a block of Parmesan cheese from the supermarket. After cutting off a portion, I wrapped it in a plastic bag and stored it in a refrigerator. After two months, a bluish-green mould appeared around the sides. Is it poisonous?
Doris Ng Lay Hian
A When handling cheeses, touch them as little as possible, and only with clean utensils.
Try these storage methods for Parmesan:
For storage of up to a week, wrap the block of cheese in a layer of clean, dry paper towels. Then place it in a plastic container large enough so that there's some breathing room around the cheese. Cover and keep in the vegetable drawer or the main fridge.
For storage of two to three weeks, wrap the cheese tightly in plastic wrap, then put it in a plastic container and chill it. If mould is growing, unwrap, slice off and discard the mouldy bits. You can still eat the rest. Pat the cheese dry with clean paper towels if it is damp, then quickly rewrap, re-box and chill it.
Singapore's humid air eventually makes hard cheeses flabby, so I wouldn't buy more than a month's supply of good Parmesan at a time.
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