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Sugared Pillsbury Biscuits (Cheater Donuts)

23 August, 2010 (01:51) | Chinese food recipes | By: admin

Sugared Pillsbury Biscuits

Are they malasadas (malassadas)? Beignets? Sugar Egg Puffs? Doughuts?

Not rather but they’re genuinely as fine as all of the above—soft, doughy, and fluffy. Once you have a single, you just can’t stop. And the top thing of all, they take only 3 minutes to make, seriously.

They’re fried Pillsbury buttermilk biscuits. Yes, those biscuits that you simply usually bake, or even steamed to produce Chinese bao (steamed buns)…

They were fried to golden brown (took less than 2 minutes) and then dusted generously with sugar. It’s not traditional, but trust me on this one particular: as soon as you taste these babies, you’ll almost certainly not bake them anymore! Look at the pictures, puffy, pillowy, sugared fried dough balls. Can you say no?

Happy National Doughnut Day! This is seriously a wonderful cheat. Try it out and I am positive every person will love them.

SUGARED PILLSBURY BISCUITS RECIPE

INGREDIENTS:

1 tube Pillsbury biscuits, buttermilk flavor (contains 10 doughs)

Sugar

Oil for deep frying

Technique:

Separate each and every dough from the tube and drop them into a frying pan (covered with enough heated oil) or a deep fryer. Turn them over and fry evenly until golden brown, about 1-2 minutes. Transfer out, dust with sugar, and serve instantly.

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Fried Oysters with Panko (Kaki Furai/Kaki Fry)

1 July, 2010 (17:18) | Chinese food recipes | By: admin

June 8th, 2010 | Eating Light, Hors d’oeuvres Recipes, Japanese Recipes | 28 Comments

Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet). I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters.

In Japanese, fried oysters is called kaki fry or kaki furai, and those two words are probably the first few Japanese words I’d learned. I remember the first time I saw this dish on a Japanese menu. Kaki means leg in Malaysian language, so you could imagine my reaction then! Of course, I found out soon enough that kaki means oysters in Japanese, and that was when I started my love affair with kaki fry (kaki furai). Of course, it also helps that I absolutely love oysters…

To work with panko and make sure that you have the crispiest coating that sticks to the food and doesn’t fall off easily,  follow the steps below:

  1. First, coat your ingredient (be it pork, oysters, scallops, shrimp, etc.) with corn starch/corn flour
  2. Then, dip the ingredient into some beaten egg to seal in the corn starch
  3. Next, coat the ingredient generously with panko
  4. Finally, shake off the excess panko and deep fry to golden brown.

That was exactly how I made my fried oysters with panko, super easy, fast, and the end result was absolutely crispy and delicious. And I didn’t have to shuck the oysters like this baked oysters Recipe. :)

Fried Oysters with Panko (Kaki Furai/Kaki Fry)

Ingredients:

6 raw and shucked oysters
Corn starch
Panko (Japanese bread crumbs)
1 egg, lightly beaten
Lemon wedges
Oil for deep frying
Mayonnaise or tonkatsu sauce for dipping

Method:

Rinse the oysters thoroughly with water, pat dry with paper towels. Coat all oysters well with corn starch, follow by the beaten eggs, and finally panko. Shake off the excess panko.

Heat up a deep fryer or a pan with enough oil for deep-frying. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon. Drain the excess oil on a plate lined with paper towels. Serve with some lemon wedges, mayonnaise or tonkatsu sauce.

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