I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday, 27 February 2016

Banana and Pineapple Fritters with Caramel Sauce.




Banana and Pineapple Fritters with Caramel Sauce.

Serves 6-8.

If you like fritters in Chinese restaurants, try making these easy homemade ones. A perfect treat after a burning hot Tom Yum soup.

    For the fritters.
In a large bowl, put in
-200g plain flour,
-2tsp baking powder,
-80g caster sugar,
-1tsp vanilla bean paste,
-pinch of salt.
Mix well to combine, add
-200ml milk,
-2 whisked eggs.
Whisk well to combine.

Divide into 2 equal portions.
Add 150g bananas (2cm chunks) into one bowl.
Add 150g pineapple (2cm chunks) into the other bowl. Stir to combine.

In a large saucepan or wok, on medium-low heat,
Add 300ml vegetable oil.
Drop a small amount of batter in to test the oil temperature. If the oil is ready the batter will instantly puff up.
Fry tablespoonfuls of batter in batches.
Drain well.

       Caramel Sauce.
In a small saucepan, put in
-80g butter,
-5tbsp soft brown sugar,
-5tbsp golden syrup.
Cook, stirring on low heat until the butter and sugar have melted.
Carry on cooking for another minute or so until the caramel turns golden brown.
Serve with the fritters.


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