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標題: Zue's Lazy Lotus root Patties [打印本頁]

作者: zuesel 時間: 2009-10-6 10:04 標題: Zue's Lazy Lotus root Patties

本帖最後由 zuesel 於 2009-10-6 10:26 編輯

My cooking seldom has exact amount of measurments. I always just adjust to taste so please bear with me.
Lotus root Patties: Super easy and tasty!

[attach]6521[/attach]

About 4 persons serving

A:
1 Lotus root about 7 inches in length, medium thinkness. *(Lotus roots usually has 2 ends, choose the long, thinner end = sweeter)
4 Chinese mushrooms soaked, remove stems
2 links of Chinese sausage steamed

B:
1 egg
2 table spoons of corn starch
Chinese pepper salt
Sesame Oil

Steps:
Use blender / chopper to mince all of A seperately
Put all of A + B in a large bowl

Heat frying pan with oil (medium heat)
Table spoon mixture into pan, slightly flatten a bit with the back of table spoon - Fry to golden brown, turn to other side.

Note:
Optional: can add Dried shirmp to A / Green onions to B / More Chinese pepper salt before serving.
Use 2 table spoons. One to spoon mixture, the other to scrap off from the 1st spoon into pan.

作者: athenac 時間: 2009-10-6 10:42

我...仲係唔識

作者: somewhereintime 時間: 2009-10-6 10:45

1# zuesel

The recipes looks good, but I would peel the sausage and mix the raw meat with
lotus root, it would make the patties juicier . Just a personal thought

作者: fibbi 時間: 2009-10-6 10:50

Thanks for sharing!
But that doesn't look like "lazy meal" wor... lots of work!

作者: myversa 時間: 2009-10-6 10:54

so how long did it take you to cook this?

Seem a lot of work....

lazy for me would be 1. instant noodle, or 2. put everything into a plate and steam it 3. or open instant package and either put into microwave or oven to cook.

haha but thank you for sharing. I will try it sometimes.

作者: B仔 時間: 2009-10-6 11:01

我都有整過類似的。
不過我D蓮偶係切超薄片，然後中間夾粹肉，加冬菰ETC。。。夾住煎。整完好似好多花花o係隻碟上架～～

等我下次試吓你呢個VERSION，將所有材料BLENDER搞粹，應該慳返我好多功夫。

作者: zuesel 時間: 2009-10-6 11:12

3# somewhereintime

Don't want to deal with raw meat to keep it fast and simple. Plus, I have other dishes that has raw meat for dinner. Your version can be used as a consideration in the future.

作者: zuesel 時間: 2009-10-6 11:13

2# athenac

Athenac, your mom cooks so well, you don't have to lift a finger! Get Auntie to make for you la!

作者: zuesel 時間: 2009-10-6 11:14

6# B仔

Yeah, yours sounds awesome too!
Oh, I want to try another one in the future as a dessert using lotus roots and sticky rice.

作者: zuesel 時間: 2009-10-6 11:18

本帖最後由 zuesel 於 2009-10-6 11:19 編輯

4# fibbi

No la, this is very fast and easy but just "looks" like a lot of work.

Approx time is about 10 mins to cook. Prep time about 10 mins. (I cook rice before I start and might as well steam the sausages in there)

作者: zuesel 時間: 2009-10-6 11:24

5# myversa

I make instant noodles too...I even had a cup o' noodles last nite.

Those are called "super lazy" meals!
Hey, you own a restaurant! You should post some of your secret dishes!

hey, myversa, something I've always been very curious. You are fr. Tw, so why you have a Malaysian food business? Just wondering if you lived there or have special background. I L-O-V-E Malaysian food!

作者: 布小熊 時間: 2009-10-6 11:27

Or you can use a grinder to shred the lotus roots instead of using a food processor.
That's how my mom did it before. I haven't even try making one.

May be I should.

作者: somewhereintime 時間: 2009-10-6 12:07

Or you can use a grinder to shred the lotus roots instead of using a food processor.
That's how my mom did it before. I haven't even try making one. May be I should.
布小熊發表於 2009-10-6 11:27

Grinder? It takes more time to clean than to grind.
Wound be easier to grate on a good stainless steel grater, mix in sausage meat, since the lapchong is cured meat, they do not
get contaminated as much as fresh pork, they do not require refrigeration. So the prep time is relatively quick, 10-15 min. and you
can cook the patties in electric skillet or Foreman Grill, cleaning is a breeze.

作者: myversa 時間: 2009-10-6 12:19

I own a restaurant but I am not the one does all the cooking.

I do learn one or two dishes from the cook. I do not know if anyone is interested to cook Malaysian food...

作者: somewhereintime 時間: 2009-10-6 12:21

I own a restaurant but I am not the one does all the cooking.

I do learn one or two dishes from the cook. I do not know if anyone is interested to cook Malaysian food...
myversa 發表於 2009-10-6 12:19

I like Malaysian/Singaporean food, unfortunately coconut milk is so fattening

作者: peter236 時間: 2009-10-6 12:26

I like curry ayam a lot.

作者: athenac 時間: 2009-10-6 12:39

8# zuesel

識煮飯個個係 eric 媽媽
唔係我媽媽

我媽媽煮d野仲 lazy meal 過你呀

作者: zuesel 時間: 2009-10-6 12:46

8# zuesel

識煮飯個個係 eric 媽媽
唔係我媽媽

我媽媽煮d野仲 lazy meal 過你呀
athenac 發表於 2009-10-6 12:39

Yeah both Eric's mom and dad both cook vry well! I love his parties!

作者: myversa 時間: 2009-10-6 12:58

11# zuesel

I did not tell you my wife is from Malaysia? That's how I really start to like Malaysian food. Penang has the best Malaysian food and it is very cheap.

When my wife came to Canada, I was trying to find a Malaysian restaurant for her to try because she did not like any of the restaurant I took her to try (ex. 星馬印 ). She always thought it was not authenticated enough. When we tried the restaurant, which later I joined, she liked the cook's food and the opportunity knocked, we joined.

作者: myversa 時間: 2009-10-6 12:59

I like Malaysian/Singaporean food, unfortunately coconut milk is so fattening
somewhereintime 發表於 2009-10-6 13:21

ya. Actually my cook is back from Malaysian and he said he bought back some ingredients. I cannot wait to try his food.

作者: 布小熊 時間: 2009-10-6 13:01

Grinder? It takes more time to clean than to grind.
Wound be easier to grate on a good stainless steel grater, mix in sausage meat, since the lapchong is cured meat, they do not
get contaminated as ...
somewhereintime 發表於 2009-10-6 01:07 PM

I actually mean grater.

But if I am cooking it, I prefer to use a regular frying pan. vs those funny coating "devices".

作者: 布小熊 時間: 2009-10-6 13:03

11# zuesel

I did not tell you my wife is from Malaysia? That's how I really start to like Malaysian food. Penang has the best Malaysian food and it is very cheap.

When my wife came to Canada, I ...
myversa 發表於 2009-10-6 01:58 PM

I dont' like Tropica too....

作者: somewhereintime 時間: 2009-10-6 13:25

22# 布小熊
Tropika's food really sucks, once I ordered assorted satay
, they were deepfried, really greasy

作者: Purpleheart 時間: 2009-10-7 00:12

我之前做過類似的, 就是把薯仔切粒混埋o的碎豬肉 ( 已經加左調味料), 諗住煎肉餅~~ 賣相同你既 Lotus root patties 差不多, 但係唔知點解一放落個 pan 度煎就全部散晒, 究竟點樣先令佢地痴埋一齊呢?

作者: somewhereintime 時間: 2009-10-7 05:15

我之前做過類似的, 就是把薯仔切粒混埋o的碎豬肉 ( 已經加左調味料), 諗住煎肉餅~~ 賣相同你既 Lotus root patties 差不多, 但係唔知點解一放落個 pan 度煎就全部散晒, 究竟點樣先令佢地痴埋一齊呢? ...
Purpleheart 發表於 2009-10-7 00:12

What you cooked before is Hash, since the potato is already cooked, there is no starch to hold all the ingredients together.
If you undercook the potatoes a little and grate them then they would work better---Swiss Rosti potato.
On the other hand, raw lotusroot has a lot of starch so it provide a lot of binding property. However, need to work quick because
the grated lotusroot would get oxidized and look unpleasant

作者: zuesel 時間: 2009-10-7 07:59

24# Purpleheart

Purpleheart,
A few of my own tips:
*Make sure your ingredient is dry, ie: towel dry after washing.
*Add egg and flour or corn starch
*Avoid over mixing
*If raw meat is involved, "daat" the mixture until you can form a ball before you fry
*Make sure your oil is hot enough so the food will caramelized immediately instead of soaking up the oil = sauggy and breaks
*Sprinkle salt on after cooking. (Salt causes some foods to release water)

Hope they help.

作者: bubblesalt 時間: 2009-10-7 12:54

11# zuesel

I did not tell you my wife is from Malaysia? That's how I really start to like Malaysian food. Penang has the best Malaysian food and it is very cheap.

When my wife came to Canada, I ...
myversa 發表於 2009-10-6 12:58

We went to this TINY TINY little Malaysia restaurant on Main and near 25th Ave and their food is pretty good and cheap, is that a good restaurant?

作者: myversa 時間: 2009-10-7 13:07

I have not tried that one yet. I will try it in the future and see if it is really authenticated. Do you like the food there?

作者: bubblesalt 時間: 2009-10-7 13:46

I have not tried that one yet. I will try it in the future and see if it is really authenticated. Do you like the food there?
myversa 發表於 2009-10-7 13:07

It's pretty good, I've been trying to look for something like a Malaysia restaurant I had when I was little in Hong Kong (it's call "Lay gor"), they have the best "ga dor ga dor" (sorry I don't know how to spell anything)...

This place's ga dor ga dor is pretty good, it's a little restaurant / fast food, I also like their fried noodle..

But my husband said the "la sar" is not as good as the one in Richmond "Tai Koo"

作者: myversa 時間: 2009-10-7 13:55

it's Gado Gado, Malaysian Salad and Laksa.

The one in Tai Koo Center 2F? They are operated by Malaysian too. I once tried their sweets and they were pretty good. It was one of few Malaysian restaurant my cook likes.

Is the Laksa Aysam or Curry favored? I think our restaurant is the one one has Aysam Laksa.

Since I want to sell my shares of restaurant, and I soon no long own a restaurant, I will start to look for Malaysian restaurant to eat soon.

作者: somewhereintime 時間: 2009-10-7 16:54

本帖最後由 somewhereintime 於 2009-10-7 16:58 編輯

30# myversa

The original owner of the Pacific Plaza Malaysian Foods has since moved to somewhere in Coquitlam,
the current operator is not doing so well in term of business, and the shop has been for sale for
2 years now but no interested buyer. I have never had luck for decent Penang Assam Laksa in Vancouver,
the fish is not suitable to make the soup maybe.
Oops, too far from the original top, let's start a new thread on Malaysian food, instead of fighting.

作者: tobiko 時間: 2009-10-9 21:47

oh this receipe seems 'do-able' wor. I thought it would be harder =)

作者: myversa 時間: 2009-10-9 21:49

it's doable and supposed to be fast and easy; that's why it's "lazy" recipe...

作者: meowmeowmeow 時間: 2009-10-10 02:51

3# somewhereintime

Don't want to deal with raw meat to keep it fast and simple. Plus, I have other dishes that has raw meat for dinner. Your version can be used as a consideration in the future.
zuesel 發表於 2009-10-6 12:12

I made simliar dish before, but I add 凌魚滑(the ones that you bought from Chinese supermarket---> I add egg, salt, pepper, green onion---->mix them together--->until the texture become 起膠.)
Then add the 凌魚滑to the lotus paste (I used to hand 刨蓮藕 + cut some in small pieces, so when you eat them you can still eat the small pieces of 蓮藕 and the rest are still soft & 弹牙)

作者: zuesel 時間: 2009-10-13 08:40

34# meowmeowmeow

Yeah, i love the crunchy texture too! I used the Magic Bullet to chop the ingredient. After I pan fried the lotusroot patties, the outside is crispy and inside still has chunks of lotusroots.

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