Wednesday, April 27, 2016

Hash browns for potato lovers

When I think about Traditional American breakfast, I imagine fluffy crisp hash browns served in a large skillet and children fighting over who gets the bigger portion of this delicious potato dish. Because we all love potatoes, this is our family-favorite breakfast to jump start the day!

The key to success in this recipe is to properly remove the excess liquid from potatoes after grating into fine pieces. By doing so, they cook up perfectly crispy on the outside but light and fluffy on the inside. If you are cooking bacon or sausages, use the same pan to cook the potatoes. This will make your potatoes extra tasty.

Hash browns recipe
(serve 4)

2 to 3 whole potatoes
a pinch of salt
a pinch of black pepper
oil for cooking

Peal and grate the potatoes into fine pieces using cheese grater or slicer.

2.    Wrap the grated potatoes using a cheesecloth, and twist to remove excess liquid.

3.    Heat generous amount of oil on a skillet over low to medium heat. Fill the surface of the pan with potatoes to create a thick and large pancake-like shape. Season with salt and pepper and cook for few minutes.

4.    Once the bottom side turns golden brown, flip the pancake and continue to cook until potatoes are browned all over. Adjust the heat to low or medium accordingly. The hash browns are ready once the potatoes are fully cooked and both sides look crispy.

5.    Serve with ketchup on a plate with bacon, eggs, sausages, or toast on the side!

Wednesday, April 13, 2016

Meyer Lemon curd


Today I will show you how to make a delicious homemade lemon curd. I use my favorite kind of lemon called Meyer lemon, which is frequently used in my other recipes. Meyer lemon is a cross between a lemon and an orange. It has a fruity fragrance with less acidic compared to regular lemon. It can also be substitute for a Japanese citrus fruit called Yuzu. Meyer lemons are easy to find these days and are available all season long!

Lemon curd is a lemon-flavored custard that was served in England back in the days. It goes well with scone, toast, or even as a pie filling. My family is in love with lemon curd; especially my youngest son gets really excited when he sees the jar on the table!

Meyer Lemon Curd Recipe

5 Meyer lemon (around 550g)
1 cup granulated sugar (around 220g)
3 whole eggs
8 tablespoons of butter
1.  Zest Meyer lemons using a peeler or a grater.

2.    Squeeze out the lemon juice into a bowl together with the lemon zest.

3.  Add sugar, eggs, and butter into the bowl and sit it over a bain-marie to melt the butter.
4.    Stir the mixture for about 10 to 15 minutes until it starts to thicken and turns custardy. Make sure the water bath doesn't boil, and don’t let the bottom of the bowl touch the water. This will cause the eggs to harden. If you want to smoothen your custard, you can strain the custard at this point (I find it unnecessary to strain).
5.    Keep the lemon curd in a sanitized jar. Once the mixture cools down, you can cover the top with wax paper.
6.    Put a lid on and refrigerate once the mixture completely cools down. It can be stored for about a week.