Potato Cheese Croquettes

Mashed potatoes is one of the most popular comfort food in the US. It is also greatly appreciated here in Manila and is usually served as a side dish to fried or roasted chicken.

But what to do with leftover mashed potatoes [if any] when everyone has had their fill and no longer yearns for the comfort it brings? Make croquettes out of it!

Croquette came from the French word croquer, which means “to crunch”. The dish is a French invention which is usually made of mashed potatoes and minced meat, dipped in egg, rolled in breadcrumbs then deep fried. It became so popular that almost every country now has their own version of preparing the classic favorite.

My version is very similar to the European tater.

Ingredients:
leftover mashed potatoes, chilled
1 whole egg, beaten
quick-melt cheese, cut into 1/2 inch thick strips
1/2 cup panko (Japanese bread crumbs)
cooking oil

Procedure:
1. Scoop 1 tbsp of mashed potato onto your palm.
2. Flatten it to make a patty.
3. Place 1 cheese strip in the middle of the patty.
4. Roll patty using palms to cover the cheese all over with the mashed potato.
5. Dip the roll in the beaten egg.
6. Roll it in panko and make sure that it's evenly covered.
7. Heat oil in a pan.
8. Fry potato rolls until breadcrumb coating turns golden brown.
9. Remove excess oil with paper towels.

Kani Maki

Craving for Japanese food during the wee hours of the morning, when all decent restos I know are already/still closed, made me do the unexpected.

I made my own maki.

I've heard from a TV chef before that it's best to always have a pack of kani at home. You'll be prepared when the need for a quick snack arises, and there are so many possibilities with what you can make -- salads, sandwiches, tempura or simply eat it by itself. That was one of the best advices I've picked from the tube.

You might be asking yourself "what is maki?" and "what is kani?". You've probably seen these words in Japanese restaurant menus but have never bothered to find out what these translate to. If you still haven't Googled it by now, let me add to your knowledge of basic Japanese dining vocabulary:

maki - roll
kani - crab meat (sticks)
kani + maki = crab meat roll
nori - dried thin seaweed sheets
sushi - vinegared rice

It is interesting to note that outside of Japan, some people refer to or understand sushi as the raw fish or seafood. Truth is, the sliced raw fish or seafood is called sashimi.

I took out the makisu (bamboo rolling mat) from its hiding place and cracked my knuckles. With the kani out of the chiller, I was ready to roll.

Procedure:
1. Lay the makisu on a flat surface.
2. Lay a sheet of nori on the makisu.
3. Mix cooked rice with a solution of vinegar, sugar and salt to make the sushi.
4. Spread the sushi on the nori sheet.
5. Place the kani (and other desired filling) on top.
6. Roll tightly.
7. Slice roll into 6-8 pieces.

Click here for a detailed, step-by-step instruction on how to make your own maki.

Itadakimasu!

Cyma Greek Tavern

This is a repost from my other blog.

"Where will we eat?" is the perennial question Kojiro and I face everytime we dine out. We have already tried most of the restaurants/cafes in Greenbelt 2 and 3 to come up with our safe bets; places we can always go to and rely on to provide good food when option paralysis strikes. However, my palate would appreciate a vacation every now and then from the usual Japanese, Italian, or hodgepodge cuisines, and today was one of those days. I wanted something different, something more adventurous...

Eureka! Let's go Greek in Cyma! Kojiro and I had only eaten at Cyma once and that was years ago with his otousan. We were not able to try their main dishes then but from the sampling i had of their soupa (soup) and orektika (appetizers), i like. Speaking of Cyma's appetizers, it is a must for every first-timer to order their house specialty -- the famous flaming Saganaki. This dish is flambéd at the customer's area and is accompanied by a resounding "**OPA!" from the servers...really entertaining but probably not for the weak-hearted.

photo courtesy of dessertcomesfirst

Whetted appetites will surely be satisfied in Cyma since not only do the food taste great, but also the servings are huge that even their "solo" servings are good for two. Now that's real value. To start our meal, Kojiro and I ordered the Spinach and Artichoke Fondue. It is a blend of melted cheese, sliced sun-dried tomatoes and feta served with warm pita triangles and grilled garlic bread. Mmmmmmm.

Spinach and Artichoke Fondue (P280.00)

For my main course, I opted for a solo Tonnos Salata (salad). "Whoah!" I gasped at first sight, the plate was heaping! It has Ahi tuna, mixed greens, tomatoes, feta cheese, baked onions, Gavros (not an abbreviation for Gavin Rosdale, it's Greek anchovies hehe), roasted bell peppers, black olives, marinated potatoes, green beans and boiled eggs with herb vinaigrette dressing. Colorful and quite tasty, though I wasn't crazy about the gavros.

Tonnos Salata Solo (P280.00)/To Share (P390.00)/Family (P540.00)

Kojiro wasn't feeling experimental so he ordered a "safe" chicken dish. The Kotopoulo Lemonato is the Greek's counterpart of our chicken adobo. The bird is braised with lemon, oregano, garlic and EVOO, then roasted with Greek potatoes and feta cheese. We were overwhelmed to see the half portion of the chicken lying on the plate. This dish alone could feed us both.

Kotopoulo Lemonato (P345.00)

We were so full afterwards, though it seemed as if our food were barely touched. I can't wait for the next time the infamous question pops up again. There's still a lot on Cyma's menu that I have yet to taste.

**Opa - traditional Greek term used to express one’s excitement and admiration in a very enthusiastic manner

Cyma Greek Tavern

1/F Greenbelt 2
Ayala Center, Makati

Veggie Spring Rolls

This is a repost of this recipe which was first featured in my other blog.

Spring Roll Filling

Ingredients:

2-3 tablespoons extra virgin olive oil
1/2 teaspoon sesame oil
leftover chicken sausage, chopped
1 small carrot, chopped into strips
1/2 can of young corn, chopped into strips
1/2 cabbage head, chopped into strips
2 tablesppons oyster sauce
sal and pepper to taste
3 tablespoons water
*snowpeas, bell peppers and mushrooms are optional but great additions to this dish

Procedure:
1. Heat EVOO in a pan with sesame oil.

2. Brown the chopped sausage. Let the spices of the sausage come out.

3. Add the carrots and corn. Sauté for 1-2 minutes.

4. Add the cabbage.

5. Add the oyster sauce and stir to evenly distribute.

6. Pour in the water.

7. Season with salt and pepper.

8. Cover the pan for another 2-3 minutes, allowing the cabbage to soften but do not over cook.

9. Remove from heat and drain any liquids left.

To make the spring roll:

Ingredients:

spring roll wrapper
drained vegetable mixture (recipe above)
vegetable or corn oil for frying

Procedure:
1. Drain any excess liquids from the filling.

2. Scoop about 1-1/2 tablespoons of the vegetable mixture on to the wrapper.

3. Roll it firmly.

4. Heat the oil

5. Fry the rolls until golden brown. Do not over crowd your pan so as no maintain even temperature.

6. Drain excess oil from fried rolls with paper towels.

7. Serve hot as is or with dipping sauce.

To make the dipping sauce:

Ingredients:

1/4 cup vinegar

1 1/2 tbsp soy sauce

2 cloves garlic, minced

dash of pepper

Procedure:

1. Mix all ingredients.

2. Pour into a dipping bowl with fried spring rolls.