Saturday, April 20, 2013

KimchiJeon 김치전


Kimchijeon or kimchi jeon (also known as Kimchi buchimgae [김치부침개]) (Korean pronunciation: [kimtɕʰi dʑʌn]) is a variety of jeon, or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables. However, meat (ground pork) is also often added.  Kimchi, spicy pickled vegetables seasoned with chili pepper and jeotgal, is a staple in Korean cuisine. The dish is good for using up ripened kimchi. Kimchijeon is often recognized in Korean culture as a folk dish of low profile that anyone could make easily at home with no extra budget. It is usually served as an appetizer, snack or banchan (side dish). When preparing kimchijeon, brine from kimchi is often added, especially that of baechu kimchi, made from Napa cabbage. The brine lends its red color to the batter but is not spicy itself. (Wikipedia)


KimchiJeon (Kimchi Pancake)
Source: Maangchi

Ingredients:
1 cup of chopped kimchi
3 tbs of kimchi juice
 2 tbs chopped onion
 ½ ts salt,
½ ts sugar
 ½ cup flour (all purpose flour)
¼ cup of water 

Direction:
1. In a bowl, mix all the ingredients together, and mix it well with spoon.
2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy.
5. Turn it over with a spatula or flip it.
6. Lower the heat to medium and cook for another 1½ minutes.
7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
*tip: Serve it right out of the pan or cool it down and cut it into bite size to serve.

Selamat mencoba moms :)




Doenjang Jjigae 두부 된장 찌개


Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang (Korean soybean paste) and available ingredients such as vegetables, mushrooms, seafood, or dubu (tofu). It is regarded as one of the representative dishes of food in Korea along with Kimchi jjigae. (Wikipedia)

Korean Tofu stew, or “doenjang chigae,” is made with vegetables, tofu, and bean paste. It’s Koreans’ everyday house food. They eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, they eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. (Maangchi)

Kalau dari selera lidah Indonesia ku Doenjang ini mirip sekali dengan tauco. Alhamdulillah suami suka. Begitu ngicip, dia langsung bilang, "ini dimasak tauco ya bunda?" hehheeee,,, dia suka banget kandungan tahu yag lembut didalam jjigae ini, hehheeee


Doenjang Jjigae
Source: Maangchi

Ingredients:
1 medium size potato (about 1 cup worth), peeled and  cut into ½ inch cubes
1 cup worth of zucchini or squash, cut into ½ inch cubes
1 cup worth  onion, cut into ½ inch cubes
5 cloves of garlic, minced
1 green chili pepper, chopped
7 dried anchovies, removed the heads and intestines and chopped
1 stalk of green onion, chopped
150 grams of tofu, cut into ½ inch cubes
5  tbs of soy bean paste (doen jang)
4 large shrimp, peeled, deveined, and chopped

Direction:
1. Prepare an earthenware pot
2. Add  potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.
3. Add 2 ½ cup water.
*tip: Don’t put too much water, just enough to cover everything
4. When it starts boiling after 10-15 minutes, add 5 tbs (1/4 cup plus 1 tbs) of bean paste, stir the stew, and keep cooking for another 15-20 minutes.
5. Add tofu and cook another 5 minutes
Tip: Occasionally stir the boiling stew with a spoon.
6. Add green onion and serve with a bowl of rice and other side dishes.
*tip: to check whether or not the ingredients are cooked, taste the potato.

Selamat mencoba moms :)



Chocolate Chiffon Cake


Akhirnya,,,, bikin juga deh ini chiffon coklat hehheeee. Sepertinya setelah bikin yang satu ini, tuntas juga rasa penasaran mencoba berbagai varian chiffon. Masih banyak sih yang belum dicobain, tapi sepertinya cukup dulu hehheee, mulai bosen ngemil kue chiffon :). Ntar kalo kangen lagi,, kita lanjutkan deh eksperimen bersama aneka chiffon nya yaaa,,

Bikin chiffon kali ini udah sore, walhasil baru dikeluarin dari loyang ya malem deh. Dan diphoto seadanya tanpa pencahayaan khusus, property khusus juga ga pake difuser. Pokoknya diphoto blas dimeja ruang tamu, wessss gitu aja hehheee,,


Chocolate Chiffon Cake
Source: Endhy Priyono

Bahan I
8 buah kuning telur
200 ml susu UHT coklat
75 ml minyak goreng
1 sdt vanilla ekstrak
150 gr tepung terigu (ayak)
50 gr coklat bubuk (ayak), pilih yang kualitasnya bagus
1/2 sdt bumbu spekoek (optional)
1/2 sdt baking powder
1 sdt garam

Bahan II
8 buah putih telur
175 gula pasir

Taburan: Almond slice atau gula halus

Cara membuat:
1. Aduk kuning telur, susu, garam dan vanilla hingga rata. Kemudian tambahkan terigu dan coklat bubuk hingga rata. Kemudian tambahkan minyak hingga rata. (Bisa menggunakan whisker saja).
2. Kocok bahan II hingga soft peak, lalu campurkan ke bahan I secara bertahap dan aduk pelan hingga rata.
3. Cetak dalam loyang chiffon tanpa olesan apapun. Panggang 160 degC selama 35 menit, lalau taburi dengan almond slice, kemudian panggang lagi selama 75 menit.
4. Setelah matang, keluarkan dari oven, lalu balikkan hingga dingin, baru keluarkan dari loyang.

Selamat mencoba moms :)

Bibimbap 비빔밥


Bibimbap (비빔밥, Korean pronunciation: pibimp͈ap̚) is a signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Bibimbap is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥 (bubuimbap). Some scholars assert that bibimbap originates from the traditional practice of mixing all the food offerings made at an ancestral rite (jesa) in a bowl before partaking in it.
In Korean households, bibimbap is frequently prepared from steamed rice, vegetables, and meat. Since the late 20th century, bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea. (Wikipedia)


Bibimbap ini aku praktekkin beberapa minggu yang lalu. Akhirnya, setelah sekian lama maju mundur untuk praktek resep Korea yang satu ini. Maklum bahannya banyak banget jenis sayurannya, dapet yang satu, yang lain keburu udah dimasak duluan, dan ada juga yang ga bisa aku temui di sini, jadi di skip aja ya :)

Awalnya, aku ga yakin deh rasanya bakal seperti apa. Ngeliatnya dengan begitu banyak jenis sayuran (padahal belum lengkap sesuai resep tuh) jadi ga bisa ngebayangin bakal seperti apa rasanya. Tapi setelah dicampur aduk, ternyata enak banget loh. Penampakannya setelah diaduk justru ga semenarik masih tersusun rapi seperti di atas (lupa jepret yang udah diaduknya), tapi rasanya enak dan menarik. Apalagi rasa dagingnya, aku suka banget :). Aku rekomendasiin deh buat moms bikin masakan yang satu ini.

Bibimbap 비빔밥
Source: Aeri's Kitchen

Main Ingredients
¼ Cup MooSaengChae (Radish-sidedish) (aku ga pake)
¼ Cup Kimchi
2 Handfulls Bean Sprouts (KongNaMul)
⅓ Onion
⅓ Carrot
⅓ Zucchini
⅓ Cucumber
2-3 Leaves Lettuce
½ Green Onion
1 Egg
1 Dried Seaweed
2 Bowls Cooked Rice

Meat Ingredients
¼ Cup Ground Beef
½ tsp Soy Sauce
½ tsp Sugar
½ tsp Cooking Wine
½ tsp Sesame Oil
1 Clove Minced Garlic
1 Pinch Salt & Black Pepper

Gosari Ingredients (aku ga pake)
1 Handfull Dried Fernbrake (GoSaRi)
¼ Onion
2 tsp Soy Sauce
1 tsp Sesame Oil
½ Tbsp Olive Oil
½ tsp Minced Garlic
Sauce Ingredients
3 Tbsp Red Pepper Paste
¼ tsp Soy Sauce
1 tsp Brown Rice Vinegar or Apple Vinegar
1 tsp Sugar
¾ tsp Sesame Seeds
1 tsp Sesame Oil
½ tsp Minced Garlic

Directions
1. In a bowl, mix ¼ cup of ground beef, ½ tsp of soy sauce, ½ tsp of sugar, ½ tsp of cooking wine, ½ tsp of sesame oil, 1 clove minced garlic, 1 pinch of salt, and 1 pinch black pepper all together. Set it aside while you are preparing the other ingredients.
2. Add the boiled bean sprouts, ½ tsp of sesame oil, and 1 pinch of salt. Mix well.
3. Gosari: If you buy dried gosari, soak one handful of gosari in water over night. If the gosari is still not soft, then boil it in water until it becomes soft, before you fry it. Cut it into 3 inch pieces. In a pan, add the gosari, ¼ of sliced onion, 2 tsp of soy sauce, 1 tsp of sesame oil, ½ tbsp of olive oil, and ½ tsp of minced garlic.
Fry for 10 minutes.
4. Julienne ⅓ of a carrot and ⅓ of a zucchini to the same size. Slice ⅓ of an onion thinly. Cut ½ of a green onion thinly. Fry the green onion with a little bit of salt for 5 seconds.
5. In the same way, fry the onion with a pinch of salt for 20 seconds.
6. Fry the zucchini for 1 minute with some salt.
7. Fry the carrot for 30 second with some salt.
8. Fry the marinated beef until the beef is completely cooked.
9. Fry one flat egg with a pinch of salt. Slice it thinly.
10. Cut ¼ cup of kimchi into small pieces. Fry with a little bit of oil for 2 minutes. You can add a little bit of sugar if you want.
11. Cut 1 sheet of dried seaweed with scissors.
12. Cut 2-3 leaves of lettuce thinly.
13. Julienne ⅓ of a cucumber thinly.
14. To make the sauce, mix 3 tbsp of red pepper paste, ¼ tsp of soy sauce, 1 tsp of vinegar, 1 tsp of sugar, 1 tsp of sesame oil, ¾ tsp of sesame seeds, and ½ tsp of minced garlic.
15. In a large bowl, (you can use your mixing bowl) place 1 cup of cooked rice, all of the vegetables, kimchi, egg, and dried seaweed. Put the beef in the center. Then, pour 2-3 spoons of sauce on top of the beef. You can adjust the amount of the sauce, depending on your taste. If you like spicy foods and want a lot of spicy sauce for your bibimbap, double the sauce recipe.
16. Mix all of the ingredients and eat. Enjoy! :)



Selamat mencoba moms :)

Sunday, March 17, 2013

Shin Ramyun


Shin Ramyun is a spicy (辛) brand of Korean instant noodles produced by Nong Shim Ltd. since 1986. It is exported to over 80 different countries, and is the highest selling brand of noodles in Korea. In April 2011, the brand launched a high-end ramen 'Shin Ramyun Black'. It is double the price of the regular Shin Ramyun but it generated sales of ₩9.4 billion in May 2011. Shin Ramyun comes with a seasoning packet and a packet of dehydrated vegetables, and is usually prepared in a pot or other container. It is also sold in an instant cup or instant bowl form. This version was first produced in Korea in 1981. During preparation, it is possible to add vegetables, dumplings, eggs or meat to improve the nutritional value of the meal. There are also seafood flavor, spicy pak choi flavor and mushroom flavor variants of the noodle. (Wikipedia)





GoGuMa TwiGim 고구마 튀김


GoGuMa TwiGim or 고구마 튀김 or Korean Sweet Potato TwiGim. Ini adalah masakan Korea yang juga menurut mudah untuk dipraktekin. Kalo dipikir-pikir masakan Korea itu, apalagi side dishes nya banyak banget ya. Apalagi kalo udah liat di drama-drama Korea dengan settingan jaman kerajaannya gitu (jaman dinasti Joseon misalnya), kalo udah ada festival di kerajaan atau liat rajanya makan aja side dishes nya itu luar biasa banyaknya. Presentasinya pun cantik-cantik banget. Untuk side dish yang satu ini menurutku sangat-sangat ga asing ya buat lidah Indonesia. Sangat mirip dengan ubi (ubi jalar) gorengnya kita di Indonesia. 


GoGuMa TwiGim
Source: Aeri's Kitchen

Main Ingredients
1 lb Korean Sweet Potato
⅔ Cup Frying Mix (Batter)
½ Cup Water
¼ Cup Frying Mix (Coating)
3 Tbsp Potato Starch (or Cornstarch)
1 tsp Sugar (Optional)
⅛ Generous tsp Salt

Korean Frying Mix



Directions

1. Obtain 1 large Korean sweet potato (about 1 lb, 4-5 inches in length). Wash it good and remove any bad parts on the skin. Cut it into ¼-inch slices. You will get about 25 pieces. Korean sweet potatoes have a different taste and texture than American sweet potatoes. They are sweeter and have a firm texture. So please use Korean sweet potatoes for this recipe.
2. Sprinkle a generous ⅛ tsp of salt evenly on top of the sweet potato slices. Set them aside what you are preparing the batter. This will help boost the sweetness of sweet potato later. Preheat your oil on medium-high.
3. Combine ⅔ cup of frying mix, ½ cup of cold (or ice) water, 3 Tbsp of potato starch, and 1 tsp of sugar. Mix everything together. Frying mix is seasoned flour that is good for making batter for deep frying. You can find it in a Korean or Asian grocery store. Cold water is one of the secrets for getting crispy food. You can skip the sugar if you want.
4. Put ¼ cup of frying mix in a plastic bag and add the sweet potatoes. Shake the bag to coat the sweet potatoes with the frying mix. This will help the batter stick to the sweet potatoes better.
5. Dip the floured sweet potatoes into the batter. Cover both side of the sweet potatoes with the batter.
6. Drop a little bit of batter into the heated oil to check if the oil is hot enough. When the batter floats right away, the oil is ready. Put the battered sweet potatoes into the hot oil. Deep-fry them on medium or medium-high, depending on your stove’s power.
7. Fry them for 5-6 minutes, or until the sweet potato slices are completely cooked, and the outside is golden brown. The easy way to check if a slice is cooked is to poke the center of it with a folk or chopstick. If your chopstick go through smoothly, it is done.
8. Place some paper towels on a tray and put the fried sweet potato slices there to cool and loose some of the grease.

Selamat Mencoba Moms :)

DakDaRi GanJangJoRim 닭다리 간장조림


DakDaRi GanJangJoRim or 닭다리 간장조림 or Drumstick Soy Sauce Jorim. Ga sempet photo macem-macem karena masak ini buat bekel (bento) hubby, digabung dengan onigiri, wraped salad with nutty sauce dan fresh tomato. Yang pasti ayam ini enak, bisa dimakan yang dewasa maupun anak-anak (kalo anaknya ga kuat mericanya dilewat aja) dan bikinnya ga sulit. Berikut resepnya yang aku dapet dari webnya Aeri.

Bekel (bento) buat hubby masih sempet diphoto sebentar. 

DakDaRi GanJangJoRim
Source: Aeri's Kitchen

Chicken Ingredients
7 Drumsticks
2 Cups Milk
⅛ Generous tsp Salt
⅛ Generous tsp Black Pepper

Sauce Ingredients
⅓ Cup Soy Sauce
½ Cup Water
2 Tbsp Cooking Wine (Optional) (aku skip)
2 Tbsp Corn Syrup
1 Tbsp Sugar
½ Tbsp Garlic, Minced
1 Dried Hot Pepper
1 tsp Vinegar
2 Pinches Ginger Powder (aku ganti fresh ginger)

Directions
1. Obtain 7 drumsticks. Remove the fatty skin from the drumsticks with a knife.
2. Marinate the chicken in about 2 cups of milk for at least 30 minutes. This helps to get rid of the bad chicken flavor and tenderizes your meat.
3. After that, drain and rinse the chicken in cold water twice.
4. Score both sides of the drumstick with strips ½-inch apart. This will help the chicken absorb the flavor better.
5. Sprinkle ⅛ generous tsp of salt and ⅛ generous tsp black pepper over all sides of the drumsticks evenly. Marinate them for about 10 minutes.
6. Combine and mix together all the ingredients for the sauce in a small sauce pan: ⅓ cup soy sauce, ½ cup water, 2 Tbsp cooking wine (optional), 2 Tbsp corn syrup, 1 Tbsp sugar, ½ Tbsp minced garlic, 1 dried hot pepper, 1 tsp vinegar, and 2 pinches ginger powder. Once it starts to boil, cook for 1 minute on high.
7. Strain the sauce and discard the garlic and dried pepper.
8. After the chicken is done marinating, place is in a wide-bottomed pan. Then, pour the sauce evenly on top of the chicken.
9. Cook covered. Once the sauce starts to boil, cook for 10 minutes on medium. Make sure that your stove temperature is not too hot, or you will loose or burn the sauce before the chicken has finished cooking.
10. After that, flip the chicken over and cook covered for another 10 minutes on medium.
11. After that, flip the drumsticks over again. Cook uncovered for 5 more minutes, or until the sauce is almost gone and the chicken has finished cooking. The sauce will become thick. Occasionally flip over the drumsticks while they are cooking to get them covered with the sauce.

Selamat Mencoba Moms :)

Peuyeum (Tape Singkong) Goreng


          Beberapa waktu yang lalu sempat ngobrolin peuyeum, peuyeum goreng dan peuyeumbol ama temen disini, ada juga dengan bekas teman kuliah. Kok jadi kebayang-bayang. Duh kalo tinggal di Indonesia sih enak ya, apalagi kalo di Bandung. Tinggal ke pasar beli peuyeum, atau nunggu si emang yang manggul peuyeum lewat, trus goreng deh. Kalo mau lebih gampangnya lagi, ya tinggal beli peuyeum gorengnya aja langsung heheheee.  
          Berhubung menjadi istri yang baik dan setia menemani suami di negri gurun ini, maka kalo pengen peuyeum goreng, ya harus bikin dulu peuyeumnya sendiri, baru digoreng. Maka dimulailah pembuatan peuyeumnya. Kupas singkong, cuci lalu dikukus. Setelah itu dinginkan hingga benar-benar dingin. Taburi dengan bubuk ragi khusus tapi, simpan diwadah tertutup, lalu nunggu deh 3 hari. Alhamdulillah setelah 3 hari si tape jadi dan manis, asyikkkk!!!
          Kemudian dimulailah pembuatan singkong goreng ini. Adonan pembalutnya aku buat dari campuran terigu dengan sedikit tepung beras dan tepung jagung (corn starch), dan sedikit garam dan gula. Aduk rata, kemudian tambahkan air dingin secukupnya sampai kental. Celupkan tape ke adonan tepung lalu goreng dengan minyak panas sedang hingga kecoklatan dan matang. Sajikan hangat bersama teh atau kopi, duhhhh mantebbb deh. Kebayar perjuangan nungguin 3 harinya hehheeee :)

Selamat Mencoba ya Moms :)

Wednesday, March 6, 2013

Japchae 잡채


Makanan ini pertama kali dibuat pada abad ke-17 ketika Semenanjung Korea diperintah Dinasti Joseon. Ketika Raja Gwanghaegun melangsungkan pesta besar di istana, salah seorang bangsawan tuan tanah menghidangkan japchae. Raja Gwanghaegun begitu menyukai rasa japchae hingga bangsawan tersebut diangkatnya menjadi byeongjo panseo (hangul:병조판서, hanja:兵曹判書, setara dengan menteri keuangan). Pada waktu itu, japchae hanya berupa sayur-sayuran dan jamur, seperti irisan mentimun, lobak, dan jamur shiitake. Sementara itu, sohun (dang myeon) ditambahkan ke dalam japchae pada abad ke-20. Berbeda dengan sohun Indonesia yang dibuat dari pati sagu atau pati aren dan midro, dang myeon dibuat dari tepung ubi jalar.

Japchae adalah makanan Korea berupa sohun (dang myeon) yang dicampur dengan berbagai jenis sayuran dan daging sapi. Makanan ini termasuk salah satu banchan, dan dimakan sebagai lauk, terutama dalam pesta dan kesempatan khusus. Sayuran yang digunakan biasanya sayuran yang sedang musim. Japchae ditulis dengan dua aksara hanja, jap (hangul:잡, hanja:雜, dicampur dan diaduk) dan chae (hangul:채, hanja:菜, sayuran). (Wikipedia.org)


Japchae
Source: Maangchi

Ingredients:

Starch noodles (“dangmyun”)
150 grams of beef
1 bunch of spinach
1 medium size carrot
1 medium size onion
mushrooms (5 dried shiitake and 1 package of white mushrooms)
3 cloves of garlic
7-8 green onions
soy sauce, sesame oil, sugar, pepper, and sesame seeds
Aku tambahin timun yang diiris-iris
Makes 4 servings.

How to prepare your ingredients before stir frying:

Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
Slice a package of white mushrooms (2 cups worth).
Cut a carrot into thin matchstick-shaped pieces 5 cm long.
Cut 7 -8 green onions into 7 cm long pieces.
Slice one onion thinly.
Slice 150 grams of beef into thin strips.
Now let’s start!

Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.

*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.

*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.

On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
Serve with rice and Kimchi, or as a side dish.

Goguma MatTang 고구마 맛탕


GoGuMa (고구마), sweet potato atau ubi jalar merupakan salah satu bahan yang sangat banyak digunakan oleh bangsa Korea sebagai sumber bahan makanan. Paling umum ubi jalar ini mereka makan dengan cara dipanggang atau dibakar. Kali ini aku coba buat ubi jalar yang digoreng, lalu dibalur dengan bumbu caramel yang disebut goguma mattang. Menurutku rasanya enak dan ringan. Cocok banget deh jadi temen ngeteh sore-sore :)


Goguma MatTang
Source: Aeri's Kitchen

Main Ingredients
About 3 Cups Sweet Potatoes
6 Tbsp Sugar or Brown Sugar
6 Tbsp Corn Syrup or Honey (aku pake 3 sdm madu aja)
1½ Tbsp Oil (Canola or Vegetable)
Some Black Sesame Seeds or Sesame Seeds to Garnish
Oil For Frying

Directions
1. Peel off the sweet potato skin, and remove any bad parts. Cut the sweet potato into 1½-inch cubes. (Prepare 3 cups.) Soak the chopped sweet potatoes in water for 10 minutes to leech out some of the starch. That will make them more crispy and sweet when you fry them. Dry them with a paper towel so that you will not get hurt when you fry them.
2. Preheat the oil to about 340°F. Drop in a piece of sweet potato. If it starts to boil in the oil, the oil is hot enough. Fry the sweet potatoes, occasionally stirring them so that they do not stick to the pan or each other.
 To check if the potatoes are done, poke one piece with a fork or chopstick. If it goes through smoothly, they are done. Remove them from the oil, and let any excess oil soak into a few paper towels while they are waiting for the syrup. ^^
3. In a saucepan, add 6 Tbsp of white or brown sugar, 6 Tbsp of corn syrup or honey, and 1½ Tbsp of canola or vegetable oil. Boil it until the sugar melts on medium low. It is important not to cook it on high (too quickly) or the sauce will harden like candy when it cools.
4. Pour the hot syrup quickly on the fried sweet potatoes. Quickly mix them gently. You can sprinkle some black or regular sesame seeds on top for decoration and extra flavor.

Selamat Mencoba Moms :)