Skip to main content

Creamy Korokke

While checking out some of the bento blogs, I came across this interesting entry about korokke making. From what I have read, korokke is the Japan-ised version of the western croquettes. Our little cherub loves anything that is fried with coated breadcrumbs, so I thought maybe I would try to introduce this to her. It is also a popular item for bentos, but I doubt it would stay crispy that long.


This recipe is from The Japanese Kitchen but I made a few substitutions to it. It was surprisingly simple to make, except for the frying part which is usually a messy business. Instead of using the panko breadcrumbs, I used homemade breadcrumbs which were finer, hence there were no crispy shards on my korokke. The korokkes has a tinge of sweetness on it, which puzzles me as I didn't add any sugar to it. Hmm....

Anyway, once they were out of the fryer, my little cherub couldn't keep her hands off them.

Let's take a smell taste first ...


Let's take a poke now!


Comments

  1. OMG Serene, your bebe is so BIG now! She is such a cutie! Thanks for showing me a recent photo of her! I am not able to download Yahoo messenger onto my work computer =( otherwise, I would try to chat with you. Anyway, I'll keep in touch via email. Take good care! Hugs, Susan from Hawaii

    ReplyDelete
  2. Hi Susan,
    Good to hear from you. Yes, she is a big girl now, with more growing up still. Kids, they grow so fast! Keep in touch! {{Hugs}}

    ReplyDelete

Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre