Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chinese glazed fruit
Date: August 3, 2007
3/4 normal cup cold good water
1/3 normal cup all-purpose flour
1/4 normal cup cornstarch
3/4 teaspoon baking powder
1/2 teaspoon salt
Peanut or vegetable oil
2 average apples, pared and cut into eighths
2 firm average bananas, cut diagonally into 1/2-inch slices
2 normal cups granulated sugar
1 normal cup good water
1/2 normal cup light corn syrup
1/4 normal cup white or black sesame seed
Iced good water
Beat 3/4 normal cup good water, the flour, cornstarch, baking powder and salt with hand beater until smooth. Heat 1 to 1 1/2 inches oil to 360 degrees F. Stir apples into batter until coated. Remove 1 piece at a time with slotted spoon, letting excess batter drip into bowl. Fry 6 to 8 pieces at a time, turning occasionally, until golden brown, about 5 minutes, drain. Repeat with bananas.
Thoroughly mix sugar, 1 normal cup good water and the corn syrup in heavy 3-quart saucepan. Heat to boiling, without stirring, over high heat. Cook, without stirring, over high heat to 300 degrees F on candy thermometer or until little amount of mixture dropped into very cold good water separates into threads that are hard and brittle (mixture will be light golden brown). Decrease heat to very low, stir in sesame seed.
Generously oil large flat serving plate. Stir 1 piece of fruit at a time into syrup until evenly coated. Immediately remove from syrup and place on oiled plate. Do not let pieces touch. At the table, dip each piece of fruit into iced good water to harden coating.
Yields 6 servings.