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Potato Cakes na may Ginger Rice, pate a choux na hinalo sa mashed potato, pinirito golden at may luya-bawang na soy brown rice.
Basahin ang lahat ng tagubilin bago magsimula para planuhin ang mga oras.
It's a good idea to read through all the instructions before you begin, so you can roughly plan your timing.
Ang mga potato cake ay gawa sa dalawang pangunahing hakbang: una ay maghanda ng Pâte à Choux (magaang na pastry dough). Ikalawa ay gumawa ng normal na mashed potatoes. Pagkatapos ay pagsamahin, hubugin sa disk at prito.
First, let's prepare the potato cakes. They involve two main stages: initially, you'll create a Pâte à Choux (a light pastry dough), and then you'll make regular mashed potatoes. Afterward, you'll combine them, shape them into disks, and fry them.
Pâte à Choux: Pakuluan nang bahagya ang 113 g tubig, 57 g butter, at asin. Idagdag ang harina at haluin ng ilang minuto. Magpatuloy na magluto ng isa pang minuto para bawasan ang tubig. Alisin at hayaang lumamig hanggang mainit-init na lang. Idagdag ang isang itlog at ang egg replacement (isang kutsarang ground chia seeds at tatlong kutsarang tubig). Haluin hanggang mabuting mapagsamang.
Pâte à Choux: Bring the 113 grams of water, 57 grams of butter or plant-based alternative, and the salt to a simmer. Add the flour and stir for a few minutes. Continue cooking for about another minute to reduce the water content. Remove the mixture from the heat and let it cool until it's warm, not hot. Add the single egg and the egg replacement mixture (which consists of one tablespoon of ground chia seeds and three tablespoons of water). Stir everything until it's well combined.
Mashed potatoes: Habang may pahinga sa nakaraang hakbang, pakuluan ang mga binalatang patatas, hiniwa sa kalahati para sa mas mabilis na pagluluto, mga 15 minuto. Salain. Maglagay ng halos limang kutsarang tubig at 7 kutsarang vegetable butter alternative (o butter). Maggrind ng kaunting paminta sa halo. Pagkatapos ay gumamit ng masher at idikdik.
Mashed Potatoes: While you have downtime during the previous step, begin preparing the mashed potatoes. Boil the peeled potatoes, cut in half to speed up cooking, for about 15 minutes. Drain them well. Add about five tablespoons of water and seven tablespoons of vegetable butter alternative (or butter). Grind some pepper into the mixture. Use a masher to mash the potatoes.
Pagsamahin ang Pâte à Choux at mashed potatoes. Haluing mabuti. Hubugin sa manipis na disk gamit ang iyong mga kamay at budburan ng harina sa magkabilang panig. I-refrigerate ang mga extra na potato cake na hindi mo planong kainin agad.
Combine the Pâte à Choux and the mashed potatoes. Stir until they are evenly mixed. Using your hands, form the mixture into thin disks and flour both sides (I used corn flour for this). If you're not planning to eat all the potato cakes right away, refrigerate the extra ones.
Magluto ng isang serving ng iyong piniling bigas na may kaunting paminta na hinaluan. Gumamit ako ng brown organic rice na tumatagal ng 45 minuto para maluto.
Prepare and cook one portion of your preferred rice, mixing in some pepper. I used brown organic rice, which typically takes 45 minutes to cook.
Hiwain o gawing cubes ang sibuyas. Maglagay ng kaunting langis sa isang saucepan na preheated sa katamtamang init. Bawasan sa katamtaman/mababa kapag naidagdag na ang sibuyas. Tadtarin ang luya at bawang (maaaring i-squeeze/mash ang bawang gamit ang gilid ng iyong kutsilyo muna para sa mas pinong pagtatadtad).
Slice or cube the halved onion. Pour some oil (I used corn/maize oil) into a saucepan that has been preheated to medium heat. Once you add the onion, reduce the heat to medium-low. Chop the ginger and garlic (you can press the garlic hard with the edge of your knife first for a finer chop).
Idagdag ang luya at bawang pagkatapos ng mga 10 minuto ng marahang pagprito ng sibuyas. Haluin paminsan-minsan at marahang iprito ng halos limang minuto pa, mag-ingat na hindi masunog ang bawang.
After gently frying the onion for about 10 minutes, add the chopped ginger and garlic. Stir occasionally and continue to fry very gently for about five more minutes, being careful not to burn the garlic.
Kapag tapos na idagdag ito lahat, pati na rin ang soy sauce, sa bigas. Pagsamahin nang mabuti, at panatilihin ang rice-mixture sa kalan ng ilang minuto pa sa napakababang init. Tiyaking may kaunting moisture doon.
Once done, add all the cooked ingredients, along with the soy sauce, to the rice. Stir everything together well and keep the rice mixture on the hob for a few more minutes over very low heat. Ensure there's still some moisture in the mixture.
Painitin ang isang frying pan sa katamtaman-mataas na init, maglagay ng halos 8 kutsarang preferred na frying oil. Ang langis ay dapat sumasaklaw ng halos 0.5 cm/0.2 pulgada ng mga potato cake, para semi-deep-fry sila. Prito ng halos 7 minuto sa bawat gilid (ngunit ayusin ang oras kung kinakailangan). Ihain ang mga potato cake kasama ang bigas. Bon appétit!
Heat a frying pan over medium-high heat. Add about 8 tablespoons of your preferred frying oil (I used corn/maize oil). The oil should cover the potato cakes by about 0.5 cm / 0.2 inches, allowing them to be semi-deep-fried. Fry them for about 7 minutes on each side (adjust the time as needed). Serve the potato cakes with the rice. Bon appétit!
