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Hed Chef
Spuds for studs
By Hedy Khoo
April 26, 2010
MEN have more in common with potatoes than you think. One letter makes all the difference between a stud and a spud.
LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from MakeUp For Ever Academy (Tel: 6333-0678)
Contrary to what most might think, a lot of promise lies within a sack of potatoes.
Treated the right way, your shy little tuber which feels most at home while underground, can be elevated to the status of a crispy divine afternoon treat.
Of course, there will always be some stubborn taters, which try as you may to change, may never be anything more than couch potatoes.
In such instances, extra effort may be neccesary to whip them into shape.
But if they are rotten beyond redemption, into the bin they go.
The same goes for men. Love them or leave them.
Hot studs may be eye candy, but not worth the toothache when you find yourself grinding your teeth in frustration.
If a man lacks quality and integrity, drop him like a hot potato. After all, there are plenty more in the sack where it came from.
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POTATO LOLLIES
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
INGREDIENTS
500g potatoes, peeled, washed and halved
50g bacon, diced
50g mixed vegetables
10 cinnamon sticks
1 tbsp flour
1 egg, beaten
1/2 tsp ground thyme
1/2 tsp basil
1/2 tsp sage
2 tsp freshly chopped parsley
2 tsp chopped spring onion
1 tsp salt
Pepper to taste
Panko bread crumbs
Oil for frying
METHOD
1 Boil a pot of water and add a pinch of salt. Set aside.
2 Drop potatoes in and boil for about 20 minutes or until potatoes break apart easily when poked. Remove potatoes from pot and drain in colander. Mash the potatoes until you get a smooth texture. Allow the potatoes to cool.
3 While boiling the potatoes, heat a greased skillet. Add bacon and allow it to fry in its own fat. When bacon begins to brown, add in the mixed vegetables and stir fry for a few minutes. Once bacon is sufficiently browned, remove the mixture from the heat and set aside to cool. Add the bacon and vegetable mix into the mashed potatoes. Add the thyme, sage, basil, parsley and spring onion. Season with salt and pepper. Mix thoroughly.
4 Take one cinnamon stick, dab about 3cm of one end with the beaten egg then lightly dust with flour. Take one tablespoonful of the mashed potato and roll into a ball around the flour-dusted end of the cinnamon stick. Dip the potato ball into the beaten egg and roll it around such that the entire potato ball is coated with egg. Then coat with breadcrumbs. Do the same with the remaining cinnamon sticks and potato mixture.
5 Heat a wok or saucepan with enough oil to cover the potato balls when frying. Once oil begins smoking, gently put in the potato balls and deep fry for a minute or two until golden brown.
Enjoy
Hed Chef
Spuds for studs
By Hedy Khoo
April 26, 2010
MEN have more in common with potatoes than you think. One letter makes all the difference between a stud and a spud.
LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from MakeUp For Ever Academy (Tel: 6333-0678)
Contrary to what most might think, a lot of promise lies within a sack of potatoes.
Treated the right way, your shy little tuber which feels most at home while underground, can be elevated to the status of a crispy divine afternoon treat.
Of course, there will always be some stubborn taters, which try as you may to change, may never be anything more than couch potatoes.
In such instances, extra effort may be neccesary to whip them into shape.
But if they are rotten beyond redemption, into the bin they go.
The same goes for men. Love them or leave them.
Hot studs may be eye candy, but not worth the toothache when you find yourself grinding your teeth in frustration.
If a man lacks quality and integrity, drop him like a hot potato. After all, there are plenty more in the sack where it came from.
--------------------------------------------------------------------------------
POTATO LOLLIES
TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
INGREDIENTS
500g potatoes, peeled, washed and halved
50g bacon, diced
50g mixed vegetables
10 cinnamon sticks
1 tbsp flour
1 egg, beaten
1/2 tsp ground thyme
1/2 tsp basil
1/2 tsp sage
2 tsp freshly chopped parsley
2 tsp chopped spring onion
1 tsp salt
Pepper to taste
Panko bread crumbs
Oil for frying
METHOD
1 Boil a pot of water and add a pinch of salt. Set aside.
2 Drop potatoes in and boil for about 20 minutes or until potatoes break apart easily when poked. Remove potatoes from pot and drain in colander. Mash the potatoes until you get a smooth texture. Allow the potatoes to cool.
3 While boiling the potatoes, heat a greased skillet. Add bacon and allow it to fry in its own fat. When bacon begins to brown, add in the mixed vegetables and stir fry for a few minutes. Once bacon is sufficiently browned, remove the mixture from the heat and set aside to cool. Add the bacon and vegetable mix into the mashed potatoes. Add the thyme, sage, basil, parsley and spring onion. Season with salt and pepper. Mix thoroughly.
4 Take one cinnamon stick, dab about 3cm of one end with the beaten egg then lightly dust with flour. Take one tablespoonful of the mashed potato and roll into a ball around the flour-dusted end of the cinnamon stick. Dip the potato ball into the beaten egg and roll it around such that the entire potato ball is coated with egg. Then coat with breadcrumbs. Do the same with the remaining cinnamon sticks and potato mixture.
5 Heat a wok or saucepan with enough oil to cover the potato balls when frying. Once oil begins smoking, gently put in the potato balls and deep fry for a minute or two until golden brown.
