Caramel Potatoes

Adapted from Saveur.

Ingredients

1. Potatoes, 3
2. Sugar, 5 tbsp
3. Water, 2 tbsp
4. Unsalted butter, 3 tbsp

Instructions

1. Boil potatoes for 15min until soft.
2. Drain potatoes, let cool and peel.
3. In a pan, add water and sugar and simmer on medium-high heat for 6-8min until golden.
4. Stir in butter and potatoes and cook for 5 min.

Fish and Chips 3

Adapted from Octaphilosophy by André Chiang.

Ingredients

1. Fish, 3 small
2. Flour, for coating
3. Potatoes, 2
4. Oil, for deep-frying
5. Salt and pepper, to taste

Instructions

1. Toss fish in flour.
2. Wash and peel potatoes, then slice into noodle-like strands.
3. Wrap potato strands around the fish to encase completely.
4. Heat oil in a pot and deep-fry the fish and potatoes at 180C until golden brown.
5. Season with pepper and salt and serve hot.

Asian Fish and Chips (Fried Ikan Bilis and Spicy Garlic Fries)

Adapted from Vietnamese Food and Epicurious.

Ingredients

Fried Ikan Bilis (Fried Anchovies)

1. Ikan bilis, 400g
2. Flour, 1 tbsp
3. Salt, 1 tsp
4. Oil, for frying

Spicy Garlic Fries

1. Potatoes, 3
2. Garlic, minced
3. Honey, 2 tbsp
4. Chilli sauce, 1 tbsp
5. Chilli powder, 1 tsp
6. Salt, to taste
7. Oil, for frying

Instructions

Fried Ikan Bilis (Fried Anchovies)

1. Wash anchovies, then drain and let dry.
2. In a bowl, cover anchovies with salt and leave for 30 min.
3. Cover anchovies with flour.
4. In a pot, add oil and heat until hot.
5. Add the anchovies and fry for 5 min.
6. Remove the anchovies and drain on a paper towel. Set aside for 5 min, then fry again, until crisp and golden.
7. Remove and drain on another paper towel.

Spicy Garlic Fries

1. Wash, peel and dry potatoes.
2. Cut into chunks.
3. In a pot, add oil and heat to medium hot.
4. Add the potatoes and fry for 5 min.
5. Remove and drain on a paper towel. 
6. Turn heat up, then fry the potatoes again for another 2 min, until crisp and golden.
7. Remove and drain on another paper towel.
8. In a pan, add 1 tsp oil and garlic.
9. Fry garlic until light golden and fragrant.
10. In a small bowl, mix honey, chilli sauce and chilli powder.
11. Add sauce mixture into the pan and fry with the garlic.
12. Add the fried ikan bilis and fries into the pan.
13. Fry until all the ikan bilis and fries are coated with the sauce. Continue until the sauce becomes dry.
14. Serve hot.

Potato Soufflé with Dulce de Leche and Milk Pudding

Adapted from Octaphilosophy by André Chiang.

Ingredients

Dulce de Leche

1. Condensed milk, 1 can (250g)
2. Unsalted butter, 20g
3. Salt, 2g

Milk Pudding

1. Milk, 325ml
2. Caster sugar, 75g
3. Salt, 2g
4. Agar agar, 8g

Potato Soufflé

1. 3 potatoes
2. Egg whites, 2
3. Potato starch, 100g
4. Oil, for deep-frying

Instructions

Dulce de Leche

1. Fill a medium pan with water and bring to a boil.
2. Fully submerge the can of condensed milk in the water.
3. Reduce heat to a simmer and cook for 2h.
4. Turn the can over and cook for another 2h.
5. Ensure that water level is constantly above the can, and top up with more water if necessary.
6. Remove from water carefully and let cool slightly, before opening can and pouring into a bowl.
7. Stir in butter and salt.
8. Transfer to a piping bag.

Milk Pudding

1. In a pan, combine all ingredients and bring to a boil.
2. Transfer to an ice bath and leave until set.
3. Blend until smooth.
4. Transfer to a piping bag.

Potato Soufflé

1. Thickly slice the potatoes.
2. In a small bowl, lightly beat the egg whites.
3. Working with 2 potato slices at a time, brush 1 with egg white and another with potato starch.
4. Sandwich them together tightly, expelling any air.
5. Make a total of 24-26 "sandwiches".
6. Deep-fry at 170C for 60s until puffed and golden brown.
7. Drain on paper towel.
8. Create a small hole in the potato soufflés. Pipe in some milk pudding and dulce de leche. 
9. Serve immediately.

Vanilla Ice Cream French Fries

Inspired by eating Mcdonald's french fries with vanilla ice cream. 

Vanilla Ice Cream Sauce

Adapted from Pretty Simple Sweet.

Ingredients

1. 1 tbsp cornstarch
2. 480ml heavy cream
3. 65g granulated sugar
4. 2 tsp vanilla extract
5. 1/2 tsp salt

Instructions

1. In a saucepan, combine all ingredients and bring to a boil on medium heat, stirring constantly. Reduce heat to medium-low and continue to cook for about 10-15 min, stirring occasionally until the mixture thickens.
2. Store in an airtight container in the refrigerator for up to 1 wk.

Vanilla Sugar

If you can obtain vanilla bean pods, you can make vanilla sugar in advance. If you don't have vanilla bean pods or do not have time, you can make quick vanilla sugar with vanilla extract.

Ingredients

1. White sugar
2. Vanilla bean pods or vanilla extract

Instructions

1. Place vanilla bean pods in a container and cover completely with sugar. Leave for at least a week. The sugar will infuse with the vanilla flavour as it ages.
2. Alternatively, if using vanilla extract, in a plastic bag, combine sugar and vanilla extract and mix well. Leave for at least 30 min.

French Fries

Ingredients

1. Potatoes
2. Oil, for frying
3. 1 tbsp vanilla extract
4. 1/2 tbsp water
5. Salt, to taste

Instructions

1. Peel the potatoes and cut into chunks.
2. In a bowl, mix water with vanilla extract. Add in the potatoes, and coat them evenly in the mixture.
3. In a pan, heat the oil over high heat. The oil is considered hot enough when a wooden chopstick in inserted into the oil and bubbles emit. 
4. Fry the potatoes in the oil on medium heat until crisp and golden. Remove the potatoes and place them on a kitchen towel to drain any excess oil. Immediately season with salt and vanilla sugar.
5. Serve by drizzling the vanilla sauce over the fries.

Potato Chip Omelet

From Try This At Home by Richard Blais. Serves 4.

Ingredients

1. 12 eggs
2. 3 tbsp heavy cream
3. 1/2 tsp white pepper
4. 1 tbsp parsley, finely-chopped
5. 1 tbsp chives, minced
6. 6 cups potato chips
7. 2 tbsp unsalted butter/vegetable oil

Instructions

1. Preheat oven to 190C. 
2. In a large bowl, whisk eggs, cream, pepper, parsley and chives together until combined. 
3. Fold in the potato chips until they are completely covered in the egg mixture, but do not crush them. 
4. Let stand for 10 min, until the chips soften slightly.
5. In an ovenproof pan, heat the butter over medium-high heat until very hot, swirling the pan to coat the bottom completely.
6. Pour in the egg mixture and spread it evenly in the pan. Cook until the eggs are set and the bottom is light golden, for about 15 min. If the bottom is golden but the eggs are still runny at the top, transfer the pan to the preheated oven and bake until the eggs are completely set for about 3-4 min.
7. To serve, invert a large plate over the pan and flip the pan to invert the omelet onto the plate. Let stand for at least 5 min before cutting into wedges and serving.