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Top 5 dishes made from Potato Starch OR Corn Starch Flour
1 . Pumpkin Dango Dumplings
Pumpkin Dango Dumplings
Today I had some leftover cooked Pumpkin. I wanted to use it up to make something Japanese. So, I mixed it with Shiratamako (Japanese Glutinous Rice Flour) and a little bit of Water, and made it into Dango Dumplings. They look pretty, don’t they?
Ingredient
1 pinch
Salt
1 tablespoon
Soy Sauce
1 tablespoon
Sugar
3 tablespoons
Water
1 teaspoon
Potato Starch OR Corn Starch Flour
Cooking instructions
* Step 1
Place ‘Shiratamako’ in a mixing bowl. Add pureed Pumpkin and Salt, then gradually add warm Water, NOT all at once, and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) *Note: You don’t need to add all water. The dough should be dry to the touch.
* Step 2
Make about 2cm balls. Today I made 20 balls.
* Step 3
Cook them in plenty of rapidly boiling water. When the Dango Dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.
* Step 4
Enjoy with your favourite sauce such as Mitarashi Sauce, Condensed Milk, Sweetened Cream, OR etc.
* Step 5
*Mitarashi Sauce: Combine all the ingredients in a small heat-proof bowl, heat in the microwave and bring to the boil, and mix well. You can cook it in a small saucepan until the sauce thickens.
Note: if there is a photo you can click to enlarge it
2 . Baked Hot Chicken Wings
Baked Hot Chicken Wings
My husband told me about Chicken Wings that he enjoyed with his friends at a local German beer hall. I heard one of his friends complained the beer hall’s hottest Chicken Wings had never been hot enough for him. My husband asked the chef to make some really hot Chicken Wings for his friend and offered he would pay double the price if his friend couldn’t eat them. The chef accepted the challenge and made a really hot sauce that he could not taste, and those extremely hot Chicken Wings turned out the best Chicken Wings my husband’s friend had ever tasted at the beer hall. This story inspired me to make this recipe. You can add as much as Cayenne Pepper or Chilli Sauce to suit your taste.
Ingredient
1 kg (1000 g)
Chicken Wing Nibbles
2 tablespoons
Plain Flour
2 tablespoons
Potato Starch OR Corn Starch Flour
1 cup
Water
2 tablespoons
Sake (Rice Wine) *optional
1/2 teaspoon
Salt
1 tablespoon
Sugar
2 cloves
Garlic *grated
2 tablespoons (30 g)
Butter
1/2 cup
Ketchup
1 teaspoon
Paprika
1 tablespoon
Vinegar
Cooking instructions
* Step 1
Combine all the Marinade ingredients in a bowl. Add Chicken Wings to the marinade, massage to combine, and set aside for a few hours. Overnight is better. *Note: If you don’t have time to marinate, season with Salt & Pepper.
* Step 2
Preheat the oven to 200℃. Line a baking tray with baking paper. *Note: You may wish to use a rack instead of baking paper if you have it.
* Step 3
Drain the marinade and dry the Chicken Wings with paper towel. Combine Plain Flour and Potato Starch (OR Corn Starch), and lightly coat each Chicken Wings with the flour mixture, place them on the prepared baking tray, and bake for 30 minutes.
* Step 4
While the Chicken Wings are baking in the oven, make the Sauce. Place Butter and Garlic in a heat-roof mixing bowl, heat in the microwave for 30 seconds or until melted (you can do this using a saucepan), add all other ingredients and mix well. *Note: Alter the amount of Chilli to suit your taste. 1/2 teaspoon is just right for my family.
* Step 5
When Chicken Wings are baked, add to the sauce to coat, then place them back on the tray. *Note: Replace the baking paper if required.
* Step 6
Bake for 15 to 20 minutes or until nicely browned.
Note: if there is a photo you can click to enlarge it
3 . Stir-fried Beef & Broccoli with Oyster Sauce
Stir-fried Beef & Broccoli with Oyster Sauce
This is a very popular dish. In Australia, this dish is available from most Chinese takeaways. Probably you have your own recipe. This is how I cook it. Serve it with freshly cooked rice.
Ingredient
1 tablespoon
Oil *plus extra
1 pinch
Salt
2-3 tablespoons
Water
1 tablespoon
Soy Sauce
1 tablespoon
Sake (Rice Wine)
1 teaspoon
Sesame Oil
1/8 teaspoon
White Pepper
1 clove
Garlic *grated
3 tablespoons
Oyster Sauce
2 tablespoons
Sake (Rice Wine) OR Water
2 tablespoons
Mirin
1 teaspoon
Potato Starch OR Corn Starch Flour
Cooking instructions
* Step 1
Drizzle Oil over a frying pan and arrange Broccoli pieces. Sprinkle with Water and Salt. Cover with a lid and set aside.
* Step 2
Thinly slice Beef, combine with Marinade ingredients in a bowl, and set aside.
* Step 3
In a small bowl, combine all the sauce ingredients. *Note: Mirin adds the sweetness to the sauce. You can add some Sugar for extra sweetness.
* Step 4
Now you can start cooking. First you cook Broccoli over medium heat for a few minutes. When the water in the pan is evaporated, remove the lid, and transfer Broccoli to a plate.
* Step 5
Add a small amount extra Oil to the pan, cook Beef. When cooked, return the Broccoli, then add the sauce and stir to combine.
Note: if there is a photo you can click to enlarge it
4 . Curry Flavoured ‘Kara-age’ Fried Chicken
Curry Flavoured ‘Kara-age’ Fried Chicken
On the other day, when I was cooking ‘Kara-age’ Japanese style Fried Chicken, I came up with an idea to add curry flavour to it. Chicken pieces were already marinated, so I added Curry Powder to the coating flour mixture. The result was great! Soy Sauce and Curry are a good match indeed. Now I am writing down how I made it.
Ingredient
1 clove
Garlic *grated
1/2 teaspoon
Salt
1 tablespoon
Soy Sauce
2 tablespoons
Sake (Rice Wine)
2 tablespoons
Water
1 teaspoon
Sugar
3 tablespoons
Plain Flour
3 tablespoons
Potato Starch OR Corn Starch Flour
2 tablespoons
Curry Powder
Cooking instructions
* Step 1
Cut Chicken into thick strips or chunky pieces. Today I used Tenderloins and didn’t cut them.
* Step 2
Combine all the Marinade ingredients in a bowl. Marinate the Chicken in the marinade for 1 hour.
* Step 3
In another bowl, combine Plain Flour, Potato Starch (OR Corn Starch Flour) and Curry Powder.
* Step 4
Remove excess marinade from Chicken, add 3 tablespoons of Flour Mixture and Egg, and mix them well.
* Step 5
Heat the Oil to about 170ºC. Coat Chicken with the remaining Flour Mixture, then deep fry for a few minutes OR until golden and crispy. *Note: Breast Fillets and Tenderloins can be cooked fairly quickly. Do not over-cook them.
* Step 6
*Note: For extra crispy result, you can fry them twice. After first fry and draining oil on a wire rack, fry them again until crunchy. However, do not over-cook if you use Breast and Tenderloins.
Note: if there is a photo you can click to enlarge it
5 . Surimi (Fish Paste)
Surimi (Fish Paste)
‘Surimi’ is a Japanese word that means ‘finely ground fish meat (or other seafood)’. Fish Balls, ‘Chikuwa’ (tube-shape Japanese Fishcake) and Crab Sticks, they are made from Surimi. If you have a food processor, Surimi is easy to make. Home-made Surimi is not necessarily cheaper, but you know exactly what is in it. And variations are endless.
Ingredient
1 pinch
Salt
2 tablespoons
Sake (Rice Wine)
1 teaspoon
Sugar
1-2 tablespoons
Potato Starch OR Corn Starch Flour
Cooking instructions
* Step 1
Remove bones and skin from Fish Fillets and cut into small pieces. Place in a food processor, add Egg White, Salt, Sake and Sugar, and process until smooth. Add Potato Starch OR Corn Starch to firm up as required.
* Step 2
Note: If you have Suribachi (Japanese Mortar), you can grind this paste further until gelatinous texture is achieved.
* Step 3
Note: You can mix extra ingredients such as Ginger, Spring Onion, Vegetables or Mushrooms with this paste, season with extra Salt and Spices, form into balls or bars, and cook in soup or fry in the oil.
Note: if there is a photo you can click to enlarge it
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