Rosti ... it was introduce to me by Yana somewhere in 2008. i made it once but cant remember the outcome so i decided to try again. Ouh yah ... i think its best to use russet potatoes more lemak ... this time round i used new potatoes it tasted sweet wen caramelized hahhah ... so i think russet potatoes is a good choice for Rosti. And i kind of improvised yana's recipe abit.
Half boiled potatoes (I did not boil I like the al dente texture)
EVOO (your choice ghee/butter/veg oil)
You can choose to half boil the potatoes and grate it or you can just grate it raw in a bowl.
Season with salt and pepper. I also add chopped dried parsley from the bottle.
Mix well and squeeze the excess water.
Heat up the frying pan with EVOO (Rachael Ray is my idol so i use EVOO hahaha )
Don't have to wait for it to sizzle cos it will be smoky. put in the potatoes and flatten it in the pan shape itself... 3 to 5 mins on each sides fry it till golden brown ... place it straight on a plate do not put on a kitchen towel ladies cos it will stick aite ... garnish, up to ur own creativity ok ... sausages, mayo ... go crazy ahhaha ....
I dust it with icing sugar and accompany it with vanilla ice-cream and a drizzle of chocolate fudge.
I got this recipe from cooking for engineers ... cute rite.
Dark Chocolate Soufflé (serves two; recipe can be doubled)
|Preheat oven to 375°F (190°C) and prepare two 6 oz. (180 mL) ramekins with butter and sugar|
|4 oz. (115 g) 70% cacao chocolate||melt in double boiler||whisk||fold in egg whites||pour into ramekins||bake 375°F (190°C) 15 min.|
|1/2 Tbs. (7 g) butter|
|1 oz. (30 mL) heavy cream|
|2 large egg yolks|
|2-3 large egg whites||whisk to soft peaks||whisk to stiff peaks|
|a dash (1/16 tsp.) cream of tartar|
|1/6 cup (35 g) sugar|
Since I do not have any baking chocolate at home ... I use Cadbury Duo from NTUC and it works just as nice.
Source: Cooking for Engineers.