KKK With Apple Sauce
Prepared During Mystery Box Challenge: Happy Ever After
Junior MasterChef Pinoy Edition
By Kyle Imao
Ingredients:
Crispy Frog Legs
2 Pcs Frog Legs, Skinned
½ Cup Cornstarch
¼ Cup Flour
Salt And Pepper To Taste
Oil For Frying
Soy Garlic Glaze
1 Tbsp Roasted Garlic Bits
3 Tbsp Soy Sauce
2 Tbsp Sugar
1 Tbsp Water
Kalabasa Kakeage
½ Cup Squash Meat Grated
1 Tbsp Cornstarch
Salt And Pepper To Taste
1 Pc Onion, Cut Into Rings
Rice
2 Cloves Garlic
1 Pc Onion
1 Cup Jasmin Rice, Uncooked
2 ½ Cups Water
1 Tsp Patis
Chicharon Bituka
½ Cup Chicharon Bituka, Cut Into Pieces, Washed And Salted.
Salt And Pepper To Taste
Oil For Frying
Egg Omelette
1 Pc Egg, Beaten
Salt And Pepper To Taste
Apple Sauce
1 Apple, Pureed In ½ Cup Water
2 Tbsp Sugar
1 Pc Bay Leaf, Crushed
2 Tsp Vinegar
½ Tsp Cornstarch
Instructions:
For The Soy Garlic Glaze
1. Pulse All Ingredients In A Blender.
2. Place In A Saucepan And Bring To A Boil. Reduce To ¾ The Amount.
3. Remove From Heat And Set Aside For Glazing.
4. For Crispy Frog Legs
5. Wash, Drain And Salt Frog Legs.
6. Combine Flour And Cornstarch, Add Salt And Pepper.
7. Dredge Frog Legs In Flour Mixture And Wet A Little Then Dredge Again To Make A Nice Even Coating Of Batter.
8. Fry Frog Legs In Hot Oil For Around Seconds And Drain In Paper Towels, Set Aside To Rest.
9. After Resting The Frog Legs, Fry Again For Second Time To Achieve Desired Crispiness.
10. Brush With Soy Garlic Glaze.
11. For The Kalabasa Kakeage
12. Mix Together Shredded Kalabasa, Onion, Cornstarch, Salt And Pepper Lightly To Avoid Clumping.
13. Pick Onion Rings First And Drop In Hot Oil Then Sprinkle Shredded Kalabasa On Top Of Onion Rings While Cooking In Hot Oil. Lightly Press Down Middle Of Patty With A Teaspoon To Create A Small “Basket”.
14. Continue Cooking Until Crispy And Done.
For The Egg Omelette:
15. Beat Egg And Season With Salt And Pepper.
16. Brush A Little Oil On A Non Stick Pan, Heat And Pour Egg Mixture Into It.
17. Tilt The Pan To Distribute Egg Evenly And Form A Crepe.
18. When Egg Is Cooked, Remove From Heat And Set Aside.
For Chicharon Bituka:
19. Salt Cleaned And Chopped Bituka Ng Baboy.
20. Fry Until Crispy.
For Rice:
21. Sautee Garlic And Onion In Little Oil.
22. Add Rice And Sautee Until Translucent.
23. Add Water, Bring To A Boil And Simmer Over Low Heat Until Cooked.
24. Add Crushed Chicharon Bituka.
25. Wrap Rice In An Egg Parcel.
For Apple Sauce
26. Blend All Ingredients Together In A Blender.
27. Heat In Sauce Pan And Bring To A Boil.
28. Simmer Until Sauce Thickens.
29. Adjust With Vinegar And Sugar To Your Liking.
To Assemble:
30. Place Rice Parcel On One Side Of Plate.
31. Place Kalabasa Kakeage Baskets On The Other Side.
32. Stand Frog Legs Inside Basket.
33. Pour Apple Sauce Around The Kalabasa Kakeage.
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