I have been baking and cooking. And then realised I still have not enough time to prepare food for the small group.
Burger buns which look so much like pong pia.
Fried radish cake for small group. Radish cake didn’t turn out well; it needs more time in the steamer and the portion is not enough! Nonetheless, have improved.
Source: The Essential New York Times Cookbook by Amanda Hesser
Makes about 30 fritters; serves 6
2 cups fresh or frozen peas
Salt and freshly ground black pepper
2 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp cream of tartar
Unsalted butter for greasing the pan
1. Cook the peas in 1/2 inch of boiling salted water just until tender, about 2 minutes for frozen peas, longer for fresh. Drain. Coarsely mash the peas and season with salt and pepper.
2. Whisk together the eggs and milk in a medium bowl. Mix together the flour, baking soda, and cream of tartar. Gradually whisk the dry ingredients into the egg mixture, and whisk until smooth. Add the peas and season the batter. Let rest for at least 30 minutes.
3. Heat the oven to 175F. Place a nonstick crepe pan or skillet over medium-high heat and butter the pan. Drop the batter in 2-tbsp-dollops- they should spread to 2 to 2 1/2 inch pancakes. Cook until lightly browned on the bottom, about 1 minute, then flip and cook on the other side, 20 to 30 seconds. Place in a single layer on a baking sheet, and keep warm in the oven while you cook the remaining fritters.