Tag Archives: deep fried

Dim Sum: Wu Gok (Taro Dumpling)

Name: Wu Gok
Primary Ingredient(s): Taro, Pork, Mushrooms
Type of Dish: Dumpling
Method of Preparation: Deep Fried

Tea Palace – Renton, WA – 11/7/2009

Trying to explain wu gok to someone who has never tried it is akin to trying to explain a rock concert to one who didn’t attend it. Yes, there are certain key aspects which can easily be explained. But how they were experienced? That is a little more difficult.

As far as the dumpling itself? After boiling the taro root, you mash it into a paste, and them wrap it around a filling of some sort, typically some savory ground pork. Toss the dumpling into the fryer, and the results are pictured here.

There are two distinct aspects at play that make this dim sum item a particular treat. Flavor-wise you have the sweetness of the taro root contrasting nicely with the savoriness of the ground pork. Then you have the texture contrast, with the deep-fried crunchiness of the outside balanced against the soft, succulent (and piping hot!) center.

Be warned that the taro root “dough” can finish off with a pasty texture, depending upon the skill of the cooks in the back. Additionally, the ground pork filling recipe will change from restaurant to restaurant. But made well, this treat can easily end up on the regular rotation of even the most cynical of dim sum customers.

Tea Palace – Renton, WA – 11/7/2009


Deep Fried Coke: Why all the Hate?

I know, I know. I’ve knocked down fair food before. But I’ll let you in on a secret – there’s a part of me, deep within the nether regions of my id, that loves the idea of deep fried fair foods. This is also the same region of my brain that revels in the fantasy of eating turkey drumsticks with my bare hands, while shouting “Off with their heads!” in some sort of bizarre amalgamation of King Henry the VIII and Queen Victoria. My brain – it’s both my asset and my curse.

It is this decadent part of my brain that is keeping me at odds against the folks who keep telling me how outrageous this story is…that someone dared come up with a concoction that involves Deep Frying Coca-Cola Syrup. Or, more specifically:

…a batter mix (is) made with Coca-Cola syrup, a drizzle of strawberry syrup, and some strawberries.

Balls of the batter are then deep-fried, ending up like ping-pong ball sized doughnuts which are then served in a cup, topped with Coca-Cola syrup, whipped cream, cinnamon sugar and a cherry on the top.

This sounds absolutely, positively decadent! I so want to try one!

I’m sure there are several folks who read this site on a regular basis whose jaw just thumped upon their desk. But I’m curious to the negative responses to this story (which has been making it’s way around the food world for about two months now). Is it the fact that the dessert is unhealthy? Is it because it’s gratuitous? One could make those claims at number of desserts sold at 4 star restaurants across the country. What makes an dark chocolate sponge cake topped with meringue, spiced almonds with a dusting of cinnamon and cayenne pepper okay, but deep fried batter made with cola syrup and strawberries is looked upon (by some) with disdain?

The title of the above linked article was entitled “Because we don’t already have enough fried foods..”, giving the impression that this dessert is unnecessary. Blogging Stocks mentions “Fried Coke underscores how far from healthy Coca-Cola is“. NPR reports on the dessert under the title “From the Annals of Bad Eating: Deep-Fried Coca-Cola“. From all of these stories, it sounds like Deep-Fried Coke is a ticking time bomb upon our health, and a culinary disaster to boot.

Nonsense, I say. Of course it’s unhealthy…name me a dessert found at most restaurants that isn’t. It’s not exponentially worse than the crème brulee or the tiramisu being sold at the upper-scale restaurant down the street.

Personally, I have no idea if it’s a good idea, from a taste perspective, because, y’know, I haven’t actually tried the dessert. I’ll refrain from giving an opinion upon it’s taste to when I have eaten Deep-Fried Coke.

Technorati Tags: Deep Fried Coke, Fair Food


Buffalo Wings

Buffalo Wings

When I lived in Columbus, Ohio during the early 90′s, I fell in love with a now-massively- franchised restaurant called BW3‘s. I loved the place because they had Satellite Bar Trivia (as I said previously, I’m a geek), but it in playing in a trivia tournement league (think: bowling leauge for eggheads), I developed a penchant for buffalo wings.

And yes, they’re called Buffalo Wings. Not Hot Wings, not Devil Wings, but Buffalo Wings. Why? Because they were invented in Buffalo, New York (at the Anchor Bar, to be more specific). If you’ve been to Buffalo, you know that they need all the good publicity they can muster. Although the word on the street is that they are simply called “chicken wings” or “wings” in the Buffalo area, so take my word with a grain of salt.

The recipe is easy. Fry the wings, coat them with hot sauce and butter. Bing, Bang, Zoom, you’re on your way.

The trick (and the fun, according to the hot sauce cultists), is figuring out which hot sauces to use. For the recipe below, I used 2/3rd Cholula, 1/6 Scorned Woman and 1/6 Pain is Good Louisiana Style Hot Sauce. Oh, and a few splashes of Tobasco.

The technique of this recipe was found on the Hot Sauce Blog. If you’re into Hot Sauces, head their way.

  • 6 oz of hot sauce
  • 6 oz melted butter
  • 1/8 cup sugar
  • 2 lbs chicken drummettes, cut
  • oil

In a medium mixing bowl, combine the hot sauce, melted butter and sugar. Set aside.

Place the oil in a stock pot, so that it comes to about 1″ up from the bottom. Heat the oil to 340-350 degrees F.

Place 4-6 pieces if chicken into the oil and cook until the chicken is a golden brown,about 7-10 minutes. Remove from oil and place briefly on paper towel.

Then places cooked wings in hot sauce. Coat thoroughly and then plate to serve along with Celery and Blue Cheese Dressing.

Serves 3-4

Technorati Tags: Food & Drink, Recipes, Buffalo Wings, Hot Wings


Deep Fried…

Ah yes, America! Give us a tasty morsel to eat, and we’ll find a way to fry it. There have been many foods that we have put into a deep fryer: Twinkies, snickers bars, oreos, pickles, even cheesecake.

The latest deep fried object du jour? Strawberries. Yup, strawberries.

Welcome to America. Land of the free, home of high cholesterol.

via boing boing