Korean Candied Sweet Potatoes

korean-candied-sweet-potato

Korean sweet potatoes are a little lighter, starchier, and less sweet than Western sweet potatoes, and have been prepared in various preparations (fries, those cool spirals!) as street food dating back to the times of Sungkyukwan scandal!

This recipe is from Maangchi, who’s comprehensive Korean recipes and great videos we’ve mentioned on the podcast! Sweet and crunchy on the outside, hot and fluffy on the inside, these were a great snack for me and the kids.

Korean Candied Sweet Potato

Adapted from Maangchi

  • 1 pound Korean sweet potatoes (about 2 large)
  • vegetable oil for frying
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • black sesame seeds for garnish

Peel sweet potatoes and slice into evenly sized medium wedges. Heat oil in a small sauce pan, and fry in batches, turning occasionally, until golden brown and cooked through. Drain on a paper towel.

In a frying pan, heat oil and sprinkle with sugar, and cook until the sugar is melted and deeply golden (careful not to burn). Toss the sweet potato wedges in the sugar mixture and sprinkle with black sesame seeds for garnish.

Serve hot!

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Ghostbusters Ectolime Curd and Stay Puft Fluff

ghostbusters-limecurd-marshmallowfluff

Quick disclaimer, on the podcast I said I was going to use this marshmallow fluff and lime curd (which I had already made) to make s’mores and keylime pie thumbprint cookies (which I had not yet). However, attempting to make graham cracker thumbprint cookies, instead of holding their shape they melted into flat circles (much like time). That’s not a thumbprint cookie! That’s a REGULAR cookie! I’ll try again with another recipe. They were still tasty, we’ve been spreading the curd and fluff on them. But…we could do that on regular graham crackers. Sigh.

ANYWAY, even if cookies aren’t happening, the Ectolime Curd and Stay Puft Fluff themselves were good enough to get you believing in UFOs, astral projections, mental telepathy, ESP, clairvoyance, spirit photography, telekinetic movement, full trance mediums, the Loch Ness monster and the theory of Atlantis.

Ectolime Curd

Adapted from Ina Garten

  • 1 cup (2 sticks) butter
  • 1 1/2 cups sugar
  • zest and juice of 2 limes
  • 4 eggs
  • 2 drops green, 1 drop yellow food coloring (optional, but more slimey)
  • 1/8 tsp salt

Cream the butter, then beat in the sugar and lime zest. Add the eggs one by one, then the lime juice and salt.

Pour into a saucepan and cook over low heat, stirring, until thickened (15 minutes or so). Remove from heat and cool completely. Save in the fridge in an airtight container.

Stay Puft Fluff

From The Kitchn – this makes a TON, if I make again will do half

  • 1/4 cup + 2 tablespoons water
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 3 egg whites
  • 1/2 teaspoon cream of tartar (if you, like me, forgot you were out, can omit)
  • pinch salt
  • 1 1/2 teaspoons vanilla extract

Warm water, sugar and corn syrup in a saucepan over medium high heat until mixture reaches 240°.

Meanwhile, beat egg whites until foamy, then add cream of tartar and salt and beat to soft peaks.

When sugar mixture is heated, remove from heat and let rest 20 seconds. Slowly stream into the egg mixture while beating on high. Beat for 7-8 minutes until room temperature. Add in vanilla and beat until stiff peaks form.

Save in the fridge in an airtight container.

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Ghostbusters

sos-fantomes-3-photo-55ad181148d17

Diana and Carrie talk (gush?) about the new movie and all that came before. Get ready for Ecto Cooler, twinkies, sad wonton soup, Cheezits, flying sandwiches, refrigerator portals, and wacky party food. We ain’t afraid of no ghost!

Recipes

Referenced

Tasty Time

Main Episode

Intro music clip: “Ghostbusters” (instrumental) by Ray Parker, Jr.. Available for purchase here.
Outro music clip: “Rhythm of the Night” by DeBarge. Available for purchase here.

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