Lo Wang wrote:Boy that looks fantastic. I'm curious about the potatoes, though, as they don't caramelize naturally and sugar's about the last thing I'd have dared mixing my vegs with with. Hand it over now!
Melt sugar in a pan or wok, and let it slowly get dark brown. Right up to the point that it allmost get's burned.
Take some real butter and melt that into the melted sugar.
Let the "bubbles" go away, stirring it all together. And finally add the potatoes, wich are boiled and cooled down.
(without peel of course).
Now comes the tricky part. Turn down the heat, and stirr it, untill the caramel slowly sets and make a shell of goodness.
If you want more dark shell, then just use more sugar, light coloured then add more butter in the mix.
(This is actually an old, old, old danish recepie and a tradition, served at x-mass dinner's here)
The roasted meat balls... (on danish "Frikadeller", and are a big hit amoungst Japanese people, when visiting Denmark)
Take 500gram of minced/chopped pork meat.
Add one large hand-chopped onion.
Add 2 eggs' (fresh, not pastourised)
Add a bit of milk.
Stirr it all together, making a fine paste.
Add some oat grans and some wheat-flower to make it better stick together, so balls kan be made with a table spoon.
(watch out, as too much will make the taste be like bread/meatloaf)
Remember to add black pepper and salt.
Now. Just form oval shaped ball's and roast them in butter on a pan (oil can do).
When placed on the pan, press them just slightly flatt, and place a spoonfull of fat from the pan on top of each.
Roast them two times on each side. Done when not "springy" and not pasty when pressed on.
Don't eat stuff off a 15 year old never cleaned cpu cooler.
Those cakes make you sick....
My blog: http://to9xct.blogspot.dk
My YouTube: https://www.youtube.com/user/brostenen
001100 010010 011110 100001 101101 110011