 | Currently Reading... | Feb 16, 2005 |
  | .:My Column | May 10, 2008 |
 If there's one thing that annoys the hell out of me, particularly in heated debate, is a comment to say that a debater should be excused for causing a misunderstanding because English is not his/her native language. I... more | .:My Review | May 4, 2008 |
 I read the book's review in NYT and picked it up due to its intriguing story about a painter from Shanghai's golden era who used to be a prostitute. While it is a work of fiction, the story is based on the real life painter Pan Yu Liang who is... more | .:My Recipes | Apr 20, 2008 |
 I love fried grated potatoes such as rösti or hash brown although, if I could only have one, I'd have deeply-tanned, crispy, juicy hash brown anytime. But rösti is a great substitute and good company for a lot of Swiss dishes.
Rösti is actually very simple but simple often means extremely difficult to do. This week, I finally manage to create a proper rösti after numerous torturous trials. My rösti is golden and crisp and fragrant. Yay!
The tricks, I discovered, are abundant:
a. use the right potatoes (obviously). Rösti calls for the same potatoes that are used to make french fries ie. the mealy type (dry, crumby, powdery).
b. boil them until half-cooked as frying will cook them further.
c. do not mix! This was my biggest mistake. Try not to disturb the potato patty as it is being fried. Mixing will induce clumping. We want the flakes to remain separated.
d. be patient. Let the bloody thing crisp slowly.
e. do not over-oil. Over-oiling will produce soggy and darkened rösti.
f. use a non-stick pan to save your sanity.
g. practice and practice again to discover the perfect control over your own variables (amount of potatoes, stove heat, pan characteristics, size of spoon, etc).
Now that we have mastered the proper rösti making, the permutation is endless. Serve it with sunny-side up for breakfast (no self-respecting Swiss will eat this for breakfast, though), with fleischkäse, a sunny-side up, and spinach puree, with blood and liver sausages, with sliced veal in mushroom sauce, with St. Galler Bratwurst and onion sauce, etc.
I am ready to leave Switzerland now.
 | .:My Pictures | Apr 5, 2008 |
A scene of sin
1 Photo, 35 comments
My Kitchen
20 Photos, 140 comments
You say macaron, I say luxemburgerli
3 Photos, 60 comments
O Canada: toronto
61 Photos, 52 comments
My flowery creations
13 Photos, 47 comments
Meals and Us
42 Photos, 104 comments
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