As I have shared on my previous blog about my youngest birthday celebration, I'm posting some of the dishes we made for him. First is the corn dog. some would ask "why corn dog?" commonly on a kiddie party is a cabbage stuffed with hot dog on a stick with marshmallows on its tip. I choose to skip that and make corn dog instead. As simple as it look but its one of the early finishers among our dish. All that is left was the aluminum foil covered cabbage. So here is my simple recipe.
Ingredients: (for a half kilo pack of hot dogs)
1/2 kilo. hot dogs
1 cup fresh milk
1 tablespoon baking powder
1 tablespoon cornstarch
1 cup all purpose flour
2 tablespoon sugar
1 egg
a dash of salt and pepper
barbecue sticks
cooking oil for deep frying
1/2 melted butter (optional)
Procedure:
In a bowl mix all the dry ingredients then slowly add the wet ingredients such as milk, egg and melted butter. Mix them well until you get that smooth and lump free mixture. Make sure that the batter is not too watery or too stiff, otherwise adjust it by adding flour if it is too watery or milk if it is a bit dry or stiff. Then place inside the refrigerator for at least 15 to 20 minutes before using. While the batter is in the ref. I suggest that you steam the hot dogs and put them on the barbecue sticks. Why do we have to steam the hot dogs? when deep frying batter coated hot dogs, the coating get to cook so quickly and turns brown while the hot dog inside it stays a bit raw. Its just a matter of seconds as you dip the hot dog on the heated oil and the batter cooks instantly. We do not want a dark looking corn dogs as it affects the taste.
Placing the batter inside the refrigerator makes it more fluffy and coats evenly on the hot dogs. Just like having to coat a shrimp tempura where the batter is usually cold out from the fridge. As soon as you have coated the hot dog quickly dip it on to the heated oil and carefully draw it out as soon as the color turns golden brown and not dark brown. Let the excess oil drip into a paper napkin then serve immediately.
I enjoyed watching the kids get their hands full of those corn dogs, some of them took three sticks and still comes back for another. Good thing I cooked 2 kilos of it. Next is "Beef Dinuguan" so better wait for that post.
Ingredients: (for a half kilo pack of hot dogs)
1/2 kilo. hot dogs
1 cup fresh milk
1 tablespoon baking powder
1 tablespoon cornstarch
1 cup all purpose flour
2 tablespoon sugar
1 egg
a dash of salt and pepper
barbecue sticks
cooking oil for deep frying
1/2 melted butter (optional)
Procedure:
In a bowl mix all the dry ingredients then slowly add the wet ingredients such as milk, egg and melted butter. Mix them well until you get that smooth and lump free mixture. Make sure that the batter is not too watery or too stiff, otherwise adjust it by adding flour if it is too watery or milk if it is a bit dry or stiff. Then place inside the refrigerator for at least 15 to 20 minutes before using. While the batter is in the ref. I suggest that you steam the hot dogs and put them on the barbecue sticks. Why do we have to steam the hot dogs? when deep frying batter coated hot dogs, the coating get to cook so quickly and turns brown while the hot dog inside it stays a bit raw. Its just a matter of seconds as you dip the hot dog on the heated oil and the batter cooks instantly. We do not want a dark looking corn dogs as it affects the taste.
Placing the batter inside the refrigerator makes it more fluffy and coats evenly on the hot dogs. Just like having to coat a shrimp tempura where the batter is usually cold out from the fridge. As soon as you have coated the hot dog quickly dip it on to the heated oil and carefully draw it out as soon as the color turns golden brown and not dark brown. Let the excess oil drip into a paper napkin then serve immediately.
I enjoyed watching the kids get their hands full of those corn dogs, some of them took three sticks and still comes back for another. Good thing I cooked 2 kilos of it. Next is "Beef Dinuguan" so better wait for that post.
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