Avocado Egg Sandwich

It's been quite a while I did something to add to my list of 'healthier options'.

I'm a moderate eater. I eat everything, and the only thing I ever indulge in is vegetables, and my old buddies know how much vegetables I can eat in one sitting.

Rainbow Fruit Cheesecake - No Bake Cheesecakes #2

All natural no food colouring, no artificial flavouring, all fruits! It's one of my crazy projects that I made out of the quest for new ideas.
It's quite an expensive cake to make,but worth it, if you are not into food colouring but yet want to make a surprise for kids.

Sweet Potato 'Better' Brownies - Sweet Potato #3

I won’t say this is a healthy brownie, but just a better choice. That is if you want to use less sugar for a fudgy moist brownie. Brownies typically need lots of butter and sugar for that delicious mouthfeel and when one uses sweet potatoes, it acts like a humectant that retains moisture and it also lends natural sweetness to the batter.

Apricot and Raisin Bars - Bars Week #1

Recipe tried out in May 2011



Happy New Year! Err, a day late! Lyanne will start kindergarden this year and her first day will be on the 5th. I'm sure dear readers who are parents will be busy at this time of the year, especially those with new schoolers.

I'll start the ball rolling with Bars Week

Steamed Flax Seed Milk Flower Rolls 亚麻子花卷 - Steamed Buns # 3

Flax seeds are nutritious. According to Wikipedia, besides being high in fibre and omega-3 fatty acids, it also helps to lower cholesterol and benefits those who are having breast and prostrate cancer. If you're diabetic, it's also good for you because it helps by stabilizing your blood sugar. But take this with caution if you are on oral medication. It's high fibre content may interrupt with the medication and you must drink lots of water whenever you take flax seeds, if not you may end up with intestinal blockage.

Pomegranate Cream Cheese Orange Salad

The star of the party. This is the dish that got the most raving from my guests at Lyanne’s party.

Lately I've grown not to like salads with mayonnaise dressings. Either it shows that I've grown up or I'm sick of it. Whichever way, it certainly isn't all that healthy when mayo is usually made with hydrogenated oils, and these are sources of trans-fat which are artery clogging and a main source of obesity, diabetes, cancer, infertility in women and liver problems. Mayo is not made with milk, haha. I used to think mayo is a form of dairy when I was a kid. Well, I'm not saying I want to diet and slim down, no no. But why eat something so bad for you while you can have better options in life. If I feel like having mayo, I think I'll still go back to my tomato cream. Choose a good oil when you make it, then it'll be much better for you. When I made that I only have corn oil in hand, and that is hydrogenated too, but since the amount is not as much as regular mayo, just keep one eye closed. Now, I have one bottle of grapeseed oil, which is far better. It's just how you choose your food.

This is the only dish that I remembered what and how much stuff I used to prepare it. But then again, what to put and how much to put in is up to you.

But when I planned for this salad, I gave it a few thoughts

Crunchy : Lettuce and croutons
Soft: Cheese and orange
Sweet: Pomegranate
Salty: Croutons and cheese
Tangy: Orange
Creamy feel: Cheese
Colour combination : Green, Pink, Orange, Yellow and White.

It was a nice combination, and I will do this again, if I have another party to do. Probably my housewarming party, but I do hope I can get pomies at that time of the year.

Mike’s aunt asked for this recipe, so I post this up for her reference.

You can actually use the dressing as your Chinese New Year Lou Sang dressing. Slice the lettuces instead of breaking them up, use parmesan instead of cream cheese, use mandarin oranges instead of Valencia (and skip the sugar), and the croutons… hmm… up to u to innovate with it so that it’ll be suitable for tossing with chopsticks.

Pomegranate Cream Cheese Orange Salad
Recipe Source: Wendyywy

2 heads of coral lettuce (I used Genting Garden brand)
1 large head of romaine lettuce (Genting Garden brand too)
3/4 cup pomegranate seeds (I used 2 Spanish pomies, Chinese pomies are pale and seeds are bigger)
125gm cream cheese (cut them when they are cold and firm)
2 valencia oranges (flesh only)
1 cup or more croutons (Recipe here)

1. Wash and drain both lettuces. Tear into small pieces and place in salad dish
2. Cut away skin from orange, including the white parts and remove wedges of flesh from the orange. Sprinkle orange wedges over lettuce. Squeeze leftover juice from the remains for the vinaigrette.
3. Cube cream cheese and sprinkle all over the lettuces. (a wet knife helps with the cutting)
4. Sprinkle pomegranate seeds over salad. Keep chilled until time of serving
5. Prepare vinaigrette.
6. When it’s time to serve, carefully drizzle vinaigrette evenly over salad and lastly top with crispy croutons. No need to toss.

Orange Vinaigrette
Juice from 1 valencia orange, plus extra juice from the leftovers after removing the flesh from the above 2 oranges
3 Tbsp light olive oil
¾ tsp salt
2 tsp sugar
Good dash of black pepper
Mix everything together and taste. If too sour, add more sugar. The dressing should be taste nicely salted (just like soups) and the sweetness nicely balanced with the tanginess of the orange juice.

Tateishi Kazu’s Miracle Vegetable Soup

This is a DETOX soup
I tried this miracle soup after reading Happy Homemaker88’s post on it.
It actually taste quite good, even without salt or sugar or meat. Something like a herbal tea.
Try this if you like.

Please refer to her blog for a long long explaination and to read about her experience.

Ingredients
450 gm white radish/ daikon
225 to 380 gm white daikon greens (the leaves that came with the white radish)
225 to 280 gm carrots (I use Australian carrots for better flavour)
225 gm fresh burdock root (also known as Gobo in Japanese, Uang in Korean, Ngau Pong or Niu Pang in Chinese) [if using dried burdock root, use only 2 ounces or 1/4 of fresh amount required]
• 3-5 fresh shitake mushrooms (sundried) – if not sundried, expose dried mushrooms to sun again. This is to convert the good stuff into Vitamin D in the mushrooms (refer to information on mushrooms below)—I sundried it for one day under the hot sun, and the strong smell of fresh shitakes were greatly eliminated. Actually I don’t like the smell of fresh shitake. The sunning process is vital for the mushrooms to “produce” Vitamin D.

Directions:
1. Don’t peel anything! Don’t add any seasoning!
2. Fill a pot with three times the quantity of water as the vegetable.
3. When it comes to a boil, reduce the flame and simmer for two hours.
4. Strain and drink.
5. Store in refrigerator immediately when cool to avoid losing any of the soup’s goodness. Be sure to store in stainless steel pots or glass containers as the soup may react with other materials (especially aluminium)

If you’re wondering where to get fresh daikon/white radish that comes with leaves, I got mine from Jusco Ipoh's organic section. But don’t say I didn’t warn you about the butterfly eggs. Some even hatched to be caterpillars. But that shows it’s really organic. Be brave and wash them away.

Or just order from your vegetable vendor. The daikons usually comes with the leaves from the farms, but the vendors trim them off before they sell it.

I didn't separately weigh the daikon and leaves, but I just used 700 grams of the whole thing, as I found that the ratio(the whole daikon) is almost like what is stated in the recipe.

I didn't make this daily, but every other 2 day for the 1st two pots,and another pot a week later. If you like to know how did this soup fare... my hubby had black stool after the 3rd pot of soup. He wasn't feeling good about having black stool, but it's a sure sign that it's working on him, and he refused to drink anymore. So, I stopped after the 3rd pot. None of us had black stool, because we had some sort of detox done before, at least once. And I didn't let my kids drink this.

Hakka Thunder Tea Rice

Healthy!!!! This is healthy food. Loaded with loads of greens and drenched in green soup too. How much greener can you get?

Hakka Thunder Tea rice or Hakka Lui Cha, is a traditional fare among the Hor Poh clan which is part of the Hakkas. But it’s no longer confined to those of that clan, but anyone, everyone who loves to eat lots of green and adores aromatic herbs like mint and basil.

I’ve never planned to make or even try this, but suddenly I just felt like making it with basil and mint already on hand, what was I waiting for? I only needed the wait for the next day to make this for lunch for everybody at Mike’s shop. It was past dinner time when I thought of it.

Currently one bowl of this can be anywhere between RM3-RM8, depending on where you eat this.
Making this yourself is a lot cheaper and you can have as much tea soup as you like : )

You may think that preparing this is tedious. But actually after trying this, it’s not too hard. One hour was all I took. But you must really go according to sequence to save work on washing and waiting.
One pot
One pan
One blender
Was all that I used, with no washing in between. So, it’s not that tedious, but you have to prepare quite a few bowls or plates to separate the condiments.

Hakka Thunder Tea Rice /Hakka Lui Cha recipe
Recipe Source : Wendyywy
Serves 5-6

Condiments
120gm preserved chopped salted radish (choy poh), soaked in water for 30 minutes, squeeze dry
30gm dried shrimps, soaked in water for 15 mins, drained and coarsely chop
250-300gm choysum/bak choy
250-300gm cabbage/spinach/kalian
10 pcs of long beans
2 pieces (3 inch square) pressed tofu, cut into 1 cm cubes
2 onions or leeks, sliced
5 Tbsp toasted peanuts
2 tbsp sesame seeds (half for paste, half for sprinkling on rice)

Tea soup paste
1 handful of Thai basil 九程塔, leaves only (before trimming from stalks was 45gm)
1 handful of mint (applemint, 香花菜, leaves only (amount about the same as basil)
3 Tbsp roasted peanuts
1 Tbsp toasted sesame seeds (amount taken from above)
1 green tea bag (snipped open for the tea dust/leaves)
½ tsp salt, more if you like it saltier
1 anchovy soup cube (replace with vegetarian seasoning if vegetarian)
½ cup drinkable plain water (or the water squeezed from the blanched, cut, veggies)

Method
1. First, cook your rice, prepare only 70% of what you would normally eat.
2. Soak the preserved radish and dried shrimp in water, separately.
3. Bring a pot of water to boil, it should be enough for blanching the vegetables.
4. Meanwhile, cube the tofu, slice the onions/leeks. Rinse the vege, leave them whole.
5. When the water has come to a boil, blanch the vege separately. Long beans for 30 seconds, choysum/bakchoy/kalian for 30 seconds, Spinach until just wilted, cabbage for 1-2 minutes. Drain all vege and leave to cool down.
6. Now, squeeze dry the preserved radish and the soaked shrimps. Coarsely chop the shrimps.
7. Prepare a pan. Put sesame seeds in and put on medium low heat. Gently toast them until slightly golden, or sometimes they may start jumping (some don’t jump, but will just turn golden). Remove and set aside.
8. Put in 2 tbsp of oil and pan fry half the tofu cubes until golden. Drain and dish up. Repeat with the other half of tofu.
9. With oil remaining in pan, turn heat to high, let pan heat up and put in sliced onions/leeks and cook for 30 seconds and turn to medium heat and cook until soft and translucent. (The initial high heat is needed to give the onions a nice aroma). Lightly season with some salt. Remove onions/leeks and put in a bowl/plate
10. With the same pan, if there is still some oil (1tsp), if there is none , then add some oil in, then fry the dried shrimps until golden. Dish up.
11. Put in preserved radish and cook for 1 minute until it turns hot. Dish up.
12. Now, slice all the vegetables thinly and keep them aside. Squeeze excess water out fom leafy vege. (You can retain the squeezed out juice for blending the paste)Do not mix them together.

To prepare tea soup paste
1. Put everything in to a blender and whizz until fine.
2. Put into a bowl.

Assembly
1. Place rice in center or bowl (I only fill 70% of my normal portion)
2. Divide all condiments into 5 portions and arrange condiments onto rice.
3. Put 2 Tbsp of tea soup paste into another rice bowl. Pour 1 cup boiling water onto paste and let it infuse for 1 minute.
4. You can either consume the rice and soup separately or pour the soup onto the rice.

I wonder if you realised that the bowls of rice actually looked different. I actually made this rice twice before posting, with different veggie each time. I super love this and the man super hates this, ahahhaha!!!  I had to cook him fried rice with all the leftovers of condiments after placing out all the portions.

Pics from my 2nd attempt:

Nantucket Blend Granola Bars

There's another 10 days to the closing date for Sponge Pancake giveaway contest. So far response has been very cold. With just 4 entries.

I was hoping to see lots of creativity flowing in from fellow readers, but so far I've only seen 4 versions... sigh..... Is it really that difficult?


How to enter:
1. Prepare sponge pancakes with creativity (but please abide by the rules). You can submit more than one entry. One variation per entry.
2. Blog about it, and send in the link via comments section here, or
3. If you don't own a blog, take pics, do a simple write up in Microsoft Word, especially on the recipe and email me at wendyinkk[@]yahoo.[com] (remove the brackets when you type the email address), I'll help you post them here in this post.
4. Open to readers with Malaysian or Singaporean address. If you are overseas, and will be back here for a trip, can enter with any suitable local address.

Rules, Just make sure
1. Your pancake is a version that I've never attempted before
2. Your pancake is not cut more than once (except for photography purposes to show the inside)
3. It is cooked over the stove, no baking, no steaming
4. Recipe goes by the ratio of 1 egg: 1 Tbsp sugar : 1 Tbsp flour, with additional ingredients for flavouring allowed


Prizes:
1. One Candy and Deep Frying thermometer for Most Creative entry (I'll be judging)
2. One Cake Leveler for a lucky entry (draw lots)


Closing date: 2 Dec 2010, 12pm GMT+8

******************************************************************************



Back to the post......

Ooh… I still have quite a lot of mixed fruit and nut from the Nantucket Blend that my MIL got me. What’s the next best way to finish them up other than making granola :p

Well, I still can’t finish it, I think I’ll do a cake with the balance, since I’ve done cookie and now breakfast bars…. Wait, gimme some time.


Nantucket Blend Granola Bars
Recipe adapted from 2 recipes: Anna Olsen and Ina Garten

2 cup rolled oats (I used quick cooking)
1 cup nuts and seeds, lightly toasted and chopped (any nuts or seeds that you like), this time I used almonds and pistachios
1 cup dried fruits (any fruit you like), a mix of cranberries and raisins
½ cup sweetened coconut flakes (angel flakes), lightly toasted
½ tsp salt

100gm soft brown sugar
50gm honey
80gm butter
2 tsp vanilla
1 egg, beaten

1. Preheat the oven at 160/180C. fully line a 10 inch square pan (a 9 inch square will be fine too), with overlapping sides
2. Mix oats, chopped nuts, dried fruits, toasted coconut and salt together.
3. In a small saucepan, heat butter, honey, brown sugar and vanilla until melted.
4. Pour(3) into (2) and mix.
5. Mix in beaten egg.
6. Pour everything into prepared pan and level the surface. Press the surface (maybe with a flat bottom glass or a layer cake press)
7. Bake for 30 minutes, cool in pan for 20 minutes and put the whole thing into the fridge to chill for 2 hours.
8. After chilling, lift granola out from pan with the overlapping paper and cut into bars.

And I wrapped them up... so that one can just take a piece and eat, anytime :)

Hakka Beetroot XiBan 甜菜根客家喜粄

When I saw a kuih called ki ka ku on Sonia's blog, I was totally intrigued. Then later I found that it was actually a traditional hakka steamed chewy bun called 喜粄, "Xi Ban", translated as "Dough of Joy"

I tried making this with some adaptations from Sonia's recipe

Hakka Beetroot XiBan
Recipe adapted from Sonia

250g Glutinous rice flour
300g All purpose flour
150g Caster sugar  (you may increase, if you want sweeter)
50g Shortening
1 ½ tsp Yeast
300g Beetroot infused Water (boil some peeled beetroot chunks in 350ml water for 15 mins, just use the water), use more if needed
Banana leaves (soften in hot water, cut into round shape)

1. Mix all ingredients in a mixing bowl, knead until soft and smooth.
2. Divide dough to equal portion (about 40g), shape into small round ball. Grease your hand with some cooking oil, place small round ball on the banana leaf, and flatten the dough by pressing your palm on the dough ball.
3. Cover with cling film and rest for 1hour
4. Steam over hot boiling water for 15mins or until cooked

Verdict:
Frankly speaking, this bun looks like a regular bun when torn, but it's chewy like a mochi. My husband didn't quite like it as it was too chewy for him, but it was fine for me. Colour wise, I was rather dissapointed when it turned into a peachy hue instead of remaining pink. And I steamed the buns in 3 batches, as my wok can only accomodate 9 at a time. And all 3 batches came out with different colours. You can see 3 out my 4 buns in the pics comes in different hues. The next day, the bun was crumbly without steaming, something like a scone. So, I'd say this bun is best eaten on the day it is made.

I did another recipe, with a much longer fermentation period, watch out for the post :)

Milo Oatmeal

One day, Mike asked me to cook oatmeal for him.
Was I surprised???? You betcha!!!

Well, so I thought of making Mango Oatmeal , since I have mangoes in the fridge.
But when I peeled the mango, the flesh was grey...
So, I peeled another one... grey
I have no more mangoes.

I was afraid that he won't eat it plain so I put in some 3in1 Milo to jazz it up a bit, few drops of vanilla too.
And I garnished it with a heart shape made of milk powder (my kid's milk formula, kekeke)

Did he eat it??? Yeah he did, all of it. And you know what he said after he finished up the whole thing.
" You can do it plain next time. Actually grandma used to cook this for me when I was a kid, but I never knew it was oatmeal. "

Duh!!!!!!

Now, time to do wash the pot and bowl... Duh!!!!!

Butternut Squash Muffins

Do you like me from this side of view.... Orrr..

This side of view....... Or do you like me undressed???

Tell me you want to eat me......

Awwww... Why la!!! Don't be so hasty... savour me slowly...

I'm always here, but

NOT FOR LONG!!!!!!

The muffins smell so good when they were baking. The aroma was filling up my head. When the buzzer beeped, I quickly removed them from the oven, and when they have cooled down slightly, I quickly ate one. The walnuts, vanilla and butternut squash was such good combination, the muffin tasted oh so good.

With muffins being a quick bread, it is always leavened with lots and lots of baking powder. Something that I do not wish to consume too much. The baking powder that we now mostly use contains aluminium in the acidic compound of the leavening and it is linked to Alzhiemers. Do read about it here.

So, I changed the method to creaming, and whacked the eggs with the pumpkin in the blender so that I can reduce the baking powder that is required.

You may substitute butternut squash with pumpkins as they really taste pretty much the same. And I’ll label anything with butternut squash on my blog as pumpkins as well.

Butternut squash muffins recipe

adapted from Jamie Oliver

Makes 12 muffins

300gm raw butternut squash , peeled weight, cut into small cubes, (those local long necked pumpkins are actually butternut squash) 

3 eggs
150gm light brown sugar (greatly reduced from original recipe)
100gm butter
Seeds from 1 vanilla pod / 1tsp vanilla extract (original recipe called for cinnamon)
230gm all purpose flour
1 heaped tsp baking powder
50gm chopped walnuts, chopped

1. Preheat oven at 170/180C. Line a 12 hole muffin tin with paper liners.
2. Place eggs and cubed squash into the blender and whizz it for 2 minutes.
3. Sift flour and baking powder, set aside.
4. Beat butter, sugar and vanilla seeds for 2 minutes until pale and fluffy.
5. Put in half of squash, mix until smooth. Put in half of flour, mix on low speed until smooth.
6. Put the all the squash, and all of the flour and mix until smooth.
7. Fold in chopped walnuts.
8. Spoon batter into lined muffin tins.
9. Bake for 30 minutes or until skewer comes out clean.


I made the frosty topping(based loosely on the original recipe), but in the end I didn’t use it, because these muffins were already a star on their own. I never eat 2 muffins in a row, but these were so good, that.. gosh, I almost wanted to have my third. But I told myself.. no no… 2 is a company, 3 is a crowd. That’s too much.

Cherry Tomato Basil Tripoline with Tomato Cream

Remember my tomato cream from yesterday? That cream is not a soup. Not cream of tomato. It's a dressing, a gravy, a sauce, antyhing but not a soup.

I’m using the tomato cream to replace milk cream, and remember as this is an emulsion, it’ll break apart when heated too much, just like regular mayos will. So, just put the tomato cream at the end and give it a toss to warm it up. Not too hot though.

It’s a good alternative to people who can’t take dairy, but want to have some creamy pasta. It really almost taste like regular cream sauce pasta, except for the smell, tomatoey instead of milky. But this does not taste like those made with canned tomato paste, and this has a very fresh smell and light tomato taste that my kids love a lot. They keep on asking for the cherry tomatoes.

The pasta
150gm tripoline or any other pasta that is suitable for creamy sauces
250gm red cherry tomatoes, halved vertically
Handful of fresh sweet basil (as much or as little as you like)
4 cloves garlic, finely chopped
Olive oil for cooking
1 tsp butter for cooking
½ tsp salt to taste
1 cup tomato cream


1. Cook pasta is a pot of salted boiling water according to instructions on packaging until al dente. Drain and set aside.
2. Heat a pan/wok on medium heat and put in olive oil and butter. Put in finely chopped garlic and fry until slightly golden. Turn heat to high.
3. Put in halved cherry tomatoes and spread the tomatoes around. Do not stir it too much. Put in salt. Leave it for 15 seconds and give it a light toss and leave it for another 15 seconds.
4. Put in cooked pasta and toss. Cook for about 10 seconds and put in basil and cook for another 5 seconds.
5. Pour in tomato cream and turn off the heat. It’ll be very warm. Toss the pasta and dish up to serve.

Tomato Cream

Ah.. tomato cream. Something that really caught my attention when I watched one of Anna Olson’s Fresh with Anna Olson. She just blitz cherry tomatoes with oil, season with salt and pepper.. voila!!

And I tried it… and talk about the taste. It’s like a very light tomato mayo…. For mayo lovers, you’ll be in heaven. But I’m not a mayo lover, but I love this.

I don’t mean that I hate regular mayo, but just that I’m not crazy to slather lots and lots of mayo over my sandwiches and burgers. I just put adequate amounts, and not too much, cos I hate anything to squish out from my sandwiches and burgers.

Tomato Cream (recipe adapted from Anna Olsen )

250gm yellow cherry tomatoes

75ml corn oil or any other neutral flavoured oils, put into a measuring cup or a pouring bottle or any container with a spout.

1/3 tsp salt and pepper to taste

1. Quarter yellow cherry tomatoes and put them into a blender. Put the lid on and blend until fine.
2. Loosen the lid and put the blender back on
3. When the blender is on, remove the lid carefully and put drizzle in the oil slowly in a steady steam.
4. When all the oil has been drizzled in, put in salt and pepper (place lid back on) and blend for another 30 seconds. Tomato cream is ready :).
5. You can sieve it if you want, but I don’t bother with it.

Few weeks later, I made another batch with red cherry tomatoes, and here it is. It tasted like a light thousand island sauce. But a lot lot healthier with minimal oil for emulsification.

Peach Oatmeal Griddle Cookies

I was looking at some peaches, held one close to my nose for a whiff.
Lydia wanted to smell too. I let her hold one, but her finger nails went through the soft skin.
Sigh, I had to buy that fruit at RM4.59.

I kept the peach in the fridge for a week or two before I remembered Anna Olson’s recipe that I have bookmarked quite a while ago. Then while browsing through my favourites, I saw it and ah-ha. Alas, no milk at home. Had to wait until the birthday cakes are all over before I have some space for milk.
I finally made this (after 4 weeks of purchase) and Lyanne simply loved this. Lydia was ok and was trying to pick out the fruits and leave the cookie behind. That’s her usual antic.

Peach Oatmeal Griddle Cookies
Recipe adapted from Anna Olson
150gm milk
50gm oats
15gm butter
50m honey (or use 30-40gm sugar)
1 egg
20gm all purpose flour
¾ tsp baking powder
Small pinch salt (1/8 tsp)
½ cup diced peaches

1. Put oats into a small mixing bowl (a big noodle soup bowl). Put in butter
2. Bring milk to a gentle boil and pour over oats. Let it sit for 15 minutes.
3. In another bowl, combine baking powder, salt and flour.
4. Put (3) into the oats and mix.
5. Put in egg and honey mix.
6. Put in diced peaches and mix.
7. Heat a pan and lightly grease it.
8. Put in 2 tbsp of batter onto pan. When you see bubbles and the edges are no longer sticky, flip the ‘cookie’ and cook until golden. Be careful the ‘cookie’ browns very quickly due to its honey content.

If you think this tasted like cookies... then you'd be greatly dissapointed. It's pancakes!!
Wonder why did Anna Olsen called these cookies.

Oven Baked Garlic Fries

I tried baking fries, rather than deep frying them.

The result is urrmm............ not that satisfactory.
Anyone has any good experience with baked fries? Please share with me.

Below is the recipe, and I forgot where I took it from. Hers look fab, but mine is... hahaha, no where near pretty. Maybe it's due to it being skinless??? I don't know, and I'm really looking for a good baked fries recipe. Please help me... pretty please.

(A)
2 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, smashed with ½ tsp salt in a pestle
Put oil in pan and when it’s hot, put in smashed garlic and butter. Turn heat off. Just need to warm through. Keep aside

(B )
3 Tbsp corn starch
1 tsp rice flour
¾ tsp salt
1 tsp ground black pepper
Mix together

(C )
600gm russet potatoes (3 pieces)

Peel and cut into thick pieces.
Blanch in boiling water for 1 minute. Drain properly using colander.
When it’s well drained, but still hot, put potatoes into a large bowl/basin. Put in (A). Toss potatoes with garlic oil. Then put (B) and toss until well combined.
Preheat oven to 200C/220C. The arrange potatoes in baking pan, single layer. Bake for 20-30 minutes or until golden.