Join Louise on this series documenting her recent trip to India, where she explored the sights and flavours of Mumbai, Goa and Pune! You’ll also discover what happened during her very first restaurant pop up, serving Taiwanese flavours to a brand new audience.
In this episode, Louise reflects on her recent pop up at Tsuki in Pune, India. From gathering of special ingredients to adapting flavours to a new audience, gain an insight into what it takes to put together a Taiwanese menu abroad in India!
Back at home, Louise shares a recipe for a dish from the pop up - a childhood favourite fried Taiwanese Sweet Potato Ball that is a lot easier to prepare than you might expect.
00:00 Intro
01:18 Introducing Tsuki
02:28 Meeting The Team
03:16 What's On The Menu?
04:53 Day 1 - Prep & Taste Tests
06:48 Day 2 - Pop Up
09:21 Reflections
10:17 Recipe: Taiwan Fried Sweet Potato Balls
TAIWANESE FRIED SWEET POTATO BALLS
INGREDIENTS:
300-350g sweet potato
50g white sugar
50g sweet potato starch
1 1/2 tablespoons glutinous rice flour
Neutral flavoured frying oil
INSTRUCTIONS:
Peel the sweet potato and cut into 3cm cubes.
Place in a steamer and cook for 20 minutes.
Transfer sweet potatoes to a bowl and mash with white sugar.
Once mashed, add sweet potato starch and glutinous rice flour. Mix until a dough starts to develop.
Divide into 50g portions, rolling into balls and setting aside on a baking tray.
(Optional) Leave in fridge to firm up for a few hours.
Heat frying oil to 150C, then start frying the potato balls. Keep the balls separate to prevent sticking.
Use a ladle to press each ball gently against the side of your frying pot.
Continue frying until golden brown, then transfer to a cooling rack to drain and cool before serving.
24 июл 2024
