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Cream Korokke

       By: Chef Naam  

Recipe Detail :

Cream Korokke - This menu adaptation from Europe. By using cream sauce and filled with crab stick and mold them like a ball. After that we will got the special menu for today .

Cream Korokke - This menu adaptation from Europe. By using cream sauce and filled with crab stick and mold them like a ball. After that we will got the special menu for today .

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For 12-16 balls (depend on size)

1. 4-5 crab sticks (cut)
2. 1/4 cup of onion
3. 1 cup of mixed vegetables (corn , pea , carrot)
4. 1/2 cup of boiled potato
5. 1-1/2 cup of fresh milk
6. 2 Tbsp. of wheat flour
7. 1/4 Tsp. of salt
8. 1/4 Tsp. of pepper
9. 10 grams of butte
10. 1 egg (Whisked and add some water)
11. 1/2 cup of wheat flour
12. 2-3 cups of crispy flour
13. Oil
14. Tonkutsu sauce
1. Warm the pan with medium heat then put butter in. Fry onion with wheat flour until flour turn to brown so put milk into the pan. After that stir them softly and put mixed vegetables into the pan. Seasoning with salt and pepper (now using low heat). Fry them until they melted after that leave them cool and put them into the bowl. Cover the bowl with plastic wrap and take into refrigerator for 20-30 minutes
2. Fill crab stick into the cream and mold them like a ball. After that roll them with crispy flour and egg. Freeze them for 10 minutes and fry them with medium heat until done. Serve with any salad.
รายการที่1-12 จาก 12
รายการที่1-12 จาก 12

Cream Korokke

Cream Korokke - This menu adaptation from Europe. By using cream sauce and filled with crab stick and mold them like a ball. After that we will got the special menu for today .

Ingredient of Cream Korokke

1. 4-5 crab sticks (cut)
2. 1/4 cup of onion
3. 1 cup of mixed vegetables (corn , pea , carrot)
4. 1/2 cup of boiled potato
5. 1-1/2 cup of fresh milk
6. 2 Tbsp. of wheat flour
7. 1/4 Tsp. of salt
8. 1/4 Tsp. of pepper
9. 10 grams of butte
10. 1 egg (Whisked and add some water)
11. 1/2 cup of wheat flour
12. 2-3 cups of crispy flour
13. Oil
14. Tonkutsu sauce

How to Cook Cream Korokke

1. Warm the pan with medium heat then put butter in. Fry onion with wheat flour until flour turn to brown so put milk into the pan. After that stir them softly and put mixed vegetables into the pan. Seasoning with salt and pepper (now using low heat). Fry them until they melted after that leave them cool and put them into the bowl. Cover the bowl with plastic wrap and take into refrigerator for 20-30 minutes
2. Fill crab stick into the cream and mold them like a ball. After that roll them with crispy flour and egg. Freeze them for 10 minutes and fry them with medium heat until done. Serve with any salad.

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