Wednesday, 30 April 2014

韩式糖浆甘薯 ~ Korean Candied Sweet Potato / Matang ( 마탕 )










食谱取自 Maangchi

韩式糖浆甘薯

材料:
黄肉番薯  450g
粟米油  5
白糖  1/4
黑芝麻适量

 
做法
1.番薯去皮,洗净后用纸巾擦干。

2.切块 ,大概2寸宽和半寸厚。

3.烧热锅,倒入粟米油。以中火把切块的蕃薯炸至金黄色。备用。
 
 

糖浆做法
1.在同一个锅里,留1汤匙油。

2.倒入白糖 以中小火煮至焦糖色。( 糖还未溶解前请勿搅拌 )
                               

3.准备一张不沾纸/锡纸。

4.把炸好的番薯倒入(2)里。轻轻的搅拌均匀,把所有的番薯块沾上焦糖液。 1 )
                             


~ 1 / picture 1 ~


5.撒上黑芝麻。然后将蕃薯块放在不沾纸/锡纸上。(为了避免黏在一起,蕃薯块之间要留一点空间哦 ! 2 )
                 
~ 2/ picture 2 ~

6.待冷即可享用。

 
Recipe source :  Maangchi

 
Korean Candied Sweet Potato / Matang

Ingredients:
450g Korean sweet potato ( yellow flesh )
5 cups vegetable oil
1/4 cup white sugar
black sesame seeds

 
Method :
1. Peel Korean sweet potato and rinse it in cold water and dry it with paper towel or cotton cloth.

2. Slice it into chunks , about 2 inches wide and 1/2 inch thick.

3. Put vegetable oil into a wok or frying pan and heat it up. Fry the chunks of the sweet potato over medium high heat for about 6-8 minutes until golden brown.

 

Make coating syrup:
1. In a thick bottom pan, add 1 tbsp vegetable oil spread the oil by moving the pan around.

2. Sprinkle white sugar on over the oil evenly .Heat it up over medium heat for a couple of minute . When the sugar starts melting, lower the heat and simmer about 7-8 minutes more, until the sugar turns into a golden-brownish syrup. ( Never stir the syrup with a spoon , spread it by moving your pan )

3. Lay out a non-stick sheet of baking parchment / aluminium foil .

4. Add the fried sweet potato to the syrup in the pan. Gently mix to coat the potato chunks in the syrup. ( Picture 1 )

5. Sprinkle some black sesame seeds over top.Transfer the potato to the parchment sheet. ( Leave a gap between each potato piece so that they don’t stick to each other ).  ( Picture 2 )

6. When the coating cools down and become solid , transfer to a serving bowl and serve .

 

I’m submitting this post to  Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts .