Pickle Fries

I think maybe I can see into my future. Well, I can see into my future if my future involves me being pregnant.

If Im ever a pregnant Joy the Baker oh sweet lordy God help us all.

Ill totally be one of those pickles and ice cream women. Ill also be a marshmallow and peanut butter woman. and maybe a pizza and taffy kind of lady.

Its the future. I can feel it.

I hope and pray that pregnant Joy the Baker is also still into kale and quinoa.

Thank goodness thats all a long way away.

In the meantime Ill just turn pickles into fries and pretend the yogurt dipping sauce is actually vanilla bean ice cream.

This is what a typical pickle shoot looks like. Totally normal. Nothing to see here.

I should tell you now that this is a double battered, fried pickle situation.

First the cornichons are bathed in a beaten egg with mustard and hot sauce.

mmm hmm.

A dusting of seasoned flour then back to the egg bath!

The extra egg bath makes the panko bread crumbs stick like glue.Well delicious glue.

These darlings are ready for the fryer (and ready for a hot date with an ice cream cone).

Hot from the fryer! These fried pickles are warm with a hint of spice. Theyre salty, crunchy, and unreasonably comforting. Its weird magic.

I paired these pickle fries with a super simple cumin yogurt dip. Cumin, yogurt, Dijon mustard, salt and pepper. I dunno why not fake your way into some health with yogurt dip for your fried indulgence. mm hmm. Divine.

I know were supposed to be eating cranberries and slice and bake sugar cookies but I just couldnt help myself with these fries.

If youre feeling the spirit, you might consider this Honey Cranberry Cornmeal Quick Bread.

If youre feeling more pickled, you might consider this amazing Potato Chip and Pickle Sandwich.

Pickle Fries

serves 2

Print this Recipe!

For the Fries:

18-24 small cornichon pickles

1 large egg

1/2 teaspoon Dijon mustard

4 dashes of hot sauce

1/2 cup flour

1/2 teaspoon red pepper flakes

pinch of salt

1 cup panko bread crumbs

pinch of salt

coarse ground black pepper

canola oil for frying

For the Dipping Sauce:

3/4 cup 2% Greek yogurt

1 teaspoon Dijon mustard

pinch of salt

fresh ground black pepper

1/4 teaspoon ground cumin (or more to taste)

a splash of water

First prepare the dipping sauce. In a small bowl, mix together yogurt, mustard, salt, pepper, cumin and a splash of water. Set in the fridge until ready to use.

To make the fries, youll need three small bowls. In one bowl beat the egg with Dijon mustard and hot sauce. In a second small bowl combine flour , pinch of salt, and red pepper flakes. In a third small bowl, combine panko bread crumbs pinch of salt, and black pepper.

Heat about 1/2-inch oil in a frying pan. Heat over medium-low flame. Test the oil heat by tossing in a few bread crumbs to make sure they brown well. If oil is too hot it will smoke. You shouldnt have this problem over a medium/medium-low flame, but if you do, just turn off the heat.

Dip pickles in the egg mixture. Transfer to the flour mixture to lightly coat. Transfer back to the egg mixture, then finally to the panko mixture to coat thoroughly. Transfer coated fries to the fryer, cooking until golden brown on all sides.

Transfer fries to a paper towel to drain and cool slightly before serving with dipping sauce. Fries are best served warm.

TWG Teas at Sheraton Imperial

Pangkor Island Beach Resort 2011 - End Year School Holidays

It's time to bring the children out for a holiday together with our neighbour Ung. Our first stop, Restoran Ah Pek Lee Kou Hock at Kg. Cina, Sitiawan for lunch. GPS: N4 10.775 E100 40.855The place is situated at a remote part of a kampong it was crowded withpatronsand the restaurant was obviously under staf. There was a bit of confusion here and there but eventually came our food with a steamed fish to start off. Everyone was happy with the fish.This is one dish I love most where you can hardly get it done this way in Kuala Lumpur. The squids were super fresh, chewy and delicious. I gonna miss this dish.Most of us like the fried oysters in Sitiawan but I just don't really fancy it, I find it oily and hardly any feel of oysters in it.IfI co mpare the prawns I just had recentlyin Tawau, I prefer Tawau's. Though not as good looking as Tawau's but equally fresh and tasty in its own way.These must be local oysters, they do not look as good as those imported but it tasted good.La La Clams small in size and cooked as a soup with cucumber which I guessis common in Sitiawan. Not bad a dish to savour.Fish maws cooked in a Hock Chewstyle with nice and interestingsourish taste something like a szechuan soup. I like it.The children has to like this dish as the rest was not so attractive to them, this was the only fried dish on the table and like it or not they have nochoice.We will ordermore fried dishes to satisfy the young ones in the next round.Fried flower crab! s anothe r dish not sopopular among the young children...sorry kids this is a seafood restaurant not McDonalds or KFC just bear with us...

Our cars were safely parked in a Government building nearby the jetty.

Boarded aboat to Pangkor Island Beach! Resort from Lumut Jetty.Welcome drinks awaiting us .... I knew it .... it's going to be "prison" in a way the moment we checked in.Beautiful resort indeed and I remember the last trip I came here was back in the eighties and was known as The Pan Pacific Resort Pangkor. There is a lot of hornbills in Pangkor Island, the beak is not red in colour like those in Sarawak. These birds are loud birds fortunately not angry birds.Aunties taking a walk on the beach while the young ones having fun in the swimming pool & the sea water.Fun, Fun, Fun, play, play & play so nice theydo nothave any worry or stress at all.Restoran Makanan Laut Pangkor Hometown is a friend's sister shop along a road whereCoral Bay Resort is situated (Pasir Bogak). GPS : 4.209417,100.559986We love the crabs andwanted morebut this time in sweet & sour flavour..... so enticing......This was for the kids "KFC" look alike....something to please the kids....Steamed garoupa Teochew style was ideal. The freshness of the fish and the sourish tastewere excellent.It was crab again with spicy curry flavour ...how nice if we have some steamed "man tou" dumpling to go with it.Fried oyster omelette was everyone's f! avourite .Fried Mantis prawns were gorgeous they were fresh andjuicy some evenhad roe in them.Sweet & sour pork... for the boring kids and nothing sexy about this.Deep fried squids were goodand another happy moment forthe children....Mixed vegetable is always myfavourite sincecollege daysand I still likeit. I was happy the restenjoyed this too. Ham Yee Far Lum was not that attractive, a bit plain and wet for a salted slice pork belly.

That was the first day outing during a year end school holiday in Pangkor Island. We hired a taxi (van) to reach the town for local food and were happy to eat out instead in the hotel....