The other day, as I was shopping in Woolies, I saw the chestnut was selling at $4 a kilo, that's pretty cheap I reckon! So I grabbed some, not knowing what I'm going to use it for... haha... that's the nature of girls! =)
I love those chestnuts cooked with the heat beads in a wok! And I've only seen it in Hong Kong, the man usually sells the chestnuts along with the roasted sweet potatoes!!! yum!!!! I think there is less and less of these authentic street eats now because of safety and hygiene reasons! But luckily every now and then I still see one close to where I used to live! Somehow, these chestnuts in Hong Kong do taste much better than any other places! I tried the street eat chestnuts in Spain, in Italy, they are just no where as good. Don't know whether it's the chestnuts themselves or their way of cooking!
Anyway... at the end, I've decided to roast them in the oven. To avoid the chestnuts popping everywhere inside the oven, you have to use a knife to cut a cross on the shell first! Then you pop them onto a tray and into the oven at 210C for 25-30min. It's always easier to crack open the shell and that membrane layer when it's still hot! Ouch, Ouch Ouch....
These chestnuts are naturally sweet! When you eat them while still warm, this makes them such a good winter food!
Although these chestnuts are good eaten just by themselves, but I was just being curious, and put a thin coating on top! I melted some butter, and added a little bit of salt and some brown sugar, then toss the peeled chestnuts into it. And surprise surprise, after the coating dried up on the chestnut, it becomes a super thin crisp sugar coat, and when you bite into it, the sugar coat cracks, and the chestnut crumbs inside your mouth!!!! They are delicious, the extra sweetness makes them into a totally different taste!! Sometimes it's not bad to be a little adventurous in your cooking!
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