I love youtuber Ryuji. Do you know him?
He is a famous cooking expert, he's published products and recipe books.
Let me put up the cute Ryuji-san.
- Reasons why I like Ryuji
- Why do I introduce Ryuji's recipe here?
- Syrian french fries
Reasons why I like Ryuji
- The recipes are really tasty.
- The recipes are easy.
- The recipes reflect Ryuji's thoughts.
Easy and tasty is the best.
You don't need to use expensive ingredients.
But you should have what is really necessary for the recipe. His ideas are solid.
Even when he's joking around, I get the sense from his actions and words that he's well brought up. He is a sincere cooking expert youtuber.
Why do I introduce Ryuji's recipe here?
I always replace the pork and alcohol in Ryuji's recipes with Halal ingredients and cook.
I used to open youtube every time I cooked and I knew I had to write it down one day, but I left it until now.
So, while I'm writing it out, I'm going to share some of my favorite recipes on this blog that are really tasty and easy to make, and that I've made 'Probably Halal'. So, let's have fun cooking the Probably halal' Ryuji recipes.
Sometimes foreign Muslims ask me for recipes of Japanese food that are safe to eat. I don't think it has to be traditional Japanese food because Japanese food is so diverse, and I want all Muslims to make it.
It's really, really delicious, so you should definitely try it!
The first recipe is one that does not need to mention halal. This should be safe to eat. Therefore, I left the recipe as is. Because they are just potatoes.
Syrian french fries
All the Japanese who were in Syria say this with enraptured eyes.
"The batata (potato in English) was so delicious."
Batata means potato, but in shops it means French fries.
They were really tasty. The fries were delicious even when cold. I tried a lot of different recipes and couldn't replicate it. I guess the potatoes must be different. ...... I had given up.
So when I came across this recipe, I burst into tears and said.
"Is this... that batata?"
It may not be exactly the same. I might be remembering it wrong. But the moment I ate it, it reminded me of Syrian batata.
You should try making one!
I can only guarantee that it's delicious.
I think this is how I remember Syrian batata. Please some Syrians, cook and eat it and tell me.
- 2 potatoes (400 g)
- 4-5 cloves of garlic
- 1 1/2 tbsp flour
- 1 tbsp potato starch
- Salad oil to fry
- 1/2 teaspoon salt
- 7 sprinkles of ajinomoto
- 10 g butter
- 6 sprinkles white pepperA pinch of dried parsley
How to cook
- Cut the potatoes into slightly thicker french fries.
- Place them in a bowl of water and mix gently. Change the water and leave to soak for 15 minutes.
- Crush the garlic.
- Combine the flour and potato starch in a bowl.
- Drain the potatoes in a colander and pat dry with kitchen paper or a towel.
- Add the potatoes to the flour-potato starch mix and shake the bowl to dust the whole mixture.
- Place the potatoes and garlic in a frying pan and add salad oil until half submerged.
- Turn on the heat and when the oil comes to a boil, lower the heat to medium and fry slowly for 10 minutes.
- When potatoes got soft , increase the heat to high and fry until they get golden brown and crispy. If the garlics start to burn, take them out.
- Once fried, drain off the oil. Add salt, ajinomoto, butter and white pepper to the top and mix all together.
- Serve on a plate and garnish with dried parsley.
- It's easy to make. But it takes longer than you might think because you are frying the potatoes from raw. Just fry slowly. That's it. It may be a good idea to fry while playing with your mobile phone.
- I prefer to use a lot of garlic.
- I always make a large quantity, so after soaking them in water, to take off the water I spread the potatoes on a clean towel. It must be fine because I'm making them at home.
- To get a good dusting of flour, put the potatoes in a large bowl and turn them over as if you are turning pan. So every potato gets white with flour.
- Not deep fry in oil until the food is well soaked, but only halfway. According to Ryuji, it's better to fry them while exposing them to the air. He also says "because oil is expensive". I like his sense.
- How to fry is quite normal I think. When softened, fry over high heat until crispy.
- At the end, in order to mix well with the seasoning, it is again recommended to shake them in a large bowl.
- The butter makes them moist and at this point you should be convinced of the success. This moistness reminds me of Syrian batata.
It's really tasty, so try it！