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with pickled red onions green chili yoghurt

Made By Chef Kevin Cherkus From Cuca Restaurant

Ingredients Onion ring Batter (wet mix)

  • 300g Flour
  • 10g Baking powder
  • 15g Salt

Ingredients Onion ring Batter (dry mix)

  • 2pc Egg
  • 600g Fresh Milk

Method For wet mix

1. Beat eggs. Strain. Mix well the milk and eggs.

Method For dry mix  

  1. Mix flour, baking powder and salt together.
  2. Add (wet mix) to (dry mix) and mix for 10 seconds softly.
  3. Store in chiller 1hour only can use.

Ingredients Breading

  • 500g  Bread crumbs
  • 500g  White sesame seeds
  • 500g  Coconut flakes

Method Breading

  1. Mix bread crumbs, white sesame and coconut flakes together.
  2. To bread place dry onions first in plain flour, then batter, then rack to drip, then breading.
  3. Fry at 180c for 3 minutes until golden brown and crispy.

Ingredients Green Chili Yoghurt

  • 600g Hung Yoghurt
  • 100g Yoghurt Water
  • 100g Lime juice
  • 50g Honey
  • 6g Garlic
  • 6g Salt
  • 100g Green Chili (no seeds)


Method Green Chili Yoghurt

  1. In blender mix garlic, salt, chili, leche de tigre, honey and yoghurt water for 2 minute on high speed.
  2. Strain through fine strainer and add liquid to yoghurt.
  3. Store in large squeeze bottle until needed and use big bottle to fill small bottle.

Ingredients Pickled Red Onions Pickling liquid

  • 1kg Water
  • 500g White wine vinegar
  • 30g Salt
  • 250g Simple Syrup

Ingredients Red Onions

  • 1kg Red Onions – sliced

Method Pickled Red Onions Pickling liquid

  1. Slice red onion 1 cm thick and separate into rings of all sizes.
  2. Place in cold liquid for 3 days to pickle.

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