Skip to main content

Baked Indian Borage Chips

I saw a post in Facebook group 'Urban Farmers (Singapore)' that Susan Ng had made tempura with Indian borage. It looked great and she said it tasted good as well, not spicy after cooking.
https://www.facebook.com/groups/sgurbanfarmers/permalink/910494292436785/
 
The raw leaves are quite inedible - not sure if it is spicy, but I know it is bitter as I pounded it a few times to extract its juice for my cough. The leaf is quite thick, not paper thin.
https://remedygrove.com/bodywork/Indian-Borage

This tempura idea sounded good but as I am not a fan of deep frying. So, when I saw the next follow up post by Christine Lim who experimented with a baked zucchini chips recipe applied to Indian borage, I decided to try it out too.
https://www.facebook.com/groups/sgurbanfarmers/permalink/915864861899728/


Baked Indian Borage Chips

Ingredients:
Eggwash (1 egg diluted with some water)
Biscuit mix:
Grated cheese, about 3 tbsp - more if you are a cheese lover
1 tbsp of corn flour
1 tsp of barbeque seasoning
1 pack of crackers (3 pieces, 20g) - crumbled
pinch of salt
dash of pepper

 Method:
Wash the borage leaves and dry them.
Dip a leaf into the eggwash, dust/coat the leaf with the biscuit mix.
Arrange coated leaves on a lined tray.
Bake in oven at 190C for about 15-20 mins. They are ready when the biscuit mix is cooked crispy.
Indian borage grows very fast on my balcony. These stalks were threatening to uproot itself if I didn't cut them.

Eggwash, biscuit crumbs, corn flour, grated cheese, bbq seasoning, pinch of salt, pepper

Left tray - dusting still worked. Right tray, the biscuit mix had gotten wet. So, the leaves got clumps of biscuit mix instead of a dusting.

Squeezed two trays into my oven.

Served - Baked Indian Borage Chips - from one tray.


Labels:

Comments

Post a Comment

Popular posts from this blog

Farfalle

Made some farfalle - I was intrigued by the prettiness of the shape. It's hard work though, all for the sake of the jagged edges. I cleaned out my old craft scissors to do the cutting. Now I realised that the commercial pasta only has jagged edges on the ends of the 'bows'. Not the other side! Well, I may not make this again. The middle of the bow is thick, as expected. So, there's more 'bite' there! But the lemon sauce with cheese, spring onions, cherry tomatoes and lemon zest - that was really refreshing. Uneven sizes and thickness but they still look pretty. Simple lemon, olive oil sauce with some cheese.
Post a Comment
Read more

The old writers

I first noticed these words in a novel. Only the first three lines as the writer was describing a fear and restlessness but not a seeking of the divine. I looked for them later and there they were, in the Service Book in church. Part of the Evening Prayer, it may seem out of sorts for us city dwellers with lights everywhere, all the time. But, the night is still there, darkness still in us. These writers of old, they write so well. Or maybe they just knew their God better. in your mercy defend us from all perils and dangers of this night
Post a Comment
Read more

Okinawan Spinach

A friend gave me a cutting of Okinawan Spinach. Yay, new vegetable to try planting. The leaves can be eaten raw or cooked. https://en.wikipedia.org/wiki/Gynura_bicolor Gynura bicolor, hongfeng cai 紅鳳菜, okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb. Since most of the leaves needed to be removed for the rooting, I made a salad. This was a 'Global' Salad with Okinawan Spinach, Mexican Asparagus, Malaysian cucumber and cherry tomatoes, Argentinian blue berries and NZ salad dressing! In future, if I grow this vegetable successfully, I will stir fry it with sesame oil and ginger. https://en.wikipedia.org/wiki/Gynura_bicolor   According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve a balance. After m...
Post a Comment
Read more