Best Peanut Butter Sugared Hong Kong Waffles Recipes

Hong Kong Waffle Recipe image

Provided by By Christine's Recipes

Yield 2 to 3 serves

Number Of Ingredients 9

Ingredients 120 gm cake flour 1/2 tsp baking powder 2 eggs, whisked 20 gm caster sugar 1/2 cup evaporated milk (or milk) 50 gm melted butter 1 tsp vanilla extract water, to adjust
120 gm cake flour
1/2 tsp baking powder
2 eggs, whisked
20 gm caster sugar
1/2 cup evaporated milk (or milk)
50 gm melted butter
1 tsp vanilla extract
water, to adjust

Steps:

Method: Stir caster sugar into whisked eggs until dissolved completely. Pour in milk. Add melted butter and vanilla extract. Stir well. Sift in flour together with baking powder and combine well. Set aside for 10 minutes. Add some water to suit your preferred thickness of batter as the batter would become a bit thicker after setting aside for a while. Pour 1/2 cup of batter into a preheated waffle maker. Cook until lightly brown. Done.

Peanut Butter Waffles image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 11

1 3/4 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 cup (1/2 stick) unsalted butter, melted, plus more for brushing waffle iron
6 tablespoons creamy peanut butter
2 cups buttermilk
2 large eggs
3 bananas, sliced, for serving
3/4 cup pure maple syrup, for serving

Steps:

Heat waffle iron and preheat oven to 275 degrees; set a wire rack in a rimmed baking sheet and place in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a blender, blend butter and peanut butter until smooth, 1 minute. Add buttermilk and eggs and blend until combined, 1 minute. Add buttermilk mixture to flour mixture and stir just until batter is combined.
Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown, 2 to 4 minutes. Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas and maple syrup.

Nutrition Facts : Calories 262 g, Fat 9 g, Fiber 2 g, Protein 7 g

Hong Kong-Style Fish from Atlanta Fish Market image

Provided by Epi Curious

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

1/2 cup low sodium soy sauce
1/4 cup water
3 ounces dry sherry
2 tablespoons granulated sugar
2 tablespoons sesame oil
2 tablespoons olive oil
1 lb spinach, fresh, washed and stemmed
black pepper, freshly ground
12 ounces white fish fillets (preferably two 6-oz. fillets)
2 tablespoons ginger, fresh, finely julienned
2 tablespoons green onions, finely julienned

Steps:

In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
Steam or saute fish until just done. Do not overcook.
to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

Sugar Peanuts image

Provided by Melissa

Time 40m

Yield 10

Number Of Ingredients 3

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan over medium heat, combine sugar and water. Bring to a boil, and stir until sugar is dissolved. Add peanuts, and cook stirring, over medium heat until peanuts are evenly coated, and no syrup is left in pan. Spread nuts out on a baking sheet.
Bake in preheated oven for 20 minutes, stirring every 5 minutes to evenly roast peanuts.

Nutrition Facts : Calories 243 calories, Carbohydrate 24.7 g, Fat 14.4 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 2 g, Sodium 5.6 mg, Sugar 21.1 g