6 (Fri) March 2020
Deep-Fried Broccoli Stems
-Dasmariñas Village, Makati, Metro Manila, Philippines-
with the Family
Our healthy options in the cafeteria at work tend to be limited – even the World Health Organization (WHERE) is no match for Filipino food culture. Usually, we are offered 1 or 2 deep-fried items (see for example 10.149 Beef Stew + Chicken Pandan + Chop Suey + Steamed Rice), but today 4!
Inspired, I made dinner at home exclusively deep-fried.
Leftover stems from a couple days back (see 11.059 Broccoli). A simple coating of flour and corn starch, with salt, pepper, paprika, and garlic powder. This was a big hit for a family that already loves broccoli.
Never seen wings sold like this, with a big chunk of the breast attached – would that make it a “bwing”? I cut the breast meat into smaller chunks and deep-fried them, the way real chicken nuggets should be. The boys loved it.
Deep-frying food requires several major commitments: the amount of oil, the time to heat it, the constant care in maintaining the proper temperature during the cook, the post-cook clean-up, the hassle of disposing or saving the remaining oil. Thus, so long as I’m committed to deep-fry one thing (broccoli), I may as well deep-fry two things (wings), three things (nuggets), four things (fries).