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Photo 6-1-15 12 03 16 pm

The number of pimples on my face at the moment tallies the number of bombs that’ve been dropped on me over the past half year, hence my prolonged absence – nah, I kid: I just chose to focus on my studies over the past semester. #closetgeekjo 😛

The pimples are real, though.

Oh, and the bombs too.

Well, if you count MEGA-SUPER-BOMBILICIOUS-OMG-FAT-DIE-ME-SOON-TO-BE-FAT-DIE-YOU-TOO POTATO BOMBS a kind of bomb – the good kind. I don’t know about you but, potatoes. I mean, POTATOES. And bacon (cues bacon-crazy brother). And c h e e s e. Thick, gooey locks of yellow melted fat (I love anti-climaxes) that legend has could only have sprouted from the head of Goldilocks.

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You don’t know how much joy my brother brings me – he eats, I cook. I get to experiment, he gets all the fat (without growing fat; I think he must have slurped up all the metabolism genes before I got to occupy my mother’s womb).

There was a period of time when potato bombs were all the craze over the Internet, and he came up to me with a recipe of it one day. By then, I’d been bombed (ha, punny) with a mountain of school work to experiment with anything.

Fast forward two months later: dutiful, sensitive, caring, loving sister decides to attempt it for her gor’s birthday.

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Let’s just say it was DA BOMB.

Cheesy Potato Bombs

Makes: 8 2” bombs (approx. 100 kcal/bomb)

Ingredients

  • 8 small potatoes (or 4 large ones)
  • ¼ block of sharp cheddar/mozzarella cheese (cut into 1” cubes)
  • 1 egg, beaten
  • 3 slices of bread (or 1/3 packet of store-bought bread crumbs)
  • 16 strips of bacon
  • Salt, pepper and parsley (for seasoning)

Preparation

  1. Steam/boil potatoes (10 minutes). Drain, then finely mash them. Add salt, pepper and parsley to taste. Leave to cool or chill in refrigerator.
  2. Wrap cheese cubes in mashed potatoes to make tightly packed balls of awesomeness (approx. 1.5”). Place in refrigerator for 10 minutes to make firm (or chill overnight if you wish to prep it the night before).
  3. While waiting for bombs to firm up, toast (350 degrees F/175 Celsius) and then crush up bread slices for bread crumbs.
  4. Dip thoroughly in egg then coat in bread crumbs .
  5. Form a diagonal with two slices of bacon to wrap bombs in. Secure top tightly with a toothpick.
  6. Deep-fry/air-fry. Alternatively, bake in pre-heated oven at 350 degrees F (175 Celsius) for 10 minutes until golden-brown.
  7. Serve hot.
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