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Malay  Buñuelos Courtesy of Henry McDaniel

H

i, my name is Henry McDaniel. I am 12 years old and live in a row home in West Philly. I am also a young chef. Recently, I was a winner on the Food Network’s Chopped Junior television cooking competition and have worked locally as a guest chef for fundraisers, catering companies, pop-up restaurants and the like. I first started cooking after being inspired by both traveling and the study of history. My parents have to travel a great deal for work and often take my sister and me with them. I have traveled to Japan, Korea, Ireland, France, Thailand, Burma, India,

Nepal, Belgium, Singapore, China and Great Britain. On these trips, I have tried lots of different food, took cooking classes and discovered new techniques and ingredients. I have eaten fried grasshoppers in Japan, silkworms in Thailand and all types of wonderful dishes! Funny thing is that my two favorite places for food are closer to home -- New Orleans and Philadelphia. Philly, especially, is a great place for all things culinary! Philadelphia also has inspired me to study history and I love learning about the international history of this great city and exploring the ways in which immigrant communities have come to-

Dough Ingredients ➜ 2 cups milk ➜1  1/2 tbs. salt ➜1  /2 tbs. of lemongrass powder ➜ A pinch of cardamom ➜7  oz. sugar ➜8  oz. soft butter

➜2  cups all purpose flour ➜1  oz. dry yeast ➜2  eggs ➜2  cups all purpose flour ➜O  ptional: pinch of chili powder

photos by Justin McDaniel

Directions 1. Combine milk, salt, sugar and butter in a saucepot. Heat to 115°F (no higher or you will kill the yeast).

5. Take your risen dough and place it on a clean surface dusted liberally with flour.

2. Combine dry yeast with the 1st cup of flour, cardamom, chili powder (optional) and lemongrass in a 20 qt. mixing bowl with the paddle attachment. Add the warm milk mixture and eggs. Stir together and then beat on medium speed for 3 minutes.

6. Roll out the dough until it is about an inch thick.

3. Scrape well. Switch to dough hook attachment. Add the 2nd cup of flour. Stir to combine. Change to second gear and mix for 1 minute. 4. Place the dough in a pan sprayed stainless bowl, cover and let rise for 30 minutes.

7. Cut out small balls of the dough with a shot glass or similar size cookie cutter. 8. Deep fry the dough balls in about an inch of canola oil or in a deep fryer. Turn them once or twice to make sure they are lightly golden brown on all sides. This should take no more than a minute in hot oil.

gether to develop unique local dishes. I love the great cuisines brought to Philadelphia by Nigerians, Cambodians, Italians, Russians, Haitians, Dominicans, Indonesians, Czechs, Bangladeshis, Ethiopians, Armenians, Syrians, Greeks, Lao people and many other immigrant communities. Inspired by traveling both at home and abroad, I have created many dishes. Some of my best creations are dishes that combine different cultures like a Bulgogi Po-Boy, a Tandoori Pulled South Carolinian Chicken, Wasabi Wellington, among others. Although I love savory dishes, below is a simple dessert that anyone

Philly

can make at home with a few basic ingredients. My family loves it. I call it Malay Buñuelos. Buñuelos are a type of Argentinian (although they are found throughout Latin America) donut that most likely originated among Spaniards living in Morocco and Southern Spain. They traveled to Latin America and are small donut balls that are often dipped in chocolate or dusted with powdered sugar. My friend Jim taught me how to make the donut dough. I give them a Malaysian twist, which adds citrus and spice. This recipe makes about 50 delicious bitesized Malay Buñuelos. Invite your friends and neighbors over and enjoy!

Glaze and Garnish Ingredients ➜1  can of coconut milk ➜3  stalks of lemongrass ➜ 3 cups of confectioner sugar

➜2  cups of grated coconut ➜ Z est of 3 limes

Directions 1. C  ut lemongrass into 1-2 inch pieces. 2. B  ring coconut milk to a simmer in a pot and add the lemongrass. 3. S  immer for 15 minutes, stirring occasionally not allowing the milk to boil. 4. T  ake off heat and pour carefully into a mixing bowl. 5. Add the sugar. Stir until it becomes a smooth and slightly thick glaze.

6. D  ip slightly warm buñuelos into the glaze one at a time and coat all sides. 7. Dip the glazed buñuelos into the grated coconut and place each on a plate. 8. Dust the glazed and coconut covered buñuelos with lime zest. 9. F  or those who do not like coconut, the lemongrass glaze tastes great on the buñuelos by itself. Enjoy!

9. Remove, pat dry and put aside in a bowl.

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Profile for Philadelphia RowHome Magazine

PRH Summer 2016  

PRH Summer 2016  

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