i THINK its chinese food, in cantonese its like "Ja Seen Lai" (HAHA sorry i dont know my pinyins) Basically its like cripsy in the outside and the inside is filled with milk pudding-like thing. Not sure what its called in english probably just 'fried milk'
Anyone had this before? and did you like it?
If you have the recipe please share!!!
hahalooks something like this:
++EDITED
FOUND SOME RECIPESSSSSS ...dont know which one is better though ><
QUOTE
This creamy custard is served as a starter or as a light dessert.
ingredients
3/4 cup cornstarch
1 cup sugar
4 cups plus 2 tablespoons whole milk
3 large egg yolks
3 large whole eggs, at room temperature
2 tablespoons plus 1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup all-purpose flour
Vegetable oil, for frying
directions
Lightly oil an 8-by-11-inch glass baking dish. In a medium heatproof bowl, mix the cornstarch with 1/2 cup of the sugar. Slowly whisk in 1 cup of the milk. Add the egg yolks and 1 of the whole eggs and whisk until smooth. Whisk in 1/4 teaspoon of the cinnamon.
In a medium saucepan, heat 3 cups of the milk over moderate heat until small bubbles begin to form around the edge of the surface. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until the consistency is thicker than mayonnaise, about 5 minutes. Stir in the vanilla.
Scrape the custard into the prepared baking dish and smooth the surface; let cool slightly. Refrigerate until very firm, at least 3 hours or overnight.
In a small bowl, mix the remaining 1/2 cup of sugar with the remaining 2 tablespoons of cinnamon. In a pie plate, whisk the remaining 2 eggs with the remaining 2 tablespoons of milk. Spread the flour in another pie plate.
Cut the custard into 24 rectangles. In a large, deep nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working with 6 pieces of custard at a time and keeping the rest refrigerated, dip the custard rectangles in the beaten eggs, then dredge in the flour. Fry the custard over moderate heat, turning once or twice, until golden and crisp, about 5 minutes. Transfer to a rack lined with paper towels and immediately sift cinnamon sugar over them. Repeat with the remaining pieces of custard. Serve warm or at room temperature.
NOTES Cooking Club Tip: When making custards with vanilla or other extracts, stir the flavorings in after cooking because heat can dull their taste.
ingredients
3/4 cup cornstarch
1 cup sugar
4 cups plus 2 tablespoons whole milk
3 large egg yolks
3 large whole eggs, at room temperature
2 tablespoons plus 1/4 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup all-purpose flour
Vegetable oil, for frying
directions
Lightly oil an 8-by-11-inch glass baking dish. In a medium heatproof bowl, mix the cornstarch with 1/2 cup of the sugar. Slowly whisk in 1 cup of the milk. Add the egg yolks and 1 of the whole eggs and whisk until smooth. Whisk in 1/4 teaspoon of the cinnamon.
In a medium saucepan, heat 3 cups of the milk over moderate heat until small bubbles begin to form around the edge of the surface. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until the consistency is thicker than mayonnaise, about 5 minutes. Stir in the vanilla.
Scrape the custard into the prepared baking dish and smooth the surface; let cool slightly. Refrigerate until very firm, at least 3 hours or overnight.
In a small bowl, mix the remaining 1/2 cup of sugar with the remaining 2 tablespoons of cinnamon. In a pie plate, whisk the remaining 2 eggs with the remaining 2 tablespoons of milk. Spread the flour in another pie plate.
Cut the custard into 24 rectangles. In a large, deep nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working with 6 pieces of custard at a time and keeping the rest refrigerated, dip the custard rectangles in the beaten eggs, then dredge in the flour. Fry the custard over moderate heat, turning once or twice, until golden and crisp, about 5 minutes. Transfer to a rack lined with paper towels and immediately sift cinnamon sugar over them. Repeat with the remaining pieces of custard. Serve warm or at room temperature.
NOTES Cooking Club Tip: When making custards with vanilla or other extracts, stir the flavorings in after cooking because heat can dull their taste.
2nd RECIPE
QUOTE
This sweet dessert--with the delicate flavor of nutmeg--is crispy on the outside and smooth and custardy on the inside.
Prep: 15 mins - Total: 3 hr 22 mins
1/2 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon ground nutmeg
3 cups milk
1 tablespoon butter or margarine
1/4 teaspoon grated lemon peel
2 eggs, well beaten
3/4 cup Progresso® plain dry bread crumbs
Vegetable oil
Powdered sugar, if desired
1. Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel. Spread evenly in ungreased square baking dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm.
2. Cut custard into 2-inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs.
3. Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar.
Makes 8 servings
Do-Ahead Tip: Because this dessert is best served immediately after frying, you can make the custard in advance and keep it refrigerated until ready to fry. Sometimes building a little anticipation for the finale is fun, so don't worry about the last-minute preparation.
Nutritional Info Per 1 Serving:
Calories 195 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 170 mg; Total Carbohydrate 32 g (Dietary Fiber 0g); Protein 6 g
Diet Exchanges: 1 Fruit; 1 Fat
This recipe displayed with permission from General Mills, Inc.
Prep: 15 mins - Total: 3 hr 22 mins
1/2 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon ground nutmeg
3 cups milk
1 tablespoon butter or margarine
1/4 teaspoon grated lemon peel
2 eggs, well beaten
3/4 cup Progresso® plain dry bread crumbs
Vegetable oil
Powdered sugar, if desired
1. Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel. Spread evenly in ungreased square baking dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm.
2. Cut custard into 2-inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs.
3. Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar.
Makes 8 servings
Do-Ahead Tip: Because this dessert is best served immediately after frying, you can make the custard in advance and keep it refrigerated until ready to fry. Sometimes building a little anticipation for the finale is fun, so don't worry about the last-minute preparation.
Nutritional Info Per 1 Serving:
Calories 195 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 170 mg; Total Carbohydrate 32 g (Dietary Fiber 0g); Protein 6 g
Diet Exchanges: 1 Fruit; 1 Fat
This recipe displayed with permission from General Mills, Inc.
Was that stuff on Beautiful Cooking? If it was, then it looked kinda gross to me lol. But I guess I would try it.
*credits to Mad Diva*
It looks so good!~ 
