Or how to turn a cartoon hero into a fried hotdog sandwich..
Dudes, men and all others that are in need when it comes to recipes from the dude kitchen, made by men; I offer you another warm welcome to Dude Food Tuesday.
Dude Food Tuesday, the day that all real men can go wild and feel like a child once more. Talking about child; the somewhat older dudes among us will most certainly remember those wednesday afternoons at the end of the seventies.
Those afternoons that we were perched in front of the tv watching endless cartoons. For a couple of hours you were whisked away by all sorts of cartoon heroes who had the most amazing and adventurous lives. The best and toughest cartoon of that afternoon was of course the secret superhero and carate expert; Hong Kong Phooey.
Hong Kong Phooey was a dog. But also a secret agent and superhero who was a cleaner at the police station in daily life. But whenever there was trouble on the horizon, he (pay attention now!) dove into an archive cabinet and transformed himself to the carate expert, Hong Kong Phooey.
You wonder what an archive cabinet is? Euh… it’s a kind of old fashioned hard drive but than with no more memory than roughly 10 MB and you have to walk towards it everytime you want some data.
Hong Kong Phooey has learned carate through a written course and so has to look into his studybooks every time he needs to take on a villain. Maybe that was already some kind of advertising for the online studies? Luckily Phooey also has a partner a striped cat by the name of Spot. Why the striped cat is called Spot no one really knows, but it made complete sense when I was 9 years old. But anyway, Hong Kong Phooey was my hero and last week in a sudden burst of melancholy I remembered my child hood hero. Melancholic in a dude like way, of course…
So today I bring you an ode to this dog and superhero with a hotdog that gets a dude and eastern look; the Hong Kong Phooey Hot Dog.
Hong Kong Phooey Hot Dog
Fried hotdog in a tempura batter with egg net
- 4 Hotdog buns
1 can of chicken sausages (hotdogs from the Turkish supermarket)
3 spring onions
100 grams of bean sprouts
130 gram flour
120 ml sparkling water
bottle of cold beer
Splash of milk
½ tsp fennel seeds
1 tsp curry powder
1 ½ tbsp of dried chives
- Heat a small saucepan ( but large enough to fit the size of the chicken sausages) to 180 C with the sunflower oil
- Cut the spring onions in small diagonal pieces. Remove the sausages from the can and leave to drain in a sieve. Pat dry with kitchen paper.
- Roast the fennelseeds briefly in a dry pan and grind them in the pestle and mortar.
- Measure 30 gr of flour (about 3 tablespoons) and add this together with one tbsp of the dried chives and some pepper and salt in a deep plate. Whisk one egg in another plate. In a third plate you add the 100 grams of flour, the icecold sparkling water and a splash of beer to a light batter. Sprinkle another half tbsp of the dried chives through the batter.
- Keep the beer within reach on the kitchen counter
- Whisk the two remaining eggs together with the milk, curry, ground fennel seeds and some pepper and salt to an eggmixture. Add the mixture into a squeeze bottle and if you don't have that use a big tablespoon for pouring the egg nets into the frying pan.
- In a hot pan (preferably non-stick) ad a little bit of oil and then make an egg net by pouring or squeezing horizontal and vertical lines which make up the net. Bake them like any egg but don't turn as they break easily and are thin enough so they should cook through.
- In the meantime bake the onion and beansprouts until nice and soft.
- Drag your sausages through the flour, whisked egg and the batter at the end and fry in the hot oil for about 3 minutes. Don't add more than two at the time, or they will stick together. Once they have a crispy layer leave to drain on a piece of kitchen paper.
- While frying you grab your beer and drink it.
- Cut open your hot dog bun and spread one side with peanut butter (optionally spread the other side with sambal). Wrap the egg net around the fried hotdog and put on the bun. Finish with the bean sprouts and spring onion.
- Delicious with sweet chili sauce and a good picalilly and some prawn crackers on the side.