As I have mentioned countless times, I am a spontaneous person when it comes to grocery shopping and cooking. No, actually, I am spontaneous when it comes to almost anything!
Today is going to be one such day again. As I was moving the shopping cart up and down the aisle, I was thinking about many things, things like what to have for dinner, will the new Proton car be of any good, comments that I dropped in other people’s blogs, and so on. As I was thinking, a light bulb flashed in my head.
“Let’s make Kluski like I said I would in Lina’s blog!”
I could not remember the exact ingredients needed, nor could I remember how difficult it is to make. All I could remember was that there is a recipe for me to follow, and it involves having potatoes, flour and eggs among some other things. No matter, I would make it up as I cook. I always do 😉 .
It was all well and dandy until I got home, sat down and loaded the blog with the supposed recipe for Kluski.
This isn’t very good as recipe goes, is it? Immediately I was confused with a few things. I think she did it on purpose so that none of us can ever master her family’s biggest secret recipe.
- Peel and grate potatoes, then take away leftover water until they look like a gray paste. What leftover water? How can grating potatoes cause leftover water?! Did she miss out boiling and mashing the potatoes? But if we need mashed potatoes, why bother to grate them in the first place?
- Add little bit of flour (until the dough is nice and bouncy). Oh my god, another subjective way of measuring things. What does nice and bouncy mean? How bouncy is bouncy? I still remember my pierogi dough being labeled as “rubbish”!
- Keep throwing ~4cm long pieces of the dough. Eat as fast as you can. So how long should I cook the pieces? Can’t be for a few seconds?
I can sort of see how this will end up by now. No matter, if you know me well enough, you should know that lack of information / lack of confidence is not something that will stop me from trying new things. After all, 失败是成功之母 failure is the mother of success, right? Let’s proceed!
As expected, there is no water in this process, and the potatoes look like grated potatoes rather than a paste. I have no idea what the take away leftover water until they look like a gray paste means. But I think even at this beginning stage I am already doing it wrongly.
I have no idea how little is a little bit, so I settled for adding a few tablespoons at a time. My plan was to mix the lump of thing until it becomes a bouncy dough. It didn’t work though.
It was not bouncy at all. Over the 20 minutes, it turned from lumpy and very sticky to lumpy and quite sticky to lumpy and slightly sticky to lumpy and crumbly. I did not experience any bounciness at all. But then, I already knew I did it wrongly from the beginning. And it is a waste to throw this edible batter away. So I continued with the next step.
Throw small pieces in boiling water. Since I did not know how long to cook, I settled for the method used when cooking the pierogi. Since the ingredients are similar, the cooking theory should be similar.
Looks nothing like what you can see in the “recipe” photo, isn’t it? By now, all I’m thinking was how to salvage this dish into something tasty and edible. It is my dinner, after all.
Commencing Operation Camouflage…
Well originally, the Polish people will eat Kluski with sauerkraut and roux, or white cheese and pork belly. I have neither of these stuff. Cabbage is the closest thing I have to sauerkraut, and bacon strips to replace pork belly.
Add all those pieces into the pan and fry together for a couple of minutes, season with a bit of salt and pepper, and then serve.
Well, yeah, the final product is quite tasty. Let’s not call it Polish Kluski though. Maybe call it Malaysian Kluski. Or Lazy Man’s Kluski. Or whatever… 🙄