1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant and add the onion, cook until lightly browned.
2. Add the butter and melt completely, then add the flour. Stir and mix well.
3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
4. Add kosher salt, soy sauce, sugar and pepper. Mix.
5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
(The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
140g heavy cream/whipping cream - whip to stiff-peak
20g sweetened condensed milk
40~50g white sugar
If you want to make them without cocoa
100g unsalted butter
65g powdered sugar/confectioner's sugar
12g egg yolk
25g almond powder
110g plain flour (T45)
1. Sift together flour, almond powder, salt and cocoa powder. Set aside.
2. In a bowl, add the butter and powdered sugar. Mix well.
3. Add egg yolk and mix well.
4. Add the sifted flour from #1 into the butter mixture and mix well.
5. Make a ball shape with it and place on saran wrap. Then cover with another saran wrap so you can roll it : Roll the dough out to 2-3mm thick, using a rolling pin.
6. Let it sit in the fridge until it hardens, maybe for 30-60min, so that it will be easier to cut.
7. Remove from the fridge and cut 4-5cm circles in the dough, using a cookie cutter and place on the baking sheet.
8. Bake the cookies for about 8 to 9 min at 170℃. Do not overcook. Roll out the dough leftovers to 3mm again, and return to the fridge to make it firm. Repeat until all the dough is done.
9. Make the filling ice cream In a small bowl, add cream cheese, sweetened condensed milk and sugar and mix well. Add the whipped heavy cream and mix well.
10. Fill the filling mixture in a large pastry bag, fitted with a circle shape tip (about 1cm across). Pipe the filling cream onto a (bottom) cookie and cover with another (top) cookie. You've got your Oreo!