Friday, August 22, 2008

Wonton Soup

Wonton Filling

Wrapped wontons befor they are cooked.

Chicken Stock


Wonton soup is one of my favorite soups. It is warming and perfectly tasty, especially in the winter months. It is quite simple to make and can either be a meal starter or an actual meal .
Ingredients:
150 grams of ground pork, ground chicken or ground turkey

1 green onion, chopped

1 tbsp. soy sauce

1/2 tsp. sesame oil

1 small egg

1/4 tsp. salt

1/2 tsp. pepper

1 package of wonton wrappers (usually about 24)

6 cups chicken stock
Instructions:

1.To make the wonton filling, mix the first 7 ingredients together a bowl.

2.Using 1 wonton wrapper at a time, moisten any two edges with cold water. Place 2-3 teaspoons of the filling in the centre of the wrapper, and fold over into a triangle.
Firmly press the edges together to seal them. Join the two outer points together and squeeze until they are stuck together.

3. Repeat step 2 until all the wonton wrappers are filled.

4. Bring a pot of water to a boil, and place the wontons into the boiling water. Reduce the heat and let the wontons simmer until they float to the surface. This should take approximately 3-4 minutes.

5. In another pot, bring the chicken stock to a boil, then turn off the heat.

6. Carefully remove the wontons, dividing them into individual bowls.

7. Ladle the chicken stock into each bowl to cover the wontons.

I like to garnish mine with finely chopped green onions and cilantro. I also add a little bit of garlic chili oil for some spice and extra flavor.

Wednesday, August 13, 2008

Scalloped Potatoes

Scalloped potatoes are one of my favorite comfort foods. I usually make them to serve alongside steak and shrimp.

When I first made them, I noticed that the potatoes were not tender no matter how long I kept them in the oven. That is why I started to boil the potatoes first. It also cuts down on the baking time.

Ingredients:
6 potatoes (peeled and sliced)
1 small chopped onion
2.5 tbsp. flour
2.5 tbsp. butter
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1.5 cups shredded cheese (I used mozzarella and cheddar)
1.5 cups milk

1. Mix the flour, salt, pepper and garlic powder together in a small bowl. Put aside.
2. Boil the sliced potatoes for 3 minutes. Drain and layer half of the potatoes into an ovensafe dish. (9"x12")
3. Sprinkle half of the flour mixture, half of the onion, 1/2 cup of cheese and 1 tbsp. of the butter over the layered potatoes.
4. Layer the remaining potatoes on top, then sprinkle with the rest of the flour mixture, onion, and butter. Pour the milk on top, then lastly sprinkle the cheese on top to cover.

Bake in a 375 F oven for 25-30 minutes. Then broil for a few minutes if you would like the top of the scalloped potatoes to be crispy.

Sunday, August 10, 2008

Roasted Vegetables

Roasted vegetables are one of my favorite side dishes. They are so simple to make and taste absolutely delicious.
To make these roasted vegetables, I simply peeled and sliced a few carrots and zucchini, then tossed them in olive oil. I also sprinkled a dash of salt, basil and oregano on them before putting them in the oven at 375 F for 15 minutes.
The roasted carrots were so sweet and the zucchini was the perfect crispness.

Friday, August 8, 2008

Honeydew Dessert


This honeydew dessert is very refreshing and easy to make. I first tried it during dim sum one afternoon. It was so sweet and tasty that I had to start making it at home.

I had to guess what was in it, so it may not be exactly the same as at the restaurant, but it was definitely close enough for me.


1 honeydew

1/3 cup of sago (small tapioca)

1/2 cup of sugar

4 cups of water

1/3 cup coconut milk

1.Soak the sago (tapioca) in 1 cup of water for at least 30 minutes.
2.Bring 3 cups of water to a boil. Drain the sago and put it into the boiling water.
3.Simmer until the sago is transparent.
4.Drain the sago and run cold water over it. Put it aside.
5.Pour 1 cup of boiling water over the 1/2 cup of sugar and stir until dissolved.
6.Peel and cut half of the honeydew into small chunks. Cut the other half of the honeydew into chunks and puree them.
7.Mix the sago, honeydew puree, honeydew chunks, coconut milk and sugar water together.

The honeydew dessert is best served cold, and can be kept in the fridge for up to 2 days.

Wednesday, August 6, 2008

Sticky Rice Wrap



1.5 cups glutinous rice soaked in cold water for at least one hour

5 lotus leaves, soaked in cold water for 1 hour

2 chinese sausages, steamed (for 5 minutes)

1/4 cup yellow mung beans soaked for 2 hours

1/2 cup pork cut into small cubes

1/3 cup dried shrimp (blanched)

1 tbsp. soy sauce

1 tbsp. grapeseed or vegetable oil

2 tsp. salt

2 tsp. pepper

Drain the water from the rice and the yellow beans, then transfer both to a heatproof bowl. Pour one litre of boiling hot water over the rice and beans. Let stand until cool.

Slice the sausages, then put aside.

Drain the rice and beans, then add the remaining ingredients (except for the lotus leaves). Stir the ingredients until they are well mixed.

Remove the lotus leaves from the water, and pat them dry. They should be soft and flexible. Fold each leaf in half, ensuring that the ribs are facing inward. The central stem and ribs should be cut from the leaves to make them easier to work with.

On a flat surface, lay the leaves with the cut stem side facing you. Divide the rice mixture evenly between the five leaves, piling it into the centre of each leaf. Take one leaf at a time and fold the two outer edges over the rice mixture. Next fold the bottom, then the top over to completely enclose the filling.

Steam the wraps, seam side down for 40 minutes.

Serve on individual plates.









Tuesday, August 5, 2008

Lotus Balls

2 cups glutinous rice flour

1/4 cup sugar

3/4 cup water

1 cup of sweetened lotus seed paste

vegetable oil for deep frying



Combine flour, sugar and water in a large bowl and stir until well mixed. Knead the dough until it is soft and smooth.

Place the dough onto a lightly oiled surface and roll the dough into a 16 inch log.

Cut the dough into 1" pieces and roll each piece into a ball. Roll out each ball into a flat circle. It should end up being about 5cm in diameter.

Divide and roll out the lotus paste into 16 balls.

Place each lotus paste ball in the centre of each round piece of dough. Then draw the dough up, pinching the edges together to form a ball.

With lightly greased hands, roll each ball into a smooth round circle.

Deep fry the balls in 325 F vegetable oil until golden. (About 2-2.5 minutes)

Monday, August 4, 2008

Fried Chinese Doughnut Sticks




Fried Chinese Doughnut Sticks are not your typical doughnut. They are in the form of sticks rather than round, and they are slightly salty. Not at all sweet. The one thing that they do have in common with the traditional doughnut is that they are fried. These doughnut sticks are one of my favorite snacks, especially when they are fresh. I hope you enjoy them too!



Ingredients:
2 cups self-rising flour
1 tbsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 cup warm water
vegetable oil for deep-frying

Sift flour, baking powder, salt and baking soda together into a bowl. Form a dip in the centre of the flour mixture and pour the cup of water into it. Mix well with a wooden spoon, and add a teaspoon of water at a time if mixture is too dry. Gently knead the dough in the bowl for half a minute to form it into a soft ball. Cover the bowl with a clean cloth and let it sit for 15 minutes.

Place the dough onto a lightly floured surface. Knead the dough for about one minute, then divide it into two balls. Roll out each ball into a 4" by 16" rectangle. Cut the dough into 1" by 4" strips. You should get 16 strips from each ball. Press one pair of strips together at a time. Then, gently stretch the dough lengthwise to 10 inches long.

Fry 2-3 doughnut sticks at a time in 350 F vegetable oil for 1-2 minutes. (Until they are golden)

The fried chinese doughnut sticks are perfect alone as a snack or served with Congee.





Sunday, August 3, 2008

Shrimp Sushi

I usually just buy a shrimp ring and serve shrimp cocktail as well as dips and sandwiches for appetizers. However, for a recent birthday celebration I decided to change things up a bit and make shrimp sushi. It definitely took more time to make than shrimp cocktail, but was well worth it. The sushi was delicious and I also got to try making a new sauce.

I mixed equal parts of soy sauce, wasabi and cocktail sauce to dip the shrimp sushi into. The sauce did not look very appetizing, but tasted good.

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