Sichuan Red Oil Wontons

Sichuan Red Oil Wontons

Sichuan Red Oil Wontons – delicious and mouth watering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipes for homemade spicy wontons..

Ingredients:

20 wonton wrappers, square in shape

1 small bowl water, to seal the wontons

2-3 cups water, to boil wontons

White sesame, for garnishing

Filling:

8 oz ground pork

2 stalks scallions, finely chopped

1 teaspoon sesame oil

1/4 teaspoon sugar

1/4 teaspoon salt

3 dashes ground white pepper

Sauce:

1/3 – 1/4 cup soy sauce

2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar

2 – 3 tablespoons store-bought Sichuan chili oil

1 teaspoon sesame oil

1 teaspoon sugar

Some cilantro leaves, chopped

Method:

1.      In a bowl, combine all the ingredients of the Filling together. Set aside.

2.      Mix all the Sauce ingredients together. Set aside.

3.      To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.

4.      Fold the wonton up to form a triangle shape. Pinch the wonton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards. Then, lift the right corner over the left corner, pinch to seal tight. You might dab a little water on both corners to help seal the wontons. Transfer the wontons to a floured surface or a plate lined with parchment paper. This will ensure that the wontons don’t stick to the surface.

5.      Bring the water to boil. Gently drop all the wontons into the water and gently stir the wontons with a ladle to prevent sticking. Boil the wontons until they float to the top, about 1-2 minutes. Transfer the wontons out immediately with a strainer or slotted spoon. Shake off the excess water and transfer the wontons to bowl. Add the desired amount of the Sauce to the wontons and gently toss them to coat evenly. Transfer to a serving platter, garnish with some sesame seeds and serve immediately.

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Salt Beef Club With Cajun Fries

Salt Beef Club With Cajun Fries

An indulgent solo supper of a layered sandwich with sliced beef, creamy dressing and homemade chips.

Ingredients:

1 big potato, cut into thin chips

2 tsp olive oil

½ tsp Cajun seasoning

1 heaped tbsp mayonnaise

1 tsp chopped chive

1 tsp Dijon mustard

3 slices white or brown bread, lightly toasted

2 radishes, thinly sliced

1 baby or ½ avocado, sliced

2 slices salt beef

couple Little Gem lettuce leaves

Method:

1.      Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season.

2.      Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice.

3.      Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

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Spicy Chili Chicken

Spicy Chili Chicken

This Malaysian curry recipe is from Meribe Jaman, born in Cocos Island but who came to Australia in 1974. Meribe is part of the Cocos-Malay community of Geraldton, WA. This makes enough to serve eight people, so it's great for large families or entertaining friends..

Ingredients:

2 tbsp coriander seeds

1 tbsp fennel seeds

1 tbsp tamarind paste

1 tsp ground turmeric

2 tsp belacan (shrimp paste)

6 garlic cloves

1 brown onion

generous handful of large red dried chilies soaked for a few seconds in hot water

pinch of salt

6 candlenuts

375 ml (1½) cups water

vegetable oil

2 whole chickens, jointed or 2 kg chicken pieces with bones

400 ml coconut milk

1 lemon, juiced

jasmine rice, to serve

Method:

1.      Blend the coriander seeds, fennel seeds, tamarind paste, turmeric, belacan, garlic, onion, soaked dried chillies, salt and candlenuts to a thick paste, adding the water to make it smooth.

2.      Cook the paste in a large wide pan with a little oil until aromatic and then add the chicken pieces and coconut milk, reserving about 100 ml to add at the end.

3.      Cook the chicken for about 30 minutes or until tender and cooked through. Add the remaining coconut milk and lemon juice and serve with steamed rice.

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Seri Muka

Seri Muka

Seri Muka is amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves. Seri Muka is a dainty and yummy dessert. It’s been a while since I posted The Recipes Hatiku. Malaysia is a small country and when it comes to a country’s cuisine, there is a limit to the number of recipes available. Unfortunately Malaysia is not China, which has unlimited list of regional Chinese recipes that will probably take a very long time to cover. I still cook Malaysian food and my ultimate food love will always be Malaysian food, nothing will ever change that. However, I have to save some The Recipes Hatiku for the future, if and when I publish a Malaysian cookbook…so for now, please bear with me with fewer The Recipes Hatiku on the site..

Ingredients:

For Bottom Layer:

300 g glutinuos rice (soak for 30 minutes in water)

200 ml thin coconut milk (100ml coconut milk plus 100 ml water)

2 screwpine (pandan) leaves (optional)

1 teaspoon salt

For Top Layer:

200 ml thick coconut milk or coconut cream

2 large eggs plus 2 egg yolks

170 g sugar

100 ml pandan/screwpine juice (from 8-10 pandan leaves)

5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

1.      Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

2.      Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

3.      After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

4.      Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

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Corn Sandwich

Corn Sandwich

an easy corn sandwich recipe for breakfast or snacks. since i often make sandwiches at home and never ever share their recipes, i have decided to share the various sandwiches that I make. The filling for this corn sandwich is Italian inspired with tomatoes, garlic and fresh basil. sauting the garlic and steamed corn kernels in extra virgin olive oil. then stirring in the tomatoes and basil. so the stuffing has to be made first. you can also make the stuffing overnight and keep in the fridge..

Ingredients:

(Measuring cup used, 1 cup = 250 ml)

1 medium sweet corn cob

½ tsp black pepper, crushed or as required

½ tsp red chili flakes or as required

1 or 2 tbsp nutritional yeast or cream cheese or grated mozarella or cheddar cheese (in the recipe details when to add them)

2 small tomatoes, chopped

2 to 3 tsp extra virgin olive oil

1 or 2 garlic, minced or finely chopped

7-8 basil leaves, chiffonade or chopped

some butter or extra virgin olive oil for spreading on the bread (optional)

Method:

1.      Boil the corn cob in a pressure cooker or steam it till the kernels are cooked.

2.      Remove the corn kernels from the cob. i usually scrape the kernels with the help of a knife.

3.      Heat the extra virgin olive oil in frying pan. add the garlic. saute for 15-20 seconds.

4.      Add the corn kernels and stir. now add the nutritional yeast. stir for 1-2 minutes on low flame.

5.      Season with salt, pepper and red chili flakes.

6.      Switch off the fire and add chopped tomatoes and basil. stir and keep aside.

7.      If adding cream cheese or mozarella or cheddar cheese, you can add it once corn filling mixture has become warm.

8.      Stuff this corn-tomato-basil filling in the bread and toast them or grill them.

9.      You can also grill corn sandwich in the oven.

10.  Serve corn sandwich hot with tomato sauce and some french fries.

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Jjamppong

Jjamppong

Today I’m introducing you to jjampong, a dish that’s usually sold at Chinese restaurants in Korea. Jjamppong (hangul), is a spicy noodle soup flavoured with onions and chili oil. A form of jjamppong is also the local Chinese speciality in the Japanese port city of Nagasaki (see Chanpon). Due to geographical proximity, most Korean-Chinese dishes are derived from Northern styles of Chinese cuisine such as Beijing and Shandong cuisine. The cuisine developed in the port city of Incheon, where the majority of Korea's ethnic Chinese population historically lived

Ingredients:

Noodles for jjamppong

For stock:

10 dried anchovies with the heads and guts removed.

3 dried shiitake mushrooms.

4 inch x 4 inch sheet of dried kelp.

½ cup of onion, sliced.

Meat and seafood:

4 ounces of lean pork, cut into thin strips, mixed with a pinch of salt and ground black pepper in a small bowl. Set aside.

6 large shrimp, shelled and deveined.

10 mussels, cleaned and debearded.

4 ounces of  squid,  cut into ½ inch x 2 inch pieces.

Vegetables and seasoning:

1 tbs of minced garlic

2 ts of minced or sliced ginger

¼ cup of vegetable oil

1 ts of fish sauce

2 ts of salt

3 tbs of hot pepper flakes

½ ts of ground black pepper

¼ cup of carrot, sliced into ½ inch x 2 inch strips.

4 stalks of green onions, cut into 2 inch long pieces.

1 pound of cabbage (or napa cabbage), sliced.

4 ounces of leek, cut into ½ inch x 2 inch pieces.

4 white mushrooms, sliced.

1 teaspoon of sesame oil.

water

Method:

First step: make stock

1.      Pour 10 cups of water into a pot. Add the dried anchovies, dried kelp, onion, and the dried shiitake mushrooms.

2.      Boil for 20 minutes over high heat. Then turn it down to low heat and cook for 10 more minutes. Strain and keep the clear stock. Set it aside.

Second step: make mixture of hot pepper flakes and vegetable oil

3.      In a small bowl, combine 3 tbs of hot pepper flakes and 2 tbs of vegetable oil with a spoon. Set aside. You can add more or less hot pepper flakes according to your taste.

Third step: start frying

4.      Heat up a large wok or a heavy bottomed pot with 2 tbs of vegetable oil, and then add garlic and ginger and stir them until light brown.

5.      Add pork strips and stir fry them for 2 minutes.

6.      Add vegetables: cabbage, carrot, green onion, leek, and white mushroom and stir for 5 minutes until all are cooked nicely and light browned.

7.      Add the mixture of hot pepper flakes and vegetable oil and mix them well.

8.      Add squid, shrimp, and mussels and keep stirring over high heat for about 5 minutes.

9.      Add 7 cups of the stock and boil it for about 7-10 minutes.

10.  Add 2 ts of salt, 1 ts of fish sauce, and ½ ts of ground black pepper.

11.  Take out 2 portions of the noodles from the package  and add them to the boiling soup and cook until the noodles are done. Take a sample to see if the noodles are cooked fully or not. The noodles should be soft and chewy.

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Yukgaejang

Yukgaejang

Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.

Ingredients:

Beef brisket

onion

water

green onions

bean sprouts

soaked fernbrake (kosari)

celery

garlic

hot pepper flakes

sesame oil

vegetable oil

salt

soy sauce

black pepper

Method:

1.      In a big pot, add 1lb beef brisket, 11-12 cups of water, and half an onion. Boil it for 1 hour over high heat.

2.      While it boils, cut 12 green onions, 1 stalk of celery, and 1-2 cups of fernbrake into pieces about 7 cm in length. Mince 7 cloves of garlic. Put them all into a big bowl with 5 cups of bean sprouts.

3.      Put 3 tbs hot pepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 5 ts of salt, and some ground black pepper into a small bowl and mix it. This is your hotpepper oil sauce.

4.      Put the hotpepper oil sauce on top of the vegetables and mix them all up.

5.      When the beef is well cooked, take it out and set it aside to cool down.

6.      Add the mixture of vegetables and hot pepper oil sauce into the boiling beef stock. Boil it for 20 minutes.

7.      Slice the beef thinly and add it into the boiling soup. Cook it about 5  minutes more.

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