Won Ton Soup

Won Ton Soup

Original recipe makes 8 servings

1 pound ground pork (500 g)

2 ounces peeled shrimp, finely chopped (60 g)

6 fresh mushrooms, sliced

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon brown sugar

1 tablespoon Chinese rice wine

1 tablespoon sesame oil

1 tablespoon light soy sauce

1 teaspoon chopped fresh ginger root

1 teaspoon finely chopped green onion

24 (3.5 inch square) wonton wrappers (about 8-10 cm squares)

3 cups chicken stock

1/8 cup finely chopped green onion

½ cup chopped fresh coriander

Directions

1.    In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

2.    Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. 

3.    FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, chopped fresh coriander and serve.

  

Vietnamese Bánh Bò Nướng

Vietnamese Bánh Bò Nướng

 

Ingredients: You can find these ingredients at your local Asian markets. 

§  10 eggs

§  1 can of coconut cream

§  5 tsp baking powder (2 packets of Alsa brand baking powder found in Asian markets. Alsa is singleacting baking powder, the regular one is double acting. You may want to search out the Alsa. In Sweden ordinary bakingpowder works excellent.)

§  14 oz of tapioca flour (This is sold in pre-measured packages at Asian markets)

§  1/2 tsp vanilla extract

§  1/2 tsp of pandan extract

§  2 heaping cups of granulated sugar

1. Preheat the oven to 370 F-degrees (190 degrees Celsius). Place a greased 10-inch round (or square) pan/cast iron skillet in the oven while you heat it up. This will make the crust really nice and crispy.

2.    Put all the ingredients into a bowl. With your hands, mix the batter together squeezing and breaking up all the tapioca flour clumps. DON’T use a hand or stand mixer. If you overmix the batter, the cake will fall flat. The batter will resemble the slime in old Nickelodeon shows.

3.    When the oven and pan is preheated, pour the batter through a fine mesh strainer directly into the heated pan (see picture above). You want the batter to fill up about half of the pan.

4.    Bake for 40-45 minutes until golden brown on the top. The cake will puff up and form a pretty dome. Do NOT open the oven when checking on the cake or else it will flatten. Let the cake cool and rest before removing it from the pan. 

 

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Vietnamese Coconut and Fresh Mint Ice Cream

Vietnamese Coconut and Fresh Mint Ice Cream

3 cups unsweetened coconut milk

1 cup plus 2 tablespoons half and- half (cream-grädde-kremflöte)

Pinch of salt

3/4 cup sugar

4 large egg yolks

1 1/2 tablespoons tapioca starch ( can be bought in Asien foodstores)

3/4 cup shredded unsweetened dried coconut

1/2 cup finely chopped mint, plus leaves for garnish

1. In a heavy medium saucepan, combine the coconut milk with 1 cup of the half-and-half and the salt and bring to a simmer. 

In a bowl, whisk the sugar with the egg yolks until thick and pale. Gradually add 1 cup of the coconutmilk mixture, whisking vigorously, then whisk in the remaining coconut-milk mixture in a steady stream. Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until thickened, about 5 minutes; do not let the custard boil or the eggs will curdle.

2. In a bowl, stir the tapioca starch with the remaining 2 tablespoons of halfand- half until smooth, then whisk the mixture into the custard along with the dried coconut. Simmer until thick enough to coat the back of a spoon, about 2 minutes. Transfer the custard to a heatproof bowl and let cool to room temperature, then refrigerate until chilled.

3. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Add the chopped mint halfway through to ensure even distribution. Transfer the ice cream to an airtight container and freeze until ready to serve, for up to 2 days. Scoop the ice cream into bowls, garnish with mint leaves and serve.

I myself do not have an icecream maker so I just poured the custard in a nice pan, added the mint and covered and put in the freezer and it came out perfectly.

It tastes heavenly!

 

 

  

St Lucia Saffron Rolls

St Lucia Saffron Rolls 

It is soon 13th December and Lucia here in Sweden. And what is a "must" are "Lussebullar" of St Lucia Saffron Rolls. In the morning of Lucia I always give my daughter these for breakfast. Usually we also have these for coffeebreaks around at workplaces and even at home this day. The kids will go in "Luciatåg" and sing and eat Luciabuns, in schools, in daycare, everywhere. It is also most often served wih "Glögg". There are many recipts but I like this one with the Kesella in which makes them moist and very good. Something that also makes them great is real saffron (the threads you crush yourself), hard to find, but I got them. And if you heat the milk and add the saffron and let it rest till the next day you will get the most out of the saffron taste in your buns. Otherwise just follow the recipt. I am all prepared for Lucia with the Luciabuns made! And enough to last over Christmas.

About 35 buns

Ingredients

·                                 5 dl milk

·                                 50g yeast
·                                 1 1/2 dl sugar

·                                 1 g saffron

·                                 17 dl unbleached all-purpose flour, or more as needed

·                                 1/2-1 tsp ground cardamom

·                                 1/2 tsp salt

·                                 250 g kesella
1               150 g butter

·                       

Garnish

·                                 1/4 cup dark raisins

                        1 large egg, lightly beaten for eggwash

Directions

1. Heat the milk in a small saucepan just until warm. Remove from the heat. Combine 1 dl of the milk, the yeast, and a pinch of the sugar in a small bowl and let sit for 10 minutes, or until bubbly. Combine another 2 tablespoons of the milk, 1 teaspoon of the sugar, and the saffron in a small bowl, stirring to dissolve the sugar. Set the remaining milk aside. Melt the butter and cool down.

2. In a large bowl, whisk together 4 cups of the flour, the remaining sugar, the cardamom, and salt. Make a well in the center and pour in the yeast mixture, the dissolved saffron, and the remaining milk and melted butter. Stir with a wooden spoon, gradually adding more flour as necessary, until a soft dough forms.

3. Turn the dough out onto a lightly floured surface and knead, adding just a little more flour if necessary, for 10 to 15 minutes, until the dough is smooth, shiny , and elastic.

4. Shape the dough into a ball. Put it in a large, lightly oiled bowl, turning to coat, and cover with a kitchen towel. Let rise in a warm place for 30 minutes, or until doubled in bulk.

5. Line a baking sheet with parchment paper. Punch down the dough and transfer it to a lightly floured surface. Shape the dough into a log and divide it into 35 equal pieces. Shape each piece into Luciabuns, ”eights”,  as in picture and place the rolls apart on the prepared baking sheet. Wash with eggwash. Garnish with raisins. Cover with a kitchen towel and let rise for 20 minutes, or until almost doubled in size.

6. Preheat the oven to 225 degrees Celcius.

7. Bake the rolls for 5-8 minutes, until golden or until the bottom of a roll sounds hollow when rapped with your knuckles. Remove from the oven. Let cool on a rack.

WOKED NAPA CABBAGE WITH VINEGAR

Woked Napa Cabbage with vinegar

Tonight I tried another recipt with Napa Cabbage, or Chinese Cabbage as we call it in Sweden. This was also made in the program China´s Food sent on SVT 1, with Peter Önnewall. This dish can be used as a side dish or as a main dish. In the program they added crabs in the dish. I mixed with some fish and it was very good.

2 portions

Ingredients:

300 g Napa Cabbage
3-4 cm chopped fresh ginger
2 chopped spring onions
3-4 tbs oil for woking
2,5 tbs rice wine vinegar
½  tbs soy sauce
1 tbs chinese rice wine or dry sherry
½ tsp salt
2 tsp sugar
1 tbs cornstarch mixed in 2 tbs cold water

Directions:

Cut the cabbage on the middle so the thicker white bottom is parted from the thinner green.
Cut the cabbage lengthwise in about ½ cm thick shreds.

Heat the oil in a wokpan.

Wok the cabbage a few minutes until soft. Start with the thicker parts and put the thinner green in towards the end. Take the cabbage from the wok as it is soft.

Chop the springonions and ginger and wok in the heated oil a half minute.

Add the rest of the ingredients and add the cornstarch witch has been dissolved in water. This should make a sauce. Stir and put back the cabbage in the sauce and stir around. Serve immediately as a side dish with for instance fish or meat, or slice fish or meat and mix with the woked cabbage. You can also mix with crabs or shrimps or anything of your liking.

I had some small pieces of fish left over, so I cut it in small pieces and mixed in when I had woked the cabbage. I read on the internet that if you really want to succeed with your diet you should eat this kind of cabbage. There are so many ways to prepare dishes from it, just search recipts on the net.

Wokad Vinägerkål

Antal portioner: 2 portioner

Ingredienser

• 300 g kinakål
• 2 st hackade salladslökar
• 3-4 cm färsk ingefära
• 2,5 msk risvinäger
• ½ msk ljus soja
• 1 msk kinesiskt risvin eller torr sherry
• ½ tsk salt
• 2 tsk socker
• 1 msk majsmjöl utblandat i 2 msk kallt vatten
• 3-4 msk olja av neutral smak

Så lagar du

Dela kålbladen på mitten så att den lite stabbigare vita delen separeras från den tunnare gröna.

Skär kinakålen på längden i ½ centimeter breda strimlor.

Hetta upp oljan i en wok eller stekpanna med höga kanter.

Fräs kinakålen någon minut eller tills den mjuknar. Börja med de kraftigare vita delarna och lägg i de tunnare gröna delarna mot slutet.

Ta upp kinakålen och lägg åt sidan.

Lägg i salladslöken och ingefäran och låt fräsa i oljan en halv minut.

Tillsätt de övriga ingredienserna och red av tills vätskan är såsig.

Lägg ner kinakålen igen, rör runt och låt den bli varm på nytt innan du lägger upp på fat och serverar omgående.

CHINESE SAUTED CABBAGE WITH SAFFRON AND ROASTED CHESTNUTS

Tonight I tried a recipt from the TV show Kinas mat (Chinas´s Food), which is sent on Swedish SVT1 with Peter Önnewall. Since it is advent and “Lussebullar” with saffron on the agenda it was tempting to try another saffron dish. So tonight I made Chinese sauted Cabbage with Saffron and Roasted Chestnuts." It was delicious. Both the taste and the color warmed right into the soul on this dark and cold december night. 

Portions: 2 
Ingredients
200 g chinese cabbage
½ l chicken stock

2 spring onions 

100 g chestnuts

0, 5 g saffron

1 tsp salt 

1 tsp sugar

2 tbs cornstarch mixed with 4 tbs cold water

Directions:
The oven on 200 C degrees

Cut a cross on top of the chestnuts and place them with the top up in the oven to roast. Roast for about 15-20 minutes. If they are in too long they will become hard

Boil water in a pan

Choose the inner leaves of the Chinese cabbage. Cut them on the middle so the bit thicker bottom is parted from the thinner greener tops of the leaves.

Put the thicker part of the leaves in the boiling water first and boil for 2 minutes. 

Put the thinner parts of the leaves in the boiling water and cook for another minute. Pour off the water and immediately put the leaves in cold water. 

Peel the chestnuts
Chop the spring onions
Boil the chicken stock
Cut the cabbage leaves lenghtwise in 1 cm thick shreds

Add salt, sugar and saffron to the chicken stock. Add the mix of cornstarch and water and stir.Add the Chinese cabbage, the spring onions and the chestnuts to the soup and heat all up. Serve!