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!