Cooking equipment:
1. A wok
2. Decent knives
3. A steamer or rice cooker
4. Bamboo cleaner
5. Wok spoons
Ingredients:
6. Soy sauce
7. Fish sauce
8. GINJA... Always ginger
Now you're ready to get cooking!
Sunday, May 26, 2013
The ABC's of Asian cooking... Or should I say the 月官匹
To cook Asian food is easy... You just gotta have the right stuff!
Saturday, May 25, 2013
Dangerous Dumplings
Ingredients:
1. Ground/mince chicken
2. Celery
3. Spring onions
4. Coriander
5. Lemongrass (not a have-to-have)
6. Ginger & garlic
7. Chillis (preferably green ones)
8. Lime (not a have-to-have)
9. Soy sauce
10. Fish sauce
11. Dumpling wrappers (Shanghai style)
CHOPPPP
Start by chopping up all the ingredients...
Celery into small cubes, spring onions chopped finely (chop the entire stem up) , ginger into tiny cubes, lemongrass cube (hint with lemongrass - the inner rings should be purple), coriander fine, chillis into slivers, garlic fine.
The quantities depend on how much ground chicken you use, but here is a rough guide incase:
- chopped celery (1 cup or 2 stems)
- spring onions (3 stems)
- chillis (depend on hotness, but I'd say 2 max)
- ginger (handful)
- garlic (1 to 2 cloves, im not a big garlic person, so use 1!)
- lemongrass (1 stem, chop till purple inner rings end)
- coriander (handful)
Remember, there is no right amount!
MIX IT UP!
Add the ingredients & the ground chicken into a mixing bowl...
Add a shot of fish sauce and 2 shots of soy sauce to the mix.
There is only one way to mix this.... Mush with the hands!
SET IT UP...
Lay out the wrappers.
Have a little bowl of water & a bowl of olive oil.
WRAP IT UP
Line the circle of pastry with some water.
Close it up, into a half moon.
Then you can shape it how you want... Here are some options:
STEAM IT
Dump it in a bit of oil & pop it in the steamer.
You can steam it for about 6- 10 minutes depending on the steamer you use.
Pop some broccoli or bok choy in the steamer too...
SERVE IT UP
1. Ground/mince chicken
2. Celery
3. Spring onions
4. Coriander
5. Lemongrass (not a have-to-have)
6. Ginger & garlic
7. Chillis (preferably green ones)
8. Lime (not a have-to-have)
9. Soy sauce
10. Fish sauce
11. Dumpling wrappers (Shanghai style)
CHOPPPP
Start by chopping up all the ingredients...
Celery into small cubes, spring onions chopped finely (chop the entire stem up) , ginger into tiny cubes, lemongrass cube (hint with lemongrass - the inner rings should be purple), coriander fine, chillis into slivers, garlic fine.
The quantities depend on how much ground chicken you use, but here is a rough guide incase:
- chopped celery (1 cup or 2 stems)
- spring onions (3 stems)
- chillis (depend on hotness, but I'd say 2 max)
- ginger (handful)
- garlic (1 to 2 cloves, im not a big garlic person, so use 1!)
- lemongrass (1 stem, chop till purple inner rings end)
- coriander (handful)
Remember, there is no right amount!
MIX IT UP!
Add the ingredients & the ground chicken into a mixing bowl...
Add a shot of fish sauce and 2 shots of soy sauce to the mix.
There is only one way to mix this.... Mush with the hands!
SET IT UP...
Lay out the wrappers.
Have a little bowl of water & a bowl of olive oil.
Spoon a teaspoon size of mixture into the middle of the wrapper.
WRAP IT UP
Line the circle of pastry with some water.
Close it up, into a half moon.
STEAM IT
Dump it in a bit of oil & pop it in the steamer.
You can steam it for about 6- 10 minutes depending on the steamer you use.
Pop some broccoli or bok choy in the steamer too...
SERVE IT UP
Serve with a bowl of soy sauce, throw in some coriander & for those who like it hot... Some extra chilli!
Enjoy :)
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