Fried Wanton with Tomato-based Sauce

It has been a long time since I have blogged... Well I'm back to my "stay at home" days. Hopefully, I will have more time to try out new dishes. This recipe is one of my favourites! This is also the only dish that I can cook before I was married haha… But in Singapore, we don’t have the habit of dipping the wanton into the tomato sauce.

I picked up this recipe from Ah So but I have made some modifications. I made about 20 wantons and Vin and I finished all of them... Yummy!!!!!!!!

Ingredients

Prawns – part of it cut into 3 or 4 parts, part of it cut into “butterfly” style

Cuttlefish, Scallop (Optional)

Pork - Minced so that it can be cooked faster or sliced thinly

Peppers (Can be green, yellow or red) – cut into pieces

Chilli – cut into pieces

Canned pineapple – Cube the pineapple and retain the syrup

Wanton Skin

Garlic

Shallots

Sauce

Tomato Sauce

Sugar

Soy Sauce

Canned pineapple syrup

White vinegar

Steps:

1. Marinade the pork with sesame oil, pepper, soya sauce, a bit of sugar, cornflour and wine.

2. Remove the shells of the prawns and marinade with wine and sugar. Just before cooking, dry the prawns and add sesame oil and salt.

3. Put in a small piece of prawn and a bit of meat and fold the wrapper into a triangular shape, pressing down around the area of the fillings to bind the skin.
4. Deep fry the wanton and drain them. The less pork in the fillings it has, the more easily cooked the wanton is. We do not want the wanton to turn black before the fillings are cooked J
5. For the sauce, put a bit of oil and add in the shallots until it is slightly browned, then add in the garlic.
6. Add in the “butterflied” prawns, scallop and cuttlefish.7. Add in the chilli and peppers and stir fry and then dish up the seafood and peppers.

8. Add the pineapple syrup, soya sauce, tomato sauce, sugar and white vinegar into the wok.

9. Add a bit of cornflour and water mixture to thicken the sauce.
10. Add in the pineapple and the rest of the fried stuff.

The filling is only a tiny part of the big wanton.

You can experiment and add more stuff to the sauce.

This is how it is eaten, the fried wanton with the sauce over it :)

House Warming - Mini Quiches

I had a series of 3 house warming parties the last two weekends. I think there is one more to go... It was tiring but really fun :) I would bake some mini quiches, chicken wings and mango puffs for the guests. The chicken wings that were really popular were the tangy wings from Wokking Mum. They are sour in flavour and taste really special. However, once the chicken wings are cold, they do not taste as nice.

The mini quiches turned out well and still taste good even when they are slightly cold. The following is the recipe for making 8 muffin-size quiches.

Ingredients

Pastry:

125g plain flour

10g icing sugar

50g unsalted butter

Pinch of salt

4-5 teaspoons cold water

Filling:

3 slices of bacon

6 pieces of chopped brown mushrooms

1/2 finely chopped onion

1/2 cup milk

1/3 cup cream

2 eggs

Finely grated cheddar cheese (I use one slice of cheese, cut into pieces)

Steps:

1. To make the pastry, combine the flour, sugar, salt and butter in a bowl.

2. Rub the butter into the flour by lifting and pressing with fingertips to break the butter into tiny pieces. continue until the mixture resembles fine breadcrumbs.

3. Add the cold water and mix the mixture to form a ball.

4. Knead lightly on a lightly floured surface then chill, wrapped in clingfilm for 15 mins.

5. Divide the pastry into 8 equal portions and roll them out to form thin circles.

6. Grease the muffin tray.

7. Place the pastry into the muffin tray and prick the base with a fork.

8. Fry the bacon and chopped them into tiny pieces.

9. Using a bit of oil, fry the onions and the mushrooms. Finally, combine the bacon bits into the ingredients.

10. Whisk the milk, cream and 2 eggs in a jug.

11. Divide the ingredients into the muffin cases and pour the milk mixture in.

12. Sprinkle with the cheddar cheese.

13. Preheat the oven to 190 degrees celsius.

14. Bake the quiches for about 30 mins.

I spent a great amount of time fitting the pastry into the muffin cases. Instead of using a lightly floured surface, I used 2 pieces of baking paper. 1 to lay on the surface and the other wrapped around the rolling pin. It is easier to handle the dough and it will not be stuck onto the pin :)

Vin’s Fav – Black Pepper Honey Grilled Wings

When I saw the white plate at a departmental store, I knew it would be perfect for chicken wings... Hee... One of the first things I tried cooking was chicken wings, as it is Vin’s favourite :) I tried frying chicken wings before but found that it will get burnt outside easily and the inside will still remain uncooked. Deep frying is too messy and unhealthy. Hence, I settled for grilled as my oven can support grill functions. Also, the chicken will be tender and juicy inside after grilling.

Ingredients

Marinade:
Soya sauce
Cornflour
Black pepper

For glazing:
Oil
Honey with Black pepper

Steps:
1. Wash the chicken wings and rub them with salt
2. Blanched them in hot water
3. Marinate them with the ingredients shown above for at least 30 mins
4. I usually cover the tray with an aluminium foil for grilling. Oil it.
5. Place the chicken wings in and grill them.
6. Every 10 mins, turn the wings over and glaze them until they are cooked (Takes about 30 to 40 mins)