Chinese awesomeness

Monday, November 28, 2011

Today I got all inspired and made Chinese food.
The recipe is pretty simple.
You can adapt it to your own cooking.

Start with the wok.


Good quality meat

Wonton skins

Teriyaki sauce
Fermented soy sauce
Sweet kecap manis sauce (basically sweet soy syrup)
Black pepper, black sesame seeds, salt and garlic
For veggies I chose broccoli, carrots, onions and soy sprouts.


I prepare the veggies sauce with fermented soy sauce + half a lemon + water. The amount of water depends on how salty and how thick the soy sauce is, and also how thin you want it. I usually mix 1 cup of soy sauce with 1/2 lemon and 1 to 2 tablespoons of water.

I usually steam frozen broccoli, but not too long, just as long as it gets hot, it should still be crunchy.

Cut onion and some baby carrots, set them on a plate.

Then put the hot broccoli on top of the carrots and onions. That way the hot broccoli pre-cooks them a bit. Once in the wok they won't stay in for too long. They need to still be crunchy.

The meat seasoning is simple. Salt, black pepper and garlic.
I used peanut oil to fry it, but walnut, sesame or olive oil also works.

When the meat is well cooked add a mix of fermented soy sauce + sweet kecap sauce diluted in water (also depends on how you like it).

Built the wontons with the meat. Dip the tip of your fingers in water and pass it on the inner tips of the wontons to close them.

Steamed them (until they look transparent-ish).
Bamboo steamers are better.
Coat the bowl in the steamer with some water so they don't glue down. If you're using a bamboo steamer put a wet cheese cloth down before you lay in the wontons.

They should look like this:

I like to put the veggies in the wok I cooked the beef and so they catch on some of the taste.

When they are hot but still crunchy, add the fermented soy sauce + lemon + water mix and stir fry it for a couple more minutes.

Make some rice soup. It's very simple.
Just cook the rice with more water than usual, add salt, black pepper and garlic.
To see if it is cooked, taste it. The rice should taste cooked as usually but you still have a bunch of water when it's done.
The main rule is for 1 cup of rice 2 1/2 cups of water.
Don't forget to wash the rice well before you cook it to remove that white water.
I use bottled water to boil it.
I like my rice soup with black sesame seeds.

Some chipotle dressing, which is Mexican but I love that with my wontons.

For a drink I made a non alcoholic strawberry spritzer, which is just mashed strawberry with a very cold Perrier.


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