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Saturday, 27 October 2012

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TODAY'S POST!!



WONTON SOUP

SHREDDED CHICKEN WITH CELERY

VEGETABLE SPRING ROLLS

CHOW MEIN


WONTON SOUP

PREP TIME:                             60Minutes

Chicken stock                         750ml
Spring onion                          2bulbs
Salt and pepper                     to taste
Soy sauce                               2ml
Ajinomoto                              a pinch
Chili paste                              a pinch

WONTONS-

Refined flour                          25 gms
Egg                                          1/4no
Water                                     to bind
Salt                                          a pinch

Method:

Prepare dough for wonton sheets. Roll out thinly and prepare wonton sheets 2cm by 2cm pcs. Shape into wontons (nurse’s cap). Boil wontons in salted water for a minute. Remove. Bring stock to a boil. Season with salt and pepper, soy sauce, ajinomoto and chili flakes. Add boiled wontons; finish off soup by adding greens of spring onions finely chopped.

Tips:

Stuffing may also be used for the wontons.

Fish stock can replace chicken stock.

SHREDDED CHICKEN WITH CELERY

Prep time:                                        30minutes

Boneless chicken                             250gms
Egg                                                    1/2no
Corn flour paste                              10ml
Oil                                                     to fry
Celery                                               20gms
Chili flakes                                       1/2gm
Ginger                                              5gms
Sugar                                                2gms
Rice wine                                         15ml
Seasoning                                        to taste
Spring onion                                    20gms
Ajinomoto                                        a pinch
Soy sauce                                         5drops

Method:

Shred chicken uniformly. In a bowl, mix together egg, corn flour paste and salt. Add in chicken. Deep fry chicken in a wok, remove and keep aside. Heat 30ml oil in a wok, add shredded celery, chopped ginger, chili flakes and chopped spring onions. Stir fry for 30 seconds. Add in the chicken, sugar, seasoning and rice wine. Stir fry and serve hot.

Tips:

Chicken breasts are ideal for this dish.

Do not overcook chicken.

VEGETABLE SPRING ROLLS

Prep time:                     60minutes

SHEETS-

Flour                              100gms
Eggs                               2nos
Salt                                to taste
Corn flour                     2tspn
Oil                                  5drops
Water                            to make batter

STUFFING-

Carrots                          125gms
Onions                          60gms
Cabbage                        100gms
Capsicum                      50gms
Mushrooms                  3nos
Seasoning                     to taste
Oil                                  30ml
Soy sauce                      5ml
Ajinomoto                    a pinch
French beans                25gms
Oil                                  to fry

Method:

Make a smooth batter for the spring rolls and prepare large thin pancakes on a non-stick pan. Keep aside. Shred all vegetables. Heat 30ml oil in a wok and stir fry all vegetables for about a minute. Add seasonings. To make spring rolls, place two tbspn of the filling in the center of the sheets. Fold in sides and form a tight roll, sealing the edge with a little flour and water paste or egg and water paste. Deep fry in hot oil until golden.

Tips:

Vegetables should remain crunchy after stir frying.

CHOW MEIN

Prep time                                         45minutes

Fresh noodles                                  200gms
Refined oil                                        50ml
French beans                                   25gms
Onions                                              50gms
Bean sprouts                                    50gms
Carrots                                             50gms
Cabbage                                           75gms
Salt                                                   to taste
Pepper                                              to taste
Ajinomoto                                        a pinch
Spring onions                                  30gms
Soy sauce                                         1/2tspn
Vinegar                                            1tspn
Capsicum                                         50gms

Method:

Prepare vegetables, cut onions, carrots, capsicum, French beans into juliennes. Shred cabbage. Blanch noodles in boiling salted water. Drain and cool under running water. Mix in 10 ml of oil and keep aside. Heat remaining oil in a wok, stir fry the vegetables. Add in all the remaining ingredients except chopped spring onions. Stir fry until well mixed. Add in the noodles, and dish out immediately.

Tips:

Do not overcook vegetables or noodles.






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