Friday, September 14, 2012
EIGHT BRAID LOAF
A quick post.. today I decided to try this beautiful Eight Braid Loaf, I saw the recipe from a cooking forum I joined, completed with the tutorial how to braid, so this afternoon I gathered my gut and tried it out.. it's not perfect yet, as you can see the ropes weren't evenly rolled, but it's something I've never thought I'd be able doing it and I'm proud of myself.. I definitely will make it again.. I promise I'll be more patient in rolling and braiding it :)
Tuesday, September 4, 2012
RISOLES
I was kind of busy today.. ran around doing errands, we went to the bank, library to borrow some books and bought some veggies on the way home, and spent lots of time in my kitchen... I cooked 2 different kinds of meal for our dinner, the main ingredient was shrimps, for me I cooked very spicy shrimps and for my hubby, I cooked Shrimps Fajita ( with store bought instant Fajita seasoning). While I was busy in my kitchen, he cleaned up our yard, the weather was a bit cooler now, it was still high 90'F though.. it's good to see a tidy backyard..
It's the 4th day of September, my niece's birthday is coming soon, like usual I like to send her some goodies, she likes my homemade foods, esp the layer cake, I might bake 1 for her this weekend, I hate baking cake, but we'll see..
One of her favorites is Risoles, an Indonesian savory snacks.. it tastes good but a bit complicated to make, today I managed to make some, for her and for us as well (my hubby likes it too), and I'm going to share the recipe in this entry..
I made the filling yesterday and kept it in my refrigerator..
Let's start with the ingredients:
For the filling:
- 1 small onion, coarsely chopped
- 1 lbs of ground chicken (thigh meat)
- 1 lbs of frozen veggies (peas and carrots)
- 1 tsp of grated nutmeg
- 1 tsp of salt
- freshly ground blackpepper
- 1/2 cup of milk
- finely chopped green onion
- 1 tsp of flour
- 2 tbsp of butter
for the wrapper (crepes)
- 1 cup (loosely) of flour
- 250 to 300 ml milk
- 3 large eggs
- 3 tbsp of oil
- 1 tsp of salt
- for dipping:
- 2 eggs, beat well
- 2 cups of breadcrumb in a shallow bowl
Method:
- for the filling: heat butter in a pan, add in chopped onion, stir until softened, add ground chicken, stir until cooked
- then add in the frozen veggies, grated nutmeg, salt, peppers, stir until cooked, add the flour, stir quickly and add in milk, stir until thickened.. set aside and let it cool
- for the filling: mix flour, milk, and eggs until smooth, strain it if needed, add salt and oil, stir until well blended
- heat a nonstick pan, brush with oil, using a medium size soup ladle, carefully pour the egg batter in the hot pan, swirl it until it form a thin layer of crepe, cook with low heat, cook for 1 minute, when the edge is dry and can easily peel, carefully flip it, cook for a few second.. when it's done, put the hot crepe in a big plate, cover it with dam paper towel while continuing finishing the batter
- lay a piece of crepe, add 2 tbsp of the meat filling, roll tightly like wrapping egg roll, then secure it with a mixture of 1 tsp flour and 1 tbsp water. Put it in a big container, cover with dam towel. Continue rolling all the crepes,
- dip the roll into the beaten eggs, then coat it with breadcrumb, make sure all the sides are well coated
- deep fry in a hot oil (medium heat), fry it until golden brown
my late night snacks :)
- serve it warm, with chili sauce.. my hubby prefers mustard or horseradish for the dipping sauce
for 8 to 10 rolls
The filling can be substituted with salami, cheese, and mayonnaise, and they call it American Risoles, I'm going to make some next time, I will update this entry with the pictures
It's the 4th day of September, my niece's birthday is coming soon, like usual I like to send her some goodies, she likes my homemade foods, esp the layer cake, I might bake 1 for her this weekend, I hate baking cake, but we'll see..
One of her favorites is Risoles, an Indonesian savory snacks.. it tastes good but a bit complicated to make, today I managed to make some, for her and for us as well (my hubby likes it too), and I'm going to share the recipe in this entry..
I made the filling yesterday and kept it in my refrigerator..
Let's start with the ingredients:
For the filling:
- 1 small onion, coarsely chopped
- 1 lbs of ground chicken (thigh meat)
- 1 lbs of frozen veggies (peas and carrots)
- 1 tsp of grated nutmeg
- 1 tsp of salt
- freshly ground blackpepper
- 1/2 cup of milk
- finely chopped green onion
- 1 tsp of flour
- 2 tbsp of butter
for the wrapper (crepes)
- 1 cup (loosely) of flour
- 250 to 300 ml milk
- 3 large eggs
- 3 tbsp of oil
- 1 tsp of salt
- 2 eggs, beat well
- 2 cups of breadcrumb in a shallow bowl
Method:
- for the filling: heat butter in a pan, add in chopped onion, stir until softened, add ground chicken, stir until cooked
- then add in the frozen veggies, grated nutmeg, salt, peppers, stir until cooked, add the flour, stir quickly and add in milk, stir until thickened.. set aside and let it cool
- for the filling: mix flour, milk, and eggs until smooth, strain it if needed, add salt and oil, stir until well blended
- heat a nonstick pan, brush with oil, using a medium size soup ladle, carefully pour the egg batter in the hot pan, swirl it until it form a thin layer of crepe, cook with low heat, cook for 1 minute, when the edge is dry and can easily peel, carefully flip it, cook for a few second.. when it's done, put the hot crepe in a big plate, cover it with dam paper towel while continuing finishing the batter
- lay a piece of crepe, add 2 tbsp of the meat filling, roll tightly like wrapping egg roll, then secure it with a mixture of 1 tsp flour and 1 tbsp water. Put it in a big container, cover with dam towel. Continue rolling all the crepes,
- dip the roll into the beaten eggs, then coat it with breadcrumb, make sure all the sides are well coated
- deep fry in a hot oil (medium heat), fry it until golden brown
my late night snacks :)
- serve it warm, with chili sauce.. my hubby prefers mustard or horseradish for the dipping sauce
for 8 to 10 rolls
The filling can be substituted with salami, cheese, and mayonnaise, and they call it American Risoles, I'm going to make some next time, I will update this entry with the pictures
Sunday, August 26, 2012
SUMMER COOKING...CHICKEN LIVERS IN BUTTER AND SWEET SOY SAUCE..
Mmmh.. it has been a while since my last entry... I was on my summer vacation for about 7 weeks and had no chance to update this blog.. I did not cook much, after I came back home, I've been busy catching up with my house chores, cleaning, cleaning and cleaning and oh.. tidying my kitchen :)
Today I decided to clean my refrigerator, the last time I cleaned it was before I left for my vacation, it was not too bad, it has some stains from spilled sauce, or some forgotten foods, some molded leftover sour cream and chili sauce.. so the rotten veggies and molded sauce were in the trash can, and all the stains were gone now... I have a clean and tidy refrigerator now.. at least for a few days :)
I found some chicken livers that my husband bought a few days ago, he said he was going to BBQ it over his wood fire, but until today he did not touch it, so with his "permission" I cooked it for our dinner today.. it was my mom's favorite way of cooking chicken livers.. I rarely cook it, not even once a year, if he did not pick it up on impulse, I would not buy it
We need:
- 1 lbs of chicken livers (about 12 pieces)
- 2 tbsp of sweet soy sauce
- sliced shallot
- minced jalapeno peppers (optional, my mom does not add it, but my husband likes it)
- 2 tbsp of butter
- black peppers
- 1 lime (cut in half) and 1 tbsp of lime juice
How:
- boil 1 liter of water, add the lime, some salt, when it boiled, add chicken livers, let it continues boiled for a few minutes, discard the water, rinse livers with cold water, drain out the water, pat dry with paper towel and set aside
- heat 2 tbsp of canola oil in a nonstick skillets, add liver in the hot oil, be careful as it splatters, cover it, cook for a few minuter, carefully turn the livers until browned.. set aside
- in another pan, heat butter, add shallots and peppers, stir until soft, add soy sauce, mix well, then add in the livers and black peppers, mix well again, add chopped cilantro.. give a quick final stirs
- plate it and squeeze in the rest of lime juice
- serve with steamed white rice
Today I decided to clean my refrigerator, the last time I cleaned it was before I left for my vacation, it was not too bad, it has some stains from spilled sauce, or some forgotten foods, some molded leftover sour cream and chili sauce.. so the rotten veggies and molded sauce were in the trash can, and all the stains were gone now... I have a clean and tidy refrigerator now.. at least for a few days :)
I found some chicken livers that my husband bought a few days ago, he said he was going to BBQ it over his wood fire, but until today he did not touch it, so with his "permission" I cooked it for our dinner today.. it was my mom's favorite way of cooking chicken livers.. I rarely cook it, not even once a year, if he did not pick it up on impulse, I would not buy it
We need:
- 1 lbs of chicken livers (about 12 pieces)
- 2 tbsp of sweet soy sauce
- sliced shallot
- minced jalapeno peppers (optional, my mom does not add it, but my husband likes it)
- 2 tbsp of butter
- black peppers
- 1 lime (cut in half) and 1 tbsp of lime juice
How:
- boil 1 liter of water, add the lime, some salt, when it boiled, add chicken livers, let it continues boiled for a few minutes, discard the water, rinse livers with cold water, drain out the water, pat dry with paper towel and set aside
- heat 2 tbsp of canola oil in a nonstick skillets, add liver in the hot oil, be careful as it splatters, cover it, cook for a few minuter, carefully turn the livers until browned.. set aside
- in another pan, heat butter, add shallots and peppers, stir until soft, add soy sauce, mix well, then add in the livers and black peppers, mix well again, add chopped cilantro.. give a quick final stirs
- plate it and squeeze in the rest of lime juice
- serve with steamed white rice
Friday, June 8, 2012
SUMMER COOKING... A STUFFED PORK LOIN
This weekend we are going to have an early dinner to celebrate Father's Day... I'll be out of town next weekend so we'll have a small gathering at my parents in law's place.
I offered to cook and they agreed.. I was thinking to cook Shrimp Scampi, Paella and many more ideas.. but when I saw some members on the cooking forum made stuffed pork loin, I decided to give it a try.. I've never done the butterfly cut and I was worried if I'd cut it wrong so I asked my neighbor Vickie to show me how to do it... this afternoon after our Adoration assignment, V came by, she brought the knife and a big and heavy meat tenderize pounder, she started to slice the loin, slowly.. pounded it, then I continued to cook it myself..
For the ingredients, I'm using:
- 4 lbs of boneless whole pork loin
- for the stuffing: 2 cups of shredded cabbage, 1 cup of shredded carrot
- 1 cup of chopped fresh mushroom
- 1/2 medium onion, coarsely chopped
- 6 to 9 slices of Provolone cheese
- 10 oz of bacon, cook till half done, keep the grease
- salt and pepper to taste
Method:
- heat 2 tbsp cooking oil, add onion, brown for a few minutes, add chopped mushroom, cook till all soft
- add shredded cabbage and carrot, add salt and pepper, cook until softened, set aside, squeeze and strain it if it's too juicy
- carefully slice the loin, pound it to form an even layer, brush the meat with olive oil, sprinkle with a bit of salt and pepper, arrange half cooked bacon on top of it, top with a thin layer of cabbage mixture, then top it with cheese, carefully roll the meat, squeeze tightly and secure it with long wood skewer or heatproof string, sprinkle it with salt and pepper
- brown all the sides of the meat roll with bacon grease, then transfer it to a big and deep baking pan.. cover loosely with aluminium foil, bake in the 350'F for about 90 minutes or until the temperature inside the meat reaches 160'F, set the oven to broil, and broil it uncovered for 5 minutes...
- remove from the oven, cover with the foil for 10 minutes before slicing and serving it..
- the meat was tender, juicy and full of flavor
- for 8 to 9 servings
- after cooking it I lost my appetite, I only tasted it a bit, cut the edge to know how it tastes and it was so good.. I hope everybody will agree with me tomorrow.. for sure my husband likes it very much.. and I freeze 2 slices for his meals while I'm away :)
I offered to cook and they agreed.. I was thinking to cook Shrimp Scampi, Paella and many more ideas.. but when I saw some members on the cooking forum made stuffed pork loin, I decided to give it a try.. I've never done the butterfly cut and I was worried if I'd cut it wrong so I asked my neighbor Vickie to show me how to do it... this afternoon after our Adoration assignment, V came by, she brought the knife and a big and heavy meat tenderize pounder, she started to slice the loin, slowly.. pounded it, then I continued to cook it myself..
For the ingredients, I'm using:
- 4 lbs of boneless whole pork loin
- for the stuffing: 2 cups of shredded cabbage, 1 cup of shredded carrot
- 1 cup of chopped fresh mushroom
- 1/2 medium onion, coarsely chopped
- 6 to 9 slices of Provolone cheese
- 10 oz of bacon, cook till half done, keep the grease
- salt and pepper to taste
 |
| half cooked bacon |
Method:
- heat 2 tbsp cooking oil, add onion, brown for a few minutes, add chopped mushroom, cook till all soft
- add shredded cabbage and carrot, add salt and pepper, cook until softened, set aside, squeeze and strain it if it's too juicy
- carefully slice the loin, pound it to form an even layer, brush the meat with olive oil, sprinkle with a bit of salt and pepper, arrange half cooked bacon on top of it, top with a thin layer of cabbage mixture, then top it with cheese, carefully roll the meat, squeeze tightly and secure it with long wood skewer or heatproof string, sprinkle it with salt and pepper
- brown all the sides of the meat roll with bacon grease, then transfer it to a big and deep baking pan.. cover loosely with aluminium foil, bake in the 350'F for about 90 minutes or until the temperature inside the meat reaches 160'F, set the oven to broil, and broil it uncovered for 5 minutes...
- remove from the oven, cover with the foil for 10 minutes before slicing and serving it..
- the meat was tender, juicy and full of flavor
- for 8 to 9 servings
- after cooking it I lost my appetite, I only tasted it a bit, cut the edge to know how it tastes and it was so good.. I hope everybody will agree with me tomorrow.. for sure my husband likes it very much.. and I freeze 2 slices for his meals while I'm away :)
Wednesday, May 30, 2012
SUMMER COOKING.. MY MEATLOAF
This the second entry of my Summer Cooking.. an easy and simple meal yet yummy.. one of my husband's comfort foods..
So many way to cook it, we can use all ingredients we like, today I used what I had in my refrigerator, I had half used mushroom, onion, ground beef, ground pork and when I rummaged my drawer, I found 2 jalapeno, perfect.. so let's do it
Ingredients:
- 1 lbs of ground beef, 80%
- 1 lbs of ground pork
- 2 jalapeno, diced
- 1 cup of diced fresh mushroom
- 1/2 medium onion, diced
- 2 eggs, lightly beaten
- 6 slices of cheese (optional)
- 1/2 cup of breadcrumbs
- salt and black pepper to taste
- for the sauce: mix well 1/4 cup of Worcestershire sauce, 1/2 cup of mayonaise, 1/4 cup of mustard, + 1/4 cup of tomato ketchup
Method:
- saute onion, jalapeno and mushroom with a bit of oil until softened.. set it aside
- in a big bowl, mix well the meat, eggs, breadcrumbs, sauteed onion, salt, black pepper and 1/2 of the sauce mixture
- lay some of the meat on a foil.. spread evenly.. make a shallow indentation in the middle of the meat, lay cheese on it, spare 1 inch at the edges, top with the rest of meat, spread evenly, then roll it
- put it in a bake pan, top with the rest of the sauce, cover with foil
- bake on 350'F for 60 minutes (until clear juice comes out)
note: I made 2 rolls, 1 for our supper today, I'll freeze the other one for later... now it's time to clean up the mess :)
So many way to cook it, we can use all ingredients we like, today I used what I had in my refrigerator, I had half used mushroom, onion, ground beef, ground pork and when I rummaged my drawer, I found 2 jalapeno, perfect.. so let's do it
 |
| his supper... with bread and coleslaw.. |
Ingredients:
- 1 lbs of ground beef, 80%
- 1 lbs of ground pork
- 2 jalapeno, diced
- 1 cup of diced fresh mushroom
- 1/2 medium onion, diced
- 2 eggs, lightly beaten
- 6 slices of cheese (optional)
- 1/2 cup of breadcrumbs
- salt and black pepper to taste
- for the sauce: mix well 1/4 cup of Worcestershire sauce, 1/2 cup of mayonaise, 1/4 cup of mustard, + 1/4 cup of tomato ketchup
Method:
- saute onion, jalapeno and mushroom with a bit of oil until softened.. set it aside
- in a big bowl, mix well the meat, eggs, breadcrumbs, sauteed onion, salt, black pepper and 1/2 of the sauce mixture
- lay some of the meat on a foil.. spread evenly.. make a shallow indentation in the middle of the meat, lay cheese on it, spare 1 inch at the edges, top with the rest of meat, spread evenly, then roll it
- put it in a bake pan, top with the rest of the sauce, cover with foil
- bake on 350'F for 60 minutes (until clear juice comes out)
note: I made 2 rolls, 1 for our supper today, I'll freeze the other one for later... now it's time to clean up the mess :)
Friday, May 25, 2012
SUMMER COOKING.. GOULASH
Summer comes early, the temperature has been up till 3 digits, 109'F was the highest, and it's still going up, I wonder how high it will be when the real summer comes.. I hate summer, and unfortunately it will last for at least 5 months.. some plants are dying because of the heat.. yesterday we had to pick all of our spinach plants because they dried out, now we have lots of young spinach in our refrigerator, but no worry, I already had an idea what to do with it, we'll talk about it in my next post..
Like last summer, this summer I'll be going for my summer vacation, visiting my sister and going to see my niece's ballet recital.. I'll be gone for about 5 weeks, alone.. my husband stays home to take care of his plants, it's summer, he needs to water them twice a day.. that is his excuse for not going with me, but it's okay.. everybody needs some time alone :)
Like usual, before I leave for my vacation I like to cook some meals for him, I'll put them in container, name them and freeze them... with that way I wont feel too guilty to leave him alone for quite a long time :) I know.. I know... wink2 (can't find my wink icon :))
So starting today I prepare the meals for him, I cook in big batch, for our daily meals and keep the rest frozen for his meals while I'm gone next month..
I've been wanting to eat GOULASH for a while, today I got all the ingredients I needed for it and this is the recipe I used, Bobby's Goulash by Paula Deen.. very simple, I made some changes, so it's simpler and tastier..
 |
| our homegrown spinach |
Like last summer, this summer I'll be going for my summer vacation, visiting my sister and going to see my niece's ballet recital.. I'll be gone for about 5 weeks, alone.. my husband stays home to take care of his plants, it's summer, he needs to water them twice a day.. that is his excuse for not going with me, but it's okay.. everybody needs some time alone :)
Like usual, before I leave for my vacation I like to cook some meals for him, I'll put them in container, name them and freeze them... with that way I wont feel too guilty to leave him alone for quite a long time :) I know.. I know... wink2 (can't find my wink icon :))
So starting today I prepare the meals for him, I cook in big batch, for our daily meals and keep the rest frozen for his meals while I'm gone next month..
I've been wanting to eat GOULASH for a while, today I got all the ingredients I needed for it and this is the recipe I used, Bobby's Goulash by Paula Deen.. very simple, I made some changes, so it's simpler and tastier..
Ingredients
- 1 lbs of hot breakfast sausage (Jimmy dean)
- 2 hot link (Louisiana hot link), diced
- 1 large onions, chopped
- 2 cups water
- 1 (29-ounce) can tomato sauce
- 1 big tomato, diced
- 3 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 3 bay leaves
- 3 tablespoons Worcestershire sauce
- 1 tsp of salt, 1 tsp of black peppers
- 1 tsp of chili sauce ( homemade)
- 2 cups dried elbow macaroni ( I used vegetable Rotini)
Directions
In a Dutch oven, saute sausage over medium-high heat until no pink remains. add in diced hot links, Break up meat while sauteing.
Add the onions to the pot and saute until they are tender about 5 minutes.add garlic, Add 2 cups water, along with the tomato sauce, tomatoes, Italian seasoning, bay leaves, soy sauce, chili sauce, black peppers and salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the Rotini, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving. oh I sprinkled with Parmesan cheese.. pasta and Parmesan sound yummy, right :)
Wednesday, May 2, 2012
GYOZA aka CHINESE DUMPLINGS
I'm so tired today.. I've been cooking for the whole afternoon, well, on and off, but my oven was on for a few hours, I roasted turkey breast, we bought one big breast, about 10 lbs at Safeway's it was on sale, I know my hubby loves turkey breast, so when he looked at it, I suggested him to buy.. nice, right? lol .. so today I had to pay for that, I knew that I could always let him cook, but he had something else to do, like his daily bike ride, or browsing the internet, yeah right.. so with his permission I cooked the turkey breast and I 'suggested' what to marinate with, like usual, he said 'okay', he was happy to cut some Rosemary and Oregano from his tiny garden.. so I marinated it with mustard, sea salt, rosemary, oregano, black pepper, cayenne pepper, and lemon juice, I rubbed the meat under the skin too.. he suggested to stuff it with potatoes, a whole orange and onion.. it went in the oven on 325'F
Like usual, it's my habit to cook several dishes when I use my oven, so today I made some Chinese style pork jerky per a friend's request, it was not hard, but it needed attention, I had to guard the oven every 10 minutes to turn my pans..so while roasting my turkey breast, I baked my jerky, I managed to finish both at the same time..
After all were cooked, I prepared my husband dinner, he had the honor to slice the breast, I did a good job on roasting it, it was so succulent and tender, I cooked it until the inside temperature reaches 165 to 170.. oh I could see his happy face, and it makes me happy, he was imagining turkey sandwich, turkey burrito, soup and more.. it's good for me too, easier for me to plan our daily meal, at least for this week.. happy dance :)
As for me.. I lost my appetite, I think the turkey was too much to look at, even only looking at it made my stomach fulled.. I'm gonna grab pbj sandwich later :)
Ooops.. what I want to talk today is my lunch.. I made some GYOZA, it's a kind of Chinese Dumplings which actually is Japanese style, but today I made my own style, with all the ingredients I have in my house.. here is how I did it
What I need:
- Gyoza wrapper, this time I got the right one for it
- 8 oz ground meat, I used ground pork
- 4 oz of shrimps, peel and coarsely chopped ( I like to taste my shrimps in my dumplings)
- 1 tbsp of fish sauce
- 1 tbsp of oyster sauce
- 1/2 inch of fresh ginger, grate it
- 1 tsp of sesame oil
- 1 tbsp of fried garlic oil
- 1 tsp of tapioca starch
- black pepper and sugar to taste
- some chives, roughly chopped
- green onion, finely chopped
What I do:
- combine all the ingredients, stir until well blended
- grab 1 piece of gyoza wrapper, place 1 tsp of the meat mixture on the center of it
- brush water on the edges of the wrapper
- carefully fold the wrapper and pinch the edges ( this time I successfully pleated it.. happy dance.. again :))
- place them on a container, try not to crowd them, cover with damp towel
- heat 1 cm oil in a pan (with lid)
- place gyoza carefully, not too crowded in the pan, lower the heat to medium, cook about 3 to 4 minutes (depend on the heat), then turn it over, carefully pour 1/4 cup of water in the pan, cover the pan with the lid, cook for another 4 minutes, uncover the pan, cook again until the water is evaporated.
- or pan fry it, watch the heat, it browns so fast, maybe 3 minutes each side
Serve with chili sauce, today I used 1 tbsp of oyster sauce + 1 tbsp of sweet chili sauce ( store bought) and 1/2 tsp of vinegar..
I'll stop now.. even typing this is tiring me too.. aah.. wait.. still have to clean and wash the dishes and the pans.. sigh.. but.. then I'll be a couch potato, watching my fave TV shows.. nite nite
Like usual, it's my habit to cook several dishes when I use my oven, so today I made some Chinese style pork jerky per a friend's request, it was not hard, but it needed attention, I had to guard the oven every 10 minutes to turn my pans..so while roasting my turkey breast, I baked my jerky, I managed to finish both at the same time..
After all were cooked, I prepared my husband dinner, he had the honor to slice the breast, I did a good job on roasting it, it was so succulent and tender, I cooked it until the inside temperature reaches 165 to 170.. oh I could see his happy face, and it makes me happy, he was imagining turkey sandwich, turkey burrito, soup and more.. it's good for me too, easier for me to plan our daily meal, at least for this week.. happy dance :)
As for me.. I lost my appetite, I think the turkey was too much to look at, even only looking at it made my stomach fulled.. I'm gonna grab pbj sandwich later :)
 |
| sweet pork jerky |
Ooops.. what I want to talk today is my lunch.. I made some GYOZA, it's a kind of Chinese Dumplings which actually is Japanese style, but today I made my own style, with all the ingredients I have in my house.. here is how I did it
What I need:
- Gyoza wrapper, this time I got the right one for it
- 8 oz ground meat, I used ground pork
- 4 oz of shrimps, peel and coarsely chopped ( I like to taste my shrimps in my dumplings)
- 1 tbsp of fish sauce
- 1 tbsp of oyster sauce
- 1/2 inch of fresh ginger, grate it
- 1 tsp of sesame oil
- 1 tbsp of fried garlic oil
- 1 tsp of tapioca starch
- black pepper and sugar to taste
- some chives, roughly chopped
- green onion, finely chopped
 |
| homegrown chives |
 |
| gyoza wrapper |
What I do:
- combine all the ingredients, stir until well blended
- grab 1 piece of gyoza wrapper, place 1 tsp of the meat mixture on the center of it
- brush water on the edges of the wrapper
- carefully fold the wrapper and pinch the edges ( this time I successfully pleated it.. happy dance.. again :))
- place them on a container, try not to crowd them, cover with damp towel
- heat 1 cm oil in a pan (with lid)
- place gyoza carefully, not too crowded in the pan, lower the heat to medium, cook about 3 to 4 minutes (depend on the heat), then turn it over, carefully pour 1/4 cup of water in the pan, cover the pan with the lid, cook for another 4 minutes, uncover the pan, cook again until the water is evaporated.
- or pan fry it, watch the heat, it browns so fast, maybe 3 minutes each side
 |
| the brown ones were pan fried |
 |
| up, close and personal |
Serve with chili sauce, today I used 1 tbsp of oyster sauce + 1 tbsp of sweet chili sauce ( store bought) and 1/2 tsp of vinegar..
I'll stop now.. even typing this is tiring me too.. aah.. wait.. still have to clean and wash the dishes and the pans.. sigh.. but.. then I'll be a couch potato, watching my fave TV shows.. nite nite
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