The Harumi way.
Normally, when we order Gyoza or Chinese dumplings, they are wrapped with the contents inside the wonton (pastry) skin. Harumi showed another method, one that is simpler – no wrapping! I’m happy!
I don’t intend to follow her recipe religiously simply because Ken has a slight allergy to prawns and thus I had to lessen the amount. I’m also not so sure if he likes Chinese chives since getting him to eat his greens is really good enough, let alone those non common ones.
Basically, the ingredients that you need are uncooked shrimps (half minced and half cut into 1/2-inch pieces), ground pork, salt, pinch of sugar and pepper, freshly chopped ginger, liquid chicken stock, cornstarch, chinese chives (finely chopped), wonton skins, oil and the sauce for dipping (namely, rice vinegar and soy sauce).
Remember, serve immediately with the dipping sauce! Enjoy!
I know it’s rather insane eating fries in this hot summer weather but I still have some russet potatoes sitting by the tabletop, waiting sadly for me to use them. So, here goes! Chunky fries! I like them chunky because I can taste the potatoes when I munch on them. Moreover, they are a tad healthier since thinner version soak up the oil when we fry them. Yes, I think we are basically drinking oil when we eat those skinny ones.
Ingredients (for 2 pax):
– 2 russet potatoes, washed
– Canola oil ( good since it has high boiling point)
1. Wash the potatoes and peel them if you like. Cut them into chunks, preferably of the same size for even frying.
2. Place the fries into a bowl of water filled with ice, for at least 30 minutes. This is to remove some of the starch from the potatoes.
3. Dry the potatoes thoroughly.
4. Heat the oil to about 350F to 375F. You may need a thermometer.
5. Fry the potatoes for about 10 minutes or until they turn a nice golden brown.
6. Drain them on paper towel.
7. Sprinkle salt over them while they are still hot and serve immediately.
* I sprinkled some ground black pepper too.
450g minced pork or chicken
250g diced small prawns
3 big onions, diced
3/4 cup plain flour
1 tin evaporated milk (405g)
1 cup water
11/5 tsp salt
8 small onions & 10 pepper seeds(pound finely)
fine bread crumbs (toast bread & pound finely)
egg (lightly beaten)
1. Mix plain flour with evaporated milk & water (strain mixture)
2. Fry pounded onions & pepper with little oil, until lightly brown. Add diced onions, minced pork, diced prawns & salt. Mix well & add butter.
3. Lower heat & add flour mixture from (1)
4. Increase heat to medium. Mix well till evenly cooked, till it bubble about 2-3 min before switching off fire. Leave it to cool.
5. Use plastic spoons to shape cooked mixture into rounds or oval & roll into bread crumbs.
6. Dip croquette into beaten egg & roll into bread crumbs.
7. Deep fry in hot oil until golden brown and serve.
In 1964, the owner of the Anchor Bar in Buffalo, New York, was intent on preparing a bar snack for her son and his friends. She took wongs, a cut of chicken usually relegated to the stockpot, deep-fried them, then tossed them with a spicy “secret sauce”. Today, wongs are standard New York City bar fare at places like Fanelli’s, a Soho institution and Chumley’s, the former speakeasy in the West Village.
Source: New York – Authentic recipes celebrating the foods of the world.
1.5kg chicken wings
60g unsalted butter
60ml hot-pepper sauce
1 tbs apple cider vinegar
Dash of tobasco sauce
Freshly ground pepper
Canola oil for deep-frying
1. Cut off the tip of each chicken wing, discard or reserve for stock. Cut the wing in half at the joint to make 2 pieces. Rinse and pat dry with paper towls.
2. In a heavy saucepan over medium heat, melt the butter with the hot-pepper sauce. Stir in the vinegar, Tabasco sauce and 1/4 teaspoon pepper. Remove from the heat and set aside.
3. In a large, heavy frying pan over high heat, pour in enough oil to reach a depth of 2.5cm. Heat the oil. Working in batches to avoid crowding, carefully add a single layer of chicken pieces and fry, turning the pieces often with tongs, until golden brown and crisp, 6-8 minutes. Transfer to paper towels to drain.
4. Toss the chicken pieces in the butter mixture. Transfer to a serving platter. Drain the vegetables and arrange on the platter. Serve with the dip.