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Mother of two, living life in small-town South Africa

Just add cook

I love English instructions as written by non-mother-tongue speakers. My deliciously eccentric mother-in-law recently returned from Italy and brought us back a packet of pasta sauce as a memento (Dehydrated vegetables. Have you ever?) The instructions on the back are hilarious:

Receipt: pour the content of the packets on a slau firefor about 15min. After the water ie evaporated add 5/6 oil tablespoons and fry for 2/3 min. The add cook for 20/30 min. More. Meanwhile, cook spagetthi al dente, drain and stir in the pan on a hot fire.

Talking of recipes, we had our dinner club this weekend, hosted by Olaf and Michelle. It was an amazing evening and I had a blast. With a Chinese theme, Olaf pulled out all the stops (four-dish main course) and we laughed and laughed and laughed. I made Wonton Soup, which was delicious. My fresh spring rolls were a little less spectacular (and, in truth, much too Thai to be passed off as Chinese…) There’s something very calming to folding little dumplings while listening to music from a past life, like Morcheeba. Apparently “wonton” is derived from the Cantonese word and translates to “swallowing clouds”.

Wonton Soup
From Chinese and Asian Confident Cooking
Serves 6*

  • 4 dried Chinese mushrooms
  • 250g pork mince
  • 125g raw prawn meat, finely chopped
  • 1 tsp salt
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2 spring onions, finely chopped
  • 1 tsp grated ginger
  • 2 Tbsp finely sliced water chestnuts
  • 1 to 2 packets wonton wrappers
  • 5 cups chicken stock
  • 4 spring onions, finely sliced, for garnish

Soak mushrooms in hot water to cover for 30 mins. Darin, squeeze to remove excess liquid. Remove stems and chop the caps finely.
Thoroughly combine mushrooms, pork, prawn meat, salt, soy, sesame oil, spring onion, ginger and water chestnuts.
Fill wonton wrappers: put a teaspoon of filling into the centre, moisten two edges with beaten egg, fold in half diagonally and bring the two outer points together. (Not nearly as complicated as it sounds and the wonton wrappers are much more resilient than rice wrappers, for example.)
Cook wontons in rapidly boiling water for about 5 minutes. Bring stock to boil in separate pan.
Remove wontons from water with a slotted spoon and place in a serving bowl. Garnish with extra spring onion and pour the simmering stock over. Serve immediately.

* The 250g pack of wonton wrappers contained about 30 wrappers. I made one-and-a-half times the recipe, but used two packs of wonton wrappers – around 64 wontons.

I’ll be posting some more recipes and pictures to the BFM Dinner Club group on Facebook sometime this week.

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