Potstickers or Gyoza (recipe)

Since I have some leftover from the other day’s wantons, I decided to spice things up a lil and make gyozas for dinner tonight along with kimchi fried rice and honey glazed kale :)
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Basically the same ingredients for the filling of the gyozas. This time just stir fry them instead of boiling it :) You could add in an egg or 2 to the minced meat filling but I skipped that since I had 2 hardboiled eggs for lunch today!

As for the sauce, just finely slice garlic (mine was not nicely done, so you could see thick chunks of it), mix with chilli oil, sesame oil, a dash of water and 3 tbsp of sugar. Microwave for about a minute to melt the sugar. Adjust the ingredients to suit your tastebuds. I like mine sweet, so I added in more sugar ;)

Once again, remember to dap the skins with water before folding the dumplings. press the edges together and then fold some pleats according to your own liking.

Heat pan with oil and put the dumplings in. Then sprinkle some water evenly on the pan and turn up your fire to begin frying. Toss the pot stickers occasionally to avoid overcooking them! Serve them hot!
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Wanton (or wantan) Rice Cake Soup (recipe)

Was craving for wantons (or wantans) the last couple of weeks. We finally got ourselves some pre-made wanton wrappers and I decided to get things going yesterday :)
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Inspired by Goody Foodies recipe

Ingredients:

For wantons fillings:
300g ground turkey mince
70g prawns (if using, I omitted)
1 1/2 tbsp spring onions, finely chopped (I substituted with chives)
2 tsp light soy sauce
2 tbsp red wine vinegar
A pinch of salt
A pinch of white pepper
1 tsp ginger, grated
1 tsp garlic, grated
30 wanton skins

For rice cake soup marinade:
2 tbsp soy sauce
1/2 tsp sugar or honey
1 tsp white winte vinegar
1 tsp cornstarch
1/2 tsp sesame oil

For soup base:
1.5l chicken stock (I substituted with 5 cups of water)
200g sliced mushroom or shitake mushroom
Handful of green veges (I used a combination of kale and broccoli)
2 tbsp sugar or honey
2 tbsp white wine vinegar
1 tbsp paprika

Method:

1. Soak rice cakes in warm water for about 30 mins before marinating them.
2. Drain the water and marinate rice cake with marinate ingredients above.
3. In the meantime, prepare wanton fillings by mixing the ingredients above for wanton fillings.
4. Stuff them nicely into the wanton wrappers and remember to dap the sides of the wrapper with water so it will stick nicely. You can pleat them on top to make it look nicer :)
5. Bring chicken stock or water to boil. Add mushrooms for about 2 minutes before adding the marinated rice cakes.
6. About 3-4 minutes later, add the greens that you will be using and cook it for another 2 minutes.
7. Finally add the wantons and bring it to a boil.

You may serve with either wantan noodles, or like me, fry up some rice noodles (with soy sauce and oyster sauce + garlic) to eat with alongside a hot bowl of wantons! Enjoy!
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Hot and Sweet Tofu (recipe)

Just got back from a weeks trip to Chicago and Cleveland last night. Had a pretty long and tiring day today with the inspection. Really hope all will go well and that His favour and blessings will continue to stay with us all through til the end of this process!

So after a short run today, decided to make japchae again tonight and added tofu dish for dinner.

Here’s how it turned out! :) Had a bit too much and super full now!

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And here’s how it was done…

Inspired by Honest Cooking

Ingredients:
1 block of firm tofu
¼ cup of cornflour / corn starch
A pinch of salt
2 tbsp of white sesame seeds (I omitted)
½ cup of oil, more or less, for shallow frying
A small bunch of spring onions or chives

For the sauce:
3 tbsp of honey / agave nectar
1 tsp of soya sauce
2 tbsp of white wine vinegar
2 tsp of red chilli flakes
1 tsp of freshly grated ginger
1 tsp of freshly grated garlic
2 tsp of sesame oil

Method:
1. Mix all the ingredients for the sauce in a pan. Simmer on low heat until it starts to bubble up a bit. Continue to simmer for 2-3 mins and then turn off flame.

2. Now, to fry up the tofu, if your tofu came packed in water, drain completely and press between kitchen towels to extract extra moisture. Cut into bite-sized cubes and dredge in the corn flour until fully coated.

3. Heat oil for shallow frying in a pan and add the tofu pieces in small batches making sure they don’t overlap at all. Fry until light golden brown, drain and continue until you are done with the entire lot. Drain on kitchen towels to absorb the extra oil.

4. Add the fried tofu to a wide bowl and pour the sauce on top.

5. Top off with the sesame seeds and chopped spring onions  / chives. Toss well to coat.

Enjoy!