Category : Soups
Author : Guest
Hits : 6917
Date : 26/07/2003
Soup Stock: 1 pc pork or chicken bones 2 tbsp cooking oil 1 pc onion, quartered 1 1/2 cups carrots diced 1/4 cup celery 2 tbsp leeks 8 cups water 1 tbsp salt 1/4 tsp black pepper Wonton Filling: 3/4 cup shrimps, shelled, deveined and chopped 3/4 cup ground pork 1 tbsp dahon ng sibuyas (spring onions), chopped 2 tbsp Mama Sita's Oyster Sauce 2 tsp garlic, chopped 1/4 tsp ginger, chopped 30 pcs wonton wrapper 1 pc egg, beaten 1/4 tsp black pepper dahon ng sibuyas (spring onions), chopped for garnish
Soup Sock Cooking Directions: Brown pork bones (either bake it in a 350°F oven for 10-15 minutes or fry it in 1/4 cup or 2 fl oz cooking oil). Set aside. In a saucepan, heat oil and sauté onion. Add carrots, celery, leeks, and browned pork bones. Add water, salt, and pepper. Let boil then simmer for 2 to 3 hours. Strain and set aside soup stock. Wonton Soup Cooking Directions: In a bowl, combine ingredients for the filling and mix thoroughly. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing, any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner. Measure 7 cups (1.8L) of soup stock into a saucepan and let boil. Drop the dumplings, 5-6 at a time and cook for 5 minutes. Set aside. (Do not overload in pan to avoid clinging together. Repeat until the dumplings are cooked.) Bring soup stock to a boil and add the fresh egg. Stir. Drop the cooked dumplings and bring to a boil once more. Sprinkle with spring onions and pepper. Serve hot.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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