Category : Soups
Author : Guest
Hits : 5842
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.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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