Tag: sesame oil
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Welchy’s Chicken Wontons
Last night I made wontons using Welchy’s Wontons step by step guide.
They turned out amazing and are so much fun to make.
Whilst I used her recipe, I doubled the amount of mince and used chicken instead of pork. I got 40 wontons instead of 20 due to the extra mince. We ate 20 that night and froze the rest.
Steps
Spoon a small amount into the centre of each wonton, wet the edges with water and fold into a triangle.
Press down on the edge of the triangle to get a good seal.
Serving
Like Welchy, we had some with the broth they were cooked in but I couldn’t resist frying some of them too.
Enjoy,
PK
Here are a few soup ideas and Asian dishes for you.
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PK’s Easy Sesame Broccoli
Many Asian main meals will pair well with this dish of broccoli tossed in sesame oil and sesame seeds. I could even eat this as a main course it is so light and tasty. It also couldn’t be easier to make. 🙂
Dietary Info: Great for vegans and is gluten free.
Simply
Steam or boil your broccoli florets, making sure you don’t over cook them. I like them to have a tiny bit of crunch still.
While you are doing that, heat a generous amount of sesame oil in a pan. Toss the now cooked broccoli in until they are well coated in oil. Sprinkle with sesame seeds and you are done.
More broccoli means a bit more oil and seeds. Have a bit of a play to get the ratios you prefer.
Enjoy,
PK
YOU MIGHT ALSO LIKE
MORE RECIPES USING BROCCOLI
OUR OTHER CHINESE CUISINE RECIPES
NAGI’S ‘CHINESE RESTAURANT’ SATAY CHICKEN
VEGAN, VEGETARIAN AND GLUTEN FREE INGREDIENTS
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Sesame Oil
There are two main types of sesame oil. Both are from the white sesame seed, raw it makes a light coloured oil, roasted before the oil is extracted makes for a darker oil.
I love it but although it is widely regarded as have a high smoke point, using too much of it or burning it will give an unpleasant smell and taste. So please be gentle with it. 🙂
The final product is made using the crushed seeds of the Sesame plant from which oil is collected, preferably using cold pressing techniques.
Even though I use it less often than Olive Oil, this particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Dietary Info: Great for vegetarians, vegans and is gluten free (as it is not a grass seed).
Enjoy,
PK
Related Links:
- Recipes using sesame seeds here
- Recipes using sesame oil here
- All GICICI ingredients
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VEGAN, VEGETARIAN AND GLUTEN FREE INGREDIENTS
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White Sesame Seeds
Apparently the tiny seed of this flowering annual is one of the oldest oil seeds known to man. It hails from Africa and India originally but is now grown all around the world (see en.wikipedia.org).
Like a lot of cooking ingredients it tends to be a love or hate thing. Personally I love the nutty crunch they bring to my cooking, especially dishes from India, China and Southeast Asia. The extracted oil is one of my pantry staples.
Plant:
By Krish Dulal – Own work, CC BY-SA 3.0,https://commons.wikimedia.org/
Seed Pod:
By Anna Frodesiak – Own work, CC0, https://commons.wikimedia.org/
Seeds:
Dietary Info: Great for vegetarians, vegans and is gluten free (as it is not a grass seed).
Enjoy,
PK
Here are more ingredients and posts about sesame seeds and oil:
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Craigo’s BBQ Marron With Lime, Chile And Sesame Oil
PK boiled his marron and it was amazing (see Marron In Browned Butter Sauce) but I prefer mine halved and cooked on the barbie.
It couldn’t be easier
Whip up a batch of Garlic Butter and halve your freshly caught marron (see marroning tips here and how to halve crayfish here).
Drizzle the halves with sesame oil and lime juice. Add slices of chili and lather the garlic butter all over.
Barbecue briefly until the meat turns opaque.
Serve with your favourite salads and give each guest wedges of limes.
Fish on,
Craigo
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Welchy’s Wonton Noodle Soup
And so I’m back
From out of space
I just walked in to find you here with that sad look upon your face …the sad face I am referring to is that of my older brother’s. I have been a bit busy and whilst I have been taking lots of photos – I then never got around to writing the actual blog. So here goes…
My boyfriend loves Wonton Noodle Soup and will only eat it from one place (International Food Court in Morley if you ever get a chance). It’s divine – with slivers of pork, crunchy bok choy for texture, a gorgeous broth and then these silky full of flavour wontons… it’s basically Heaven in a bowl. And to top it all off they scatter crumbled pork crackling over the top.
I finally convinced him to let me have a go at cooking my own and suffice to say the results were amazing. Like most men (my younger and ‘opinionated about food even though he never cooks’ brother is one) if he goes for a second helping then you know you are onto a winner. It’s a little fiddly so unless you make it on a weekend, try and make the wontons ahead of time as they can sit in the fridge until you are ready 🙂
Ingredients:
For the Soup- 2½ cup chicken stock
- 2½ cup water
- 1 tsp. soy sauce
- 3 garlic cloves, smashed
- 3 to 4⅛-inch thin fresh ginger root slices (approximately 1 oz.)
- 2 green onions, cut in halves
- salt and pepper to taste
For the Wonton Filling- 4 oz. ground pork
- 1 tsp. soy sauce
- 1 tsp. Shaoxing wine (Chinese cooking wine, you can substitute with dry sherry)
- 1 tsp. cornstarch
- ¼ tsp. sugar
- ¼ tsp. sesame oil
- ¼ tsp. ground fresh ginger root
- 1 small garlic clove
- 1 green onion, finely chopped
- small pinch of black or white pepper
- 20 square wonton wrappers
For the Garnish- chopped green onion
- Cilantro leaves
Method
1. In a medium/large pot, add all ingredients for the soup. Cover, bring it to boil, reduce heat to low and simmer for 10 to 15 minutes. Turn off heat and let all the flavor come together. Meanwhile, let’s make wontons!
2. In a mixing bowl, combine all ingredients for the wonton filling and mix well with a spoon until cornstarch incorporated with other wet ingredients.
3. Take a wonton wrapper on your left hand(if you are right handed) and paint edges of square lightly with cold water using your finger tip. Put ½ teaspoon of filling in centre of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Paint one of lower side corners of triangle with water and bring right and left corner together (water painted side down) and press well to make traditional curved wonton shape. Place wontons 1 to ½-inch apart on a parchment paper lined baking sheet. Repeat until you finish with wonton filling and wrappers.
4. When your wontons are ready, discard solid ingredients from soup base and bring it to boil.
5. Carefully add wontons and cook for 10 to 15 minutes. wontons will be fully cooked in 3 minutes, but cook it longer so all flavour from wontons will melt in to soup. Taste and add salt and pepper to your taste at this point.
6. Transfer to a serving bowl, garnish with green onion, cilantro and pepper to your taste.
And then…being super sneaky…I fried a couple of the wontons while the wontons were cooking in the soup. So totally worth it! Would be amazing on a cold night, but no matter the weather I’d eat this haha.
Katie
Related Links:
- see more Welchy posts here
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Bish’s Chicken Congee for the Soul
The health benefits of your favourite comfort foods should not be underrated. Traditional recipes especially because they have been handed down from generation to generation for a reason.
Special guest blogger Bish writes:
I’ve been crook most of the week, and as a result I ended up cooking one of my “comfort” foods, congee, or rice porridge.
The thing is, when you are feeling sick, you really don’t feel like doing much, and you sure don’t feel like taking photos of the food you are doing for a potential blog down the road, so PK is going to have to steal some photos from elsewhere to illustrate this post.
Congee is eaten in many parts of the world, and it’s called all sorts of other things in other languages, but in my house (and my mother-in-law’s house) it gets called congee. My mother-in-law and I do bond a bit over cooking and gardening and she’s taught me a few things over the years – like adding dried scallops to my congee while it is cooking.
Anyway, congee has to be one of the simplest dishes to cook and (placebo or whatever) always makes me feel better.
You’ll need:
• Uncooked white rice
• Stock (like Ben’s medicinal chicken broth or PK’s slow cooker chicken stock)
• Other stuff you might want to throw in, like dried scallops
• Condiments – soy sauce, sesame oil, dried shallots and white pepper are my favouritesTo make it:
When I cook up a batch of stock, I freeze it into those takeaway containers that you have lying around, and so there’s always a few of these stored in the freezer – I should label them “in case of illness, make congee with this”. So I’ll start on the assumption that you have some in the freezer…Here we go:
- Take the frozen block of stock out of the freezer, and chuck it in a saucepan on low heat.
- Go take some more cold and flu medications while it defrosts, and turn up the heat a little as you get more liquid.
- When it comes to the boil, chuck in the optional bits you like, and a cup or two of uncooked rice. The amount you put in depends on how much you want to heat, as you’ll probably need to play with the liquid ratios anyway – two cups would do about four big bowls of congee.
- Intermittently come back and take a look at the pot – if it is too dry, add water (or if you have more stock, add more stock), if it is too wet, you can chuck in a bit more rice – but I tend to need to add more water than rice. It’s done when the rice has broken down into a sort of slurry (I know that’s not appetising).
- Turn off the heat and ladle out a bowl full of it. Then you want to finish it off; add in a splash of soy sauce (watch how salty your stock was), a few drops of sesame oil, white pepper and dried shallots. Then go and rug up, and sit and eat it all up. Usually, I then go and have a sleep for an hour or two and then come back, turn the pot back on, warm up the congee, and eat more, then repeat.
- If there’s still some left in the pot that evening, I throw it in the fridge overnight (pot and all) and then have it again for breakfast.
This is not the most amazing recipe in the world or anything, but if you are feeling lousy from a cold or whatever, it’s really easy to make and it does seem to help me get over colds and flus quicker.
I’m going back to bed now.
Bish
Here are more southeast asian inspired cuisine and posts from Bish:
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·
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Bish’s Chicken Porridge for the Soul
Comfort foods’ health benefits should not be underrated. Traditional recipes especially because they have been handed down from generation to generation for a reason.
Special guest blogger Bish writes:
I’ve been crook most of the week, and as a result I ended up cooking one of my “comfort” foods, congee, or rice porridge.
The thing is, when you are feeling sick, you really don’t feel like doing much, and you sure don’t feel like taking photos of the food you are doing for a potential blog down the road, so PK is going to have to steal some photos from elsewhere to illustrate this post.
Congee is eaten in many parts of the world, and it’s called all sorts of other things in other languages, but in my house (and my mother-in-law’s house) it gets called congee. My mother-in-law and I do bond a bit over cooking and gardening and she’s taught me a few things over the years – like adding dried scallops to my congee while it is cooking.
Anyway, congee has to be one of the simplest dishes to cook and (placebo or whatever) always makes me feel better.You’ll need:
• Uncooked white rice
• Stock (like Ben’s medicinal chicken broth or PK’s slow cooker chicken stock)
• Other stuff you might want to throw in, like dried scallops
• Condiments – soy sauce, sesame oil, dried shallots and white pepper are my favouritesTo make it:
When I cook up a batch of stock, I freeze it into those takeaway containers that you have lying around, and so there’s always a few of these stored in the freezer – I should label them “in case of illnesss, make congee with this”. So I’ll start on the assumption that you have some in the freezer…Here we go:
- Take the frozen block of stock out of the freezer, and chuck it in a saucepan on low heat.
- Go take some more cold and flu medications while it defrosts, and turn up the heat a little as you get more liquid.
- When it comes to the boil, chuck in the optional bits you like, and a cup or two of uncooked rice. The amount you put in depends on how much you want to heat, as you’ll probably need to play with the liquid ratios anyway – two cups would do about four big bowls of congee.
- Intermittently come back and take a look at the pot – if it is too dry, add water (or if you have more stock, add more stock), if it is too wet, you can chuck in a bit more rice – but I tend to need to add more water than rice. It’s done when the rice has broken down into a sort of slurry (I know that’s not appetising).
- Turn off the heat and ladle out a bowl full of it. Then you want to finish it off; add in a splash of soy sauce (watch how salty your stock was), a few drops of sesame oil, white pepper and dried shallots. Then go and rug up, and sit and eat it all up. Usually, I then go and have a sleep for an hour or two and then come back, turn the pot back on, warm up the congee, and eat more, then repeat.
- If there’s still some left in the pot that evening, I throw it in the fridge overnight (pot and all) and then have it again for breakfast.
This is not the most amazing recipe in the world or anything, but if you are feeling lousy from a cold or whatever, it’s really easy to make and it does seem to help me get over colds and flus quicker.
I’m going back to bed now.
Bish
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