Shrimp Wanton Soup

Shrimp Wanton Soup

Ingredients:

Shrimp Wanton:
500 g ground Shrimps
1 stalk Spring Onion, minced
1/8 cup Carrots, minced
1/2 tsp Fish Sauce
1/2 tsp Red Chili Pepper, crushed (for a kick of spice)
Salt and Pepper to taste
Wonton Wrappers
8 pcs Shrimps, shelled and tail-on (optional)

Broth:
2 cup Chicken Broth
1 tsp Fermented Soy Bean Paste
1 tbsp Soup Soy Sauce or Fish Sauce
1 tsp Ginger, sliced thinly
3 heads Bokchoy (Pak Choi), bottoms sliced off; cut in half lengthwise if large
sliced Spring Onions (for garnish)

Instructions:
Make the Shrimp Wantons.

In a bowl, add-in the shrimps, spring onions, carrots, soup soy sauce or fish sauce, and red chili pepper (if you want it spicy). Season with salt and pepper. Mix well to combine.

Place one tablespoon of filling in center of wonton wrapper and fold in half, sealing edges with water.

Make the broth.

In a pot, boil 2 cups of chicken broth.
Add-in soy bean paste and ginger.

Drop wonton balls and continue cooking until wontons start floating. Add-in shrimps (optional).

Add-in bokchoy. Cook until blanched.

Remove from heat. Season with salt and pepper to taste.
Garnish with spring onions. Serve and Enjoy!!


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(Homemade) Wanton Wrapper

Ingredients: 
2 cups Flour 
1 Egg
1 tsp Salt
1/2 cup Water or as needed 
1/2 tsp sugar (optional) ~very good, if you want a very crunchy wonton!
Corn Starch (enough to dust on the tabletop, for kneading the dough)

Instructions:
In a medium bowl, beat-in the egg with salt and sugar.
Sift-in the flour, and combine well.
Little by little, add-in water until you get the right consistency.

Knead the dough and set aside for 30 minutes.

Dust your clean tabletop with corn starch, and roll out the dough very thinly.

Cut into desired shape.

Banchan 반찬 (Side Dishes)

Today, I made five Korean "Banchan" with these...

Packages of Dried Pollack, File Fish, Small Anchovies, Dried Shrimp, and Dried Shredded Squid

Banchan are assorted sides served alongside a main course in Korean cuisine.

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Mareun Saewoo Bokkeum 마른새우 볶음 (Stir-fried Dried Shrimps)

Ingredients:

100 g Dried Pink Shrimps

2 Ttbsp Canola Oil

1 tbsp Sugar

1/2 tbsp Starch Syrup (Mulyeot)

1/2 tsp Sesame seeds, roasted

Sauce:

1 tbsp Soy Sauce

1 tbsp Sugar

1 tbsp Cooking Wine (Mirin)

Instructions:

Make the sauce ahead.

In a small bowl, Add-in soy sauce, sugar and cooking wine. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

In a heated frying pan, Add-in oil in a frying pan over medium high heat.

When the oil is hot, add-in the shrimp and sauté for 3 minutes.

Lower heat to medium and sprinkle sugar and sauté for another 3 minutes.

Lower heat to low, and add-in the the sauce mixture all over the shrimp. Mix well.

Continue mixing and sautéing for 3 more minutes.

Drizzle starch syrup on the shrimp mixture.

Turn heat up to medium and continue stirring and frying for 2 minutes, until they look nicely browned. Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

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Myeolchi Hodu Bokkeum 멸치 호두 볶음 (Stir-fried Anchovies and Walnuts)

Ingredients:

1 cup Small Anchovies (Jan Myeolchi)

1/2 cup Walnuts

1 tsp  Garlic, minced

1 1/2 tbsp Canola Oil

Sauce:

2 tbsp Sugar

2 tbsp Cooking Wine (Mirin)

1 tbsp Sake (Cheongju)

1 tsp Soy Sauce

Seasoning:

1 tbsp Sesame Oil

1 tbsp Starch Syrup (Mulyeot)

1 tsp Sesame Seeds, roasted

Instructions:

In a heated pan, Add-in the achovies. Roast them lightly without oil. Remove from pan, and set aside.

Add-in oil to the pan, and stir-fry garlic; then add the walnuts and the roasted anchovies.

Stir-fry for a few minutes. Set aside.

Make the sauce.

In another pan, Boil the sugar, cooking wine, sake, and soy sauce.

Then add-in the walnuts and anchovies into the sauce mixture. Mix well.

Drizzle with starch syrup, then add the sesame oil and sesame seeds. Mix thoroughly.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

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Ojingeochae Muchim 오징어채 무침 (Seasoned Dried Shredded Squid)

Ingredients:
75 g Dried Shredded Squid
1 tsp Canola Oil

1/2 tsp Sesame Seeds, roasted

Sauce:
2 tsp Red Pepper Paste (Gochujang)
2 tsp Soy Sauce
2 tsp Honey
1 tsp Garlic, minced
1 tsp Cooking Wine (Mirin)

Instructions:

Make the sauce ahead.

In a small bowl, Add-in red pepper paste, soy sauce, honey, garlic, and cooking wine. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

Soak the dried squid strips in cold water for about 10 minutes.
Drain the water and slightly squeeze the squid strips. Set aside.

Preheat the wok for 10 seconds on high heat and add-in the canola oil.
Turn the heat down to medium heat and add-in the sauce mixture.
When the sauce is heated, add the dried squid strips. Mix well to coat.

Let it simmer for about 20 seconds (until the sauce nearly disappears).

Turn off heat. Sprinkle some roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

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Hwangtaechae Muchim 황태채 무침 (Seasoned Dried Pollack)

Ingredients:

60 g Dried Pollack

1/2 tbsp Cooking Wine (Mirin)

1/2 tbsp Water

Sauce:

1 1/2 tbsp Red Pepper Paste (Gochujang)

1/2 tbsp Cooking Wine (Mirin)

1/2 tbsp Sugar

1 tbsp Soy Sauce

1/2 tbsp Honey

Seasoning:

1/2 tbsp Garlic, minced

1 tbsp Sesame Oil

1/2 tsp Sesame Seeds, roasted

1 tbsp Green Plum Syrup (Maesil Chung)

Instructions:

Make the sauce ahead.

In a small bowl, Add-in red pepper paste, cooking wine, sugar, soy sauce, and honey. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

Sprinkle the dried pollack with the cooking wine and water to soften.

Tear each softened dried pollack strip by hand, and set aside.

Preheat pan, and add-in the sauce mixture.

When the sauce is heated, add the dried pollack. Mix well to coat.
Let it simmer for a few seconds.

Add-in garlic, and sauté for a few seconds more.
Drizzle with green plum syrup, then add the sesame oil and mix thoroughly.
Sprinkle roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

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Jwipo Muchim 쥐포 무침 (Seasoned File Fish)

Ingredients:

1 Cup File Fish

1/2 tsp Sesame Seeds, roasted

Sauce:

1 tbsp Canola Oil

1 tbsp Red Pepper Paste (Gochujang)

1/2 tbsp Red Pepper Powder (Gochugaru)

1/2 tbsp Starch Syrup (Mulyeot)

1/2 tbsp Cooking Wine (Mirin)

1 tsp Sugar

1/4 tsp Soy Sauce

1/2 tbsp Onion, grated

1/2 tsp Garlic, minced

Instructions:

Make the sauce ahead.

In a small bowl, Add-in the canola oil, red pepper paste, red pepper powder, starch syrup, cooking wine, sugar, soy sauce, onion, and garlic. Mix well, and set aside.
(Adjust the amount of sweetness or spiciness depending on your taste.)

Rinse the fish in cold water and drain the water. Pat them dry with paper towel.

In a well-heated pan, sauté the file fish for about 3 minutes on medium-high until lightly brown. (Do not burn!) Set aside.

In the same pan, Add-in the sauce. Allow to boil for a few seconds.

Add-in in the file fish. Mix well to coat.

Let it simmer for about 2-3 minutes on medium high.

Turn off the heat. Sprinkle roasted sesame seeds on top.

Store in an airtight glass container.

Can be kept in room temperature for a week, or more and much longer in the fridge.

Shrimp Toast

Shrimp Toast

Ingredients:

250 g large Shrimps, peeled and deveined

1 small Onion, finely chopped

1/2 knob fresh Ginger, peeled and finely chopped

pinch of Salt

dash of freshly Ground Pepper

2 tbsp fresh cilantro or basil, finely chopped

2 Egg Whites, separated

1 tbsp Corn Starch

White Sliced Bread, cut into triangles

½ cup fine Bread Crumbs

Oil for frying

Instructions:

In a small bowl, mix-in the cornstarch and 1 egg white. Set aside.

Finely chop the Shrimps, and put in a medium bowl.

Add-in the onion, ginger, cilantro or basil, salt and pepper. Mix well.

Add-in the remaining egg white. Mix until well combined.

Place the breadcrumbs in a small bowl.

Brush the top of each bread (on one side) with the cornstarch mixture, and spread about 1/4” of shrimp mixture on top, and coat with breadcrumbs. (You may distribute the remaining cornstarch mixture to the top of each bread with shrimp mixture.)

Place in a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.

Pour enough oil to come 1 1/2” up the sides of a large skillet, and heat to 180°C.

Working in batches, add bread pieces to hot oil. Fry the shrimp toast side down; turning occasionally, for about 2-3 minutes, or until golden brown on both sides.

Drain on paper towels.

Serve and Enjoy!!

Ginataang Hipon at Kalabasa (Shrimp and Pumpkin in Coco Milk)

A Filipino stew-like dish of pumpkin and shrimp simmered in coconut milk.

Ginataang Hipon at Kalabasa (Shrimp and Pumpkin in Coco Milk)

Ingredients:
1/2 medium Pumpkin (Kalabasa), cut into chunks
20 stalks Petite Green Beans, cut into half
1/2 cup Shrimp (Hipon), shelled
1/2 cup Pork, cubed
4 cloves Garlic, minced
1 medium Onion, sliced
1 cup Coconut Milk
1/4 cup Water
1 1/2 tbsp Fish Sauce (Patis)
a dash of Pepper to taste

Instructions:
In a heated pan, Add oil. Sautè garlic until light brown. Add onions, Cook until translucent. 
Add pork, Cook until no longer pink. Mix well.
Add pumpkin. Add green beans. Add the water. Then cover and simmer until vegetables are half cooked.
Add fish sauce and coconut milk. Cook for few minutes. Let it boil.
Add shrimps. Simmer for 5-10 minutes or until the vegetables are done but not overcooked, and turn off heat.
Add a dash of pepper to taste.

Serve hot with rice. Enjoy!

Shrimp and Pork Siomai

Shrimp and Pork Siomai

Ingredients:

1 kg Lean ground Pork or 1 kg Prawns/Shrimps, peeled

1/3 cup water chestnuts or turnips, chopped

1/3 cup carrots, chopped

1 large onion, minced

bunch of spring onions

1 egg

5 tbsp sesame oil

1 tsp freshly ground pepper

1 tsp salt

100 pcs small wanton or siomai wrapper

Instructions:

Mix all the ingredients for the filling in a bowl.

Spoon 1 tablespoon of mixture into each wrapper.

Fold and seal.

Meanwhile, boil water and brush steamer with oil.

When the water gets to a rolling boil, Arrange the siomai in the steamer, and steam for 15-20 minutes.

Serve with Chili Sauce.

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(Homemade) Wanton or Siomai Wrapper

Ingredients:

1/4 cup water

1 egg

1 tbsp vegetable or corn oil

1/4 tsp salt

1 1/2 cups all-purpose flour

Instructions:

Beat egg and mix with flour till free of lumps.

Bring water, cooking oil and salt to a boil, then pour in flour.

Remove from heat and beat until mixture forms a ball.

Divide the dough into 1 1/4 -inch balls.

Roll each ball on a floured board until paper thin.

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(Homemade) Chili Sauce for Siomai

Ingredients:
1/2 cup of garlic, finely minced
1/2 cup of chili oil
1/4 cup of dark soy sauce

Instructions:
In a medium heat saucepan, saute the garlic in chili oil until aromatic.
*Make sure not to burn the garlic by lowering the heat.
Pour-in the soy sauce, and sauté until garlic changes its color.
Turn off heat.

Note:
This is well served with soy sauce and lime. If you need the sauce to be a little hotter, add some chopped thai red chillies while you sauté the garlic in chili oil.