Chocolate Eggs: Memory of Easter

Today is my last day of Easter break. Starting on Monday and so on will be busy with lots of cooking experiments to looking forward. The memory of Easter that I wanna keep this year is the Easter dark chocolate eggs, the Easter surprise from lovely hubby. I lately influenced by him to like dark chocolate than milk one. BTW, this chocolate is definitely yummy and smooth. Once you pop into your mouth, it will melting gently. I love it. Thanks sweet hubby:) Looking forward for more surprise next year...

Pork and Prawn Wonton: Some for now and save some for later

I always make wonton by myself, which most of the time I didn't pay much attention about the measurement of ingredients and just put some according to what I think. As the result, it's not consistent:) sometimes could be a bit salty and less taste. This time, I pay attention to weighting the ingredients and as far as we tasted, it's the best since I've made it many times. So, before I forget all the ingredients, I quickly keep it in the record for my future reference.
I prefer make the ground mince meat by myself cause I think the mince meat that sell in the butcher is mixed up with lots of fat. Therefore, I bought a piece of pork loin, trim off the excess fat, mince it using the meat mincer (if I make a huge of mince meat) or food processor for small amount of mince meat.
My fridge is fulled, so instead of add some open wrap wonton or mince meat mixture, I just wrapped it all in once, half cooked and freeze it. Surely I will need it soon when I'm rush and have little time to cook but still want to have a good food.


Ingredients:
150gr mince pork
75gr mince prawn
1 stalk thin spring onion, finely chopped
2 garlic, grated
2 cm ginger, grated
1 tsp lightly soy sauce
1/2 tsp salt
1/2 tsp white ground pepper
1/2 tsp sugar
1 tbs sesame oil
1 egg yolk, keep the white part for sealing the edge
1 pack wonton wrapper (make 28)

Directions:
Mix all the ingredients, combine well and set it a side for 15 minutes. Take 1 tsp of the mixture and spoon into the middle the wonton wrapper. Fold it into triangle, fold one more times and secure the edge with egg white.
Heat the steamer. Lay a baking paper into a dish, lightly brushed with veggie oil and put the finished wonton into it. Stem for 5 minutes. Lightly brushed the wonton with oil and keep it into plastic container, put into freezer. Thaw when needed.

Chicken and Fish Ball Vermecelli Noddle Soup aka Beehon kuah

Hubby got terrible sore throat. My dream of making deep fried tofu stuffed with veggie was gone for a while, so I just drooling when I saw Lia, posting pic of deep fried tofu in Facebook. Instead, I have to think of cooking something mild and gentle to cope with hubby's sore throat. My choice go to vermicelli noodle soup which I think is easy to make and satisfy everyone need. I need something hot soup to combat with chill winter and he needs something that easy to digest. So, here we go to:

Ingredients:

1.5 l chicken stock

2 garlic, finely diced

4 shallot, finely diced

3 tbs rice bran oil

1 tbs light soy sauce

1/2 tsp white ground pepper

2 tsp chicken stock powder (I use LKK brand)

1 tsp sugar

1 pack of fish ball (about 18-20 balls)

250 gr rice vermicelli, soaked in warm water for 5 minutes

2 eggs, lightly beaten, make an omelet and cut into strip 1 cm x 3 cm

4 bunch of bok choy

1 stalk spring onion, finely chopped for garnish

fried shallot

marinating:

150gr thinly sliced chicken breast

1 tsp light soy sauce

1/2 tsp white ground pepper

1 tsp rice wine vinegar

1 tsp corn flour

Direction:

Mix all ingredients in marinating and set aside for 15 minutes.

Heating the pan, pour the oil and sauteed the onion and garlic until aromatic. Drop in the chicken, stir and fried until lightly brown coated with the onion and garlic. Pour in the chicken stock and gently boiled. Put in all the seasoning: chicken powder, soy sauce, pepper, sugar. When it comes to boil, drop in the fish ball, sliced omelet, bok choi and noodle. Spoon into the bowl and garnish with fried shallot and spring onion. The whole cooking process takes about 30 minutes (with the boiled chicken stock ready to use). It serves 4 bowl.