Its been quite sometime since i last post my home cook food. no no.. don't get me wrong, it's not that i have not been cooking for the past ermm.... months but i was just too lazy to post them. besides the dishes are alil same.. however 2 weeks back me and my roomie was cooking up a storm at home. both for our other halfs.. hehe.. i didn't do much but my roomie made quite a lot of effort in making her man happy :)
Me and MT always enjoys eating sui kow/wanton. my mom makes really good ones too.. however i can only manage to inherite part of her skills. none the less, a good and fresh ingredients makes tasty food. therefore, i tried my hands on that with my own make shift recipes.
Sui Kow
Fillings :
a small packetof mince pork
9-10 small grey prawns ( or any kinds of prawns of your own likings)
2 medium sized chinese black mushroom or shitake mushroom ( soaked and drained)
2-3 water chestnut
a few stalks of chinese parsley ( coursely chop)
1 tsp of corn flour
dash of sesame oil, salt, pepper and soya sauce
1 small packet of sui kow skin
Methods:
dice prawns, mushroom and chestnut. later add mince pork to the rest of the diced ingredients. add parsley and mix everything together and add sesame oil, salt, pepper and soya sauce to taste
(you may also put the prawns in whole with each sui kow instead of dicing it with the rest of the ingredients)
add corn flour into the mixed ingredients to give the meat a more tender texture. you may also subsitute the cornstarch with 1 egg yolk. but i prefer to use corn flour because it does not make my fillings that watery.
take one sui kow skin and put in about 1 tsp full of filling.
wet the ends of the sui kow skin with your finger tips and fold it into half.
heat wok with oil till hot, put in sui kow one by one. separate it to fry in 2 batches.
fry until golden brown and take it out from the oil.
makes about 10 sui kow.
my roomie on the other hand made a few dishes that even the experts will say MmmMmmmm.. she got this recipe from a particular restaurant whom had a cookbook.
this is fried tauhu with salted eggs
deep fried aubergine with sambal belachan
lam yu (fermented beancurd) fried chicken drumlets
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