Thursday, December 12, 2019

How to Make Egg Noodles

You can make this noodle to add to your Wonton Noodle Soup which was featured in my previous post. 

Serves 2 to 3

1 1/2 cups all-purpose flour, plus more for dusting

1 or 2 eggs
1 teaspoon salt
1 teaspoon olive oil
1/4 cup water or more (depends on humidity)
1/4 cup cornstarch for sprinkling

In a medium bowl, put the flour and salt. Mix together. Make a well in the center and add the egg and oil. Mix everything together. Add water a little at a time until they clump together and form into a ball. Knead for about 8 minutes until dough becomes smooth and pliable. Let rest for 30 minutes.

Put dough on a floured working surface and with a rolling pin roll and flatten into a square thin dough to about 1/8  of an inch thick, dusting with flour to prevent sticking when needed.

Fold dough to three equal parts and cut with a sharp knife to your desired thickness.  For fat noodle, cut to 1/4" and for medium cut to 1/8”. Fluff noodles and sprinkle with cornstarch to prevent them from sticking together.

For immediate use cook in a rapid boiling water for 4 minutes or store in the refrigerator for 3 days or in the freezer for 1 month. 

Note:  This recipe using all-purpose flour will make the noodles soft and off-white in color.

*This recipe can also be used to make Wonton, spring roll, and Siomai wrappers.


By Chris Nyles

Tuesday, December 3, 2019

How to Make Wonton Noodle Soup

 Here's a simple recipe on how to make Wonton Noodle Soup from scratch. All you need are ground pork, green onion, soy sauce, sesame oil, black or white pepper, chicken bones (to make broth), and flour.

If desired, you can add shredded Chinese cabbage or noodles (home made or store bought) to your Wonton soup. 

Makes 4 servings

1 whole carcass of chicken, to make broth
3 cups all-purpose flour
1 egg
3 teaspoon salt
1 pound ground pork
1/4 pound shrimps, chopped finely
1/3 cup onion, chopped finely
8 teaspoons light soy sauce
4 teaspoons sesame oil
2 teaspoons green onion, finely chopped, for garnish

To make Chicken Broth
Cut the chicken into pieces and put them into a medium pot. Add 8 cups water then bring to a boil. Lower heat and simmer over medium or medium low for one hour or more. When boiling, scheme the impurities that float on top.

To make Wonton Wrapper
You can buy commercial Wonton wrappers but if you have no access to Asian stores, you can easily make them. Here's the recipe:

3 cups all-purpose flour
1 egg
1 tablespoon salt
1 cup water
Flour and cornstarch, for dusting

Mixing Dough
You can either mix the dough by hand or you can use an electric mixer. 

To mix by hand, put the flour, egg, salt, water in the medium bowl. Make a well in the center, then pour the egg, salt, and water. Slowly incorporate all the ingredients with a spatula until it forms into  ball. If it is wet, add 1 tablespoon of flour at a time until your desired consistency. Not too dry, not too wet. If it is dry, add 1 tablespoon water at a time. Lay on a clean surface and knead for 8 minutes until smooth and elastic. Dust with flour or cornstarch, then cover with a plastic wrap and let rest for 30 minutes. 

To mix by using an electric mixer, put the flour on the mixing bowl, then add the egg, salt, and water. Pulse slowly until all ingredients form into a ball. If wet, add 1 tablespoon of flour until your desired consistency, or if dry, add 1 tablespoon of water at a time until desired consistency. Dough should be smooth and pliable. Dust with flour or cornstarch, then cover with a plastic wrap and rest for one hour.

Rolling Dough
You can roll the dough by hand with a rolling pin or you can use a pasta maker.

To roll by hand, divide your dough into 4 equal parts. Take one part at a time and put on a clean surface. Cover the other three parts of dough while you are working on the first one. With a rolling pin, roll dough starting at the center and going outwards on both side creating a square shape flat thin dough about less than 1/8 of an inch thick and about 12" X 12". When done, dust with flour or cornstarch, then put rolled dough on top of a cloth towel while you work on the other 3 parts of dough until you've processed all the parts.

To roll by using a pasta maker, flatten one ball of dough with your hands and insert in the Pasta rolling machine. Roll to a desired thickness of less that 1/8 of an inch and a squarish shape of 12" X 12". When done, dust with flour or cornstarch, then put rolled dough on top of a cloth towel while you work on the other three parts of dough. 

Cutting Dough
Cut each 12" x 12" rolled dough into 3" x 3" wonton wrappers. You should be able to make 16 wonton wrappers for one rolled thin dough and a total of 64 wonton wrappers for all 4 rolled 12" x 12" thin flat dough.

To make Wontons
Get one Wonton wrapper and put it on your left palm. Scoop half a teaspoon of the pork mixture and put it on the center of the wrapper. Crimp with your fingers to shape in any form you like. 

To make Filling
In a medium bowl, put the pork, shrimps, onion, soy sauce, salt, egg, sesame oil, and cornstarch. Mix everything together until mixture becomes sticky. 

To make Wonton Soup
Reheat your chicken broth over medium and drop the wontons. Let simmer until wontons are cooked or for about 10 to 15 minutes. Taste and adjust seasoning if needed. 

Scoop on individual bowls and garnish with green onion on top. Serve hot.

Saturday, November 16, 2019

Clever Ways of Cooking for Thanksgiving Dinner

Turkey is the center stage of my Thanksgiving table. The homemade gravy made from the turkey liver and gizzard simmered long enough to extract the flavor is extremely important. Next comes my homemade Cranberry sauce, those round little brilliant berry red hues that pops when it signals their readiness to release their tangy sweet flavor when their done. And oh, let's not forget the lumpy velvety mashed potatoes glistening from dollops of butter and cream. 

Any other side dishes are essential. But simplicity is the key. The cook can take it easy and make them ahead of time, like the night before. Case in point ~ as long as they taste good and are colorful vegetables of yellow, orange, red, or green that would brighten and complement the brownish color of the center stage of our table, the turkey, they can find their place in this feast.

Cauliflower is a breeze to make into Cauliflower Au Gratin and holds up its shape when cooked. Broccoli, sweet corn, carrots are easy to blanch and caramelize with drizzles of brown sugar and glistened with dollops of butter.

And what's Thanksgiving without the classic Apple Pie or Pumpkin Pie, or why not both, when they can be prepared ahead of time. Top that with a scoop of creamy Vanilla Ice Cream to go A la Mode

For the drinks, I prefer opening a good white wine to pair with my turkey, and for those who prefer a no alcohol beverage but can still be poured into a glass wine, Martinelli Sparkling Grape or Apple is fit for kids or seniors alike.

These dishes, tastefully arranged on your Thanksgiving table, are enough to skip the appetizer, soup, or salad, if you have no more room.

Happy Thanksgiving to all!

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