In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.
Credits to: mauritianfoodrecipes https://mauritianfoodrecipes.com/all-recipes/crab-soup-bouillon-crabe/https://rasamalaysia.com/chinese-recipe-fried-wontons/
1. Slice chicken into thin strips and place in a bowl. Add 1/2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tbsp Shaoxing wine (or dry cherry), 1 tsp sesame oil, 1 tsp fish sauce, and salt and pepper to taste. Mix well and set aside to marinate.
2. Wash and prepare vegetables, cabbage, carrot, bean sprout, spring onion and set aside separately to dry.
3. In a small bowl, add eggs and 1/2 tsp soy sauce then whisk into an omelette batter. Heat 1 tbs oil in a wok or large frying pan over medium-high heat until hot. Pour in half the omelette batter. Cook through on both sides, remove from wok and allow to cool. Cut at an angle into thin slices and set aside. Repeat with the remaining half.
4. Bring the wok to high heat. Add 1 tbs oil and half the chicken mixture, stir fry until lightly browned and cooked through. Remove and set aside, repeat with remaining chicken.
5. Prepare mixing sauce by adding 2 tbsp dark mushroom soy sauce, 2 tbsp light soy, 2 tbsp oyster sauce, 2 tbsp Shaoxing wine, 1 tsp sesame oil, 2 tsp fish sauce and 1 tsbp honey in a cup or small jug. Mix well.
6. Meanwhile, bring water to a boil in a large pot, adding a pinch of salt. Following package directions, cook noodles until ¾ done, separating with chopsticks. For fresh noodles, cooking time should be approximately 40 seconds in boiled water then immediately place in iced water (in batches) leaving noodles cooked throughout but not soft enough to break apart.* Drain and set aside, drizzle some oil over noodles to prevent sticking.
7. Divide all items equally into portions to be stir-fried, the number of portions will depend on the size of the wok or frying pan, 3-4 batches are recommended for quantities listed above.*
8. Bring the wok to a high heat and drizzle with sesame oil & peanut oil. Add 1 tbs of mixing sauce followed by cabbage, carrot & Chinese sausages, fry for 1-2 minutes. Move to the edge of the wok and stir in noodles to the center along with 4 tbs of mixing the sauce, stir fry a further 2 minutes, separating the noodles whilst attempting not to break them. Stir in chicken, garlic chives and bean sprout along with remaining mixing sauce for current portion, season with a generous amount of black pepper and salt to taste, fry a further 2 minutes or until well combined and coated. Transfer and repeat with remaining portions.
Credits to: mauritianfoodrecipes https://mauritianfoodrecipes.com/all-recipes/fried-noodles-mine-frire/
1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
Credits to: sallysbakingaddiction https://sallysbakingaddiction.com/vanilla-cake/
Preheat the oven to 300°F (150°C) and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking tray or dish with several sheets of aluminium foil or parchment paper if you prefer (it will make cleanup a lot easier).
Remove the rind or skin of the ham (refer to steps in post), ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Insert cloves into the centre of each diamond.
Place the ham in the baking tray; pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned. Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, (about 2 minutes).
Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
If your crust is still pink after the suggested baking time, turn on your broiler (or oven grill), and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn’t burn from the sugar.
Credits to Cafedelites https://cafedelites.com/honey-baked-ham/