i make it easy..and nice delicious :hungry ~(o.o)~
Kanya Kanya
6 servings
2 packages wonton wrapper
500 grams minced pork
1 tbsp finely chopped mix garlic and coriander roots
30 grams ginger,chopped
1 bunch spring onion,chopped
1/2 tsp each salt and pepper to taste
2 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp soya sauce
1 egg yolk
2 cube of ice
1 1/2 liter chicken stock
1 each carrots,lettuce,beans sprout ,as needed
1 bunch each spring onion and cilantro to garnish
1/2 cup crispy garlic
1 as neede roasted pork ,optional
50 mins
Easy wonton soup my style ,boil chicken soup ,add carrots ,cabbage..or what you have on hand
Roasted seasoning pork,optional
Make wonton filling,finely chopped coriander roots with garlic,ginger,mix with pork,spring onion
Seasoning ,by hand add yolk,2 cube of ice( tbis make it fresh,sticky) ,mix until sticky,bring to refrigerate at least half an hour

Trim the edge of wonton wrapper,i make it in circle as it easy when you wrap with filling ,or you can wrap your own style ,while make this i suggest to cover the rest of wrapper to protect from dry

Wrap wonton by circle shape wrapper,spoon the filling to middle,fold it up and seal theedge well with water,set in plate,repeat until finish..this may take a little time,so take only half of filling out from refrigerate ,as the rest can still fresh
To serve: boil wonto in hot salt water about 4 minutes until it float up to top of the pot,set in serving bowls,base with lettuce,pour hot soup ,garnish with spring onion ,cilantro,crispy garlic
Optional: serve side extra seasoning as chili,lime sliced or vinegar,chili,sugar 🙂

Shrimp Salsa Recipe
Shrimp Salsa Recipe photo by Taste of Home
Shrimp Salsa Recipe
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“Every time I take this salsa to a party, it’s the first thing to go,” details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
Recommended: Top 10 Shrimp Recipes
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TOTAL TIME: Prep: 15 min. + chilling MAKES: 4 servings
1/3 pound cooked small shrimp, peeled and deveined
1/4 cup chopped avocado
3 tablespoons chopped onion
3 tablespoons chopped tomato
3 tablespoons chopped radishes
4-1/2 teaspoons lime juice
1 tablespoon minced fresh cilantro
2 teaspoons chopped jalapeno pepper
2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
Tortilla chips
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Nutritional Facts
1/3 cup: 80 calories, 4g fat (1g saturated fat), 74mg cholesterol, 236mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 8g protein.

Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: about 1-1/3 cups.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Salsa in Country Woman January/February 2003, p39
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Rich & Richer

Seafood Kimchi Soup
Lee Goh Lee Goh
4 servings
2 cup kimchi
2 cup seafood stock or any stock
3 clove dice garlic
2 tbsp vegetable oil or sesame oil
3 cup mix baby scallop ,clams, mussel, squid and shrimp
1 cup spring onion or scallion
4 small bird eye chilli or red chili pepper
2 clove dice garlic
2 tbsp korean red pepper paste with 1 tsp of korean red chili pepper
1 tbsp peri peri chili sauce
1/2 tsp fine chili pepper
1 cube of chinese red fermented bean curd
15 mins

With oil Saute garlic with kimchi for 2 minute then add mix seafood
Add stock and bringbit to a boil with lid cover

Add spicy paste and mix well and let it simmer for another 5 minute

Off heat and top with garnish and serve immediately

Salmon Cucumber Boats
Salmon Cucumber Boats
13/21 ,
3 oz canned pink salmon, drained
1 Tbsp capers
1 tsp yellow mustard
2 Tbsp plain low-fat yogurt
Dash salt
Dash pepper
1 cucumber

Combine the first six ingredients. Halve cucumber lengthwise, hollow out each half, and stuff with salmon mixture.

Side Salad
3/4 cup romaine lettuce
2 Tbsp chopped macadamia nuts
1 clementine
2 tsp olive oil
1/2 Tbsp cider vinegar
Dash salt
Dash pepper

Total: 431 calories

Capers add a salty zing with just two (two!) calories per tablespoon. Pile ’em on.

Autumn Pumpkin Mix
Autumn Pumpkin Mix
14/21 ,
3/4 cup Brussels sprouts
1 cup cubed pumpkin
2 tsp olive oil
1 oz crumbled goat cheese
2 Tbsp pistachios
1/2 medium pear, sliced
2 Tbsp balsamic vinegar
2 tsp yellow mustard

Toss Brussels sprouts and pumpkin with oil, and roast for 30 minutes at 350°F, turning halfway through. Remove from oven, and toss with remaining ingredients.

Total: 387 calories

Roasting squash brings out its natural sweetness. It’s no brownie, but it will help satisfy your sweet tooth.

Open-Faced Turkey and Feta Sandwich
Open-Faced Turkey and Feta Sandwich
15/21 ,
1 slice whole-grain bread
3 oz sliced turkey breast
1/4 cup baby spinach
1/4 cup sun-dried tomatoes
1 Tbsp feta

Side Salad
12 yellow or red cherry tomatoes, halved
1/4 cup chopped cucumber
4 large black olives, chopped
1 Tbsp chopped scallion
1/2 Tbsp olive oil
1/2 tsp fresh lemon juice
1 tsp fresh mint

Top bread with turkey, spinach, sun-dried tomatoes, and feta. Broil six to eight minutes, or until golden. Serve with salad.

Total: 367 calories

This salad isn’t only visually pleasing, it’s seriously filling. An assortment of colors and textures may make a meal more satiating, finds research at the Smell & Taste Treatment and Research Foundation.

Tabbouleh and Tuna on Greens
Tabbouleh and Tuna on Greens
16/21 ,
3 oz canned water-packed light tuna, drained
1 1/2 cups red leaf lettuce
1 cup romaine lettuce
1 medium carrot, shredded
1 4-inch whole-wheat pita


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