HONG KONG CURRY FISHBALLS
These Hong Kong style curry fish balls are a beloved street food super easy to prepare at home. You can serve them as an appetizer or with rice as a meal!
Provided by Kaitlin
Categories Appetizers and Snacks
Time 30m
Number Of Ingredients 12
Steps:
- Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
- Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
- Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
- Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!
Nutrition Facts : Calories 284 kcal, Carbohydrate 26 g, Protein 18 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 530 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPICY WON TONS WITH CHILE OIL
Sichuan won tons are typically doused with hot, numbing chile sauce, but this less fiery version, adapted from "Hong Kong: Food City" by Tony Tan, is more like what you'd find at Cantonese restaurants. These delicate won tons are subtly sweet, ginger-scented and filled with a tender combination of pork, egg, stock, soy sauce and Shaoxing rice wine. Eat a couple of the won tons on their own to appreciate their delicate flavor before surrounding them with chile oil sauce, which will inevitably dominate them. Scale the amount of chile oil to suit your tolerance.
Provided by Alexa Weibel
Categories dinner, snack, project
Time 5h
Yield About 40 won tons
Number Of Ingredients 19
Steps:
- Make the chile oil: Snip any stems off the chiles and discard any exposed seeds. Heat a wok or large skillet over low. Add 1/2 teaspoon oil and the chiles and cook, stirring constantly, until the chiles are fragrant, toasted and slightly darkened, about 3 minutes. Transfer the chiles immediately to a large plate and let cool completely.
- Add the cooled chiles to a food processor and pulse until coarsely chopped into small pieces. Transfer to a medium heatproof bowl. Add the remaining oil to the wok or skillet and heat over medium-high until shimmering and smoking, then immediately turn off the heat and let cool 3 minutes. Pour the warm oil over the chiles, stir to combine, then let cool 2 hours or up to overnight. (You'll have a generous 1/2 cup. Chile oil will keep, covered and refrigerated, for up to 2 months.)
- At least a couple hours before you plan to make the won tons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine (makes about 3/4 cup). Add more chile oil to taste. Set aside. (Chile-oil sauce is best prepared at least a few hours in advance, and will keep a few weeks refrigerated in a covered container.)
- Prepare the filling: Put all the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
- Assemble the won tons: Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one won-ton wrapper at a time, place 1 rounded teaspoon of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a damp kitchen towel or a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
- Bring a large pot of water to the boil over high heat. Working in batches to avoid crowding, cook the won tons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the won tons among bowls, drizzle with chile-oil sauce and garnish with scallions.
HONG KONG STYLE CHILE OIL
This is going to be a good use for the Kung Pao peppers when they start coming in from the garden. Will keep a long time covered in the back of the fridge. From gourmet-recipes-from-around-the-world. Thanks, Jbird Tweety!
Provided by Busters friend
Categories Asian
Time 13m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat peanut oil in a small saucepan. Add sesame oil and warm for a minute. Stir in chopped peppers and ground cayenne.
- Stir well and let stand for 1 hour.
- Strain and pour into a jar. Store in the refrigerator.
Nutrition Facts : Calories 2008.5, Fat 218.9, SaturatedFat 35, Sodium 23.3, Carbohydrate 19.5, Fiber 8.2, Sugar 10.4, Protein 3.1
CHILI OIL (HONG YOU)
The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.
Provided by currybunny
Categories Szechuan
Time 20m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Put the chili flakes into a glass preserving jar.
- Heat the oil over high heat until smoking hot.
- Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
- Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.
Nutrition Facts : Calories 4501.6, Fat 490.4, SaturatedFat 82.9, Sodium 1749.3, Carbohydrate 53, Fiber 37.1, Sugar 7.7, Protein 14.4
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