1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. Meanwhile, boil water and brush steamer with oil.
4. When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.

1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.

• Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
• Stir salt through the flour, then add ghee or oil and rub in with fingertips, as though making pastry.
• Add the measured water all at once, moisten all the flour and mix to a firm dough.
• Knead dough for at least 10 minutes or until dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.
• Gather dough into a ball, put into a small bowl and cover tightly with plastic food wrap.
• Leave for 1 hour or longer. This resting period is also vital for making light, tender breads.
• Divide dough into balls of even size, about as big as a large walnut or small egg.
• Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round if possible.
• Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
• Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
• Turn it over and place second side down.
• After a further minute, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender.
• Wrap the cooked chapatis in a tea towel.
• Serve warm with butter, curry or other dishes.

: Please help I would like to know how to make homemade
: wonton skins. Thank you

Hi,

Here is an easy recipe

WON TON WRAPPERS

4 c. flour
1 tsp. salt
2 eggs, beaten
1 c. cold water Sift flour and salt into a large bowl, add eggs and water. Mix until ingredients can be gathered into a ball. Knead just enough to make dough smooth but still soft. Do not over knead, or dough will become stiff. Divide into 4 equal balls and roll out each ball on a lightly floured surface into a square 14 inches by 1/16 inch thick. Cut with a sharp knife into 3 1/2 inch squares. Cover with a damp cloth if dough must sit a while.
COMMENTARY: Rolling the dough between plastic wraps simplifies the task and makes handling the thin sheets easier. Do this before cutting the sheets into squares

: My friend has a set of 6 forks, 6 spoons, 1 knife and one
: other utensil, which appears to be made for
: scooping/scraping? This set is secured in a wooden
: box, lined with a red cloth of some kind. The entire
: set seems to hand made, from copper or possibly brass.
: The box is stamped, made in Thsiland. Does anyone have
: a clue as to what this is, used for?

: thanks,

: Ron

Ron, it sounds like your friend bought some Thai nieloware...

Practiced in southern Thailand for hundreds of years, nieloware is the craft of decorating gold and silver objects with delicate etched designs filled with a metal alloy. Workmanship of high quality today finds expression in a number of beautiful nieloware trays, boxes, vases arid other items widely available in Bangkok and, of course, in the South. notably in the province of Nakhon Si Thammarat By the way, in Thailand, the primary eating utensil is the spoon. A knife is rarely used because Thai food is prepared without need for further cutting...This is why your friend only got one knife in the set, perhaps. And the fork is mainly used for pushing the food into the spoon...

• Hold a small chef's knife or cleaver at a 45-degree angle to the vegetable.
• Make the first cut. Continue making cuts at the same angle as the first cut, spacing the cuts evenly.
• Thin bias slices should be no more than 1/8 to 1/4 thick.
  
  
  Roll-cutting
  • Roll-cut vegetables by holding a cleaver or chef's knife at a 45-degree angle to the vegetable.
  • Make the first cut, then give the vegetable a quarter- to half-turn and angle-cut again.
  • Depending on the size, stir-fry timings for roll-cut vegetables can vary from timings for sliced vegetables.
  • Generally, roll-cut vegetables need more cooking time. Some may even require precooking in a small amount of boiling water.
  
  
  Julienne slicing
  • To cut vegetables into julienne strips, use a cleaver or chef's knife to slice the food into pieces about 2 inches long and about 1/4 inch thick.
  • Stack the slices and cut them lengthwise again into strips about 1/8 to 1/4 inch thick.
  • To sliver green onion, garlic, or gingerroot, use a cleaver or chef's knife to cut the food into 2-inch or shorter lengths.
  • Halve each section lengthwise or cut lengthwise into thin slices about 1/8 inch thick.
  • Cut each half or slice lengthwise into thin slivers about 1/8 inch thick.
  

: I would love to make a salted egg just like you get in
: the Philiipines. I have tried to soak the egg in salt
: water and placed an egg in a containtainer with salt
: for a month but it does not retain the salt flavour!
: Can any one help me? How is it done?

: Thanks for any help that you can give, cheers, PHIL.

[b]From http://www.tribo.org/vegetables/itlog.html

Salted egg is a popular breakfast fare and also a side dish for many a meal. The usual preparation is to cut the eggs into slices and mix it with sliced tomatoes. Salted eggs are easy to prepare. Eggs are immersed in super-saturated solution of salt (i.e., mix salt and water until salt does not dissolve) for 2 weeks at least. After two weeks or more, the eggs are taken from the salt solution and boiled. The eggs are then colored red to distinguish them from ordinary eggs.

: Hello

: I have been invited to dinner with a Camodian family.
: They tell me they are having "steamboat"

: Please tell me what it is and how do you make it.

: Thanking you
: Margaret

The Chinese Steamboat owes its beginning to the Mongols of northern China, more than 400 years ago. These nomadic peoples did not bequeath a great culinary heritage to Chinese cuisine, but the Mongolian hot-pot is a most important legacy. By the eighteenth century it had become a winter favorite in the Qing dynasty court and still remains and flourishes in all China's regions today.

It began as a simple way of cooking meats and vegetables. The thinly sliced meat is dropped with some leafy vegetables into a bubbling chicken soup contained in a specially designed pot (called a steamboat by the Cantonese, and a hot-pot or a fire kettle in other regions of China). It is placed in the middle of the table for finishing and serving. After a minute or two, the food is cooked and is lifted out and eaten with a variety of dipping sauces. When all the meat and vegetables are finished, cellophane noodles are added to the broth, resulting in a wonderful fragrant and flavorsome soup. Larry


STEAMBOAT SIZZLER Recipe by Amy Beh Cuisine: Chinese
Type of Dish: Main Course
Cooking Method: BoilIngredients
Plain soup stock:
2 chicken carcasses, clean and remove fat
4 litres water
2 stalks spring onion

Seasoning:
1 tbsp salt
1 tsp sugar
Dash of pepper

Tomyam soup stock:
2 chicken carcasses, clean and remove fat
3 stalks lemon grass, smash
4cm piece galangale, smash
12 cilipadi
2 coriander roots (white part only)
2 tomatoes, quarter
3 limes, squeeze for juice
5 kaffir lime leaves
1 bouillion tomyam-flavoured chicken stock cube
4 litres water

Seasoning:
1 tbsp sugar
1 tbsp salt
2 tbsp nampla (fish sauce)
250g deboned chicken fillet, cut into thick slices
250g fish fillet (red snapper, garoupa or pomfret)
600g mud crabs, halved
500g large prawns, keep shells intact
300g squid, clean and cut into thick round slices
300g cuttlefish, cut into thick slices
200g abalone mushrooms
200g button mushrooms
150g fish balls
150g sotong paste balls
2 pieces soft beancurd, cut into big cubes
1 packet Japanese tofu, slice into thick rounds
200g sea-cucumber, thinly slice
150g spinach (tung woh)
150g Chinese white cabbage (wong nga pak)
150g red carrots, cut into desired shapes
200g glass noodles, soak
200g fresh wantan noodles, scald

Dip sauce:
1/2 cup chilli garlic sauce
1 piece red fermented beancurd, mash
2 tbsp lime juice Method
Plain soup stock: Bring water to a rolling boil in a stock pot. Add the chicken carcasses and spring onion, and bring to a boil. Then lower the heat and simmer for 1 1/2 to 2 hours. Then add seasoning and strain the stock into the steamboat.

Tomyam soup stock: Bring water to a rolling boil in a stock pot. Add chicken carcasses, lemon grass, galangale, cilipadi, coriander roots and tomatoes. Let the soup boil again. Lower the heat and simmer for one and a half to two hours. Then add kafir lime leaves, lime juice, tomyam-flavoured chicken stock and seasoning. Strain stock into steamboat.

Note: If the steamboat comes with dual compartments for soups, you can have both types of soups in the steamboat at the same time. If it comes with only a single section, you can opt to have the plain soup first followed by the tomyam soup later.

Arrange all accompanying ingredients neatly on a platter. To serve, bring the stock to a boil in the steamboat. Add in your desired ingredients. Cover and bring to a boil again.

Dish out in individual soup bowls and serve with the sauce dip. Last to serve will be the glass noodles or the wantan noodles or any fresh yellow noodles.

To prepare the fresh wantan noodles: Scald the noodles in boiling water. Remove, dip into a basin of cold water. Strain and place on a plate. Add a dash of light soy sauce and sesame seed oil.

To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl.

: After harvesting a load of fresh chillies and having
: loads in the freezer I decided to put them in a jar
: and cover with extra virgin olive oil. I opened the
: jar after a few days to add more oil and they bubbled
: up and over the lip. Are they still OK to keep and use
: the oil in cooking or could they be fermenting. What
: is the right way to preserve fresh chillies??? Please
: help.

http://asiarecipe.com/chilies.html

It sounds to me like they are fermenting. Is it dangerous to eat? Well, maybe yes, maybe no... I would say they are okay, but what do I know about your chillies? If you decide to try them, please take only a little bit, okay?