Delish wonton soup

I know I have been really bad; blogging has been hard since I started this new MBA class. IT isn’t too hard, but it is the driest thing I’ve ever been reading and doing. And Oh! So time consuming. I also decided to focus on my husband for the holidays, he is so supportive that every minutes I had free (I worked through the Christmas break) I made sure he was cared by a very nice wife.



Anyhow, winter is the soup season and I am a huge fan of wonton soup. I like to add veggies to it and I like the soft broth.

Easy Wonton soup

- 1 package of wonton wrappers
- 1 package of grounded pork
- ½ cup of finely chopped shrimps
- 1 cup finely chopped Asian cabbage
- 1 cup bean sprouts
- 1 cup of minced green onions
- Salt and pepper
- 1 egg
- A little bit of milk
- Chicken broth

Put all the ingredients (but the wonton wrappers) in a bowl and mix. Lay the wrapper on the countertop and put a teaspoon full of the meat mixture in the middle of the wrapper. Lightly brush milk on the wrappers to make it sticky. Form the wonton.




When fresh, cook for 15-20 minutes in a boiling pot of chicken broth. You can also freeze the wonton and use them in other recipes. When I do soup from frozen, I boil them for 20-25 minutes.



To serve, add finely chopped Asian cabbage, green onion and bean sprouts to taste.

Asian Night: First Guest Blogger!

My friend Miss N came over yesterday for dinner. Long story short, I was to make salad roll + coconut shrimps. I know she loves Thai food so she was thrilled to join me. She accepted to be my guest blogger and do Pad Thai. We were in for a feast and tons of yummy food!

Salad rolls

- Rice paper
- Iceberg lettuce
- Crab meat (I am cheap, I used crab sticks)
- Shrimps
- Mint
- Rice vermicelli
- Sesame seeds

Dip the rice paper (1 at the time, they are going to stick together otherwise) in cold water for about 30 seconds. Shake off the excess water. Place a bit of lettuce in the center of the roll, top with a crab stick, add a handful of rice vermicelli (it all depend on the size you like your roll). Sprinkle with sesame seeds. Add 1 or 2 leaves of mint, and top with 3-4 shrimps. Wrap like a burrito. (There must be a trick as mine were not as tight as the one in the restaurant)



Crushed peanut and Lime vinaigrette

You cannot have salad roll without having a dip can you? Well, not in my house, these rolls are made for dipping!

- ½ cup fresh lime juice
- ¼ cup brown sugar (I used brown splenda and N didn’t even noticed)
- 2 ½ tablespoon of fish sauce (I didn’t have any, I used oyster sauce)
- 1 ½ olive oil (or sesame)
- 2 tablespoon of fresh mint (I kinda cheated and added ¼ cup)
- ¼ cup crushed peanuts
- 1 teaspoon of chillie
- Garnish with green onions

How to: Mix all the ingredients together in a bowl. It can be done up to 3 days in advance. (Some people add cilantro; I do not like cilantro so I didn’t put any)



Coconut shrimps: I cheated, they’re store bought



Miss N Pad Thai

Miss N uses a box for the Pad Thai. The box only says to add meat and that’s it. Miss N completely overhaul the recipe and added mushroom, garlic, red and yellow pepper, mint and lime juice. It was great!!