Gyoza Bento 日式饺子饭盒

3人份
Ingredients 用料

250g	Minced Pork 猪肉碎
1	Egg 鸡蛋
1 tablespoon	Sesame Oil 麻油
3 tablespoons	Light Soya Sauce 酱清
A dash	Pepper 胡椒粉
1 tablespoon	Sugar 白糖
3 stalks	Chives 韭菜
4	Water Chestnuts 马蹄
1 pack	Japanese Gyoza Skin 日式水饺皮

Method 做法
Preparation the night before:
1. Wash and clean chives. Chop into bits. Chop water chestnuts.
2. Mix minced pork, egg, chives and water chestnut. Marinate with soya sauce, sesame oil, sugar and pepper overnight.

In the morning:
3. Place a teaspoon of meat mixture into the centre of gyoza skin. Moist the tip of the skin with water and wrap the gyoza.
4. In a heated pan, heat up the oil. Turn down the heat. Place the gyozas in the pan, do not let the gyoza touch one another. Check the base of the gyoza. When they turn light brown, pour one third of a cup of boiling water into the pan and cover the pan. Continue to cook in mid-heat for 3 minutes.
5. Pack into Bento box. (Tip: set timer in ricecooker overnight for rice to be ready in the morning)

Comments

Steam Scallop in Thai Sauce 泰式蒸带子

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Honey Glazed Pork (Char Siew) - from basics 蜜汁叉烧

4人份 Ingredients 用料 250g Pork Fillet 五花肉 1 Large Onion 洋葱 5 slices Ginger 姜 4 cloves Garlic (minced) 蒜末 1 tablespoon Dark Soya Sauce 黑酱油 1 tablespoon Sesame Oil 麻油 2 tablespoons Honey 蜂蜜 2 tablespoons Sugar 白糖 2 tablespoons Oyster Sauce 蚝油 2 tablespoons Chinese Cooking Wine 绍兴酒 1 teaspoon Salt 盐 1 teaspoon Pepper 胡椒粉 Method 做法 1. Marinate pork with all the ingredients overnight. 2. Heat oven at 200 degrees Celsius. Bake for 15 minutes. Turn the meat, and glaze meat with remaining sauce. Bake for another 15 minutes. Serve. Time 时间 Preparation time: 15 mins Marinate time: Overnight Cooking time: 30 mins Complexity: simple

Tom Yum Goong

3人份 Ingredients (Soup Base) 汤头用料 16 Prawns 虾 5 slices Ginger 姜片 2 litres Water 水 Method to prepare soup base 汤头做法 1. De-shell the prawns. Wash the shells. 2. De-vein the prawns. Add 1 teaspoon of salt to the prawns and mix well. Set aside (in the refrigerator) 3. Bring the water to boil in a pot. Add prawn shells and ginger to boil. Simmer for 1 hour. 4. Drain the soup, discard the shells. Set aside the soup base. Ingredients 用料 6 stalks Lemongrass 香茅 2 stalks Kaffir Lime Leaves 青柠叶 2 pieces Galangal 高良姜 5 tablespoons Lime Juice 柠檬汁 2 Green Chillis 青辣椒 3 tablespoons Thai Tom Yum Goong Paste (Holly Farm Brand) 1 bowl Straw Mushrooms Method 做法 1. In the soup base, bring to boil with lemongrass, kaffir lime leaves galangal and green chillis. Simmer for 15 minutes. 2. Add straw mushrooms and prawns into the pot. Bring to boil. Add lime juice and Thai Tom Yum Goong Paste. Stir well. Serve.

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