May 18, 2013
20 wanton skins
Roast pork and/or chicken cut in strips
1 bundle pakchoy (bok choy)
¼ lb carrot or a piece of pumpkin
1 tsp black pepper
2 pints water or chicken stock
½ tsp shee-yow (soya sauce)
1 dsp vetsin (MSG)
Salt to taste
Beef, chicken, prawns or pork -- minced
Salt and pepper to taste
1 egg (to bind)
Pinch of vetsin and sugar to taste
- Put the stock on to boil and then reduce the heat to allow the stock to simmer. Remove excess fat.
- Chop the meat finely for the filling. Add salt, pepper, sugar, vetsin and egg yolk to bind. Put a teaspoonful on each wanton skin, fold, seal edges securely with the tines of a fork, and then paint with egg white.
- Drop the folded wantons into the stock and cook for 8 minutes. Add the vegetables, seasoning and chicken or pork cut in strips. Cook for a further 2 minutes.
- Put the cooked wantons into a tureen. Pour the soup over. Garnish with chopped celery and eschallot.
1 oz yeast
2 tsp sugar
4 tsp salt
4 lb flour
¼ lb shortening
- Dissolve the sugar in a little warm water then sprinkle yeast on top
and allow it to rise.
- Sift the flour and salt, and add about ¼ of the total amount of flour
to the yeast mixture. Cover and leave in a warm place to set the
sponge (i.e. until the mixture is bubbly) -- about 1 hour.
- Rub the shortening into the remainder of the flour using fingertips or a fork.
- Add the rest of the flour to the yeast mixture and knead well until a smooth elastic dough is formed. Add some more warm water if necessary, as a hard dry dough does not rise well.
- Put the dough in a greased or floured bowl, cover and leave to rise to
twice its size.
- Knead lightly to avoid bursting any bubbles, and without using
extra flour if possible. Mould or shape into loaves.
- Cover and prove (i.e. put to rise again for 20 - 30 minutes).
- Bake in a hot oven until thoroughly cooked.
Sauces with a roux foundation (white)
For a pouring sauce:
1 oz flour
1 oz fat
1 pt liquid
For a panada:
4 oz flour
4 oz fat
1 pt liquid
For a coating sauce:
2 oz flour
2 oz fat
1 pt liquid
- Melt the fat, add the flour and stir over a gentle heat without
- Remove from the heat and add the milk, a little at a time. Stir briskly.
- Return to the heat and boil for 3 minutes to complete the cooking of
the starch in the flour. Stir constantly.
- Season with salt and pepper.
Note: If the sauce is for a fish dish, use ½ pt of fish stock and ½ pt milk. If for a meat dish, use ½ pt meat stock and ½ pt milk.
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