Sundays are always special for us,sunday means late wake up, a filling brunch,late lunch and outings. Sometimes, i would love to make a elaborated lunch for us coz twice a month during weekends my H go for work, so obviously if he is at home definitely ill make a royal feast. Have you noticed before a week, myself and Veena announced an interesting event to give a push to your sleeping blog, we named our event as Lets Brunch On Sundays. The main motto of this event is to blog on sundays coz most of the bloggers couldnt able to feed their blog babies during weekdays coz of their busy schedules, so we both planned to create an event to cook and post a dish which goes under Sunday brunch,lunch or dinner.
Today is the first day of our event, am posting wonderful Cantonese dishes i dished out for an another event International Food Challenge , a monthly event started by two wonderful food bloggers. Seriously i love this International food challenge, its a wonderful platform to learn various cuisine which is not that much familiar for many of us. Thanks to Sara and Shobana, the brain childs of this event for inviting me to this food challenge. They challenged us with 4 different dishes,i cooked three out of four. I have already posted Spiral Moon Cake and here comes my vegetarian wonton noodle soup and Chinese scallion pancakes as their accompaniment i prepared for this challenge. I served this vegetarian wonton soup with Chinese scallion pancakes for our sunday lunch before few days back. Both were super filling and we enjoyed thoroughly this Chinese foods for our lunch.
For Wonton Filling:
1/4cup Tofu
1cups Vegetables(broccoli,cauliflower,caarot Cabbage,celery)
1no Green chilli (minced)
3nos Garlic pods
1tsp Ginger (minced)
1tsp Sesame oil
Pepper & salt as per need
Mince all the veggies,select vegetable with less water content.
Heat the oil in a pan, add the minced chilli, garlic and ginger, followed by crumbled tofu,sauté everything for few seconds.
Add in the minced vegetables to the tofu minutes, cook for few minutes until the raw smell goes on.
Finally add the pepper and salt. Stir and turn off the heat, cool completely.
Place a wrapper in your hand, place a teaspoon or tablespoon of filling and fold it to make a rectangle.
Dab water on the left corner,push the middle inside and bring the right corner to the left corner,seal it tightly.
1/4cup Juilenned carrots
1/3cup Shredded cabbage
1/3cup Tofu (cubed)
1tbsp Chilly paste
1tsp Rice vinegar
1tbsp Soya sauce
100grms Vermicelli or noodles (cooked)
10 nos Vegetarian wontons
1tbsp Corn flour
Pepper powder,salt to taste
Spring onions for garnishing
Bring the vegetable stock to boil in a large sauce pan, gently add in the veggies,cook for few seconds.
Add the chilly paste, soya sauce, vinegar, salt and cook everything for few minutes.
Now drop in the wontons, one by one to the both and let them cook until they floatto the surface.
Reduce the heat to a simmer, add the sesame oil, cooked noodles to the soup mixture.
Meanwhile mix the corn flour in water, add to the soup,bring it to boil until they turns thick.
Adjust the salt and spice
Garnish with spring onions while serving.
Recipe Source: Food Network
2cups All purpose flour
1/2tsp Salt
1cup Boiling water
4tbsp Oil
2cups Scallions or spring onions (green parts and chopped)
Dipping sauce:
1/2cup Soya sauce
1/4cup Rice vinegar
2tsp Sesame oil
1/2tsp Dry redchilly flakes
1/2tsp Sesame seeds
1tsp Sugar
Take the flour,salt,hotwater,one tablespoon oil, knead everything for few seconds.
Transfer it to a lightly floured surface and knead as soft and smooth sough. Keep aside in a bowl, cover with a plastic wrap for half an hour.
Divide the dough as 6 equal balls. Roll the balls as a medium sized round dish,spread enough oil evenly over the rolled disc.
Sprinkle enough scallions over the pancake.
Roll the pancake from an end like a rug, curl the roll around as a sprial, pinch the end to the roll ti stick well.
With the palm of your hand, presstheroll from the top to flatten it, roll it as a pancake with 1/8th inch thickness.
Heat a pan, drop the rolled pancakes, drizzle the oil, cook the pancakes on both sidesuntil they turn golden.
Mix the ingedients together the sauce.
Cut the pancakes as wedges,serve with dipping sauce.
);
Today is the first day of our event, am posting wonderful Cantonese dishes i dished out for an another event International Food Challenge , a monthly event started by two wonderful food bloggers. Seriously i love this International food challenge, its a wonderful platform to learn various cuisine which is not that much familiar for many of us. Thanks to Sara and Shobana, the brain childs of this event for inviting me to this food challenge. They challenged us with 4 different dishes,i cooked three out of four. I have already posted Spiral Moon Cake and here comes my vegetarian wonton noodle soup and Chinese scallion pancakes as their accompaniment i prepared for this challenge. I served this vegetarian wonton soup with Chinese scallion pancakes for our sunday lunch before few days back. Both were super filling and we enjoyed thoroughly this Chinese foods for our lunch.
For Wonton Filling:
1/4cup Tofu
1cups Vegetables(broccoli,cauliflower,caarot Cabbage,celery)
1no Green chilli (minced)
3nos Garlic pods
1tsp Ginger (minced)
1tsp Sesame oil
Pepper & salt as per need
Mince all the veggies,select vegetable with less water content.
Heat the oil in a pan, add the minced chilli, garlic and ginger, followed by crumbled tofu,sauté everything for few seconds.
Add in the minced vegetables to the tofu minutes, cook for few minutes until the raw smell goes on.
Finally add the pepper and salt. Stir and turn off the heat, cool completely.
Place a wrapper in your hand, place a teaspoon or tablespoon of filling and fold it to make a rectangle.
Dab water on the left corner,push the middle inside and bring the right corner to the left corner,seal it tightly.
Check here for folding the wonton wrap.
For Soup:
4cups Vegetable stock1/4cup Juilenned carrots
1/3cup Shredded cabbage
1/3cup Tofu (cubed)
1tbsp Chilly paste
1tsp Rice vinegar
1tbsp Soya sauce
100grms Vermicelli or noodles (cooked)
10 nos Vegetarian wontons
1tbsp Corn flour
Pepper powder,salt to taste
Spring onions for garnishing
Bring the vegetable stock to boil in a large sauce pan, gently add in the veggies,cook for few seconds.
Add the chilly paste, soya sauce, vinegar, salt and cook everything for few minutes.
Now drop in the wontons, one by one to the both and let them cook until they floatto the surface.
Reduce the heat to a simmer, add the sesame oil, cooked noodles to the soup mixture.
Meanwhile mix the corn flour in water, add to the soup,bring it to boil until they turns thick.
Adjust the salt and spice
Garnish with spring onions while serving.
Recipe Source: Food Network
2cups All purpose flour
1/2tsp Salt
1cup Boiling water
4tbsp Oil
2cups Scallions or spring onions (green parts and chopped)
Dipping sauce:
1/2cup Soya sauce
1/4cup Rice vinegar
2tsp Sesame oil
1/2tsp Dry redchilly flakes
1/2tsp Sesame seeds
1tsp Sugar
Take the flour,salt,hotwater,one tablespoon oil, knead everything for few seconds.
Transfer it to a lightly floured surface and knead as soft and smooth sough. Keep aside in a bowl, cover with a plastic wrap for half an hour.
Divide the dough as 6 equal balls. Roll the balls as a medium sized round dish,spread enough oil evenly over the rolled disc.
Sprinkle enough scallions over the pancake.
Roll the pancake from an end like a rug, curl the roll around as a sprial, pinch the end to the roll ti stick well.
With the palm of your hand, presstheroll from the top to flatten it, roll it as a pancake with 1/8th inch thickness.
Heat a pan, drop the rolled pancakes, drizzle the oil, cook the pancakes on both sidesuntil they turn golden.
Mix the ingedients together the sauce.
Cut the pancakes as wedges,serve with dipping sauce.
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