050 - NUTELLA WONTON! (50TH POST SPECIAL)

Hello and welcome to the special 50^th edition of My Big Fat Cooking Blog recipe post!

Fifty. FIVE O. That’s a huge number for me! Can’t believe I’ve got this far. Sure I could use more tweaks here and there. But hey, it’s better to take things slow than doing nothing at all :)

This week, i’m going to take you to another Nutella filled journey. This time, in a form of Wonton. So please give it up for…….NUTELLA WONTON.

Remember, this time around, there are no rules. Nothing.

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For as many servings as you like, you’ll need

As many wonton wraps as you like (rule of thumb: there are 2 shape, square and circle. Square worked for Boat shaped, the latter for Half-Moon and Gyoza)

As many Nutella as you like (rule of thumb: use ½ tsp Nutella per-Wonton. 1 tsp for the Boat shaped)

As many Mini Marshmallow as you like (rule of thumb: 3 per Half-Moon/Gyoza shaped, 4 for the Boat Shaped)

Oil for frying

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Ready? Here We Go!

Step 1 – Fill a small bowl with water, get it ready beside you

Step 2 – Get a piece of Wonton/Gyoza Wrap, fill it with Nutella and Marshmallow (follow the amount listed above)

Pure, untouched.

..then it got tainted.

..with Marshmallow.

Step 3 – Wet your finger, and give the edges a wipe. Now it’s time to fold. If you’re using Gyoza style wraps, you can just fold it halfway (to make a half moon fold), or make a Gyoza fold by joining the center part together, and fold the sides 2 times on both ends. To make the boat shape, it’s more intricate. Get a piece of Square Wonton wraps, fill it up, wet the edges, fold one corner so it meets the opposite end. Give it a nice seal, tuck the middle part with your finger in, fold the long edges so it meets one another, and VOILA!

Gyoza Fold:

Wet the edges

Hold it up

Let the center part meets

Fold the sides toward the insides

Gyoza!

Half Moon Fold:

Hold it firmly

Wet the edges

Fold it in half

Boom!

Boat Fold:

Wet the edges

Make a triangle fold

Wet the left side of the triangle

Tuck the middle part in

Fold inwards so the dry part meets the wet part

Seal

Boat!

Step 4 – Fill a wok with Oil, heat it on medium-high. Deep fry time fella. Frying is quick, approximately 1 minute. Careful, and watch it, as Marshmallow can leak!

Heat test: look at how the chopsticks emit bubbles

FRY!

Step 5 – Serve!

Okay, so this wasn’t the healthiest idea around. But who gives a f**k? It’s 50^th post!

Remember, the Nutella nad the Marshmallow is only the tip of the iceberg. You can improvise as crazy as you want!

Cheers

xx

024 - Tuna Toast (A Dimsum Tryout)

Yo yo, I’m back people. As you might notice, I missed my regular update (AGAIN). This time was due to the fact that I’m lost inside the madness us Jakartans knew as Jakarta Toys Fair. This annual event is the biggest toy/comic/everything-else-in-between gathering thus far. I’m pretty excited. Hell no, I’m WAY BEYOND EXCITED for this year event since my favorite cosplayer, Enji Night, is in town for the event!

Long story short, I got to meet Enji and her friend, Kana, I also bagged myself a Ted PLUSH!! And the greatest thing is, IT TALKS. Move over everyone, I got my thunder buddy. FUCK YOU THUNDER!

Someone is overly excited

For this week recipe, I conceived it while I was out of the office one day and got this terrible munchies for a Chinese Dim Sum I know as Shrimp Toast. I thought it was very good, and it is very easy to make too! But, shit out of luck, I don’t have any shrimp lying around at home at the time. So, I went with canned tuna. And by God, did it worked! Without further ado, I present to you: The TUNA TOAST

You will need:

1 can of Tuna, approximately 175 grams (preferably the ones soaked in brine, not oil), dried, and flaked finely

1 egg, beaten

1 tbsp of herbs of your choice. This time I’m using Dill

3 tbsp of Mayonnaise

Pinch of Salt

Pinch of Black Pepper

Pinch of Dried Paprika Powder

3 Slices of Bread

Oil to cook

Ready? Here We Go!

Step 1 – Mix together your pre-flaked Tuna with eggs, herbs, mayonnaise, salt, pepper, and paprika. Stir to combine until it becomes a very thick paste.

The Tuna was still flaky, i'm about to unleash hell

All forked up

Mayo

Egg

Paprika

Pepper

Salt

Dill

All stirred up

Step 2 – Spread the mixture on the bread evenly. Don’t put too much, or the mixture won’t cook up nicely. Nobody wants a raw insides right?

Step 3 – Heat a small amount of cooking oil with medium heat on a nonstick pan. I'm using my cooking spray this time, but cooking oil, or even butter will work fine. Once the pan is hot, we will cook the spread-side down first for 3-4 minutes.

Step 4 – Once browned, flip the bread and toast the other side for about 1 minutes or until desired doneness.

Step 5 – Serve!

That’s it people. Very straight forward, and a rather healthier version of a Chinese restaurant favorite. Serve this with a sweet and spicy chili sauce with a slice of lime.

Hope you’ll give this a try! If you don’t, tell your friends about this!

Peace

xx