Warm up with some hearty soup

The temperatures have steadily been dropping and today’s high didn’t get above 60º. I love hearty soups on chilly days. So here are two of my favorite soup recipes, they’re both fairly easy and they don’t require a lot of attention. You can leave them on the stove top or in the oven to cook, which leaves you to do other things like, rake leaves, pumpkin picking or watching some pee-wee football.

First on the the list is Split Pea soup. I like to use yellow split peas, for not reason really other than I like the color. Instead of ham or ham hock, I use chorizo picante. There’s several different types of chorizo, they vary in levels of spiciness and you can find raw or cured, aged varieties. For this soup, I’ve used a cured chorizo.

Split Pea Soup with Chorizo Picante, Green Onions and Serrano Chilies

Split Pea Soup with Chorizo Picante, Green Onions and Serrano Chilies

Split Pea Soup with Chorizo
1 lb dried split peas
1 cup chorizo picante diced
2 medium sized onion diced
2 cloves of garlic minced
2 large carrots diced
1 celery stock diced
1 jalapeño minced
3 quarts water, chicken or vegetable stock
salt and pepper to taste

To start, remove stones and debris from 1LB of split peas, rinse in cold water and let soak for 30 minutes. In a large dutch oven or stock pot over medium high heat, brown the chorizo. Add the vegetables and cook until the onions are translucent. Add the peas and water, turn the heat down to medium low and partially cover the pot with a lid. Simmer on medium low for 90 minutes. I usually will partially blend the soup with an immersion blender then I garnish the soup with a little chorizo and some scallions.

Next up, French Onion soup. Caramelizing onions can be time consuming and a bit of a chore. French Onion soup is normally a fairly time and labor intensive endeavor. Instead of caramelizing the onions on the stove top where they require quite a bit of attention, I’ll use the oven and add the onions in two batches. This reduces the amount of active cooking I have to do and it adds an additional textural quality to the onions. There’s a lot of onions in the recipe, so I’ll use a mandolin to make easy work of them.

French Onion Soup

French Onion Soup

French Onion Soup
5 Medium Sized Onions thinly sliced
2 Cloves of garlic crushed
2 TBS Butter
2 Quarts Beef Stock
½ Cup Brandy
a sprig each of rosemary and thyme
salt & pepper to taste
8oz. shredded Swiss, Emmentaler or Guyére Cheese
1 baguette

Preheat the oven to 350º, meanwhile in a deep sided dutch oven over medium high heat add the butter. When the butter bubbles, add half the onions and stir until the onions start to soften. Place the lid on the dutch oven and place in the oven and cook covered for 45 minutes. After 45 minutes, deglaze the pan with ½ cup of stock then add the remainder of the onions, garlic, rosemary and thyme. Cook for another 30-45 minutes, stirring periodically. Add the brandy and the remainder of the stock and cook for another hour. Remove the dutch oven from the oven and add salt and pepper to taste. Turn on the boiler and add soup into ramekins. Place a thin slice of bread on each ramekin and cover with cheese. Place under the boiler until the cheese browns. Enjoy.

Empanadas, pastel, hand pies, pasties or patties……..

Empanadas with picadillo and Jamaican Patties with curried beef.

Empanadas with picadillo and Jamaican Patties with curried beef.

It doesn’t matter what you call them, whether its empanadas, pasties, patties, hand pies or pastel. The various names for empanadas really depend on where you’re eating them. But essentially they’re all the same thing, packets of dough filled with either sweet or savory fillings that are baked or fried. Empanadas are designed for portability, they’re popular street food throughout the Caribbean and Latin America.

I find that just about any pie crust recipe can be used to make empanada dough. The key is to roll the chilled dough to ¼” thick. You can find empanada presses at kitchen supply stores. You can also use discos. They’re pre-made pre-rolled rounds of dough and come in two varieties, plain wheat and annato flavored. The annato variety are orange in color. The recipes below will easily fill 10 discos with 1TBS of filling each. They come frozen, so you’ll need to thaw them in the fridge for at least 24 hours before using them.

Recipes

Jamaican Style Curried Beef
½ LB ground beef
1 finely minced scotch bonnet pepper (or whatever type of chili pepper you like)
4 cloves of garlic, finely minced
1 bunch of green onions finely chopped
cilantro
3 TBS Jamaican Curry
salt and pepper to taste
1 package of thawed discos or pie dough of your choice.

In a food processor, blend all the ingredients together except the beef and set aside. In a large skillet, on mediam high, brown the ground beef. Once the beef has browned pour off the excess fat and add the veggie mix. Cook for about 5 minutes, stirring occasionally. Put meat mixture into a bowl and let cool for about 30 minutes.

Place a tablespoon of meat into the center of the discos, brush the edge lightly with water. Fold the discos closed and crimp the edges with a fork. Turn over and crimp the edges with the fork. Bake at 350º for 15 minutes or until golden brown. I’ll usually flip these over about halfway through the cooking time. You can also fry them.

If you’re using an empanada press, place the dough into the press, there’s usually a depressed section in the center, fill that with meat, brush the edges with water or egg wash and press closed. Press the handles together firmly to seal the edges. Make sure that you don’t overfill them, or else they will not stay sealed during baking/frying.

Picadillo
½ LB ground beef
1 small sweet potato or yam diced into ¼” pieces
¼ cup raisins soaked in warm water
3 TBS Recaito (see note)
¼ cup green olives chopped
1 TBS capers (brine drained)
1 TBS cumin
1 envelope of sazon
2 tsp tomato paste
1 TBS Adobo or you can use ¼ tsp each, salt, ground black pepper, garlic powder, onion powder and ground oregano
1 10ct package of Goya Discos (thawed)

Soak the raisins in warm water for about 15 minutes, drain and set aside. Boil sweet potatoes in salted water until tender drain, rinse with cold water and set aside. Brown the beef in a large skillet until browned and drain off the excess fat. Add the sofrito and all the other ingredients, cook together for about 10 minutes. Remove from heat and let cool for 30 minutes. Follow the steps listed above for filling the empanadas and cooking.

*Note
Recaito
2 medium green bell or Cubanelle peppers, seeds removed
2 medium onions, peeled
1 head of garlic, peeled
1 bunch culantro or cilantro (if available) leaves
6 ajies dulces (small sweet chile peppers)
Preparation:

Chop and blend all the ingredients in a food processor or blender.

(Sazon, Adobo, and Recaito are available on the ethnic/international aisle of most grocery stores. Discos can be found in the freezer section of most grocery stores. Here in the NE I know that Wegman’s, Stop ‘n Shop and Shoprite all carry discos, sazon, adobo and recaito. Elsewhere, Safeway, HEB, Publix, Albertson’s and the commissaries on US Military bases carry them.)

Plum tart… or pie or whatever you wanna call it.

Tarts and pies are a nice way to enjoy seasonal fruits. Since plum season is winding to a close, what better way to enjoy them, than a plum tart? I’ve used this crust recipe with pretty good success, but use whatever crust recipe works for you or store bought. Yes, I did just suggest store bought pie crust. Commercial crust is usually pretty thick and tough, so you’ll need to roll it out so its thinner and more pliable.

You’ll need a smallish tart pan 8 or 9 inches in diameter. If you don’t have a tart pan, you can use a pie plate you’ll just need more fruit to fill the plate and the “pie” will take longer to bake.

Plum Tart Filling
6-8 plums cut into 1/2 inch wedges
dash of salt
1/4 cup brown sugar
1 tsp corn starch
2 TBS lemon juice
Zest of half a lemon
1/4 tsp ground cinnamon

Preheat the oven to 350ºF. Line the bottom of the tart pan with the crust. Dock the crust and line with foil and then uncooked dry beans (don’t try to re-cook the beans they will never soften and be edible, but they’ll be great for blind baking crusts). Bake the crust ‘n beans in the oven for 15 minutes. Remove from the oven and remove the foil with the beans and let the crust.

In a large mixing bowl, combine plums, salt, brown sugar, lemon zest and the ground cinnamon. Put the corn starch into a small cup and add the lemon juice, stir with a fork until the corn starch is broken up. You may have a few lumps but thats okay. Pour the corn starch mixture in with the plums and stir until the plums are well coated. Let the mixture set for about 30 minutes, so that the natural juices start to come out of the fruit.

Pour the filling mixture into the shell and bake fo 40 minutes at 350ºF.

You can top the tart with a crumb topping or use another crust and make lattice top. I brush the lattice crust with cream or milk and dust it with a little sugar before baking. If you notice the crust or crumb topping is browning too much, cover it with foil.

Crumb (Struesel) Topping
1/2 AP Flour
1/4 Brown Sugar
1/2 stick unsweetened butter (softened)

Combine in a small bowl and blend with a fork until its crumbly…

Cupcakes with Caramel Frosting and Cashew Brittle

I associate the rich flavor of caramel and nut brittles with Fall. So here’s a fairly quick brittle recipe that is a great topping for cakes, cupcakes, brownies or ice cream if you’re feeling decadent. Just use your favorite recipe for yellow cake and caramel frosting. My recipe for Cashew Brittle is below.

Cashew Brittle Recipe
5 TBS Unsalted Butter
1 Cup Granulated Sugar
1 Cup Brown Sugar
1 tsp Light Corn Syrup
3/4 cup water
1 Cup Nuts
1/4 tsp baking soda
Cayenne Pepper to taste

Stir sugar, butter and 3/4 cup water in 3 quart saucepan over medium high heat just until sugar dissolves and butter melts. Cook without stirring 15 to 18 minutes until candy thermometer registers 280 degrees, soft crack stage.
Remove from heat; stir in baking soda and all nuts. Pour mixture immediately onto ungreased large cookie sheet; spread quickly into even layers about 1/2 inch thick. Cool completely about 30 minutes. Break cooled brittle into small chunks.

Halloween Treats..

Halloween is around the corner and I’m trying to decide what to give out for treats. Please help me decide.

What’s your favorite Halloween Snack? What’s the worse thing you’ve received for a treat? What’s the deal with candy corn, every year I try it thinking that it should be good but the reality that is candy corn is actually pretty gross. Thoughts? Share them below.

Top 10 best sandwiches in the world! Ever……

I think this is pretty self-explanatory. I’ve posted the video version of the list below. What’s your favorite sandwich? Share your thoughts in the comment section.

10. Tuna Fish Salad

A little bit of onion, mustard, dill pickle relish, and diced carrots give it a nice little crunchy twist.

A little bit of onion, mustard, dill pickle relish, and diced carrots give it a tangy, crunchy twist.

9. PBJ

I'm a smooth PB kinda gal and my favorite jams are apricot and raspberry. Honey nut bread or multigrain adds additional sweetness.

I’m a smooth PB kinda gal and my favorite jams are apricot and raspberry. Honey nut or multigrain bread adds additional wheaty sweetness to this sack lunch classic.

8. Chicken Salad

Poach fresh chicken breasts with, 1/4 cup of white wine, a sliced lemon, peppercorns, and a crushed garlic clove for about 30 or until cooked through. Remove from the poaching liquid and put into an ice bath to quickly cool. Cut into cubes, add mayo, mustard, onions, slivered almonds or pumpkin seeds, celery, dried cranberries, curry seasoning, salt and pepper. Serve in a pita, lettuce leaves or on your favorite bread. This version is served in a pita with romaine lettuce.

Poach fresh chicken breasts in 1/4 cup of white wine, enough water to cover the chicken, a sliced lemon, peppercorns, and a crushed garlic clove for about 30 minutes or until cooked through. Remove from the poaching liquid and put into an ice bath to quickly cool. Cut into cubes, add mayo, mustard, onions, slivered almonds or pumpkin seeds, celery, dried cranberries, curry seasoning, salt and pepper. Serve in a pita, lettuce leaves or on your favorite bread. This version is served in a pita with romaine lettuce. You can use any leftover chicken for this, just cut into cubes or shred and then add the the other stuff listed above.

7. Egg Salad

I like egg salad as a breakfast sandwich.Starbuck's egg salad has chives for a little peppery punch and they serve it with arugula on cider wheat bread.

I like egg salad as a breakfast sandwich. Starbuck’s egg salad has chives for a little peppery punch and they serve it with arugula on cider wheat bread.

6. Bacon Cheeseburger

What's there really to say? Burger, cheese, bacon....done!

What’s there really to say? Burger, cheese, bacon, ketchup and mustard if you’re so inclined, now eat!

5. Reuben

This open-faced, knife and fork Reuben from Bagel Street Grill in Plainsboro, NJ won’t win any beauty contests. Bagel Street’s interpretation is free from modern embellishments. There’s no artisinal cheese, no small production corned beef or fancy marble rye. Its just corned beef, sauerkraut, thousand island dressing, and swiss cheese all piled on top of toasted and buttered rye bread. They serve their’s with a side car of cole slaw and a pickle spear. Sometimes, I just want my food to taste good and it doesn’t have to be all fancied up and pretty for the camera.

This open-faced, knife and fork Reuben from Bagel Street Grill in Plainsboro, NJ won’t win any beauty contests. Bagel Street’s interpretation is free from modern embellishments. There’s no artisnal cheese, no small production corned beef or fancy marble rye. Its just corned beef, sauerkraut, thousand island dressing, and swiss cheese all piled on top of toasted and buttered rye bread. They serve their’s with a side car of cole slaw and a pickle spear. Sometimes, I just want my food to taste good and it doesn’t have to be all fancied up and pretty for the camera.

4. BLTA

This sandwich has bacon in it which automatically makes it good. Now, add some romaine lettuce, smoked turkey and some fresh avocado and you've really got something. You can add tomato for an extra bit of T if you're so inclined. To make the avocado spreadable, I mix in mayo (sriracha mayo in this instance) a little salt and lemon juice then mash the avocado.

This sandwich has bacon in it which automatically makes it good. Now, add some romaine lettuce, smoked turkey and some fresh avocado and you’ve really got something. You can add tomato for an extra bit of T if you’re so inclined. To make the avocado spreadable, I mix in mayo (sriracha mayo in this case) a little salt and lemon juice then mash the avocado in it.

3. Grilled Cheese

There's nothing really fancy here. I like mine with sharp cheddar cheese and potato bread. If you're feeling adventurous, try it with a few slices of tart apple or a schmear of spicy mustard and some fig or date jam. Served here with a cup of tomato soup.

There’s nothing really fancy here. I like mine with sharp cheddar cheese on potato bread. If you’re feeling adventurous, try it with a few slices of tart apple or a shmear of spicy mustard and some fig or date jam. Served here with a cup of tomato soup.

2. Cubano

What's not to love about a sandwich that has both ham and roasted pork? Add swiss cheese, good mustard and a spicy dill pickle, then press it like a panini and this might just be sandwich nirvana.

What’s not to love about a sandwich that has both ham and roasted pork? Add swiss cheese, good mustard and a spicy dill pickle, then press it like a panini and this might just be sandwich nirvana.

1. Banh Mi

Banh Mi are sandwiches that are popular in Vietnam and have made their way to the States. The French influence is evident in a Banh Mi, they're served on a crusty baguette and common ingredients are påté, mayo, grilled chicken, pork belly, and bbq pork.  They're usually garnished with cucumbers, pickled daikon and carrots, cilantro sprigs, and mint. This is bbq pork with Sriracha Mayo. Stay tuned for a future post about Vietnamese BBQ.

Banh Mi are sandwiches that are popular in Vietnam and have made their way to the States. The French influence is evident in a Banh Mi, they’re served on a crusty baguette and common ingredients are påté, mayo, head cheese, ham, grilled chicken, pork belly, and bbq pork. They’re usually garnished with cucumbers, pickled daikon and carrots, cilantro sprigs, thai basil and mint. The sourness of the pickles, freshness of the herbs, cool crispness of the cucumber, salty sweetness of the marinade, creamy richness of the mayo and the baguette’s crunchy crust make banh mi a great sandwich with a wonderful contrast of textures that hits all the flavor profiles perfectly.

Bananas Foster

I prefer my bananas to be on the greener firmer side, so when they start to get too ripe, I’m not likely to eat one as a snack or a quick grab and go breakfast. The overly ripe bananas are ideal for banana bread, which I’ll cover in a future post, or caramelizing and using for topping on pancakes, ice cream or yogurt, or as an alternative to jelly on peanut butter sandwiches. If you add rum its bananas foster, if you leave out the rum its caramelized bananas.

Caramelized Bananas
1/2 a stick of butter
1/2 cup dark brown sugar
a dash of cinnamon
a dash of salt
1 oz. of dark rum or spiced rum (for Bananas Foster)
2 to 4 ripe bananas, cut in half lengthwise, then cut crosswise into 1/2″ pieces

In a non-stick skillet over medium high heat, melt the butter until it begins to bubble, add the salt, cinnamon and bananas. Cook the bananas for about 1 minute until they are heated through, stirring constantly. Add the brown sugar and cook until the sugar is melted. Again stirring constantly.

To make bananas foster, remove the skillet from the heat, and pour in the rum. CAUTION! NEVER, ever, ever add alcohol to pan that is directly on a burner or flame. Always move the pan off the heat. Your eyebrows will thank you.. Return the pan to the heat, and cook for another minute or two until the alcohol burns off. Don’t forget to stir….

Pumpkin bread pudding with a twist…

I was talking with some collegues over the weekend while we were enjoying some pumpkin flavored donut holes, it occured to me that leftover donut holes would make an awesome bread pudding. Bread pudding is a really easy to make, particularly for folks that find baking and all its precise measuring and special equipment too much of a bother.

Another great thing about bread pudding is that you can flavor it with a variety of different spices depending on the season or your mood. If you want chocolate bread pudding, substitute some chocolate milk for some of the half & half, or add in chocolate syrup and chocolate chips.

There’s 2 parts to bread pudding, the bread and then the custard that binds it all together. Day old bread works best because it tends to absorb more of the custard than fresher bread. For a decadently rich custard I usually use evaporated milk, half & half, sweetened condensed milk as the sugar, and whole eggs. The donuts are quite rich on their own so I’m using evaporated milk only. The glaze on the donuts and the sweetness of the dough itself, will make the pudding plenty sweet. The sweetened condensed milk might be a bit much here. So I suggest using 1/4 cup of brown sugar instead.

Pumpkin Donut (Bread) Pudding…
serves 4 to 8
2 Dozen day old assorted glazed and pumpkin do(ugh)nut holes, timbits, munchkins
whichever they’re called in your geographic area, cut in half
1 12 oz. can evaporated milk or equivilent in 1/2 & 1/2
2 whole eggs
1/4 brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. each ground nutmeg, ground ginger and ground mace
1/2 cup pumpkin purée (preferably NOT pumpkin pie filling)

Preheat the oven to 350º F, rub the sides and bottom of a deep sided casserole dish with butter (this will make cleanup and serving a little bit easier) and set aside. Cut the donut holes in half, and place in the casserole dish. In a large mixing bowl, mix the eggs, brown sugar, spices, pumpkin purée, and evaporated milk until well incorporated. Pour the custard over the donut holes and let set until most of the custard has been absorbed into the donut holes.

Place the casserole dish into a roasting pan, make sure there’s at least an inch of space gap between the sides of the roasting pan and the casserole dish. Place the roasting pan on the top oven rack, then pour water into the roasting pan until it comes half way up the sides of the casserole. Bake in the oven for 60 minutes. Cover with aluminum foil if the top starts to brown too much.

CAUTION!!! Be very careful when moving the pan out of the oven. The water will literally be boiling hot. Make sure that pets and little people aren’t under foot.

If you cook the puddings in individual ramekins, you can cut the cooking time in half.

For a more traditional bread pudding
8 cups of cubed stale bread
4 whole eggs
1 12 oz. can of evaporated milk
1 can of sweetened condensed milk
1 tsp vanilla
a dash of salt
2 cups of half & half

Mix the custard ingredients together and pour over the cubed bread. Allow the custard to soak into the bread and bake as directed above.

Pita chips, fava purée and meatloaf, oh my….

Its the end of a long week and I have quite a bit of leftover bread and some produce that needs to be used up. I came up with a couple of different things.

First, I made pita chips. This is pretty simple, preheat the oven to 350º,
cut the pitas in half lenthwise, stack them and then cut them into triangles. I typically get 4 triangles out of each pita half. Split the triangles in half and separate them so each triangle now becomes 2 individual pieces. Lay the pieces out on a foil or parchment lined cookie sheet. Spray with a light coating of cooking spray and sprinkle with salt and pepper. Turn the pieces over spray with cooking spray an dust them with salt and pepper. Place the tray into the pre-heated oven and cook for about 7 minutes, turn the pieces over and cook for another 3 to 5 minutes.

Serve with your favorite dip like humus or the fava bean dip that was posted a few days back.

Next up, meatloaf. Its a kinda dreary fall day. Its chilly and rainy and I think something hearty like meatloaf and mashed potatoes would be a great mood lifter. I’m kind of tired of traditional meatloaf and mashed potatoes, I’m leaning toward a meatloaf with Middle Eastern inspired spices. Instead of mashed potatoes, I’m going to serve it on a Fava Bean Puree.


It may not be pretty but it tastes good, and ultimately that’s what matters.

1 1/2 LBS ground beef or chicken or turkey
3 Slices stale bread
1 Medium Onion chopped
3 Cloves Garlic
1 Small Carrot chopped
2 Celary stocks chopped
6-12 pitted black and green olives (not the stuff from the can or jar)
Chilis (optional)
1 LG Egg (add an extra egg if you use chicken or turkey)
1 Cup heavy cream or 1/2 & 1/2

Seasoning blend
1/2 tsp each ground cumin, ground sumac, cinnamon, oregano, paprika, black pepper
1/8 tsp salt

Preheat the oven to 325ºF. In a large mixing bowl, blend the egg, heavy cream and seasoning blend. Grind up the bread and 1 garlic clove in the food process, pour into the large mixing bowl with the egg and cream mixture and set aside. In the same food processor bowl, blend the carrot, celary, olives, onion, chilies, and garlic until well blended and small pieces. Pour the mixture into the large mixing bowl with the bread and cream. Stir together until combined. Add the ground meat and blend until the meat and bread, veggies and spices are well combined. Put the mixture into a loaf pan or form into a loaf on a foil lined cookie sheet. Cook in a 325ºF for an 90 minutes or until a meat thermometer reads 160ºF.

I’ve never been a fan of that sweet ketchupy tomato sauce that many people like on their meatloaf. I serve my meatloaf with beef or chicken gravy that I season with the the same spices I use in the meatloaf.

 

Wonton three ways…

Homemade wontons with pork filling

Homemade wontons with pork filling

Wonton Filling
6 oz ground pork
1 TBS grated ginger
3 scallions finely chopped
1 TBS soy sauce
1/2 tsp five-spice powder
1/2 cup finely chopped napa cabbage
1 tsp corn starch

Add the corn starch to the soy sauce and blend with a fork then set aside. In the bowl of a food processor combine all the ingredients except the soy sauce corn starch mixture. Pulse until all the ingredients are combined. Add the soy sauce and corn starch and pulse until its incorporated. Chill the filling in the refrigerator for at least an hour.

Wonton wrappers are fairly easy to come by these days. Many grocery stores have them in their produce departments. Put about 1 tsp of filling in the center of the wont wrapper. Brush the edges with water and then fold. I bundle them up 6 at a time in wax paper and freeze them.

You can steam or boil them or fry them.

Fried Wonton with soy, chili and vinegar dipping sauce

Fried Wonton with soy, chili and vinegar dipping sauce

Fried Wonton with Dipping Sauce
I fry up a few of the freshly made wonton and serve them with a spicy dipping sauce

1/4 Rice Wine Vinegar
2 TBS Soy Sauce or Tamari
1 crushed clove of garlic
a dash of Sriracha or a 1/4 tsp of sambal oelek
a dash of chili oil
scallions and cilantro

Quick Wonton Soup

Quick Wonton Soup

Quick Wonton Soup
Serves 4

1 Quart Chicken or Vegetable broth
1 tsp chinese five spice powder
2 TBS Soy Sauce
2 Nickle sized coins of fresh ginger slightly crushed
2 Cloves Crushed Garlic
Scallions and cilantro for garnish

In a medium sized pot on medium heat, simmer the broth, soy, ginger, garlic and five spice together for about 10 minutes. Strain, out the garlic and ginger and raise the heat, bring the broth to a boil and add the frozen wonton. Cook until the wonton float. Serve in soup bowls and garnish with the scallions and cilantro.

Szechuan Wonton

Szechuan Style Wonton
1 TBS grated ginger
2 TBS finely minced garlic
4 scallions chopped
1 TBS Szechuan style chili bean paste
1 TBS Soy Sauce
1 minced serrono or thai chili
1/4 cup chicken stock
1 tsp Soy sauce
2 TBS Oil

In a small bowl add the chicken stock, soy sauce and corn starch together and mix with a fork until the corn starch is well incorporated and set aside. Heat a Wok or skillet on high heat and add oil. When oil starts to shimmer add the ginger, scallions and chilies. Be careful and do not stand too close to the stove. The steam coming up with be pungent and have a lot of the oil from the chilis in it. Stir the mixture constantly to keep from burning, add the garlic and chili paste and cook for about 2 minutes until the garlic is cooked through. Turn the heat down to medium and add the corn starch mixture. Add the wonton and let cook until the wonton are cooked through and the rawness is cooked out of the corn starch. Serve with rice.

Wonton
Defrost a bundle or two of the frozen wonton in the fridge for a few hours before making. Boil the wonton in water for about 5 minutes or until they float remove from water and drain thoroughly and set aside.