1. Golf-ing
2. Work
3. Lazy time/Chill time/Penny time :)
4. My new found makeup artistry obsession
5. Work
6. Weddings
7. ...........the list goes on lol
Anyhoo, I've also been cooking... so while I haven't had any motivation to write up a blog I have been busy doing some note-worthy things, just not documenting it like I should be doing. Great news is that I've finally succumbed and now I have a few recipes I want to share.
I really don't know what's up with me and asian food. I can't go a few days without eating rice, or anything that doesn't have soy sauce (*_*) so if I opt out of dining out I end up cooking what I'm usually craving... and lately it's been Korean food (or Thai). I guess my Korean music obsession influenced my stomach.
I followed a recipe from this lady, Maangchi on how to make Jap chae. I LOVE THIS. Best type of noodle there is because it's not just regular starch noodles, it's made out of sweet potato! So odd yet so enticing. And I'm not going to lie, I actually bought a Jap chae sauce bottle instead of mixing my own concoction of sesame oil/sugar/soy sauce just so I can get the taste right. This maybe be cheating, but I do have a good reason! A couple of weeks ago my friend and I tried to make Korean Galbi (bbq) straight from this recipe (here) and it did NOT come out right. I went the safe route, and it was worth it!
Fast forward a few weeks, my asian cravings got to me once more and I decided to make some homemade fried cheese wontons and reattempted on Galbi:
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| Yummmm.... pass the rice please! |
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| Pan seared wontons! |
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| Korean bbq! Looks burned... it was definitely just the sauce making it super red, but I swear it was super good! |
My recipe on Fried Cheese Wontons
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| The only thing I lack here is wonton sealing skills lol... |
-1 packet of wonton wrappers (the ones at the asian markets are the best, I found that the one I used at HEB fell apart too often when I was sealing the wrappers).
-Cream cheese
-Sugar
-1 Egg
In a bowl, mix 1 cup of cream cheese, 1/2 of sugar, 1/2 of beat egg with a mixer. Honestly, I eyeball my ingredients because it's up to you how sweet you want your cheese wontons. I usually do 1 or 2 tastes so I can get the perfect sweetness that I prefer. The only thing I don't eyeball is the egg, too much of it and the cheese mixture balls up more after your fry it and the consistency doesn't come out as creamy. After mixing, place 1 tablespoon of mixture into wonton wrapper (I also eyeball this, I usually just have 1 dollop of mixture) and seal edges using the other 1/2 of the egg as a "glue" with your fingers. Fry in vegetable oil.
I hope you try this recipe! I think I'm all blogged out. Until next time!!
Jacquis
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