It’s that time of the year again where we feature exceptional bloggers here at Ang Sarap, so every Fridays in the months of June, July and August you will get to know them as they will be sharing something about themselves and featuring some of their special recipes. These are exceptional bloggers so visit and follow their blogs, you would not be disappointed.
If you love food and bunnies then I highly recommend her blog, there will be no week where you won’t have a doze of bunny cuteness and amazing dish. Genie is from Auckland as well like me, she is your everyday foodie who enjoys cooking at home and eating out. Like what I mentioned above her blog Bunny Eats Design covers some eclectic interests: rabbits, food and design. Her recipes are easy to follow and as a self-professed “lazy cook” she shares tips and tricks as she discovers them.
Genie also founded the blogging event and link party Our Growing Edge. A growing edge is the part of you that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to.
Hi Ang Sarap readers, this is Genie from the blog Bunny Eats Design. I am a graphic designer based in Auckland, New Zealand with a passion for food. I cook for fun, love and appetite.
I adore reading and writing about new food experiences and was honoured when Raymund asked if I would like to guest post. I’ve been a huge fan of Ang Sarap and the extensive list of dishes featured and I wanted to share a recipe that was relevant to my Cantonese heritage and would also appeal to Western bellies. Thinking up a recipe that Raymund hadn’t already cooked to perfection was going to prove tricky. My style of cooking can be described as fusion cooking and I often follow where my stomach takes me. Living in a melting pot of cultures like Auckland, it’s difficult to cook in any other style. I’ve grown up eating and cooking wontons, and the deep fried wonton is an icon of Cantonese food in the Western world.
Five-spice powder is just a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds and used in Cantonese cooking with fatty meats. Pork and five-spice powder is a classic Cantonese flavour combination, and pork and apple is a classic Western combination. Balsamic reduction is a great sour sweet kick that can be used in many dishes. This recipe combines familiar and exotic ingredients. I hope you enjoy it.
Because wonton wrappers don’t keep fresh for long, I wrap wontons, cook and eat what I need, and freeze the rest (see my tips on freezing the recipe below). When you next need a quick snack, just thaw the uncooked wontons for 10 minutes before deep frying (this is a good amount of time to ready your hot oil).
This recipe makes 50 wontons and I allow 5-10 wontons per person, depending on what else is on offer.
In a large bowl, combine the pork, grated apple, salt, five-spice powder and chili flakes (if using). Mix well.
Spoon a heaped teaspoon into the centre of a wonton wrapper. Fold wrapper in half diagonally and seal wrapper with 5 pleats. Set on a clean chopping board or plate.
Repeat with remaining filling and wrappers. Wontons can be frozen at this stage. Freeze in a single layer and then transfer to a bag after 1-2 hours when flash frozen. Allow to defrost for 10 minutes before cooking. Tip: If your wontons are frozen together, tap them on a hard surface and they will break apart.
In a medium saucepan, heat 4 cups of oil at medium high heat. Place the tip of a wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle. If your oil is not hot enough, your wontons will soak up oil and become greasy. If your oil is too hot, it will brown too quickly.
Using tongs, carefully lower wontons into the hot oil, in batches of 5 to avoid overcrowding. Cook for 5 minutes, turning once so that they brown up evenly. You are aiming for a lovely golden colour so adjust time and heat to suit. Remove wontons one at a time with tongs, give a gentle shake and transfer to a paper lined plate.
Drizzle with balsamic reduction if serving immediately, otherwise serve with sauce on the side for dipping.
In a small saucepan, heat the balsamic vinegar to boiling point.
Reduce heat to medium and add the sugar.
Continue simmering uncovered until the liquid has reduced by half.
Remove from heat. Pour into a ramekin for dipping or drizzle over food.
If using a deep fryer, cook as many as will fit in a single layer at a time. Balsamic Reduction Makes 4-6 tablespoons, enough for about 20-25 wontons