Vegetarian Wontons

Bahan-Bahan:
1 bungkus kulit wonton (30 - 35)
Homemade cili sauce, for dipping

Filling:
1/4 cawan karot, finely shredded
1/2 cawan kobis finely shredded
1/4 cawan taugeh
4 ulas bawang putih cincang
1 sudu makan kicap pekat
2 keping tahu dihancurkan –
1 sudu teh gula
2 biji cili merah cincang
garam
1 sudu teh minyak bijan
1/2 sudu teh freshly ground black pepper

2 sudu makan minyak untuk menumis
2 cawan minyak untuk mengoreng

Directions:
For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute.   Set aside to cool thoroughly.
Combine the cooled vegetables with the rest of the filling ingredients and mix well.

Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in.

Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons  in several batches. Drain on paper towel. Serve at once with sauce.

Tips:
Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately.

Popia Goreng

Bahan-Bahan

1 sudu makan minyak masak
3 biji telur pukul ringan

1 biji kobis sederhana besar  dihiris

1 biji karot  potong mancis

500gm barbequed or roasted meat, cut into matchsticks

2 batang daun bawang hiris halus

2 1/2 sudu teh kicap

garam
1 (14 ounce) kulit popia

1 biji putih telur –pukul ringan

minyak untuk menggoreng

bawang goreng

Directions:

Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.  

Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add meat, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.

To assemble the egg rolls:  place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper put some fried shallots. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).  

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.