Tuesday, June 1, 2010


finally gettin' a handle on this thing where I take pictures of all my food.

As promised, here is one of my all-time favorite recipes.

It can be complicated to learn to make wontons in the perfect shape at first, but trust me, it gets easier. Which is to say, I have not yet mastered them the way that Benny's mother has (you should see her, its like magic) but I am considerably better at them now than I was in the beginning.

Either way, I've included a picture or two to help you along.

First and foremost, there are some issues I need to address here. It absolutely important that you have two things for these wonderful little fried wontons.

Maggi Soy Sauce and Kecap Manis. (We like ABC, but Conimex is a good one as well.) Not to mention that these are two things you should have in your house no matter what. (When reducing the sauce for the lemongrass chicken, I may or may not have snuck a little kecap in there, its good in everything.)

Now that we've got that out of the way, we talk about the actual recipe.

Recipe from Benny's Mother

(These amounts are approximate as we just put in as much of everything as we think until it looks and smells right, so its really up to you, according to what you like - so.. .au pif to be sure.)
Serves 2 -4 (2 for a meal, 4 as an appetizer)

Around a Cup of Raw Ground Beef
1/2 of one shallot, finely diced (onions work just as well, if thats what you have)
Approx. 2 tablespoons of kecap manis
1 tsp maggi soy sauce
Salt & Pepper

Wonton Wrappers (usually found near the tofu in popular grocery stores)
A small bowl of water
Oil for Frying


1. Preheat your oil to 350ยบ. Mix the first set of ingredients together in a small bowl until well incorporated. Add more kecap if the mixture does not look brownish.

(Hint: When our mixture looked like this, we added more kecap. Dont worry, its not like adding too much will be a problem, just add a little at a time and you'll know when it looks right.)

2. Lay your wonton wrappers out on a cutting board and, using a small spoon, scoop a little bit of the meat mixture onto the center of each wrapper. This may take one or two tries to get it right, but you'll know right away if you've put too much meat on it. It should be just a little ball in the center of the wrapper, not large enough to touch any of the sides.

3. With your small bowl of water next to you, dip your fingers in the water and outline two edges of the wonton wrapper, to wet. Fold the wrapper over, pressing to seal the whole wonton (meat included) into a triangle. Then wet your finger once more and, pulling the wrapper back, seal the two bottom corners of the triangle. Like so:

[Those are Benny's hands. Mine are not merely as manly.]

4. Put those suckers into the hot oil, turn if necessary and remove them to a paper towel once they've turned golden brown.

Serve with Yeo Sweet Hot Sauce for dipping.

[Note: I have never made these in a pan, but I imagine it would work just fine.)

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