Vegetable Wonton Cooked With Bilberry
23.01.2019
Ingredients :
- 300g of popiah skin
- 100g of wonton skin
- 200g of tomato
- 400g of Meizan sticky rice
- 300g of vegetarian pork ribs
- 100g of cove beans
- 100g of carrot
- 30g of fried onion
- 1 leek
- 3g of pepper
- 1g of Meizan sesame oil
- 130g of Nam Duong soy sauce
- 20g of Nam Duong chilli sauce
- 300ml of Meizan cooking oil
- 150g of honey
- 60g of water
- 60g of white vinegar
- 5g of shiny-leaf prickly-ash
- 10g of cinnamon
- 2g of illicium verum
- 50g of lemongrass
- 10g of garlic
- 10g of ginger
Instructions :
Step 1: Wonton Fillings
- Chop pork ribs into 3-5cm pieces, boil quickly for 15 minutes. Marinate in spices, dip in frying mix
- Soak the sticky rice in water for 5 hours, then wash and drain it. Add water to a steaming pot and boil it well, then put the sticky rice into the steamer and steam 30-40 minutes until it is well-cooked and sticky.
- Wash the carrots, peel the beans, then cut into cubes and pieces then boil them. Peel the potatoes, wash, and cut into cubes then stir-fry them. Wash the ribs, season them with ground pepper, sesame oil, soy sauce, and then fry.
- Mix all of the prepared vegetables, ribs, steamed sticky rice, and soy sauce, chili sauce, fried onion, and leek thoroughly.
Step 2: Make Wontons
- Use the wonton skin or popiah skin to wrap it up.
- Fry until golden, remove and drain the oil.
Step 3: Cook the Sauce
- Stir-fry the red onion, garlic, cinnamon, star anise.
- Add all of the spices including the honey, water, vinegar, shiny-leaf prickly-ash, lemongrass, ginger, seasoning powder and bilberry jam. Stir them well over a low flame for 5 minutes and then blend them well into a sauce.
Step 4: Place the wontons onto a plate and serve with the sauce.
