In the process of frying the close to 300 chicken wanton at 6.45am... For those who are interested in the recipe, it is actually very easy. If i can do it. so can you :) I am a novice and I hardly cook back in my hometown.
Filling :
(to make 30 -35)
Chicken Mince (250-300g)
1 carrot (diced)
1 spring onion (chopped)
Some cornflour
sesame oil (half teaspoon)
soya sauce (1.5 teaspoon)
pepper
chinese cooking wine (3/4 teaspoon)
oyster sauce (1 teaspoon)
Mix well and marinate overnight for a strong taste. If you like strong taste or saltier, adjust the seasoning according to your preference.
Wrap the filling using wanton skin (in Australia, it can be found in any of the Asian Hypemarket or even Supabarn).
Fill up the wok or frying pan with oil enough to cover the wanton. Heat the oil till it is hot. You can use a wanton skin to test the temperature. Once hot enough, deep fry the wanton. Alternatively in small quantities, i typically would pan fry. Once the skin started to have to bubble and crispy texture, it is done. Use kitchen towel to absorb any oil left on the wanton if you are deep frying. For serving to guests, you may want to add some prawn crackers. The dips can be any that you like, for me i used sambal chilli (glory brand is good) and mayo.
Theme : Round the World in An Afternoon ...
The moment we stepped onto the college grounds, it was transformed into a ground with 20 countries, displaying their culture and food. It was beyond recognition.
We started to help the guys set up our booth while Camela heated up the roti prata and it was piping hot. It was cold when we left home and suddenly it became very hot with the sun burning above us.
Yummy food prepared by the Singaporeans... Curry Chicken with Roti Prata, Fried Wanton with Sambal Chilli and Mayo, Hainanese Chicken Rice. Not forgetting Tiger Beer and Bandung which was a hit... Demand was greater than supply. We started at 1pm and by close to 2pm, we were almost done... The Bandung was made without rose syrup.. believe it ? We could not detect the presence of the rose syrup so we improvised. It was a hit and people asked for the recipe when we did not have anymore to supply after a good 15 litres... much to their disappointment... Actually we were apprehensive as aussies have not tasted the drink before, but once someone found it yummy, the word soon spreaded and queues started for the drink... heheh hmm chemistry apparently did good here :P Tiger beer was good for the hot weather... our supply was gone soon ... much to the disappointment of the visitors.
Me with Ah Meng...
Yummy food prepared by the Singaporeans... Curry Chicken with Roti Prata, Fried Wanton with Sambal Chilli and Mayo, Hainanese Chicken Rice. Not forgetting Tiger Beer and Bandung which was a hit... Demand was greater than supply. We started at 1pm and by close to 2pm, we were almost done... The Bandung was made without rose syrup.. believe it ? We could not detect the presence of the rose syrup so we improvised. It was a hit and people asked for the recipe when we did not have anymore to supply after a good 15 litres... much to their disappointment... Actually we were apprehensive as aussies have not tasted the drink before, but once someone found it yummy, the word soon spreaded and queues started for the drink... heheh hmm chemistry apparently did good here :P Tiger beer was good for the hot weather... our supply was gone soon ... much to the disappointment of the visitors.
Me with Ah Meng...
Camela and Me with the icon Ah Meng smiling sweetly into the camera
A pictorial representation of Singapore... keepsakes courtesy of STB for the visitors of our booth... The Merlion pin and the handphone chain were hits with the young and adults. Someone commented that Singapore should also have cooked Singapore Noodles since we were famous for it in Australia. But in Singapore, we never heard or ate Singapore Noodle, what an irony.
Gopal at the India booth, serving butter curry chicken and cheekpea... Equally delicious...
A pictorial representation of Singapore... keepsakes courtesy of STB for the visitors of our booth... The Merlion pin and the handphone chain were hits with the young and adults. Someone commented that Singapore should also have cooked Singapore Noodles since we were famous for it in Australia. But in Singapore, we never heard or ate Singapore Noodle, what an irony.
Gopal at the India booth, serving butter curry chicken and cheekpea... Equally delicious...
At 2pm, this is what we have left... Surprisingly, the Aussies took quite well to sambal chilli and curry chicken. Heard and thought they did not really like spicy food.
The US booth serving local delights...
Indonesian wives and children doing a traditional dance.
The traditional Maori dance
My Indonesian friend, Dion.
Exquisite fruit cutting at the Thailand booth...
A moment with the Thailand traditional dancer
Again another picture moment with the pretty indonesian lady.
The boy is equally fascinated with Ah Meng ... and making friends with Ah Meng...
What is the pretty young baby doing? ... thirsty as the weather is scrotching hot...
Petting Station for the little ones ...
A real sheep ... heheh up close and personal...
ML with his Brunei counterparts
Don't they look cute in their costumes and traditional 'make-up'?
The day ended at 5pm with clearing up and we were dead tired but it was fun and we ended up sleeping after we got home and showered... making up for the lost sleep in the morning. It was fun and a different showcase of the college. Can you imagine these men in uniforms donning their national or traditional costumes and cooking food representing their countries?
No comments:
Post a Comment