A couple of weeks ago, Carrie and I continued to experiment with cooking local food in Singapore. We love dumplings/wantons/spring rolls which are all slightly different variations of meat or vegetables rolled in rice flour skin and then steamed, fried, or boiled depending on preference.
We made ours with a pork, scallion and ginger filling and tried to steam a few, fry a few, and boil a few. I would say the filling itself was very good both flavorful and moist but the actual skins and cooking method was not so good. Overall this is very much a work in progress but at least Charles' finger remained intact on this one.
Here is a photo of what we wanted to make
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And below our some photos of our process and final product.
Rolling and folding the filling
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Boiling some of dumplings
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Frying a few in oil
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The finished product (only the fried one left by the time we took the photo)
Another minor food mis-adventure and a slight nostalgic memory of the US is the photo below. I realize it is cherry season in the US and the grocery stores in Singapore reminded me of that this morning with some "affordable" cherries.
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