Filed under: Cooking, Desserts | Tags: chinese food, sticky rice with mango, stir fry, thai food, tofu, vegan, wonton
In a sense, in Finland there is no such thing as “winter seasonal food”. Right now the whole country is enveloped in snow, and nothing grows. So if you want to be locavorean and vegetarian in the winter, you eat what keeps: root vegetables, dried mushrooms, sauerkraut, and these modern times what you can find in your freezer, like berries and frozen leaf vegetables. Thinking like a squirrel is essential for a Finnish locavore. If you weren’t industrious in the autumn, bad luck for you. By this I don’t mean that food wouldn’t be available in the supermarket, of course it is, but it just generally isn’t from local sources.
But anyway, even if I like the cold and snowy winter very much, I sometimes find myself looking for flights to somewhere… Bali, Thailand, Costa Rica.. I seem to have some infantile yearning for a warm, easy place with smiling people, exotic fruits and long white beaches. I do know how flying affects the climate and in the past I have committed enough environmental crimes in that matter, so I try to satisfy my cravings for far – away places by other means.
This time, I decided to travel to Asia by cooking. Buying some non – seasonal, imported ingredients is anyhow a much lesser environmental crime than flying to Bali! I invited a few friends over and visited the Realm of the Chinese People on that strip of street that houses pretty much all the Asian groceries in Helsinki. That already feels like being somewhere else: the loud discussion in Chinese, strange smells and products that have Chinese characters written on them instantly bring you from sleepy cool Helsinki to some hot and intense Asian mega – city.
On our cross – Asian menu were wontons filled with tofu and napa cabbage, a vegetable stir – fry with rice – noodles and as dessert sticky rice with mango. And how nice and exotic the food tasted and smelled, and how refreshing it is to see a bit of colour in this white – and – black snow fairytale!
Wonton is a type of Chinese ravioli. We filled ours with tofu and napa cabbage, which a very common vegetable in the Chinese and Korean kitchen. Wontons are steamed or cooked, but they can also be fried afterwards in oil on a pan.
250 g smoke – flavoured tofu
200 g napa cabbage
4 tsp spring onions
2 tsp grated ginger
2 tsp dry vermut
2 tsp sesame oil
2 tsp soy sauce
1 tsp salt
1 tsp sugar
First chop the napa cabbage finely and mix it with the salt in a bowl. Let it stand 10 minutes. Crumble the tofu and mix with the rest of the seasonings, then add the cabbage.
The Wrapper Dough
4 dl wheat flour
1,2 dl water
Mix the flour and the water and let the dough stand covered for 10 minutes. Then form a bar of it and cut it into 32 pieces. Roll the pieces with a rolling bin into thin circles, about 6 – 7 cm in diameter.
Put a tablespoon of filling into each circle and fold it over, trying to press out the extra air. Pinch the edges together, you can moisten them too with a bit of water. There are many different ways to fold the wontons, but we simply made half – moon shapes.
Steam the wontons on an oiled surface for 10 minutes. They will stick together, so try to place them so that they don’t touch each other. It’s good to have a large dish with lid at hand for the ready wontons, because you’ll have to make several batches unless you happen to have a really large steamer.
1/2 dl sesame oil
1/2 dl balsamic vinegar
1/1 dl soy sauce
6 garlic cloves, chopped
1 tsp chili flakes
Mix the ingredients and eat with the wontons.
Stir – Fry with Cashews and Bell Pepper
The Chinese cuisine rests heavily on the holy trinity of sesame oil, garlic and ginger, and so does this stir – fry. You can use any veggies that you like, but remember to be fast! I always, always overdo it. So anyhow, first the crispier stuff in the wok and after the softer.
2 bell peppers, yellow and red
100 g snow peas
a small handful of dried funnel chantarelles
1 tbsp light soy sauce
1 tbsp vegetarian oyster/mushroom sauce
1/2 dl vegetable stock
a dash of sesame oil
peanut oil for frying
Heat peanut oil in the wok and throw in the ginger and garlic. Fry for one minute and add the mushrooms and the rest of the veggies. Fry for 1 -2 minutes, then add the cashewnuts. Fry for one minute and add the seasonings.
Sticky Rice with Mango
This is a favourite dessert from Thailand, updated with a bit of vanilla.
2 dl sticky rice (gluttonous rice)
6 dl coconut milk
4 tbsp brown sugar
a pinch of salt
1 vanilla pod
1 ripe mango
First you should soak the rice for four or more hours in cold water, in the fridge. Then, in a cooking pot, bring to boil the coconut milk, vanilla pod, sugar, salt and rice. Let simmer until the coconut milk has absorbed. Then steam the rice for 15 minutes until it’s sticky and soft. I used a normal sieve for the purpose, stuck into a cooking pot and covered with a lid. Serve with sliced mango.
8 Comments so far
Leave a comment