From Wikipedia, the free encyclopedia
In traditional phở, sá sùng (Sipunculus nudus, a species of peanut worm) is added to the broth to sweeten it. Another scarce ingredient is cà cuống, a pheromone extract from the giant water bug of the same name in Vietnamese (Lethocerus indicus), which is spicy and aromatic. People add cà cuống oil extract to their bowl of phở.
RED VELVET CHEESECAKE WONTONS
• Small bowl
• Pastry brush
• Plastic wrap and/or damp paper towels
• Wok or medium-sized pot
• Frying thermometer (if you don’t have a thermometer, you can test the oil temperature by dropping in a cube of bread … if it browns quickly, the oil is ready)
Preparation time: 15 minutes + 15 minutes cooking time (for 12 wontons)
1 large egg
1 tbsp. water
24 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 circles of red velvet cake ( I used a 1 and 3/4 inch round cookie cutter.)
Philadelphia Ready-to-Eat Cheesecake Filling
High-heat oil for frying (i.e., vegetable oil, corn oil)
Confectioners’ sugar (icing sugar) for sprinkling
1. In a small bowl, whisk together the egg and water to make an egg wash.
2. On a clean, dry surface lay wonton wrappers
3. Place 1 round of red velvet cake and a dollop of cheesecake filling in the middle of each wonton.
4. Brush a very thin layer of the egg wash on the edges of the wrapper.
5. Place a wonton on top of the bottom one and gently press to remove all air from the edges. Use a round cookie cutter to create a finished wonton. Press the edges to adhere the sides if you find any that have come “unglued”.
Make sure the wrapper is sealed completely.
6. Repeat with the remaining wrappers.
7. Keep the wontons covered under plastic wrap or a damp paper towel to prevent them from drying.
8. In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.
9. Heat the oil to 350º F (180º C) and gently slide a few of the wontons into the hot oil. Make sure you don’t crowd the wontons.
10. Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.
THANK YOU JADEN FOR THE INTRODUCTION TO VIETNAMESE CUISINE.
The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.