Today’s I am going to share a simple cookie recipe from China, to be exact it is the Chinese Butter Cookies. X is always a tricky alphabet in these A-Z blogging marathons. Last year I named my post with an ingredient starting with X which I used in my recipe. It was the vegan mango ice-cream. This year I am not going with the component name but the generic recipe name – Xiaodianxin. Xiaodianxin means cookies in Chinese.
Seitan is the mock meat or the vegetarian meat prepared from the wheat gluten. Seitan is a Japanese word which means wheat gluten or wheat meat. According to the wiki, wheat gluten is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten. Today I am going to share how to prepare the seitan from vital wheat gluten flour and a simple vegetable soup with the cooked seitan.
A couple of weeks ago, Vaandu asked me to pack veggie dumplings with toothpick (???) for his lunch. I don’t remember him trying out veggie dumplings before. Not sure if any of his friends bought it for lunch. Anyways when he asked that for lunch, I told him that I will try it once for dinner before packing it for lunch. With Navratri, I couldn’t try that at all. This weekend he started asking for it again and I realized I cannot postpone anymore. I have postponed already for two weeks. I was very tired this Sunday and I didn’t want to do everything from scratch. So when I browsed for shortcuts, the first recipe that came was Alton Brown’s steamed dumplings. I love semi-homemade recipes. I have already written enough about the puff pastry sheets and how they save a lot of time on weekdays or when you don’t have time to start from scratch, especially for puffs. Wanton wraps fall under the same category. It’s a great ingredient to have in your fridge.
After April’s month’s Mega Marathon, I didn’t participate in any other monthly marathons. So after four months break here I am participating in another Marathon. This is not a baking marathon :-) Its “Buffet On Table”. Each week has its own interesting themes and like other marathons I learnt a lot in this one too while preparing for this one. Got to know about different cuisines and the culture and the story behind.
I love cheese and lettuce wraps and when we saw the chicken wraps in the PF Chang’s menu, we converted it to Tofu wrap and we loved it. It was yummy and crunchy. I thought of reproducing the same at home. It came out pretty good. Water chestnuts is the key ingredient which gives you the crunchiness. This wrap is sweet and salt with a hint of spiciness.
PF Chang's style - Tofu Lettuce Wraps
- Extra firm tofu – 1 whole pack
- Water chestnuts – 8 oz can
- Crush peanuts – 3 tbsps
- Lettuce leaves – 4-5 (according to number of servings)
- Soy sauce – 2 tbsps
- Palm sugar – 2 tsps
- Mirin – 1 tsp
- Red chilli sauce – 1 tsp
- Rice vinegar – 1/2 tsp
- Scallions – fine chopped 2 tbsps
- Oil – 1 tbsp
- Press the tofu and try to get as much as water out.
- Chop them into small size cubes.
- Chop the water chestnuts also into small cubes.
- Heat the kadai and add oil.
- Once the oil is hot, add the chopped scallions and sauté for a minute.
- Now add the tofu and let it cook till all the moisture is absorbed.
- Now add the water chestnuts and mix well.
- One by one add all the sauces including sugar and mix well.
- Let it cook till the mixture turns brown.
That’s it now the filling is ready.
- Wash the lettuce leaves and fill them with the tofu mixture and drizzle the peanuts.
- You can serve them as open lettuce cups or wrap them into a roll.
Submitting this post for Blogging Marathon #48 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#48