Singapore Curry
The recipe Singapore Curry can be made in roughly 45 minutes. This recipe serves 4 and costs $1.38
Vegetable dumplings in broth
Ingredients
- 100 gram fresh shiitake mushrooms
- 2 green onions
- 1 brown onion (150g), chopped coarsely
- 1 carrot (120g), chopped coarsely
- 2 clove garlic, chopped coarsely
- 2 centimetre piece fresh ginger (10g), chopped coarsely
- 1 star anise
- 1 teaspoon sichuan peppercorns
- 1/4 cup (60ml) japanese soy sauce
- 2 tablespoon chinese cooking wine
- 4 fresh coriander roots
- 1 teaspoon white (granulated) sugar
- 1.5 litre (6 cups) water
- 800 gram buk choy
- 1 (cm) piece fresh ginger (5g), extra, grated
- 1 clove garlic, extra, crushed
- 227 gram canned water chestnuts, drained, chopped finely
- 1 egg white, beaten lightly
- 1/4 cup (15g) stale breadcrumbs
- 2 tablespoon finely chopped fresh coriander
- 1 tablespoon vegetarian oyster sauce
- 20 wonton or gow gee wrappers
- 100 gram enoki mushrooms, trimmed
Details
- Servings: 4
- Diet: High-Fiber, Low-Fat
- Meal: lunch, dinner
- Dish: soup
Cuisine
- chinese
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