Homemade Wonton Soup

The weather in Lethbridge, Alberta has been fluctuating so much, and this week's forecast is SNOW SNOW SNOW. So what better yet than to stay at home and enjoy a nice hot WONTON SOUP!

We have homemade wontons readily available - all you need is the perfect broth and fresh veggies.



Our Asian Supermarket recipe:



Ingredients


1 package Asian Supermarket wontons

6 cups water
3 slices ginger root
1 can chicken broth
1 tsp salt
1tsp sugar
4 drops sesame oil
3 stalks green onion


1 bunch fresh cut and cleaned veggies
- we prefer a nice bok choy or even yu choy to make it authentic ;)


Preparation:

1. Bring a pot of water to a boil. Put the wontons (as is from package) into pot of boiling water. The wontons should float and that means they are cooked and ready for you to drain the water out. Place the wontons in soup bowls.

2. Bring 6 cups of water to a boil and add can of chicken broth. Add sugar and salt to season. When it comes to a medium boil, add chopped green onions and 3 drops of sesame oil.

3. Lightly blanch the veggies, drain the water and toss in with 1 drop of sesame oil.

4. Top the soup bowl with wontons on bottom with veggies.


5. Pour hot soup over and serve.



Voila- a wonderful wonton soup for this week's Lethbridge snowy forecast.



Come on in and shop the world at the Asian Supermarket.

10% off ALL Mexican and Latino Products

We are offering 10% off all Mexican and Latino Products.

Excluding Masa-Maseca, Queso, Tortillas...
Please enquire at the counter.

Come on in: Tostadas, Salsa, Chipotle, Hot sauces, Mole, soups, and many more!
Fresh baked Latino bread!

Daikon Salad with Umeboshi dressing (via fork.ca)

What a lovely recipe from www.fork.ca

Enjoy the recipe and as usual, all ingredients can be found at your local Asian Supermarket.
Happy Holidays and All the best!

DAIKON SALAD WITH UME DRESSING
Ingredients
For the Dressing:
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 teaspoons ground black pepper
1 tablespoon black sesame seeds
1 tablespoon mayonaise
1 teaspoon lemon juice

For the Salad:
1/4 cup grated daikon
1 teaspoons minced umeboshi
1 cup shaved daikon
1/4 cup pea shoots
4 cups mixed greens
2 cups coined carrots

Garnish:
1/4 cup shredded seaweed
Bonito flakes

Directions
1. MAKE THE DRESSING:Mix all of dressing ingredients and add to the shaved daikon and ume boshi. Mix and chill.
2. COMPOSING THE SALAD:Put mixed greens in individual bowls. Add shaved daikon and carrots. Place pea shoots, bonito flakes and seaweed on top. Spoon over dressing mixture and sprinkle with additional sesame seeds. Serve immediately.

Cheers

Christmas Specials

The Management and staffs would like to thank you for your patronage this past year and wish you a joyous Christmas & Happy New Year.
• Every Monday of the week is a discount day for Senior (10% OFF)

While Quantities Last. Please Arrive Early For Best Selections. Sale Ends Jan 3rd, 2010

Rice Water for Healthy Skin

This video is made by a very talented Vietnamese-American entrepreneur and make-up artist. Her name is Michelle Phan. She has dazzled young, fashionable, and savvy females across the globe with her pioneering make-up artistic skills combining organic products for our everyday use for our skin.

I never knew all these years washing my rice that the water could be so beneficial to my skincare. Here her tutorial:

Rice Water for Healthy Skin

Enjoy and have a wonderful day!

Summer Snack Pocky

Chicken Coconut Jalfrezi

We just made Chicken Coconut Jalfrezi this evening and it was great - paired with a wonderful bottle of Merlot from France.
Preparation: 10 mins Cooking: 15 mins
Here is what you need:

• 1 tbsp desiccated coconut
• 1 tbsp vegetable oil
• 400g chicken breast cubed
  
• 2 tbsp Patak's Jalfrezi Paste
• 1/2 large red chilli, deseeded and thinly sliced
• 2 spring onions, sliced diagonally
• 1 red pepper, sliced
• 1 tomato, chopped
• 1 tbsp fresh cilantro, chopped
• sugar, to taste
• salt, to taste

Cooking instructions:

1. Place the coconut in a large frying pan over a medium heat, cook for 1 - 2 minutes, shaking the pan to keep the coconut moving until it turns a light toasted brown. Tip into a bowl and set aside.
2. Add the oil to the pan, and add the spring onions. Cook for 2 minutes.
3. Add the Patak's Jalfrezi Paste. Sprinkle in a little water if the paste begins to stick.
4. After 2 minutes add the tomatoes and peppers and a few tablespoons of water. Allow the tomatoes to break down.
5. Add the chicken. Allow to cook for 5 minutes and check the chicken is cooked through. Check the seasoning and adjust the salt and sugar if required.
6. Garnish with the red chilli and toasted coconut and sprinkle with the coriander.
7. Serve with plain basmati rice.

Enjoy!