Year of the Rooster

We got a new fairy tale book from Usbourne this week and it included an adaptation of a traditional Chinese story of the magic paintbrush.

S wanted to make dragons and I suggested we make pearl and jade dragons to match those in the story.

I learnt that a tradition to celebrate Chinese New year is to make dumpings together as a family. I liked this idea and thought we could make Thai golden bags or Tung Tong together. I learnt this recipe at a cooking class we took in Bangkok on honeymoon. If you’re ever in Bangkok I can highly recommend Angsana, it was great to learn in a home kitchen and we got a great tour of the local market too!

Thai Golden Bags (recipe is adapted from Angsana’s)

  • 50g minced pork
  • 15 king prawns, minced
  • 3 garlic cloves, chopped very finely
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Pinch of pepper
  • 2 tbsp chopped coriander (I include the stalks and leaves)
  • 1/4 cup sweet corn
  • Wonton wrappers 
  1. Mix all the ingredients apart from the wonton wrappers.
  2.  Put 1tsp of mixture into each wrapper and squeeze to seal. (A and Mr S did a great job!) 
  3. Heat oil on high heat in a pan and place ~6 bags at a time to fry. Turn down the heat to medium as they cook for 1-2 minutes until golden brown.

S got bored of colouring after a bit, but we cut out the dragons and added sticks. The golden bags were served with sweet chilli sauce and fried rice. 

    We had a pretty good Saturday, despite the horrid weather keeping us inside!

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