Ingredients with Measurements:
- 1 pack of wonton wrappers (about 30 pieces)
- 250 grams of ground pork
- 1 cup of bamboo shoots, finely chopped
- 1/4 cup of green onions, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of water
- Cooking oil for frying
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Spoon or spatula
- Frying pan
- Slotted spoon
Step-by-step instructions:
a. In a large mixing bowl, combine ground pork, bamboo shoots, green onions, garlic, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
b. Take a wonton wrapper and place a teaspoon of the filling in the center. Wet the edges of the wrapper with water using your finger, then fold it in half to form a triangle. Press the edges to seal.
c. Repeat the process with the remaining wrappers and filling.
d. Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the pangsit basah in the pan. Fry for 2-3 minutes or until golden brown, then flip and fry the other side for another 2-3 minutes.
e. Use a slotted spoon to remove the pangsit basah from the pan and place them on a plate lined with paper towels to absorb excess oil.
f. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- This recipe makes about 30 pieces of pangsit basah.
Nutritional information:
- Each piece of pangsit basah contains approximately 60 calories, 3 grams of fat, 5 grams of carbohydrates, and 3 grams of protein.
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- If bamboo shoots are not available, you can use water chestnuts or carrots as a substitute.
Variations:
- You can add other vegetables such as mushrooms, cabbage, or bean sprouts to the filling.
- For a spicier version, add chili flakes or hot sauce to the filling.
Tips and tricks:
- Make sure to seal the edges of the wonton wrapper tightly to prevent the filling from leaking out during frying.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- If the pangsit basah is not crispy enough, you can fry it for a few more minutes until it reaches your desired level of crispiness.
Storage instructions:
- Leftover pangsit basah can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pangsit basah in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Arrange the pangsit basah on a platter and garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Sweet chili sauce, soy sauce, or hoisin sauce
Suggested side dishes:
- Fried rice, stir-fried vegetables, or noodle dishes
Troubleshooting advice:
- If the filling is too dry, add a little bit of water or chicken broth to moisten it.
- If the pangsit basah is too oily, place it on a plate lined with paper towels to absorb excess oil.
Food safety advice:
- Make sure to cook the pork filling thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Pangsit basah is a popular Indonesian snack that is similar to Chinese wontons. It is usually served as an appetizer or snack.
Flavor profiles:
- The pork and bamboo shoot filling is savory and slightly sweet, with a hint of sesame oil and soy sauce.
Serving suggestions:
- Serve the pangsit basah as an appetizer or snack, or as part of a larger meal.
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Region: Indonesian