– beancurd skin crisps with wild garlic, nori and plain chicken and prawns paste.
Served on a bed of wilted wild garlic stems and curry sauce. Sprinkled with HeaBea hiam
So yesterday my daughter came home from work with 2 big bunches of freshly picked wild garlic. Her chef at work said to her, “Chinese like to stir fry them” so he picked me 2 big bunches. The gal said he don’t think us Chinese do more than just stir fry! Grrrrrrr…………………
How wrong is he! I am going to do this post and will update all that I have done with wild garlic slowly. I told the gal to remind him that I, little old me, not a chef, never attended a cooking/baking class in my life but I can cook/make all his western wild garlic usage of pasta, pesto, soup, infused oil, risotto, salads dressings, pickled and the like. I can also make Chinese bao, dumplings, pancakes, noodles, curries, crisps, Chinese flower rolls, spring rolls, egg drop soup……endless! So do not annoy me.
Today I made a few things……………….
Beancurd crisps
A few years ago one of my girls introduced me to these type of ‘crisps’ and I have spent hundreds £ buying them. However the standard seemed to be slowly dropping over the years. All I get nowadays is a lot of saltiness and nothing else. On one of my trip back to UK from Malaysia I carried so many in my hand luggage, I was prepared to be on newspaper – woman eating beancurd crips at airport because could not bring on board! I am now quite organised and competent in making them. Here are pics with TIPs
Next wantons
- I wanted to add in the fresh wild garlic and this is how I did it.
Garlic Butter
