✨Wonton di pollo alla salsa piccante😋 Wonton, famiglia di ravioli, ma ha la pasta ancora più sottile! Di solito si mangia i wonton nel brodo con pasta fresca, ma oggi vi presento un modo particolare e super deliziosa! Sei amante di mangiare qualcosa piccante? Eccovi il piatto giusto!! (C’è anche versione Per chi non mangia piccante.) 🗒Ingredienti: •Wonton skin 40 fogli •petto di pollo macinato 200g •mais in scatola 100g (scolato) •Silky tofu 100g (o 1 albume) •salsa di soia 1 cucchiaio •sale 1/2 cucchiaino •pepe nero q.b. •olio di sesamo 1 cucchiaino •zenzero fresco 10g •cipollotto 1/2 •acqua 100g 🗒Condimento: •salsa di soia 1 cucchiaio •salsa piccante 2 cucchiai (o olio vegetale se non mangi piccante.) •aceto di mela (o succo di limone) 1 cucchiaio •zucchero di canna 1 cucchiaino •olio di sesamo 1 cucchiaino •coriandolo q.b. •aglio tritato q.b. 👉procedimento: 1.Frullare il zenzero fresco e cipollotto insieme con acqua, poi usare un collino, filtrare il liquido. 2.Tritiamo bene il petto di pollo finché diventa appiccicosa, poi aggiungiamo il sale e salsa di soia. Mescoliamo bene. 3.Piano piano versiamo il liquido del passo 1. (Ci vuole circa 4 cucchiai), usiamo una mestola e giriamo sempre alla stessa direzione, finché il carne si assorbe tutto il liquido e diventa appiccicosa! 4.aggiungiamo il silky tofu (o albume) mescoliamo bene. 5.Poi aggiungiamo il mais, pepe e olio di sesamo, mescoliamo bene! (Se ti risulta troppo liquido il ripieno, lascia riposare in frigo per mezz’ora.) 6.scorri le foto per vedere come si forma il wonton. 7.Scaldiamo acqua in una pentola capiente, nel frattempo mescoliamo tutti ingredienti del “condimento” in un piatto. 8.una volta bolle l’acqua, versiamo un goccetto di olio nell’acqua e cuciniamo il wonton. Dopo 2-3 minuti, scolliamo i wonton, mescola con il condimento già pronto, ecco! Deliziosi wonton pronti!😋 🔖I wonton si possono congelare quando sono ancora crudi! 🔖La salsa piccante si può sostituire con olio al peperoncino! in caso vorreste fare voi una salsa piccante autentica, ho seguito la ricetta di @ora.mei ! È venuto super delizioso! ✨中文在留言區⬇️

During our lunch at Voyage, @sameer.sain and @colinjudewee_vino had mentioned how much they wanted to try the Antonio’s pizzas as they’d heard rave reviews. Likewise, @the_caviar_king told me that he and @imcynlim had never tasted @casanostrasg’s food either (the oven had broken down when they visited many moons back). Coincidentally, I had a slot booked in mid April. One DM led to another and in a flash, all of them, as well as @pengloh and @uncle_lim_chiak, confirmed their attendance. And that’s how we ended up congregating last Tuesday to worship at the “temple” of Antonio’s Italian cuisine. I entrusted Antonio with menu-planning and the following is what he served that kept us in a state of ecstasy throughout the night: 1. Gnoccho Fritto and House-cured Meats - Loved how the light, crunchy pillows of dough offset the heavier-tasting proteins. 2. Formaggio Piastra - The grilled cow’s milk cheese from the Dolomites was crisped at the sides and wonderfully oozy. To have been served only one piece felt rather cruel 😂 3. Passatelli in Brodo - Formed from leftover bread and parmigianno, those little sticks in oxtail broth made for a deeply satisfying dish. 4. Pizza Pop - Eating the crispy crust cup filled with the classic components of a Margherita pizza got a little messy but the deliciousness made it worthwhile. 5. Supercrunch “A Trip to Reco” - A crust invented by Antonio that absolutely lived up to its name. It came blanketed in melty milky cheese which as you can imagine, was a joyous combo to inhale. 6. Newpolitan “From Pachino with ❤️” - Besides the superlatives-deserving pizza crust (also an invention of Antonio’s), his tomato paste was on a whole other level of umami-ness. Double yums. 7. Newpolitan “Mortadella e Ricotta” - When you lay on home-made pistachio-studded mortadella of such delectability, there’s no doubting the love the pizza would receive. 8. Newpolitan “Pepper Meets Anchovy” - My favourite of that night. The toppings of green peppers, anchovies, crispy leeks and stracciatella exuded a subtle heat which I didn’t hesitate to amp up with a drizzle of chilli oil. Yes, I adore this pizza spicy. ⬇️Continued in Comments⬇️

Our recent family dinner at @portaportaitalianrestaurant was so enjoyable, we can’t wait to return! The heartwarming charm of Chef-owner Rosie’s very delicious Italian classic dishes lie in their unabashedly bold flavours and hearty servings. Dining there truly feels like I am in the home of a Nonna (Italian grandma) whose mission in life is to feed anyone who steps through her doors, the most delicious food. More reasons for this impression is how the spacious yet cosy restaurant is decorated with numerous photos of Chef Rosie and her late Italian husband Nino, as well as the paraphernalia they‘d collected over the years - from the time they lived in Italy and during their annual trips back. When you visit, I recommend walking around for a closer look. If you’d like to know what were the standouts from our dinner, please read on: 1. Brodo di Pesce Misto ($35.60+) - What a huge serving of rich, tomato-based soup brimming with fish, prawns, squid and clams. A meal unto itself, everything tasted fantastically fresh as Chef-owner Rosie goes to the market every morning to buy the seafood for that day. 2. Calamari - Although large and chunky, the rings and tentacles of the squid were remarkably tender. The thin battered coating was properly seasoned too unlike the tasteless versions I’ve had at some places. Do note the portion shown is smaller than standard because it came compliments of Chef Rosie. 3. Antipasti Misti ($20.50+) - This platter of housemade antipasti had given @cheahwenqi an epiphany during our video shoot for @ourgrandfatherstory. The eggplant in olive oil was so outrageously delicious, it overturned her lifelong view on the vegetable. It must be said that the other three antipasti which included roasted peppers and mushrooms, were equally sublime. 4. Pollo Al Rosmarino ($29.50+) - I know most people would not gravitate towards chicken at an Italian restaurant but this is worth considering if you crave more protein. An order consists of four aromatic, juicy and tender pieces of the poultry, roasted potatoes and a mixed salad. 5. Spaghetti Puttanesca ($25.50+) - If your palate favours the savoury, this would suit you well. ⬇️Continued in Comments⬇️