500g minced pork
2 cups cabbage, chopped
1 1/2 tbs sesame oil
2 tbs caster sugar
3 tbs cornflour
40 wonton wrappers
2 tbs kecap manis
2 tbs rice wine vinegar
1/4 tsp sesame oil
1 small red chillli, sliced thinly
1. Combine minced pork, cabbage, sesame oil, sugar and cornflour in a large bowl. Season with salt and white pepper.
2. Place one wrapper on your hand, place 1 heaped of teaspoon of the pork mixture into the centre of wrapper. Gently cup your hand and gather sides of wrapper to form pleats, leaving top open. Repeat with remaining wrappers and pork mixture.
3. Place dim sims in single layer, about 1 cm apart in a steamer lined with baking paper, over pot or wok of boiling water. Steam, covered for about 10 minutes or until cooked through.
4. To make the sesame dressing, place all the ingredients in a screw-top jar and shake well.
5. Serve dim sims with sesame dressing.
2 Tbls olive oil
1 x small red onion, thinly sliced
1 x medium red capsicum, thinly sliced
2 cloves garlic, crushed, peeled, roughly chopped
1 x small red chilli, chopped
2×400 g cans diced tomatoes
2 tspn sugar (optional)
1/4 tspn caraway seeds, crushed
1/2 tspn cumin seeds, crushed
1 tspn sweet paprika
1/2 tspn ground coriander
20 g spinach leaves, coarsely chopped
1/2 tspn dried chilli flakes (optional)
1. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook for 5 minutes, until soft and wilted. Add the garlic, capsicum, chilli, the salt, pepper, sugar and spices. Cook for a minute, stirring constantly, to release their fragrance.
2. Add the canned tomatoes and reduce the heat to medium and cook for 12 to 15 minutes, or until the sauce has thickened slightly. Stir in the chopped spinach.
3. Make 3 indentations in the sauce. Crack an egg into each indentation, careful not to disturb the yolks.
4. Reduce heat to low. Cover and cook for 3 to 5 minutes, until the eggs are cooked to your liking. Serve with crusty bread.