Easy Wonton Soup

For the wonton:
1/4 kilo ground pork
2 cloves garlic, ground
1 teaspoon ginger, ground
1 medium onion, minced finely
1 scallion (1 tablespoon), chopped finely
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
a pinch of ground pepper
20 pieces wonton wrapper

For the soup:
2 cups chicken stock
2 cups water
1 tablespoon soy sauce
3 cloves garlic, smashed but not sliced
1 thumb size ginger, smashed not sliced
1 scallion
salt and pepper to taste

1. In a pot over medium heat, add all soup ingredients and let it boil (covered)for 10 to 15 minutes. Turn off the heat.
2. To make the wonton, combine all the wonton ingredients in a bowl except the wonton wrapper. Mix until all the ingredients are evenly combined.
2. Take a wonton wrapper on one hand and brush edges with cold water using your finger tip. Put ½ teaspoon of filling in center of wrapper. Fold in half, triangle shape and seal it tightly by pinching edges together with your fingers. Brush one of lower side corners of triangle with water and bring right and left corner together and press well. Repeat until you finish with wonton filling and wrappers. Set aside.
3. Remove all solid ingredients from the soup and turn on heat and let it boil. Add the wontons simmer for 10-15 minutes. Season with salt and pepper.Transfer to serving bowl and garnish with chopped scallions.

Shredded Fish Penne

Filipino Style Recipe: Shredded Fish Penne recipe is my invention during the holy week. It is a low calorie dish that is full of flavor. It is basically made of left over paksiw fish that is shredded and cooked in olive oil, tomatoes, and others.

Good for 3-4 servings
Estimated time of preparation and cooking: 40 minutes

250 grams whole wheat penne pasta
2 pieces tulingan
1/4 cup vinegar
3 cloves garlic
3 tablespoon olive oil
4 pieces tomatoes
4 pieces anchovy fillet
2 tablepoon olives
fish sauce
salt and pepper
pinch of chili flakes

1. Cook fish in vinegar, salt, and pepper.
2. Once cooked, let it cool. Remove meat from head and bones, then shred.

Part 2
1. Cook pasta according to package instruction. Drain and mix olive oil. Set aside.
2. Over low heat. saute garlic until transluscent. Add the anchovies and olives then stir until flavor and aroma comes out around 2-3 minutes.
3. Turn heat to medium then add the tomatoes and saute until soft.
4. Pour the shredded fish and cook for around 5 minutes. Add the chili flakes.
4. Add the cooked pasta and season with fish sauce. Mix well until well combined.