Kiko no Bento

SWEET crab and cream-cheese wonton recipe

Thu, 05 Jun 2008 02:31:41 GMT

Not the best photo but you get the idea.

I FINALLY made my own recipe for the crab wontons (crab ragoon) often used in US Chinese buffets. The Chinese owners order them from China, so I had to make my own version from scratch. It's easy!

1 8oz box of creamcheese
3 tablespoons of sugar
1 crab stick (it's imitation crab in a stick shape XD)
1 green onion (this gives it the tangy flavor. This is based on your personal taste)
wonton wrappers, gyoza wrappers, eggroll wrappers cut into 4 squares

chop up the crab and onion well. Soak the onion in cold water to reduce the sharpness.

Using a food processor add creamcheese, sugar, blend, then add the onion and crab and blend again till smooth.

Use a butter knife to put some filling in the middle of a wrapper and bring sides together so it forms an X. You do NOT seal the wrapper. The cheese holds it together on its own. The oil getting into the wonton is part of how it gets it's unique flavor. If cheese leeks out while cooking, this is normal. If it happens too often and you're losing allot of filling then simply press sides together so it's more closed.

Deepfry for 1-2 minutes on 375ºF (It helps to have a deepfryer) I only did 1 minute, this all depends n how dark you want them. But the best way is 1 minute.

After you pull them out of the oil, if they're not dark enough or kinda soft don't worry, they continue to cook after they're removed.

Set on paper towels to drain the oil and you have your wontons 8D HELLZ YEAUGH!

Recipe by me, if you post this anywhere please credit me. Even if this is a usual one XD; I still figured this out on my own...

WOW!

Thu, 05 Jun 2008 02:24:19 GMT

I totally neglected this place for so long! Well I'm back and I can cook allot better, and now I have a DIGICAM! So no more shitty webcam shots. :D

Here are many bentos I made up-to-date. Under each I will caption what it is. I will also be posting recipes~

Enjoy.

Oldest to Newest.

Ginger pork, Japanese veggie stir-fry, rice, and shrimp sushi.

Same as above.

Sesame Onigiri, Japanese veggie stir-fry and sesame chicken.

Spicy shrimp burrito, lime, oranges and Malato(sp?) cookies.

Onigiri, oranges and strawberries, Japanese stir-fry and Malaysian coconut shrimp.

Stir-fry, oranges, shrimp wontons and Malaysian fire-cracker shrimp.

Crab and cream-cheese wontons (Recipe available), stir-fry, oranges, ginger pork, onigiri.

Malato(sp?) cookies, oranges and strawberries, ham and cheese sub on a home-made (by me) french roll.

Ginger pork, stir-fry, strawberries, oranges, onigiri

MORE leftovers! XD

Sun, 09 Apr 2006 17:41:28 GMT

That's my Sakura bento :3 this one is better organized than my last one. You'd be surprised how much food you can shove into one of those things. I got about 2 small bowls worth of rice in the 'small' container and a medium-sized plate full in the bigger container X} Happeh...

Chinese left-overs X}

Sun, 09 Apr 2006 02:45:40 GMT

Mmyeah... XD Kinda messy but... I'm still getting used to the small space in the new bento I got o_O and I don't have special separators yet. This is my pink butterfly lolita box.

Lo mein, sesame chicken, beef & broccoli and rice... I really love plane white rice.

My squishy bentos

Wed, 05 Apr 2006 21:20:09 GMT

You can find all of these at www.jbox.com . Specific links below.

http://www.jbox.com/PRODUCT/BENTO157

http://www.jbox.com/PRODUCT/BENTO174

http://www.jbox.com/PRODUCT/PRIM024

奇子

My first bento... OvO

Wed, 05 Apr 2006 19:21:40 GMT

Please excuse the quality of the photos. All I have is a webcam. Not rich enough to buy a fancy digital and it takes forever for me to develop film ^^;; Anywho...

This is my first bento! I got it a few years ago when I thought I was going back to school. I finally dug it out of storage (Not crappy storage. Just storage for good stuff, in the next room :3) and decided I wanted to start using it! I also bought another one but I'll show you later when I work with it.

My first authentic bento making! Shrimp sushi and shrimp nori rolls with umeboshi paste. I made the paste from the plums. All you have to do is pit the umeboshi and scrape out the inside with a spoon and mash it alittle. I didn't want to waste the skin so I tore it up in small pieces and placed them in there evenly. The nori rolls don't have sushi rice like the shrimp sushi does. Also note that the umeboshi I used was a sweeter version found here http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=3730 They're still sour though but the saltyness is cut down allot. ^^ So they're more like sweet-sour plums instead of sour-salty. I don't really like allot of salt so I was happy when I found them.

If you're like me and don't use allot of rice at once for sushi, just use a 1/4 teaspoon and add one, mix, if it isn't enough add another and so on till it taste how you want it. I mix mine in a small bowl so it's easier. I also cook the rice the night before (Make sure it cools off before storing it in the fridge). When you need rice I just take a few scoops and break up any thats stuck, then microwave for about a minute without anything covering it (this keeps it from getting too mushy, so it's easier to add the sushi su (su is vinegar in Japanese). Anyway, then you're done. I also use night old rice for the nori rolls. Make sure to wet your hands when handling the rice.

Allot of people think that ALL sushi is raw, but that isn't true. You need to cook the shrimp first. Stick a skewer in it where the stomach is, make sure it's straight. Cook it with the skewer in it, it will prevent it from curling. The average cooking is to throw them in boiling water for 2 minutes. After that cut the stomach so you can lay it on the rice.

I also made some Kushi Dango. You see it in anime. Unfortunately when I discovered this in Samurai Champloo the humans who translated it called it "Yaki Manjyu" Lord knows why. ANYWAY I was lucky to find this! I had to use allot more flour than the recipe. About 1 1/2 cups (it depends on the flour you're using). Just mix it until its thick enough to work with and not too sticky. Here's the recipe http://www.c4vct.com/kym/bento/kushid.htm This girl has allot of good bento recipes! Check out her site!

Anyway I don't grill mine. You can steam them in a normal rice cooker steamer. Just keep them on the sides. This didn't really fit into the bento since it's one compartment but I'm sure you can use wax paper as a separator and place the Kushi Dango on top! As it cools off it gets very chewy, but it's still good. You can also make these and freeze them (uncooked) and then when you want one just pop it into the steamer for about 15 minutes (20 if it isn't done yet. I just tested by sticking a tooth pick in it.) reheat the sauce in the microwave for about a minute (make sure you check every 30 seconds so it doesn't burn), poor it on and you're done!

Hint: You can also make Daifuku mochi out of Kushi Dango with anko (sweet azuki bean) filling. Just don't skewer them. You can try if you want but they like to fall off ^^;

Well that's all for now. :3 Ja matta ne!