Issue 22The Indonesian Cook

COLUMNIST: DINA WATT
The Indonesian CookWhat better way to start the first few months of a New Year than by maintaining and improving your health? Try out my special recipe of a green immune booster drink, using pak choi as the special ingredient. Drinking green juice in moderation can boost your intake of multiple nutrients while at the same time, cleansing and detoxifying the body. I call it ‘Dina’s Special Green Mocktail’. You can always make it a cocktail by adding a bit of gin for the weekend!

My second recipe will keep your body warm during the bitter cold Scottish winter. If you are wondering what to do with leek and spring onions, wonton soup is an excellent option - I always try to sprinkle my culinary journey with influences from the East. Here I show you three different methods of wonton folding. You might think they will be tricky, but I promise that they are easy to follow.
Recipe 1: Dina’s Special Green Mocktail1
What you need:

1 regular size pak choi, chopped

1 green apple, chopped

2 tbsp of syrup/agave syrup/ honey – depends on how sweet you want the drink to taste

½ cup of cold water

ice

How to make it:Using a blender, blend all the ingredients until smooth. Add a few ice cubes and let it chill for about 2-3 minutes then sift the mixture from its pulps into a glass. Enjoy.
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Recipe 2: Leek & Mushroom Wonton Soup3
What you need:

300g minced pork – you can use tofu if you are a vegetarian

100g mushrooms (chestnut or shitake), finely chopped

4 cloves of garlic, finely chopped

bunch of spring onions, finely chopped

1 regular size leek, finely chopped

3 tbsp of soya sauce

1 tbsp of sesame oil

1 tbsp of corn/plain flour

2 eggs

1 teaspoon of sugar

pinch of salt

pinch of white pepper (black pepper is also fine)

vegetable oil

How to make it:
First step: make the fillingsSaute the leeks in a pan with garlic for about 2 minutes with a little bit of oil.
In a big mixing bowl add minced meat, chopped spring onions, chopped chestnut mushrooms, the sautéed leek with garlic, 2 eggs, salt, pepper, corn/plain flour, soya sauce, sesame oil, salt and pepper. Taste and see if it needs more seasoning. Set aside.
Second step: fold the wontonsThere are three ways to fold wontons, please see pictures on how to fold each method:
1. The bonnet shapeThe most common method. Perfect for wontons that will eventually be boiled and mixed into soup.
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2. The diamond shape You can use this method for wontons that will be boiled or fried.
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3. The scrunch shapeUsually use this method only with small amounts of filling. It involves simply squeezing the wrapper around the filling. I actually like this shape for wontons that will be fried or steamed (dimsum style).
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Third step: make the soup baseIt is very easy to make the soup base. In a big pot, add a little oil. Saute 2 cloves of finely chopped garlic with a handful of chopped leeks.
Add 3 slices of ginger. Simmer for about 2-3 minutes then add 3 litres of water.
For seasoning use 1 cube of chicken bouillon, 2-3 tbsp of soya sauce, and salt and pepper
I usually add a few pak choi at the end before serving so that they still taste crunchy and look green.
Fourth step: simply serve Bring the soup base to a boil. Throw in a few wontons. Let it boil for about 7-10 minutes.
Prepare a bowl to serve. Add some cooked egg noodles. Add some steamed/blanched pak choi, then pour in the soup and wontons.
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Dina Watt ProfileDina Watt, an Indonesian, now living in Aberdeenshire, is known as the Indonesian Cook. Dina’s love of nature and gardening fuels her passion for cooking using home-grown ingredients. She appeared on BBC's 'Beechgrove' in 4 episodes in 2021.
In her column, Dina shares her own adventurous recipes for delicious home-cooked meals that are easy to make using home-grown, seasonal fruits and vegetables from her own kitchen garden. She is passionate about using every bit of the plant in order to practice zero-waste principles.Front CoverNavigationEditor's WelcomeKeder GreenhouseContentsWhat's On In ScotlandWhat's Gorgeous in the Garden?Getting to Know GalanthusShake the TreeGardening to Aid S.A.D.Jim McColl on Scotland Grows ShowThe Nettle RevolutionSpatially Plan Your GardenElevate Your Garden with Scottish-Made Elegance!Grow Your Business advertA Plant Person’s ParadisePlant SurvivorsQuercus Garden PlantsNon-Native to Native Plant SpeciesRoses – Making the CutSeeds, Soil, Sow!Scottish Bamboo Love StoryFeature Your GardenAdvice for New GardenersGrow Your Own SpecialReady to Get EdibleSowing Bell PeppersCome and Chat About PlantsStart A Veg PlotGarlic: a Clove to GrowVeg to Sow NowDIY Protection for Your PlantsScotland Grows WebsiteThe Indonesian CookDefence Gardens SchemeA Workshop in Garden DesignSoil Selection for your Indoor Plant PalsNational Trust for Scotland - RootsJobs AheadVerdant Heart5 Most Important Pieces of Advice for New GrowersScotland Grows Next IssueArchives