Posted by: Kim_Hamilton on 02/22/2008 09:07 PM
Updated by: Kim_Hamilton on 02/22/2008 09:08 PM
Expires: 01/01/2013 12:00 AM
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"Polynesian Pot Stickers"~By Jenny Baxter of Jennys Kitchen
Greetings from Roseville! Gung Hoy Fat Choy! This month celebrates Chinese New Year, the Year of the Rat. So if you were born in 1912, 1924, 1936, 1948, 1960, 1972, 1984, 1996 and 2008 then you are a rat!...
You are ambitious, yet honest, proud to spend freely, and seldom make lasting friendships. You are most compatible with dragons and monkeys and least compatible with horses.
So, with this in mind I decided to drive out of town to feast for my Chinese dinner at Fat City, an Asian Bistro & Dim Sum Bar which is located off Eureka Road in Roseville. I had previously eaten there and found this fabulous eating establishment by accident. I was lost and there it was!
This eatery is owned by the famous Fat family, who began their restaurant dynasty in Sacramento upon opening Frank Fat’s in 1939. It is situated one block from the State Capitol and has been a stopping spot for legislatures, senators and governors. The Fat family are the only restaurant owners in Sacramento whose claim to fame is having possessed and operated their business by the same family all these years.
Walking into the bistro through the outdoor pillars, which support a post and beam structure of ancient temple design adorned with Chinese Zodiac characters and a flat sloped roof line, I was greeted by a huge golden pagoda.
Entering their high-chaired-pub-table cocktail lounge, whose bar boasts glass shelves against a mirrored backdrop with bottles of various liquors lined up almost from floor to ceiling and a library ladder sliding back and forth for retrieving your requested concoctions, was a take your breath away experience.
Swirling Asian pools with porcelain statues, floor to ceiling palm trees, shiny polished wooden floors, and the long narrow bar invited me to submerge myself in a totally peaceful surrounding.
Each dining table was decorated with a table lamp and ornately carved wooden screens separated the dining stations.
Perusing their extensive menu, which consisted of Peking, Szechuan, Canton, Shangai and Hong Kong cuisine, I could not decide what to order. I wanted to sample EVERYTHING!
In addition to the usual Asian fare they offered some unusual dishes. Thai Basil Chicken Lo Mein, Hunan Seafood in Fat Pot, Korean Bulhogi Beef, Lemongrass Chicken, Sake Salmon with Mixed Vegetables in a Green Curry Sauce and Mango Ginger Chicken caused my mouth to salivate in delight!
These most unusual courses reminded me of my first Chinese New Years dinner party that I gave when I was living in Marin County. I had wanted to impress my ex-husbands office staff when he was a Shipping Commissioner in San Francisco.
I, too, had created some spectacular fare that began with Polynesian Pot Stickers and finished with personalized fortune cookies that ended up looking like pancakes!(Some impression!) But, that story is for another time.
Polynesian Pot Stickers
Bunch of broccoli flowers removed from the stalks
Can crushed pineapple drained
Pound grated Mozzarella cheese
Package of square wonton skins
Peanut oil for deep frying
Place the broccoli in a shallow container along with a quarter cup of water and steam in the microwave for three minutes. Remove from the microwave and drain the broccoli. Place it in another container and allow to thoroughly cool. Minced the broccoli with a sharp knife and place in a bowl. Add the pineapple and cheese. Mix with your hands until combined. Keep It Sensuously Simple (A food tip from Jenny) It is best to assemble these wontons in a production line. Lay half the package of wrappers on a large cutting board, table or counter. Place a teaspoon of the filling in the center of each wrapper. Wet the edges of the wrappers with a basting brush dipped in water. Fold the wrappers from the bottom right hand point over the filling to the top left hand corner forming a triangle. Wet your thumb and index finger and pinch the two ends together and place them on a sheet of paper towels to dry. Repeat with the other half of the package.
Fry the wontons in hot peanut oil until golden brown. Drain on a paper towel. Arrange the wontons on a platter and place a container of Sweet and Sour Sauce in the middle for dipping. Makes 50 wontons
Another KISS Heat your pan until it is very hot and then add your peanut oil. Your wontons are now ready for frying.
Well, it thyme to go.
Jenny Baxter
Jenny’s Kitchen
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