Baby, it's cold outside.

Not really. High today in N Cakalaka - 65.

That doesn't mean that a huge bowl of salty-sweet, birds-eye-chili laden curry isn't going down my gullet, tho.

Used to be, Cheese Fondue was the holiday indulgence of choice in my casa around Xmas-time. And I'd inevitably feel like crap, after eating 2 pounds of cheese and a ton of toasty bread.

This year, we're going lighter - getting out the woks - searing some bok choy, frying some 'fu. Grabbing chopsticks instead of fondue forks. Eating more healthfully.

The coolest (read:cheesiest) part? It's red and green bonanza in this here curry, because nothing shows off the insanely gorgeous color palette de Ma Nature quite so nicely as a big bowl of stir fry.

Christmas Curry

1 red pepper, julienned
1/2 pound baby bok choy, cleaned, bottoms removed
1/2 can baby corn, rinsed
Green beans, large handful, trimmed
1 red onion, chopped
1 block tofu, drained
4 tablespoons sesame oil
1/2 small can red curry paste
1 can coconut milk (full fat please)
4 cloves garlic, minced
2 bird's eye chilis, minced (honestly? I used 6. But I like my mouth to be on FIYAH)
1 1-inch piece of galanga
1/2 stalk lemon grass
4-6 kaffir lime leaves
8 fresh thai basil leaves
1 tablespoon sea salt
1.5 tablespoons palm sugar

Get the big wok out. No, not that one - the BIG ONE.

Drain your tofu and squeeze gently. Chop into 1 inch x 1 inch cubes.

Heat 2 tablespoons sesame oil over medium-high heat and stir fry your tofu until a crust forms, flipping often. If it gets sticky, add a little more oil. Drain on paper towels.

Add remaining 2 tablespoons oil to wok and turn heat to high. Add onion, garlic, curry paste, bird's eyes, pepper and green beans, and toss to coat with oil/curry paste. Cover to let steam for a minute. Stir again. Cover again. Add baby corn and bok choy, stir to coat. Cover for 2 minutes. Add remaining ingredients, stir, and simmer 5 minutes. Taste for salt.

Ah, the old bowl o' rice trick. Make a batch of jasmine rice, using a teeny bit more water than usual (helps to keep the rice sticky). Oil a small bowl, and press your freshly-cooked rice into it, packing it down. Invert bowl over your serving plate, tap gently, and remove.

Ladle curry around rice mountain, garnish with fried scallions and cilantro, and serve.

Happy Holidays, my dearies.

Wanton Wontons - take one

I friggin' LOVE wonton wrappers. They make anything special - got some tasty black berry jam? Stuff 'em, fry 'em, dust 'em with sugar, hello tasty desert. How about some pimento cheese? Stick it in there, boil 'em, you got yerself some some pseudo-perogies.

Or you could do this - potatoes, mashed, coconut milk, curry powder, diced carrot/pepper, and some peas. And bring awesome vegan samosa-esque popovers to your next party.

Mini Malaysian Samosas

30 wonton wrappers, Cantonese style
5 small yukon gold potatoes
1/4 red pepper, minced
1 small carrot, peeled, minced
1/2 cup sweet peas, frozen or fresh
1 cup unsweetened coconut milk
1-2 tablespoons Malaysian Curry Powder Mix (I used the stuff I made this curry with)
1 1/2 tsp sugar
1 tsp salt
Dash ground red pepper for heat, to taste

Vegetable oil for frying

The making of a good wonton takes a bit of practice - you need to use just enough water to get the edges of the dough to adhere, but no so much that the rest of the dough weakens from dampness. I set up over the sink on a cutting board with the faucet drizzling just a little and wet two fingers each time I made one samosa.

For the mix: Boil and mash your potatoes. While they're boiling, use a strainer to steam the carrot and pepper quickly, 3 minutes should do, then mix your peas in (if frozen). To your potatoes, add your coconut milk, mash to smoothness, then curry powder, salt, and sugar. Taste and adjust - you want savory, a little heat, and a little sweet. Add red pepper if needed, or more curry powder, if you want more of a punch.

Chill the filling for 30 mins in the fridge or freezer. You want it pretty solid.

To make the wontons: Wet just the edges of the wonton and spoon 1 1/2 tsp of filling into the center. Fold the far edge over diagonally and press to seal - work your way around the entire wonton, applying pressure, until its completely closed. Place on a dry cutting board. Continue until your filling is used up - I made it to 25 or so before it ran out.

Heat oil in a fryer or wok and add no more than 6 at a time, turning with a slotted spoon or other tool to fry both sides. They're quick - 30 seconds max on each side should do fine. Drain well on paper towels.

The day I made these, I ate 15 of them. They're really good, and a little unpredictable - they look like baby samosas but the flavors are slightly skewed. Dip them into this, for a little extra tart/sweet:

Tamarind Tomato Chutney

3 tablespoons tamarind concentrate liquid
3 garlic cloves, minced
2 tablespoons tomato paste, or 1 medium tomato, chopped
1 tsp salt
Water, to thin

Put the tamarind, tomato or tomato paste and garlic into a blender and whirrrr until well blended. If you used a tomato, you won't need to add water - if you used paste, add a little at a time until the sauce has the consistency of thin ketchup. Taste and add salt if need.

Yay vegan finger food. Stay tuned for more wonton shenanigans! I'm totally obsessed!