Stan and I have been trying out several recipes from the cookbooks that we have bought a couple of months ago. Unfortunately, we often fail to take any pictures of them as we were usually famished by the time we finished cooking. If it were not for us hungry hungry hippos, then it would be our dissatisfaction with our plating skills or lack thereof. As a relatively new food blog, we still have a lot things to learn and improve on but that is part of the journey. Anyway, not all the recipes we tried ended up in our bellies first, we did manage to snap some photos of them. Last weekend, I decided to make dry wonton noodles for dinner from Adam Liaw’s (Season 2 Australia Masterchef’s winner) cookbook, ‘Asian After Work’. I have made this dish several times and the end result somewhat resembled the KL style’s wonton noodles, which the noodles are tossed with a dark soy sauce mixture but only a little drier. So, if you like it with a bit more sauce, feel free to increase the portion needed for the noodle sauce. I have also tweaked the quantity of the seasoning and ingredients a little bit according to our personal preferences.
Salt, to taste
2-3 tablespoon vegetable oil/peanut oil (originally 1 teaspoon)
1 bunch of choy sum/ gai lan
12 Pork and Prawn wontons ( you can add more if you want )
4 cups fresh thin egg noodles (you can buy freshly made wonton noodles from Oriental stores, they can be found at the frozen section and sometimes they are separated into portions)
5 tablespoon chopped garlic and shallots (originally 4 tablespoon)
250 g sliced char siew ( you can either buy it from Chinese restaurants or make it yourself)
Spring onions for garnishing
Pickled green chillies to serve (optional)
1 tablespoon sugar (originally 1 teaspoon)
4 tablespoon oyster sauce (originally 1 tablespoon)
3 tablespoon light soy sauce (originally 1 tablespoon)
3 tablespoon dark soy sauce (originally 1 tablespoon and I used the Cheong Chan brand dark caramel sauce instead)
Quick home-made char siew (optional)
250 g pork collar butt
4 tablespoon Lee Kum Kee char siew marinade
1 tablespoon light soy sauce
1 tablespoon sesame oil
Pork and Prawn Wontons
1 packet of wonton skins
500 g fatty pork mince
200 g roughly chopped prawn
3 large spring onions, finely chopped
1 tablespoon minced ginger
2 cloves garlic peeled and finely chopped
1/4 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon sugar
Making the Char Siew (optional)
1. Mix all the marinade mixture together and rub it onto the pork. Let the pork marinade for a couple of hours or preferably overnight.
2. Once marinated, set the oven to 190 c and roast the pork for 30 minutes, occasionally basking it with the remaining sauce every 10 minutes.
1. Using a wooden spoon or spatula, mix together the filling ingredients vigorously for about 5 minutes, stirring in one direction until the mixture produces a sticky consistency. Set aside in the fridge for about 30 minutes.
2. Take a wrapper, place it on the palm of your hand and moisten the edges with cold water. Take a teaspoon of the fillings and place it at the center.
3. Fold one side of the edge over to form a triangle and seal the edges firmly, to not allow any air pockets.
4. At this point, you can freeze some of the wontons if you are not going to cook all of them.
5. Remember to cook the wontons only when the rest of the elements are ready. If the wontons are cooked too early, right before serving, they tend to stick together when cooled.
Making the noodles
1. Stir fry minced garlic and shallots in the oil till fragrant and golden brown, then set aside.
2. Combine the noodle sauce ingredients and mix well and heat it up in a small saucepan till the sugar dissolves, do not bring to a boil.
3. Bring 3-4 litres of water to a rolling boil and season with 1 teaspoon oil and salt. Blanch the choy sum or kai lan first for about a minute. Drain well and slice them into approximately 5 cm lengths, discarding the root ends.
4. Boil the wontons for about 4-5 minutes or till they float up to the water surface. Drain and set aside.
5. In a separate pot, boil 1 litre of water. In the original recipe, all the ingredients are boiled in the same water but I find the water becomes very starchy after boiling the wontons due to the flour coating from the wonton skins, so I think it is best to boil a separate pot of water for the noodles, since they also leave a starchy residue.
6. Boil the noodles in individual serves for a minute each. Drain well and transfer to a bowl to toss with 1 tablespoon of the garlic and shallot oil and 2 tablespoon (or more) of the noodle sauce mixture.
7. Transfer to a separate bowl and top the noodles with the wontons, choy sum or gai lan, sliced char siew, and garnish it with chopped spring onions. You can serve it with some pickled green chillies, if you like.