Sunday after my yummy dim sum lunch, I went to do some grocery shopping in Chinatown and spotted some wonton skin in the fridge section. I recall Jos having recently bought a packet of thin egg noodles and suddenly had the idea of making wonton noodles. Hmm but we need char siew too.. and out of the corner of my eye I saw the Lee Kum Kee brand of char siew sauce. Bingo :)
Called Jos on the way home and asked if she's interested in some wonton noodles tonight. Can you believe it.. I actually went home, washed up, and then ventured out in the dark and (very) cold to journey to her place. All for a plate of wonton noodles (which I don't even know if it's gonna be successful).
She was quite pro herself... she had started boiling some prawns, fishballs and some chinese mushrooms meant for the soup and when I reached, we started making the wontons. I can't even remember the last time I helped my grandma make wontons. Ooh that nostalgic feeling!
Looks pro right! We were so excited! We marinated the pork with the char siew sauce and put it in the oven for about 20min. Although it lacks the reddish color of authentic char siew, the taste was goooood. Jos was so so happy with the char siew that night.
Unfortunately we didn't know how to cook in proportions so the noodles was super a lot. I could only finish half of it. And the soup was meant for both of us to share. It was too much for both of us!
Not exactly a recipe here coz we were trying out for the first time and it's a bit unauthentic esp the soup base but anyway here's what we did lah:
Ingredients
Wonton skin
minced pork
thin egg noodles
lean pork (1 piece)
Lee Kum Kee Char Siew sauce
fishballs
prawns
chinese mushrooms
Preheat oven at 200deg C. Coat lean pork with char siew sauce on both sides generously and put it on aluminium foil before putting into oven for 30min.
Meanwhile, marinate minced pork with some light soya sauce, white pepper and sesame oil.
Wrap wontons with a small ball of minced pork each.
Soup base- boil soup with fishballs, prawns and chinese mushrooms - sounds weird? I know but the soup was very flavourful.
Boil wontons in soup.
(Halfway thru, to ensure thorough cooking, turn the char siew pork to the other side in the oven.)
Cook noodles seperately.
For the noodles sauce, we used a combination of sesame oil, dark soya sauce, light soya sauce, chilli and pepper. This was a total experiment so feel free to add whatever you wish. haha
*burp*
Called Jos on the way home and asked if she's interested in some wonton noodles tonight. Can you believe it.. I actually went home, washed up, and then ventured out in the dark and (very) cold to journey to her place. All for a plate of wonton noodles (which I don't even know if it's gonna be successful).
She was quite pro herself... she had started boiling some prawns, fishballs and some chinese mushrooms meant for the soup and when I reached, we started making the wontons. I can't even remember the last time I helped my grandma make wontons. Ooh that nostalgic feeling!
Looks pro right! We were so excited! We marinated the pork with the char siew sauce and put it in the oven for about 20min. Although it lacks the reddish color of authentic char siew, the taste was goooood. Jos was so so happy with the char siew that night.
Unfortunately we didn't know how to cook in proportions so the noodles was super a lot. I could only finish half of it. And the soup was meant for both of us to share. It was too much for both of us!
Not exactly a recipe here coz we were trying out for the first time and it's a bit unauthentic esp the soup base but anyway here's what we did lah:
Ingredients
Wonton skin
minced pork
thin egg noodles
lean pork (1 piece)
Lee Kum Kee Char Siew sauce
fishballs
prawns
chinese mushrooms
Preheat oven at 200deg C. Coat lean pork with char siew sauce on both sides generously and put it on aluminium foil before putting into oven for 30min.
Meanwhile, marinate minced pork with some light soya sauce, white pepper and sesame oil.
Wrap wontons with a small ball of minced pork each.
Soup base- boil soup with fishballs, prawns and chinese mushrooms - sounds weird? I know but the soup was very flavourful.
Boil wontons in soup.
(Halfway thru, to ensure thorough cooking, turn the char siew pork to the other side in the oven.)
Cook noodles seperately.
For the noodles sauce, we used a combination of sesame oil, dark soya sauce, light soya sauce, chilli and pepper. This was a total experiment so feel free to add whatever you wish. haha
*burp*
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