Skip to main content

sunday night craving

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*
Labels:

Comments

Post a Comment

Popular posts from this blog

Murder Mystery Dinner Party

Two Saturdays ago we were invited to the Kim's for a themed dinner, specifically a Murder Mystery dinner party.  What is that, you might ask.  It was our first time attending such a dinner too, and so how it works is: a group of people attend a dinner party.  Each is assigned a role and will be given a script to read that night.  The aim of the party is to identify a murderer in the midst of us by the end of the night.  The hosts would work off a dinner game set (they got it off Amazon) and it comes with proper invites, setting/ scene, table name cards, scripts and even a suggested menu.  Clearly RX is an Agatha Christie fan. Two weeks beforehand, we received our invites in the postbox, telling us what roles we each have been assigned and the suggested attire (and props if necessary).  Interesting yes? The dinner was to start at 7pm and we were to have 8 people that night.  It's all very mysterious… Our invitation cards assigned K the...
Post a Comment
I wanna read more!

Cooking mee pok dry | bak chor and fishball noodles

When I touched down at Changi airport a few weeks ago, I was very hungry and K suggested grabbing a quick bite at the food court.  I immediately went for the queue at the bak chor (minced pork) noodles stall.  This one dish is very local and we simply can't find it here.  London's Chinatown has a few Malaysian restaurants with fried kway teow, chicken rice, laksa, etc but there is no authentic fishball noodles or minced pork noodles. When my friend Corinne shared this link last week, I was intrigued and I didn't know K was too.  He suggested going to the Asian supermarket on Sunday to get the necessary ingredients.  We found Dodo fishballs from Singapore here - what a win!  Unfortunately the mee pok (yellow, flat noodles) is of a darker shade here and tastes slightly different (maybe a different type of wheat?).  We found fishcakes too. http://delishar.com/2015/12/fishball-noodles-mee-pok-tah.html This is a healthier version of the hawker center'...
Post a Comment
I wanna read more!

Memories made at Danson Park

I can't believe I still have readers to this dormant blog!  Thank you for coming back again :) In case you didn't know, our little family of four actually flew back to the UK together for the first time last November.  For me, I've been back twice with Izzy, and poor Gabriel kept asking when could he go back to London.  Finally K said we should take the trip together and also drive around northern France, our fav area to visit.  Well fav, in that it is very easy to get to from the UK and we have really grown to like the more rural parts of Brittany. I grabbed the chance to contact Joanne, who took some photos of the kids previously.  In fact I think she has seen my kids grow up, from taking Christmas photos to family photos. We were pressed for time and I had to do some convincing for K to agree to do this shoot... looking at the photos, glad i insisted on doing it.  More to document kids growing up well.. and us growing old  I plan to blog more about ...
2 comments
I wanna read more!