Recently I've been in a cooking mode. And this mode means I am not happy when the fridge is empty. A few times have happened in past months where we both open the fridge and see nothing except our jam and butter. And we grumble about having the need to do grocery shopping. It happens in phases I guess. We were in Chinatown on Tuesday and I went a bit over excited at the Chinese supermarket. Seldom do we go there for grocery shopping so I bought some wonton skin and fresh egg noodles, pak choi vegetables, some Nissin instant noodles, meatballs and fish balls, and even a small tub of black sesame ice cream.
Seeing that today I got my work permit renewed at no fuss (although it cost me too much money) at the Home Office, I thought I'd cook something nice for a mini celebration. What else but wonton noodles! hehe to satisfy my craving at the same time. I have tried cooking this for my girl friends before and they loved it, but tonight was a little different because I finally decided to google how to make the noodles taste good. What exactly do we put in the noodles to make it resemble those being sold at hawker centres back home? And how can I make the wontons more authentic?
I found 2 recipes and compared them. I settled for:
Seeing that today I got my work permit renewed at no fuss (although it cost me too much money) at the Home Office, I thought I'd cook something nice for a mini celebration. What else but wonton noodles! hehe to satisfy my craving at the same time. I have tried cooking this for my girl friends before and they loved it, but tonight was a little different because I finally decided to google how to make the noodles taste good. What exactly do we put in the noodles to make it resemble those being sold at hawker centres back home? And how can I make the wontons more authentic?
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| Freshly made wontons |
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| Success :) |
I found 2 recipes and compared them. I settled for:
Wonton filling (made 10 fat ones)
Minced pork (approx 50g)
Prawns (6 medium sized prawns), chopped
Spring onion (only the white part), chopped
Grated ginger, 1 teaspoon
1 tablespoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
pinch of salt
pinch of sugar
dash of white pepper
Egg noodles
2 bunches of fresh pak choi
Noodles seasoning sauce (meant for 1 serving of noodles)
1 tablespoon of dark soy sauce
1/2 tablespoon of light soy sauce
1 teaspoon sesame oil
pinch of salt, to taste
1/2 teaspoon sugar
a mix of grated ginger and chopped garlic in some olive oil
chopped fresh chilli, if you prefer some spiciness
Next time I'll add in some roasted char siew pork to go along. That would make it ooh la la :)
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| Looks good? |
I need to give K some credit because he cooked Singapore chicken rice the night before and so we had some leftover chicken stock soup and I used the remaining to boil the wontons and boil the pak choi vegetables. The soup did make a difference since it was really fragrant to start with.
K was very impressed by the meal that he had to have a second helping of the noodles so he went to boil another portion. He added in some home bought sambal chilli which made it taste even better. Both of us finished everything in 10 minutes flat and sat there with a smile on our faces. A good start to the weekend already.
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