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Friday 30 March 2018

Wonton Noodles (Wantan Mee)

Wonton noodles or sometimes it was called wanton mee or wantan mee is a Cantonese noodle dish which is popular in Hong Kong, Guangzhou, Malaysia, Singapore and even in Thailand.

In Malaysia, a bowl of wanton noodles cost only RM$5.50 which is considered very cheap (and some food stalls serve it with wantons, fish balls and a big piece of tofu too).  So we don't really need to painstakingly cook this at home when you can just go to the food stalls to have this delicious noodles.

But when you are in another side of the world, ordering a bowl of wonton noodles could cost you more than $10.00; and the noodle might not suit to your palate or full of msg in it.

Today I'm sharing with you this flavourful Wonton Noodles which we have cooked it for ... oh I have lost count how many times we have cooked this .

(Serves 4)

Recipes adapted from To Food With Love

400g fresh wonton noodles /egg noodles
1/2 bunch choy sum or more, washed and cut into 2 inch lengths
Vegetable oil

Toppings, to serve:
300g homemade char siew  or store bought, sliced thinly
16-20 wontons (use pre-made frozen wontons, or see below for Wonton recipe)*
Pickled green chillies, to serve

Sriracha chilli sauce, to serve 

A. Seasoning Sauce (per serving of noodles), mixed well:
1 tbsp thick dark caramel soy sauce
1/2 tbsp soy sauce
1 tsp sesame oil
1/8 tsp salt (or to taste)
1/2 tsp sugar

B. Mushroom Sauce:
5-6 Chinese dried shitaki mushrooms, stems removed
1 cup warm water
2 cloves garlic, lightly crushed with the back of a knife
1 1/2 cups water
1 tsp chicken stock powder
1 1/2 tbsp oyster sauce
2 tsp soy sauce
1 tsp mushroom flavoured soy (optional)
Salt and pepper, to taste
1 tsp cornstarch dissolved in 2 tbsp water

C.  Garlic oil:
4 cloves garlic, finely chopped (alternatively you can use diced pork fat)
3 tbsp vegetable oil


To prepare Mushroom Sauce (B):
Soak mushrooms in 1 cup warm water until softened. Squeeze out excess water from mushrooms, set aside, and reserve the soaking liquid for later. Slice the mushrooms. 

Heat up 1/2 tbsp vegetable oil in a small saucepan. Fry the garlic and mushrooms for 1 minute. Then add the rest of the ingredients and reserved soaking liquid, except for the cornstarch solution. Bring to a boil. Cover and simmer for 20 minutes. Add cornstarch solution and stir until the sauce boils and thickens slightly. Taste and adjust seasoning if desired. Turn off the heat, cover the saucepan and set aside.

Prepare Garlic or lard oil (C):
Heat the vegetable oil in a pan and fry the garlic or pork fat (whichever you prefer) over low-medium heat until it starts to turn lightly golden in colour and crisp. Transfer immediately to a heat proof bowl and set aside.

When ready to serve, follow the steps below:

1. Cook vegetables:
Bring a large pot of water to the boil. Add 1 tbsp vegetable oil and a pinch of salt and sugar. Blanch the choy sum stems first, followed by the leaves. Remove, drain and set aside.

2. Cook wontons:
Boil water in pot and cook the wontons in batches for about 1-2 minutes until cooked. Stir occasionally to prevent sticking to the bottom of the pot. Drain and set aside. Alternatively, add them to some prepared chicken broth and garnish with spring onions.

3. Prepare noodles:
In a shallow serving bowl, place 1 serve of the seasoning sauce (A) and lard/garlic oil (C).

With the same boiling water used for blanching the vegetables, bring it to a rolling boil, and cook 1 bundle (100g) of noodles for about 30 seconds or until done to your liking. Use a large sieve to drain the noodles and run it under cold running tap water for 5 seconds, then dip the noodles in the boiling water again just to warm it up. Transfer the noodles into the serving bowl and toss them in the seasoning sauce. Add 6 tbsp of the mushroom sauce (B) and toss again. Add a dash of white pepper.

 Wonton Recipe* (you can make this few days ahead and freeze it)
1 packet square wonton wrappers (about 40 sheets)
150g pork mince
150g prawn meat (cut into small pieces)
1 tbsp egg white
1 tsp grated ginger
2 tsp soy sauce
1/2 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper

Combine all ingredients for meat mince (except the wrappers) and mix well. 
Place a teaspoon of the mixture in the middle of each wonton wrapper, and then lightly moisten the edges of the wrapper with water. Seal the edges to form a triangle shape, then press the edges to thin out the dough. Bring the corners together and squeeze to form a "money bag". 
Repeat with the rest of the wrappers. Set aside on a plate until ready to cook.

Garlic oil

Mushroom sauce

Preparing the seasoning sauce mixture into per serving plates.

Usually I love my wonton noodles flooding in that fragrant mushroom sauce!
One word.... YUM! 😋

Tuesday 27 March 2018

Potatoes Braised In Soy Sauce (Gamja Jorim)

Potatoes ... I can say it is one of our main item in our pantry staples.
It is easy to cook and it goes well with almost dishes.

Today I have cooked this simple dish which the Korean have it as a side dish.
It is so delicious even though simple in ingredients

Braised Potatoes in soy sauce (Gamja Jorim)


3 medium size potatoes, cut into 2cm cubes and soaked in water for 15 minutes
1 tbsp vegetable oil
1/4 tsp salt
1 small onion, cut into wedges
2 cloves garlic, mince
2 tbsp soy sauce
1 tbsp sugar
1 tbsp corn syrup or honey (or you may substitue with kecap manis too)
3 tbsp water
2 tsp toasted sesame seeds


In a heated large non-stick frying pan, add the vegetable oil, potatoes and salt. Fry for about 3 to 4 minutes and starting to softened.

Add in the garlic and onion, tossing for 3 minutes till the onion soften.  Add in the soy sauce, sugar and corn syrup (kecap manis) and fry till the potatoes are well coated.

Add in the water and stir frying continuously (at this point you may add another tbsp or two of water if desired).  Stir fry another 2 minutes or till the potatoes has cooked and soften but not broken. 

Scatter with toasted sesame seeds and dish out.