print
Serves 4
Ingredients:
400g (14 oz) fresh wonton noodles (egg noodles)
1/2 bunch choy sum, washed and cut into 2 inch lengths
Vegetable oil
Approx 300g (10 oz) meat, thinly sliced into bite-sized pieces
White pepper
Sriracha chilli sauce, to serve (optional)
Pickled green chillies:
5-6 long green chillies, sliced thinly
Boiling water
2/3 cup Chinese white rice vinegar
1/2 tsp salt
2-3 tbsp sugar
Wontons:1 packet square wonton wrappers (about 40 sheets)150g (5 oz) mince meat150g (5 oz) prawn meat1 tbsp egg white1 tsp grated ginger2 tsp soy sauce1/2 tbsp oyster sauce1/2 tsp chicken stock powder1 tsp sesame oil1/4 tsp salt1/2 tsp sugar1/8 tsp pepper
Garlic oil:4 cloves garlic, finely chopped3 tbsp vegetable oil
Mushroom Sauce:5-6 Chinese dried black mushrooms, stems removed1 cup warm water2 cloves garlic, lightly crushed with the back of a knife1 1/2 cups water1 tsp chicken stock powder1 1/2 tbsp oyster sauce2 tsp soy sauce1 tsp mushroom flavoured soy (optional)Salt and pepper, to taste1/2 tbsp cornstarch dissolved in 2 tbsp water
Seasoning sauce (per serving of noodles):1 tbsp thick dark soy sauce (Cheong Chan brand thick caramel)1/2 tbsp soy sauce1 tsp sesame oil1/8 tsp salt (or to taste)1/2 tsp sugar2 tsp prepared garlic oil
Method:Prepare pickled green chilies:
Combine vinegar, salt and sugar in a bowl and mix well to dissolve. Taste and adjust salt/sugar if desired. Place sliced chilies in another bowl and pour boiling water over them. Let it stand for 30 seconds, and then drain off the water. Pour the vinegar solution over the chilies, ensuring the chilies are completely covered. Refrigerate for at least 2 hours until chilies turn into an olive-green color.
Prepare wantons:
Combine all ingredients for mince meat (except wrappers) and mix well. Place a teaspoon of the mixture in the middle of each wanton 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.
Prepare garlic oil:
Heat the oil in a pan and fry the garlic over low-medium heat until it starts to turn lightly golden in color and crisp. Transfer immediately to a heat proof bowl and set aside.
Prepare mushroom sauce:
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 if desired. 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 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 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.
Cook wantons:
Boil some water in pot and cook the wantons 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.
Prepare noodles:
In a shallow serving bowl, place 1 serve of the seasoning sauce.
With the same boiling water used for blanching the vegetables, bring it to a rolling boil, and cook 1 bundle (100g / 3oz) 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 and toss again. Add a dash of white pepper.
Garnish the noodles with choy sum, wantons and sliced meat. Serve immediately wth pickled green chilies and a bowl of wanton soup. If you like it spicy, mix the noodles with some Sriracha chilli sauce. Enjoy!
COTTON SOFT CHEESE CAKE ( Loyang 8-inci )
