Monday, December 20, 2010
Dry Tossed Wonton Noodles 乾撈雲吞麵 － “Malaysian Monday 22"
I did a post on dry tossed char siu noodles a while back and this is just another variation of what can be ordered at a wonton noodles stall in Malaysia. To make this a halal dish, I have substituted pork with veal for the wontons. As usual dry tossed (we prefer the dark version generally found in central Malaysia) is my first pick but you may serve the noodles in chicken broth together with the dumplings. Add some slices of char siu to the noodles and you will have an even tastier meal. Again this won't be complete without our beloved pickled green chillies!
P.S I haven't been feeing to well for the last few days and I can't wait to check out all your tasty posts in the next day or two.
recipe per serve
fresh egg noodles, allow 1.5 noodles per person
choysum or bokchoy, washed and cut into manageable lengths
spring onions, chopped
pickled green chillies in soy to serve
bird chillies in soy to serve
dressing for the noodles;
1 .5 tbs of light soy
1.5 tbs of caramel sauce
1 tbs of oyster sauce
1 tsp of castor sugar
dash of white pepper
for the wonton;
500 g of veal mince (pork is normally used and chicken is a good substitute too)
200 g of prawn meat, minced
2 spring onions (white parts only) minced
2 tsp of minced ginger
1 egg, lightly beaten
dash of Chinese cooking wine
dash of light soy
dash of oyster sauce
dash of sesame oil
salt and white pepper to taste
2 tbs of corn flour
hot chicken stock to serve
Prepare the choysum, chilies in soy and chopped spring onions.
Place all ingredients for wonton (except the stock) and mix well.
Place 11/2 tsp of filling in middle of the pastry, gather all edges together to form a plump dumpling.
Make enough dumplings and set aside (allow 6 to 8 dumplings/person)
In a pot of boiling water, boil wantons til they float to the surface, takes about 5 to 7 minutes. Drain wontons and warm the dumplings up in simmering stock just before serving.
Return the pot of water to a boil, meanwhile prepare the sauce for the noodles. Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly. Mix noodles in the prepared sauce/dressing.
Serve noodles immediately with wonton in chicken stock and pickled green chillies. This is often served with some char siu as well.
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