HONG KONG STYLE WANTAN MEE SOUP

By That Bloody Botak

HONG KONG STYLE WANTAN MEE SOUP






Was blown away by this when I visited Hong Kong, and before they started opening branches of the popular stalls of Hong Kong style wanton noodles here, this is what i do to solve the cravings. U can get away without using pork bones for the stock if you're making just one portion by using the water that u boil the wantans with as part of the soup. It will taste almost just as good because of the number of wantans I make for one bowl of noodles.


Ingredients

200g minced pork

100g prawns, peeled and cut to small pieces

2 teaspoons oyster sauce

2 teaspoons sesame oil

1 teaspoon light soy sauce

3 teaspoons dried flounder powder

Wantan skins

1 portion wantan noodles

enough water for a bowl of soup

Fried shallots

Crispy pork lard

Spring onions

 Method

Cook the noodles for 45secs, wash them down with cool water and put it in a bowl. Washing them down with cool water removes the starch so the noodles do not stick together

Season the minced pork and prawns with oyster sauce, sesame seed oil and 1 teaspoon dried flounder powder

Fill a pot with just enough water for a bowl of soup and bring it to a boil

Add the remaining flounder powder and soy sauce

Make the wantans and cook in with the soup.When the skins turn translucent and the wantan starts to float, it's done

Pour the soup and wantans into the bowl of noodles, garnish with fried shallots, crispy pork lard and spring onions and it's ready to serve 

There! a nice hot bowl of Hong Kong style wantan noodle soup!

Enjoy, and stay safe!

  


These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beate...
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry t...
Read more