Wan ton noodle recipe

I had an undying craving to eat wan ton mee today. Unfortunately, none of my friends could make it for dinner. So had to enjoy this alone. *sniffles* Ok…blame my random cravings which can be utterly spontaneous that no one can ever respond rapidly to my last minute invites.

Was definitely heavenly enough to fulfil a malaysian craving for wonton noodles…

Wan ton mee craving…

Recipe adapted from Famous street food of Penang: a guide & cook book.

Wanton dumplings:

300g minced pork

100g prawns, minced

one stalk of spring onions, sliced into fine pieces

2 Thai shallots, sliced into fine pieces 

dash of ground white pepper

salt to taste

2 tsp sesame oil

1 egg

40 wonton wrappers

To prepare wanton,

In a bowl, combine all the ingredients except the wonton wrappers. Mix well. To wrap, place a tspful of the filling mixture in the centre of the wrapper and gather up the edges to form a bundle.

Heat enough oil in a wok to deep fry the wonton over medium heat until golden and crisp. Remove and set aside on paper towels.

For the wonton soup, (I did not make the wonton for the soup in the picture as I am eating alone and fried wontons are more than enough for me!)

Bring chicken broth to a rapid boil. Drop in the dumplings and cook for 20-30 seconds (or until it starts floating on the water). Remove with a slotted spoon and put into a soup pot. Season with salt and pepper.

Seasoning (mix together),

1/2 tsp oyster sauce

1/2 tsp dark soy sauce

1tsp light soy sauce

1 tsp sesame oil

Mix all seasoning in a clean bowl. 

Shake one portion of the noodle coil to loosen it.

Place the wonton noodles in a perforated ladle in a pot of boiling water. Cook for approximately 30 seconds. Remove once cooked and mix with the seasoning.

Pickled chillies (I did not make it as I do not eat chillies):

3 fresh green chillies, sliced.

2 tbsp white vinegar

pinch of salt

2 tbsp light soy sauce

Combine the chillies, vinegar and salt and pickle for at least 2 hours or preferably, overnight. Serve with light soy sauce.


Barbecue pork, sliced.

Choy sum (blanched in boiling chicken broth)


Mee suah recipe (aka long life noodle)

Apologies to my readers for the weekend hiatus.

Over the weekend, I had been occupied with a friend who was visiting from Cornwall and his good friends in Glasgow who are also my close friends.

So, had a bit of a cooking spree as you can see.

Made chicken rice on a friday. Was very yummy and definitely fulfilled a chicken rice craving for the meantime.

Kind of love how everything is not quite colour-coordinated here. Feels very chinese.

Then on a sunday, my close friends asked me to cook mee suah (aka long life noodles) as they said they could kindly take a video of me cooking it. Extremely last minute decision with no preparation of what I was going to say! So excuse me for the awkwardness and the repetition of ‘so…so’ in the video…haha..blame my friends who were giggling so hard behind the video and I tried so hard to maintain my composure of not ‘strangling’ them. hehehe…


Some of you must be wondering why on earth would I make a video. A month back, I randomly signed myself up to a online yahoo project organised by London TV productions. They requested me to do a short video clip on the dish I was going to make prior to filming. Hence, after a month’s delay due to my busy schedule etc, I have finally uploaded the video for them on youtube.

So below is the dish I am going to present (if I am not too late with my video submission). Our traditional foochow long life noodles. Very fine thin white noodles submerged in a rich delicious chicken soup cooked with foochow red wine. Simple yet extremely delicious. Apologies on the substandard food presentation as I was so hungry that I could not be bothered with presentation.

You can roughly view my recipe on the video. Not too complicated. Just need to find the correct ingredients. Thanks to my friends who have the authentic foochow red wine imported from sarawak!

Recipe for mee suah:

One good size Corn fed chicken

One glass of good foochow red wine, doesn’t really matter how much you pour into the wok/stock pot

Ginger (smashed with pestle and mortar)

Chinese mushrooms

Goji berries

Red dates

1 litre of water


Fry the ginger over high heat.

Once aromatic, fry the chicken for 2 minutes or so.

Pour foochow red wine into the wok/stock pot to burn off the alcohol.

Pour water into the wok/stock pot. Drop some chinese mushrooms, goji berries and red dates into the soup which will give the soup a sweet flavour.

Cover and cook for 40 minutes.

Cook the mee suah in a separate pot of boiling water. Once cooked, remove the cooked mee suah into a clean bowl.

Pour the chicken soup over the mee suah.

Serve with boil egg and ingredients in the soup.

simple, yet amazingly delicious and forever a foochow craving!

Kueh tiao soup / kway tiao soup / kuey tiao soup recipe

Craving for a bowl of kueh tiao soup? Note the variations in spelling…

One of my favourite noodles which I will never be tired of making just because it is simply so delicious.

Well worth the effort in making a good concentrated stock. Over the past few years, I have combined the Lam mee recipe with the soup kueh tiao recipe to make the most delicious stock ever. I never use MSG so I do go in lengths by adding more chicken bones and prawn shells to make a wonderful heavenly broth.

Recipe from ‘famous street food of penang a guide & cookbook’


2 litres water

1 chicken, quartered

1 chicken carcass, in pieces

200g pork bones (optional)

1 tsp white peppercorns, smashed

1 tsp sugar, or to taste

1 tsp salt, or to taste

600g flat rice noodles )kway teow), scalded

180g beansprouts, blanched


300g shredded chicken meat

15 fish balls

2 stalks spring onions, chopped

lard oil and crisps

garlic oil and crisps

Dipping sauce

6-8 bird’s eye chillies, sliced

3 tbsp light soy sauce

To prepare stock:

Bring water to boil. Add the chicken, chicken carcass, pork bones and peppercorns. Bring back to a boil, lower heat and simmer for 30-40 minutes. Strain stock into a clean pot and season to taste with sugar and salt. When chicken is cool enough to handle, shred about 300g of the meat and set aside for the topping.

To serve,

Bring stock back to a boil. Place a serving of kueh tiao and bean sprouts in a bowl. Top with shredded chicken. Cook 3 or 4 fish balls in the boiling stock and add to the bowl together with the hot stock. Garnish with spring onion, a teaspoon of lard oil and crisps, and a teaspoon of garlic oil and crisps. Serve with the chilli and soy dipping sauce.

Lard crisps:

150g lard, cut into 1cm cubes.

Place lard in a pan and render over low heat until it turns to oil. Fry until the lard cubes are crisp and lightly browned. Set aside. Keeps well for 1 week at room temperature.

Garlic crisps:

60ml cooking oil

5 cloves garlic, peeled and chopped

Heat oil and fry garlic over low heat, stirring often, until aromatic and lightly browned (1-2 minutes). Set aside.

Pho Bo recipe

I have never tasted vietnamese food until a few months ago when my friends in Edinburgh were crazy over pho bo at this little vietnamese restaurant in Edinburgh.

Since then, I am so into Vietnamese cuisine.

The wonderful taste of pho bo was so unforgettable that I decided to recreate my own pho bo in Glasgow so I could continue living the dream of a heavenly pho bo.

Thanks to the internet, I found this brilliant pho bo recipe which tasted even better than the pho bo I had in Edinburgh!

Although the pho bo beef stock takes hours on end to boil and requires a handful of spices/ ingredients to bring out the flavours, the wait is all worth it! I love my beef pink just as how I love my steak to be done in the same way (medium rare). Rest assured my beef comes from either wholefoods market or marks and spencers so quality is not compromised.

Pho Bo (vietnamese beef noodle soup) recipe by Sarah Hobbs:

1kg beef bones

3L cold water

2 brown onions, chopped

5cm piece ginger, peeled, sliced

5 whole star anise

2 cinnamon sticks

1 tsp black peppercorns

5 whole cloves

1 tbs coriander seeds

2 tbsp fish sauce

2 tbsp lime juice

100g thick rice noodles

1 (about 200g) beef fillet steak

2 cups bean sprouts

3 green onions, trimmed, thinly sliced diagonally

2 red bird eye chillies, thinly sliced

1/2 cup mint leaves

1/2 cup coriander leaves

Lime wedges, to serve

Place the beef bones, water, onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high heat. Bring to the boil. Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool. Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.

Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.

Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak. Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl. Top with bean sprouts, green onion, chilli, mint and coriander. Serve immediately with lime wedges, if desired.

Sarawak laksa recipe

I have to say I am not a big fan of spicy food. But, sarawak laksa sure is an exception.

I had a friend who gave me some sarawak laksa paste approximately 4 months ago and that saves me a lot of work from having to make my laksa from scratch! Perhaps once I ran out of paste, then I will start to worry about the ingredients I am going to need to fetch for my laksa.


Above picture is the Sarawak laksa paste I used and it is still my favourite!

Even though you have the ready made sarawak laksa paste in hand, it does not mean that all you have to do is add water and that’s it. If all you do is add laksa paste and water alone, the concoction you have at the end will just taste spicy but flavourless.

Hence, I cannot stress enough the importance of making a good chicken and prawn stock to go with the laksa paste. A couple of spoonfuls of belacan makes the difference too.

So how do you make a good chicken and prawn stock? I tend to fry the prawn shells + heads then put them into a blender. Add the chicken broth into the blender.

and tada! blitz them into the above picture!

Add this into the chicken broth with bones and boil for an hour or so. You get a lovely prawn and chicken stock. You can stop here if you are making chicken kueh tiao soup. However for sarawak laksa stock, the difference is you add in laksa paste before you start boiling the soup for an hour. At the end, you add coconut milk plus a couple of spoonfuls of belacan to enhance the prawn flavour resulting in a heavenly soup! Don’t forget to sieve the stock twice to ensure no remaining small pieces of prawn shells.

I cook the chicken the same way I cook my chicken rice. After the chicken is done, I debone it (follow my previous deboning post) and bring these bones back to the stock pot to boil for the next hour.

This is the picture of the remaining laksa stock after ladling into bowls. Not much left but you can see how thick and creamy it is. Delicious!

Shredded egg at the front and shredded chicken meat behind.

Anyway now for the recipe adapted from tummies’ kitchen (http://3hungrytummies.blogspot.co.uk/2012/11/sarawak-laksa-malaysian-monday-95.html):

Serves 6

For Laksa Broth you’ll need;

1) 250g of homemade Sarawak laksa paste. Unless you really really want to make the laksa paste from scratch, you can refer here: http://3hungrytummies.blogspot.co.uk/2011/11/secret-of-sarawak-laksa-paste-revealed.html

2) 1 corn fed chicken, size affects the timing of the simmering (1.2kg 30 minutes, 1.7kg 45 minutes)

3) 1kg of prawns (the more prawn shells you have the better…tastier broth)

4) 400ml of coconut milk

5) salt and pepper to taste

6) 2 tablespoons of belacan paste

7) Rice vermicelli, soaked in warm water for 10 minutes and drained.*

8) Bean sprouts, blanched for 5 seconds just before serving or can just serve fresh

9) young coriander leaves (coriander sprouts are usually used for this dish)

10) Eggs – beaten, seasoned and fry into thin omelet. Slice after. (After the eggs are cooked, I love to randomly thinly chopped the eggs rather than neat chopping)

11) Lime wedges to serve

*Cook vermicelli in boiling water for a minute and drain just before serving or depending on instructions on packet.

Bring 4L of water till boiling hot and add the whole chicken breast side down. Shut the lid immediately and turn the fire down to a simmer for 45 minutes (timing dependant on size of your chicken), remove chicken and submerge in cold water for 5 minutes.

Peel prawns but keep the tails intact, keep shells for stock. Fry the shells with 1-2 tbsp of oil till fragrant but not burnt. Put into blender with some chicken broth and blitz.

When the chicken is cool enough to handle, debone and keep bones for stock. (instructions available on previous post on how to debone chicken. Or do it the authentic sarawak laksa way which is just shred it with your fingers). Shred the deboned meat and cling film after to avoid the meat from becoming dry.

Return the chicken bones and blitz prawn shells together with the laksa paste to 3 L of the chicken cooking water, return to a boil and simmer for an hour.

While the laksa broth is simmering away, prepare the rest of the toppings.

Sieve broth to remove all prawn shells and bones. Bring the sieve stock back onto the stove and add coconut milk and cook for a further 5 minutes. Check for seasonings. Add belacan and taste. Adjust belacan and seasonings accordingly.

Place rice vermicelli, blanched bean sprouts, chicken, prawns and omelet then ladle some broth over. (I added some tofu pok as extra ingredient, but bear in mind that authentic sarawak laksa does not have tofu pok).

Top with coriander leaves and serve with a  wedge of lime.

Squeeze a wedge of lime to two over, mix well and enjoy! Deliciously yummy!