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16 Oct 2012

Tuesday, 17 March 2009

Homemade Wantan and Fragrant Noodles

Homemade wantan and noodles

The clans of Babe in the City - KL loves wantan mee (noodle)!!! We can eat it for every meal and everyday, and won't get fed-up by it especially me cos I usually can't tolerate having the same stuff 2 days in a row :p My boiboi loves wantan (pork dumplings) or sui kow (prawn dumplings). Since our fave stall near home have moved to no where made known to us, I resorted to make them at home.

First for the broth, simmer a handful of cleaned dried anchovies (ikan bilis) in about 3/4 full of a saucepan for about 30 - 45 mins. By then the broth will reduce to about half of the saucepan. If you prefer soup version for noodles, make more. Strain and discard the anchovies. Season with salt and pepper. Add a little bit more salt as later on you'll have to add the wantans and choy sum inside which will dilute the broth a bit. Set aside.

To make the wantan, this time I used equal amount of lean pork and prawn. Mince them together and add in some soy sauce, fish sauce and white pepper. Marinade for about 30 minutes. The wantan wrapper/skin can be bought from wet market or at the convenience of supermarkets or hypermarkets these days.

To wrap the wantan, place a piece of wrapper on your palm and place about 3/4 teaspoon or less of fillings in the centre. Close your palm and use your fingers to shape them into a money pouch, gently gather and pressing the top together. Please note that as much as you would like your wantan to be filled with the fillings but seriously you'll need to stinge a bit. Otherwise the pouch will break or overflowed fillings won't allow you to gather them up as nicely as possible. Make the whole lot and cover with a clean cloth as you go along.

When done, place water in a pot of water and let it come to a rolling boil. Put in the wantans in batches. They're done when they started to float and let it boil a few minutes more. Scoop them up with a strainer and place them into the anchovy broth.

Throw away the water in the pot and start boiling a fresh pot of water, otherwise use another pot like I did :p You may use back the remaining water but it might have turned a bit starchy after cooking the wantans. Once boiled, add in baby choy sum and cook till done. Strain and place choy sum into the broth together with the wantan. This way, instead of cooking the choy sum in the broth, you'll have a clearer broth.

Homemade Wantan

As for the noodles, I did not get the wantan noodles. In fact I had wanted fresh thin pan meen but the stall had ran out. The boss told me to take these fresh Hakka noodles instead. He said these tasted better and very springy. Let the pot of water come to a boil after cooking the choy sum but make sure you'll have a whole lot more water. Let the noodles cook until al dente or to the texture of your liking. Strain and place the noodles in a big mixing bowl. Pour in oyster sauce and dark soy sauce (both to taste) plus generous amount of garlic oil*. Use a chopstick and a spoon to mix them thoroughly. Spoon them into individual plates and sprinkle some deep fried garlic* bits on them. Serve with wantan and choy sum in broth.

Noodles - dry style

To make garlic oil, chopped about 3 cloves of garlic. Make sure the chopped pieces are rather even in size, otherwise you won't get evenly browned garlic bits. Heat about 1/2 -3/4 cup oil in a wok on low fire and place in the garlic. Keep stirring and you'll need to keep a watch over them. Once they're about 40% - 50% browned, turn off the fire and let the remaining heat to finish browning the garlic till golden brown.

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choi yen said...

The noodles looks yummy & ur wonton very plump~~

Ciki said...

ur wantans are massive..! WANTON wantans.. ahem :P

erinalaw said...

Wantan is always my favourite. When I make them, I normally add in some dice waterchestnut and some spring onion.......... The wantan you make look so goooood

rokh said...

J can join your clan ha-ha as wantan mee is his favourite too! btw, your wantan looks so huge and juicy!

Precious Pea said...

We made wantan at home 2 weekends ago too..and my Makan Gang even bought 1/2 kg of pork fats to make lard oil! Yours look good leh..i must try the hakka noodle one day.

Bangsar-bAbE said...

Just like boiboi, I love wantan and sui kows!

And I like to make mine really fat...till it sometimes burst while cooking. =P

Rebecca Saw said...

your wanton looks better than the ones in the shops!

teckiee said...

OMG! Look so restaurant like! You are so "sai sam" la for doing all that.

HairyBerry said...

lovely looking wantons there! very professionally done! yeah, wantan mee with lotsa dark soy sauce and garlic oil, yumz!

Babe_KL said...

mimi, c&c and rachel, self-made so can make as plump as possible, the first few just busted hahaha dats why can give advice :p

erina, i was making a small amount since 3 of us eating. if i added carrot/chestnut, i can invite all you to join in hehe

pea, cannot have lard at home hahaha must eat healthy :p

hey bangsar babe, you look gorgeous in NST!!!

thanks nomad gourmand

teckiee, easy peasy only :p

thanks nic

Bangsar-bAbE said...

Thanks babe_kl! =)

minchow said...

What a wonderful meal! I can just imagine the homemade wantans swimming in nourishing broth, the slippery fresh noodles providing carb relief!

Babe_KL said...

you're most welcome babe ;-)

50ml jar of faith, :D no MSG yay!

millipedemom said...

Yums my kids love wantan noodles. Might try this one day!

Family First said...

One of my all time favourite meal too!

millipedemom said...

Hope you don't mind I used your recipe and linked your post;) Thanks!

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