Damn, Still neglecting my blog posts and recipe’s…
To be honest I have been lazy.. to do the work.
I’ll try to keep it up and post on the days that I spoke off.

This week (last week) is the Chinese Noodle soup with homemade Won Ton and Sui Kau. Won Ton noodle-soup or the Sui Kau noodle-soup are one of the Cantonese staples of lunch items. It is a nice hot broth soup with noodles, some veggies and meat(or shrimp) dumplings. The dish got everything that you need Fat, Carbs and Proteins (maybe even vitamins), what more do you want? Joking aside, it is a noodle dish that warms you up and gets you through the day of “hard” work.

Ingredients:

Won Ton
250 grams of Pork Belly or Bacon
250 grams of Peeled Raw Shrimps
1 pack of Won Ton Pastry
1 Spring onion (other recipes have Shii-take mushroom)
Salt
Black Pepper
Sesame Oil
Soy sauce

Sui Kau
500 grams of Peeled Raw Shrimps
(some recipes has bamboo shoots)
1 pack of Won Ton Pastry
Salt
Black Pepper
Sesame Oil
Soy sauce

Noodle soup
1 pack of Egg noodles or Won Ton noodles
100 grams of Chinese Cabbage
4-5 Won Tons
4-5 Sui Kau’s
A few drops of Sesame oil
Some flavoured broth or stock (powdered or fresh)

 

Making the Dishes:

Won Ton:
Rinse the spring onion with some water and chop it into fine bits and put it aside for later. Put 250 grams of Raw peeled Shrimps on a chopping board and bash the shrimps with the back of a chopping knife (or a kitchen mallet/hammer.) Fold the the flatten shrimps bash them again until it turns into a paste-like-substance. Do the same with the Pork belly/bacon. (if it is to time consuming, use a food-processor/mixer to mix/grind it into paste-like-structure.) After having the pork and the shrimp made into paste-like-substance, mix it all in a big bowl with the spring onion and season the mix with salt, pepper, sesame oil and a splash of soy-sauce. Use your clean hands or a spoon to mix it all up. Cover the bowl of won-ton-mix and refrigerate it for one hour in order to let the seasoning takes it effect.

After refrigerating the won-ton-mix for an hour take it out and get ready to fold the Won Tons. Take the pack of Won Ton pastry and the won-ton-mix. Grab a spoon to scoop up the won-ton-mix with one hand and put one piece of Won Ton pastry on the other hand. Put the won-ton-mix on the pastry and fold it semi-diagonal and seal the pastry around the mixture in a ripple/zigzag way.

Sui Kau:
Making Sui Kau is somewhat the same as making Won Ton. The difference is a shrimp paste mixture instead of pork/shrimp paste mixture. After refrigerating the Sui-Kau-mix fold it in the same way as the Won Tons.

Once you made a bunch, it can be boxed and frozen for whenever you like to cook up Won Ton or Sui Kau.

 

Noodle soup:

First set up two pans one a big pan and one smaller pan. The big pan is used to cook the ingredients to nearly done. The smaller pan is used to add the flavour of the broth or stock to the Noodle soup.
Pour enough water into the pan, so that they are half filled. Heat up the pans with water and let them boil. *(I used powdered instead of fresh broth, so that is why the small pan is also filled with water.)

Take the Chinese cabbage and chop an enough amount for use. (A whole cabbage can serve about 5-6 noodle soups.) Take the chopped off cabbage and wash it with water, after cleaning, put the cabbages into the boiling big pan and boil the cabbages till they are done. When the cabbages are cooked or done, take them out of the pan and set them aside.

Next are the Won Tons and Sui Kau’s. A total of 8-10 pieces is enough for one bowl of noodle-soup. The same as the Chinese cabbage boil it in the large pan. It takes around 5-10min until the Won Tons and Sui Kau’s are done. Normally you will see them float on the water when they are done cooking. When it is ready scoop them up and set them aside.

Get a noodle bowl and drop some sesame oil in it, then add the cabbages in the bowl. set it aside for now.

Take the Egg noodle (per portion) and cook it in the large pan for 1-2 min. So that it is just undercooked. (This is done to boil off the excessive flour or fat on the noodle)

Put in the powdered stock or broth into the smaller pan with the boiling water (Self made or fresh stock/broth can be used, but the smaller pan shouldn’t be filled with water beforehand.) Add the Cooked Won Tons and Sui Kau in the small pan. This is to warm them up and give them some more flavour. Next is to add the undercooked noodles to the smaller pan and cook it all to well done. When everything in the small pan is ready, pour it into the bowl with the cabbage. The bowl should be filled with cabbage at the bottom with noodles and the dumplings on top. The result will look like the picture on the front of this post.

Have fun trying it out! Like, share and Keep experimenting.