My second Twitch.tv livestream covered one of the more popular menu items from my Orange Grove Market days – wonton (aka sui gow) noodles with chicken char siew –
I’m still tweaking my broadcasts, so I appreciate your patience re: screen layouts, audio, etc. etc. You’ll notice in this second livestream that I’ve tried to make it more conversational rather than just zip through the steps in the recipe, though clearly it’s a work-in-progress.
I’ll have to remind myself to read out the chat comments in future so that those who aren’t watching it on Twitch.tv/JackieMFood can actually attach some context to my answers. Also, although I’d set the overhead camera to zoom in, that didn’t happen, so I might revert to the setup in Twitch video #1 in my next broadcast.
You’ll also know I’m not famous for tolerating trolls, though I did try my best to be diplomatic towards this person who kept posting stupid, borderline offensive comments. This turn-the-other-cheek thing is all part of my recent Christian conversion (true story).
In any case I missed most of what he said because they were coming in at rapidfire pace (I noticed some disses about my restaurant and about baby Noah), and at some point my moderator kicked him off, a side effect of which was that all his previous chat messages were automatically deleted so I couldn’t go back and read them all.
Dealing with trolls doesn’t really bother me because sharing my responses to them has been something of a past-time of mine on social media for years. Nonetheless I guess the pro tip of the day for anyone wanting to start streaming on Twitch is to make sure you appoint a moderator to avoid having your soul crushed by these comments.
Here’s the recipe from the broadcast –
Wantan Mee aka Wonton Noodles
INGREDIENTS:
- 500 g fresh, thin wonton noodles
- 2 bunches kailan aka Chinese broccoli, cut into 5 cm lengths
For Wonton Noodle Sauce (This recipe is adapted from my good friend and fellow Serembanian Lily Ng’s blog) –
- 2 Tbsp minced garlic
- 250 ml vegetable oil
- 50 ml soya sauce
- 50 ml sesame oil
- 50 ml thick soya sauce aka cooking caramel
- 200 ml oyster sauce
- 200 ml abalone sauce
- 1 ½ tsp white pepper
- 50 mL water
METHOD:
1) Fry garlic in oil until just brown. Strain and discard garlic, reserving oil.
2) In a heavy-based saucepan combine garlic oil with remaining sauce ingredients and simmer until chicken stock granules are dissolved. Set aside to cool.
3) Bring a large pot of water to a boil:
– Blanch kailan for about 10 seconds and set aside.
– In batches, blanch noodles for about a minute, remove with strainer and run under cold water for 3 seconds. Quickly dip noodles back into the boiling water for 3 seconds then drain.
4) Toss noodles with a couple Tbsp of sauce and place on a plate. Repeat with remaining noodles.
5) Serve with the blanched kailan, Chicken & Prawn Wontons and Chicken Char Siew.
Chicken & Prawn Wontons with Kon Loh (ie. Dry-style) Noodles
INGREDIENTS:
- 200 g chicken, minced
- 200 g banana prawns, peeled & minced
- 8 water chestnuts, minced
- 1 stalk spring onion, sliced
- 2 Tbsp packaged fried onion
- ½ tsp chicken stock granules, crumbled
- 1 ½ tsp sesame oil
- ½ tsp pepper
- 1 pack of 50 wonton skins
- 1 Tbsp sesame oil, extra
METHOD:
1) Combine all filling ingredients, chicken through pepper, in a bowl and mix well.
2) Place 1 heaped tsp filling in the middle of a wonton skin, gather the edges and scrunch up to make moneybags. Pinch well to seal filling inside.
3) Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together.
4) Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes. Remove with a slotted spoon, drizzle with sesame oil and serve with Wantan Mee noodles.
Chicken Char Siew
INGREDIENTS:
- 500 g chicken thigh fillets
- 160 g (½ cup) hoisin sauce
- 120 g (1/3 cup) sugar
- 2 Tbsp each light soy sauce and Shaoxing wine
- Few drops of red food colouring (optional)
- Large pinch of white pepper
- 1 cup water
METHOD:
1) Mix all ingredients together and simmer in a non-stick pan until chicken is cooked through and sauce has caramelised.
2) Allow to cool, then cut into slices.
3) Serve with your wonton noodles.
