How to Cook Wonton Noodles – Malaysia Kitchen S1E1 Recipe

Ever since the new cooking show, Malaysia Kitchen, started airing on Channel 7TWO (I’m in 5 of the 10 episodes), I’ve been getting requests for the recipes used in my segments.

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While they’ve previously been shared in various forms on my website, I figure this is a good excuse to republish them in the context of the show.

In case you missed it, here’s the link to the episode on 7PLUS – https://au.tv.yahoo.com/plus7/malaysia-kitchen/-/watch/29898253/malaysia-kitchen-sat-24-oct-season-1-episode-1/ (the show will only be online for a month from the air date, so catch it while you can).

Here’s my Wonton Noodles with Chicken & Prawn Dumplings (Sui Gow or Wontons) recipe from Episode 1 –

Wantan Mee aka Wonton Noodles

Ingredients:

  • 500 g fresh, thin wonton noodles
  • 2 bunches flowering Choy Sum, cut into 5 cm lengths

For Wonton Mee 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 (kicap pekat)
  • 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 Choy Sum 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 Choy Sum, Chicken & Prawn Wontons and Chicken Char Siew.

Chicken & Prawn Wonton with 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 *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.

Tip: Wonton skins are square, not round, and available in the refrigerated section of Asian grocery stores.

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If you came to the party late and episode is no longer on 7PLUS, I’ve made this dish in a past Live Broadcast, so here it is in all its unedited glory –

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