Monday, March 31, 2014

How to wow your MIL and hubby.....

MIL coming for dinner, no idea what to cook? Why not try this simple wonton noodle and wonton appetizer to wow your MIL and your hubby.

A Wonton is a type of dumpling commonly found in a number of Chinese cuisine.
Each region of China has its own variations of wonton, examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong, Fujian, etc.... 

Deep Fried wonton, best to serve immediately.

Wonton Ingredients
200gm chicken meat or meat ( 猪肉 )
5 water chestnuts
1 packet wonton skin

 You can buy this ready made wonton skin from supermarket.

Seasoning ingredients
2 cloves garlic - chopped finely
1 tsp salt
1 tsp oyster sauce
2 tsp soya sauce
2 tsp sugar
2 tsp corn flour
A dash of sesame oil
1/4 tsp white pepper
2 tsp Chinese rice wine

1/  Peel the water chestnut,wash and chopped coarsely.
2/  Mince or chopped the meat finely.
3/  Add the chopped garlic and all the seasoning ingredients. Mix till well blend.

4/  Place 3/4 tsp wonton filling in the centre, moisten the wonton skin edges with water and fold into a triangle. Press firmly to seal the edges.

5/ Another way of wrapping wonton, place 3/4 tsp of the filling in the centre of the wonton skin and twist to seal. It should resemble money bag or drawstring purse.


 As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from interior pressure when cooked. 

6/  Another fun way to wrap the wonton. Fold into a triangle, bring two end together so that they overlap. Moisten with a bit of water, press to seal. It should resemble a nurse's cap.

7/  Prepare the steamer. Put the wonton on the stainless steel plate and steam for 5mins. Remove from steamer and let it cool.

8/ Cool the steamed wonton completely and deep fried until slightly brown and crisp. Serve immediately with chilli sauce.

Adding water chestnuts to the filling will give some light crunch to the wonton filling. Very addictive appetizer, hard to stop eating.

Another way to cook wonton is bring a pot of water to boil, put in the wonton slowly and let it boil for 5 to 6 mins. Remove from stove and drain off the hot water. Don't cook too many wonton at the same time, make sure there is enough room for them to move about freely.

Marble size wonton....

Serve the boil wonton with wonton noodle soup. Add a dash of pepper before serving.


Chinese noodles is the ancestor of all noodles. They are not only world-renowned but also exert far-reaching impact on noodle culture round the globe. Spaghetti was the example of a transformation of Chinese noodles: it was Marco Polo, an Italian diplomatic agent, who learnt the techniques from China in Yuan Dynasty and let the people evolve and thus had the new type of noodle created in the country.

Another example in 1912, the traditional techniques of making Chinese noodles were brought to Yokohama, Japan, from China and Japanese ramen was then introduced. Japanese ramen was initially called "Dragon Noodle" implying it was a food eaten by Chinese people-The people who are descendant of Dragon

PRAWN DUMPLING


Ingredients
200gm prawns - shelled and dice coarsely
1 tsp sugar
2 tsp soya sauce
1 tsp oyster sauce
1/4 tsp pepper
2 tsp Chinese rice wine or 1 tsp rum
1 tsp corn flour
A dash of sesame oil
5 water chestnuts - peel and dice coarsely

1/  Mixed all the ingredients together.
2/  Wrap the prawn dumplings into a triangle shape.
3/  Bring 1/2 a pot of water to boil. Add the prawn dumpling and let it boil for 5 mins.
4/  Drain off the water and serve prawn dumpling with wonton noodle soup or soya sauce wonton noodle.

For MIL serve a generous amount of prawn wonton in the noodle.


Among all special Chinese noodles, the most unique type ought to be "E-fu Noodle" (or "Yi Noodle"). Yi Noodle can be served dry or with soup. It is a creation of Scholar Yi Bingshou's chef during Ganlong time in Qung Dynasty. Yi Noodle is made in both southern and northern China with Fujian and Jiangxi provinces doing it most impressively.

The noodle is special because it does not require mixing of flour with water but with beaten eggs. After a process of boiling, cooling, drying and frying, it becomes the semi-finished product. Due to its unique making techniques, Yi Noodle can be served in a variety of ways, making it superior among other noodles and become one of the must-haves in banquets.


CHICKEN BROTH FOR WONTON NOODLE SOUP

1/  Wash the chicken carcass and remove the fat.
2/  Boil 1 chicken carcass with enough water, bunch of spring onion, few cloves of garlic, 1 piece of chicken stock cube for 30 mins. In between skim off the foam.
3/  Add salt, sugar, pepper and sesame oil to taste.

Chicken broth



Raw wonton Noodle

In Hong Kong, the popular "Wonton Noodle" is made with raw noodle, which was originated in Guangdong. Hen eggs or duck eggs are the major ingredients of raw noodle. Hen eggs can make the noodle more crispy while duck eggs can add flavor to the finished product. Good raw noodle is called rice thread vermicelli, which is thin and turns yellow when it is cooked. In addition to being pliable but not too hard or too soft, it is most important that the noodle does not carry the taste of lye.

Bring a pot of water to boil, then put in the wonton noodle. Let it boil for 2 mins, keep stirring with a chopsticks.

Remove the noodle from stove and rinse noodle with tap water for 30 seconds. Put back the noodle into pot of hot water and let it boil for 1 mins or until cook.

SOYA SAUCE WONTON NOODLE

For each serving of soya sauce noodle add 2 tsp light soya sauce, 1 tsp black caramel sauce, dash of sesame oil, 1/2 tsp oyster sauce.

Mixed the boil noodle with the sauce mixture.

Traditional noodles are delicately hand-made. From flour mixing, beating, pulling and cutting, every step is done manually. But interestingly, noodle making techniques are uniquely different in the north and south. Ramen, a kind of hand-pulled noodle, is famous in the north. To make it soft and pliable is not an easy task: one does not only need to have a pair of strong arms but also have good skill to control the force to press on the dough.

Serve the soya sauce noodle with generous amount of wonton and lettuce. Sprinkle with chopped spring onion. Blanch the lettuce in boiling water for 5 seconds. Remove and drain dry.


To the contrast, making of southern noodles requires gentle yet firm forces so that the finished products are crisp but not fragile. The critical part is the ‘bouncing' bouncing. The noodle maker's bouncing on the bamboo by using his body weight to evenly flatten the dough. The dough can then be cut into thin strips.

WONTON APPETIZER

Trim the wonton skin to fit the mini muffin tray.

Peel and shelled the prawns. Wash and pat dry, season with light soya sauce, oyster sauce, sugar, sesame oil, rum and pepper for 2 to 3 hours. Put 3 prawns in each wonton mini cup.

Bake at 180 deg c for 15 to 20 mins or until wonton skin is golden brown and crispy. Serve with plum sauce.


For varieties, before baking sprinkle some chopped mozzarella cheese and cheddar cheese on top the prawns.


After a scrumptious meal, still got room for dessert? Let's join me.

SWEET CORN DESSERT

400 gm corn kernels
400mls thick coconut milk
150 mls water
Sugar to taste
Pinch of salt
Pandan leaves
3 tbsp sago

Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu.


1/  Blend 200gm corn kernels with 150gm water until fine.
2/  Mix the balance corn kernels with blended corn, coconut milk, salt, sugar, pandan leave and bring to boil.
3/  Once boil, remove from stove immediately, do not over boil the coconut milk.
4/  Wash and soak the sago for 30 mins. Bring a pot of water to boil, add sago and cook until transparent. Rinse the sago until running tap to remove the starch.
5/  Drain dry and add the sago to the corn dessert.


COCONUT CREAM FOR TOPPING

100mls thick coconut milk
50mls water
2 tsp corn flour
pinch of salt

1/  Mix the corn flour with water.
2/  Boil the coconut milk till simmering only, add pinch of salt and corn flour mixture slowly, keep stirring to prevent burn. Cook for 2 mins and remove from stove.

3/  Serve corn dessert hot or cold with coconut topping cream.


Enjoy and cheers!
Amelia

108 comments:

  1. this post has made me mighty hungry... from the wontons to the corn dessert... just so good!!!

    ReplyDelete
    Replies
    1. Hi Rafeeda ,thank your for your kind words and compliments. Glad you enjoyed them.

      Have a nice week ahead,regards.

      Delete
  2. If your MIL is not wowed by these scrumptious food, I'll be very surprised! Nice!!

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    1. Hi Jenn, thank you. That's very kind of you. My MIL??? Hard to please her. :((

      Have a great week ahead,regards.

      Delete
  3. Gosh!! You made a few varieties of wanton. I love all; the fried, the ones in the noodles and those with the fresh whole prawns. Never added chestnuts before into wanton. And the next round, I will do so for the crunch. Also gonna try the dry wanton noodle. Been thinking but didn't know what to add. I sure got it right now.

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    1. /hi Nava, thank you for your sweet compliments. For this posting, I'd been eating wontons for the past 3 days. Each day I make one recipe, guess I won't be eating wonton for the next 3 months. hahaha....

      Glad you like all the wonton recipes. Yes, add chestnuts to the filling, it taste better and when bite you can get the crunch of the water chestnuts. Happy cooking.

      Have a wonderful week ahead,regards.

      Delete
  4. HI Amelia, wow, so many types of wonton! Just love wontons especially the fried ones. It has been ages I didn't cook fried wonton. My children love this too. Eh, I like your wonton appetizer too! So easy peasy and ho jiak too. Whenever I balik kampung, I would buy some raw noodles and keep it in the freezer. I would cook this raw noodles whenever we feel like having it, dried or soup. So convenient.

    Love your sweetcorn dessert too. So yummy. Thanks for sharing dear. Hugs n muaks :)

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    1. Hi Ivy,, thank you. That's very kind of you. Yes, the wonton appetizer is very simple side dish and taste delicious too. I'm sure you and your family will love it. The sweet corn dessert is a keeper, best to serve cold.

      Have a lovely day, regards .Hugs to you.

      Delete
  5. Wow, Amelia, great post :)
    I watched noodle making in different parts of China on TV. Great technique, indeed !
    It makes me happy to read your posts and as usual this also is fab :) Just a thought, it lacked the usual 'fun' elements :) So pepper it with humour asap and update ! Fingers crossed, cheers :)

    ReplyDelete
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    1. Hi Rajiv, thank your for your kind words and sweet compliments. You're always think so highly of me, I appreciate it very much.

      Sorry, I'm tied up with lots of work and chores at home, that's why lack of posting. And for me to do one posting, it take me at least 2 days to construct. One day preparation and cooking, take pictures and then following day or at night I prepare my posting. And to take pictures and display, it take me at least an hour or two. For the time being I'm only able to do only maximum 2 postings a month.
      Will try my best to come back with my fun element. Thank you for being so supportive to my humble blog.

      Have a great week ahead,regards.

      Delete
    2. Hi Rajiv, thank you. That's very kind of you.

      Best regards.

      Delete
  6. wow...droolworthy wontons...loved it..the sweet corn dessert is tempting me ..yummy

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    1. Hi Gloria, thank you for your kind words and sweet compliments. I appreciate it very much. Glad you enjoyed the wontons and dessert.

      Have a nice week ahead,regards.

      Delete
  7. Excellent post!! We love wonton too....
    And we like all your recipes.
    Hace a nice day Amelia!

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    1. Hi Laurel y Menta, thank you. Both of you are so sweet. I appreciate it very much, glad to know that both of you enjoyed my recipes.

      Have a wonderful week ahead,regards.

      Delete
  8. After looking at all your food, I am so hungry. Everything looks delicious!!!!

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    1. Hi Dawn, thank you for your kind words and compliments. Glad that you enjoyed all the food.

      Have a nice week ahead,regards.

      Delete
  9. Amelia, thanks for the awesome wonton recipes! Wah, I feel so geared up to buy wonton skin and start making the crunchy ones first hee...hee...And your prawn dumpling look so scrumptious! Full of prawns :)

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    1. Hi Phong Hong, thank you for your kind words and compliments. Looking forward to see your wontons. Yes, the fried ones very addictive, hard to stop eating. :))

      Have a wonderful weekend, regards.

      Delete
  10. Excellent post dear and I am feeling hungry now. This is definitely going to please MIL and hubby.

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    1. Hi Nandoos, thank you. That's very kind of you. I appreciate it very much. I'm sure all the above can please everyone. :))

      Have a nice weekend, regards.

      Delete
  11. Amelia , your post made me hungry *sigh* lol The wontons just look AWESOME and so delicious ! I love it deep-fried *drool* I've been looking for the caramel soy sauce in the market but so far nada :P I'll bookmark your wonton recipe , okay ?!

    ReplyDelete
    Replies
    1. Hi Anne, thank you. That's so sweet of you. Wish you are nearer then I can cook some for you. :))
      Yes, the deep fried one is very addictive, hard to stop eating. Great for parties too.
      HK don't sell caramel sauce? I thought they use it in their cooking too. hope you can get a bottle soon. Happy cooking.

      Have a nice weekend,regards.

      Delete
  12. Hi Amelia, wantan mee ... one of my favs! I like both dry and soupy version and loving your wantans too... yum yum when can i come over for dinner?

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    1. Hi yen, thank you. That's very kind of you. No problem, give me a ring ring. :))

      Have a wonderful weekend, regards.

      Delete
  13. I just cooked wonton the other day. I like mine deep-fried! You must be busy with your MIL around. How have you been, sweetie? Hope all's well!

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    1. Hi Shirley, thank you for your kind words and compliments. I'm fine, thank you. Just a bit slack in blog postings and blogwalking. Now trying to catch up with all my readers before I start another posting. :))

      Have a lovely weekend, regards.

      Delete
  14. Thoroughly fun post and recipes! I always have wonton skins in the freezer, and love love love Chinese noodles. So I'm ready to make everything you shared with us today! Love the picture of the fan on the chopstick. ;-) Good stuff -- thanks.

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    1. Hi John, thank you for your kind words and compliments. Glad that you enjoyed Chinese noodle and wontons recipes. Happy cooking.

      Have a great weekend,regards.

      Delete
  15. I had dinner a couple of hours ago, but after reading this post I'm very hungry. I became very fond of wontons when I lived in northern China. I also ate lots of Chinese noodles while I was there. The picture you showed of the northern-style noodles being made brought back lots of memories. I never learned how to make the noodles, but I certainly enjoyed watching them being made. Thanks for the memories and for making my mouth water.

    ReplyDelete
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    1. Hi George, thank you for your kind words and compliments. Glad that my posting bring back your sweet memories in China. It's not easy to master the hand made noodles, take years of practice and patience. I'm still trying and practicing making the wonton noodle. :))

      It's great to know that you enjoyed my posting. Have a great week ahead,regards.

      Delete
  16. WOw! I am sure all the mothers in law will be impress with this spread, every one of them looks so delicious! I love the prawns appetizer:D

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    1. Hi Jeannie, thank you for your kind words and compliments. It depend.. some typical MIL are hard to please. :(

      Have a nice week ahead,regards.

      Delete
  17. Hi Amelia,
    Never tasted wontons.. your clicks looks so impressive ! Dessert sounds yummy...Love the platter
    Have a good day :)

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    1. Hi Tamilarasi, thank you. That's very nice of you. I appreciate it very much. Wontons is very popular in most part of Asia country, if you come across any can give it a try. The dessert recipe is a keeper.

      Have a wonderful week ahead,regards.

      Delete
  18. I just love every single picture you posted!! I'm salivating just by looking at it, wishing for a bowl of wanton noodle soup, and corn sago to beautifully conclude my day! :) Thanks for sharing.

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    1. Hi Shar, thank you. That's so sweet of you. I appreciate it very much. Wish you are nearer than I can send some over to your place. :))

      Have a lovely week ahead,regards.

      Delete
  19. All those wonton pictures make me salivate, esp. those fried ones..terrific!

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    1. Hi Angie ,thanks you. That's very kind of you. Yes, the fried ones is very addictive, hard to stop eating.

      Have a nice week ahead,regards.

      Delete
  20. Every time I visit your blog I learn tons of things on Asian cuisine. It's so instructive.
    Thank you so much for sharing your knowledge and experience!

    ReplyDelete
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    1. Hi Mike, thank you for your kind words and compliments. I'd fun with my posting, glad that you enjoyed them. You're always welcome, glad to share with all my readers.

      Have a great week ahead,regards.

      Delete
  21. Ohhh Amelia, the wontons look fabulous...I love them in any size and shape...fried or in soup...and yes, the wonton skin are so versatile.
    The sweet corn dessert with coconut looks divine...love it creamy!
    Thanks for this beautiful post...hope you are enjoying your week my dear :D

    ReplyDelete
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    1. Hi Juliana, thank you. That's very sweet of you. I'd fun with my posting, glad to know that you enjoyed them. I appreciate it very much.

      Have a lovely week ahead,regards.

      Delete
  22. Amelia this looks so amazing, you are very talented. I hope your mother in law enjoyed ;-)

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    1. Hi Chai, thank you for your kind words and compliments. I appreciate it very much. Glad to see you drop by.

      Have a wonderful week ahead,regards.

      Delete
  23. This is SURE to impress---what grand variety and I loooove a shrimp dumpling!!

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    1. Hi Angela, thank you. That's so sweet of you. I appreciate it very much.

      Have a fabulous week ahead,regards.

      Delete
  24. This looks fantastic, Amelia!
    I love Wonton and we enjoy it often but you present so many ways of preparing it, definitely an inspiration for all Wonton lovers.
    The pictures of the guy preparing noodles are incredible, he is a real artist and clearly enjoying his job.
    Thanks my friend for a very inspiring post, I'm going to pin this!

    ReplyDelete
    Replies
    1. Hi Daniela, thank you for your sweet compliments. Your encouraging words certainly gave me more encouragement and motivation. Glad to know that you too love wonton. Yes, wonton skin is very versatile, there are many ways to preparing it and it's a great appetizer and party food especially the fried and baked wonton.

      To master the art of making noodles is not easy, it need lots of practice and patience.
      Thanks for the pinning, I appreciate it very much.

      Have a lovely week ahead,regards.

      Delete
  25. Just amazing, Amelia! Not only MIL and hubbies would be wowed, everyone in the family will be too plus your readers here! How can they not be when you have such a good choice, fried, boiled or baked, soup or dry, everyone can have their pick! And a nice dessert to top it all! I wanna try the baked ones, something new to me :)

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    1. Hi lite Home Bake, thank you. That's so sweet of you, you sure brighten up my days. I'd fun making all these wonton, glad to know that you enjoyed them. Yes, I'm sure the wontons can impress the whole family and all my readers. :)) Happy cooking.

      Have a wonderful week ahead,regards.

      Delete
  26. Wow so many recipes on one post. Was that a fan on attached to the chopstick? I've never seen that before. Visiting from Four Seasons Blog hop

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    Replies
    1. Hi Erlene, thank you for your kind words. Glad to see you drop by and happy to join your blog hop event. :))

      Yes, that's a fan attached to the chopstick, the picture is a compliments from a friend.

      Have a nice week ahead,regards.

      Delete
  27. Hi Amelia,
    Whenever drop by here always feel hungry.prefer palm sugar for the sago for slight smokey texture.
    Your previous posting also very appitising.the chicken lokks moist.
    Cheers.fr Jacko

    ReplyDelete
    Replies
    1. Hi Jacko, thank you for your kind words and compliments.I appreciate it very much. Yes, sago and palm sugar are great pairing but have a change or else get bored cooking the same recipes. :))

      Have a great week ahead,regards.

      Delete
  28. I love both your fried and boiled wantons. If I made this, my MIL would surely be impressed!

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    1. Hi Mich, thank you. That's very kind of you. Looking forward to see your wonton, this coming mother's day can cook these for your MIL to impress her. :)

      Have a wonderful week ahead,regards.

      Delete
  29. Hi Amelia,
    Well, well, I couldn't have visited this post at a better time. I was cleaning out the freezer yesterday, finally, lol, and I found three packages of won tons in the freezer. Whenever I see tempting won ton dishes, I immediately "run" to the grocery store and buy a package of won tons. Them I never get around to actually using them, lol...

    After seeing all these delicious meals and learning so much about the process, (thank you for that Amelia:) I once again would love to "impress" someone, anyone with at least one of these tasty treats. You make it sound so easy and yes, enticing:) Thank you so much for sharing, Amelia. Not to worry, I will eat my won tons before "attacking" your yummy dessert:)

    ReplyDelete
    Replies
    1. Hi Louise, thank you. Your compliments just made my day and really cheered me up. Always love to see you drop by with your lively comments. :)

      I'd fun making the wontons, glad to know that you enjoyed them. Happy cooking, looking forward to see your wontons. Yes, it's not that difficult to make, it's rather easy except need a bit of patience wrapping the little parcel. Go ahead to attack my dessert, you are always welcome. :))

      Have a lovely week ahead,regards.

      Delete
  30. Hi, my dear friend Amelia! Let me start with the first; headliner photo...my dream kitchen with the beautiful island table in the middle, and the gorgeous hardwood floor; just wishing to have one just like that!
    Your photos are gorgeous (look like you found a way to take off the dates...lol)
    Love your creativity on the won tons; the way you wrap them are so creative; the way you cooked them are so amazing, especially the fried ones are my favorite, and the appetizer is so elegant and super yummy!
    Love, love the soup with the wontons, and the wonton noodles, and the amazing photos of how they make the wontons. The sweet corn dessert is yummylicious too!
    I salute you for your professional style how you included all your photos and recipes in proper order! Hugs, and kisses, and best regards to you!

    ReplyDelete
    Replies
    1. Hi my dear Elisabeth, thank you so much for your sweet compliments. Your encouraging words certainly give me more motivation and inspiration. I'd fun making the wontons, glad that your enjoyed them.

      The kitchen is definitely my dream kitchen too. :)) It sure look gorgeous. Yes, the fried wonton is really addictive, hard to stop eating. :)) The baked one taste excellent too without or without cheese. The sweet corn recipe is a keeper, I'm sure you'll love it.

      Thanks you for being so supportive to my blog, I appreciate it very much.
      Have a lovely week ahead,regards. With lots of love and hugs to you my Florida sister.

      Delete
  31. Wow! So many variations :) Personally love the soy sauce noodles the best but the wonton appetisers are an excellent entertaining idea!

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    1. Hi Von, thank you for your kind words and compliments. Yes, the soy sauce noodles definitely taste awesome. The appetizers are great for party food.

      Have a nice week ahead,regards.

      Delete
  32. Hi Amelia, Your wonderful posts always make me hungry and I always want to go to the kitchen and start cooking. Thank you for stopping by Turnips 2 Tangerines, I enjoy your visits and lovely comments:) Have a wonderful week. Hugs, Lynn

    ReplyDelete
    Replies
    1. Hi Lynn, thank you. That's so kind of you, I appreciate it very much. Always glad to see you drop by.
      Happy cooking and love to see more delightful recipe from you too.

      Have a wonderful week ahead,regards.

      Delete
  33. Dear Amelia, I want to try each and every wonton you created a recipe for. All of these recipes look wonderful and very healthy too. You make everything look so appetizing. The dessert you created looks delicious too.
    Blessings dear. Catherine xo

    ReplyDelete
    Replies
    1. Ho Catherine, thank you for your kind words and sweet compliments. I appreciate it very much.
      I'd fun making the wontons, it's great to know that you enjoyed them. Wish you're nearer then i can share with you. :))

      Have a lovely week ahead,regard.

      Delete
  34. loved each & every wonton, corn sago dessert is inviting me....we used to make sago dessert without corn....

    ReplyDelete
    Replies
    1. Hi Jeya, thank you. That's very nice of you, I appreciate it very much. Glad to know that you enjoyed my recipes. Happy cooking.

      Have a nice week ahead,regards.

      Delete
  35. As always, only goodies on your blog! I have to admit I would have to get used to some Asian foods, especially if they have seafood in them. That chef is mastering the noodles!

    ReplyDelete
    Replies
    1. Hi Mila, thank you for your kind words and sweet compliments. Yes, it take times to get used to certain Asean foods. If you not keen on seafood, you can replace with chicken meat.

      Happy cooking and have a nice day, regards.

      Delete
  36. I always like wontons.Now this recipe is interesting and I want to try it at home....The dessert with sago is one of my favourites too...
    Nice post as always!
    Hope you are having a lovely Sunday!

    ReplyDelete
    Replies
    1. Hi Amila, thank you, you're so kind. I'd fun making the wontons, it's great to know that you like it. Home made is still the best. Happy cooking and looking forward to see your wonton.

      Have a wonderful week ahead,regards.

      Delete
  37. Omg... everytime I visit your blog I´m always hungry!!! :D

    ReplyDelete
    Replies
    1. Hi Lola, thank you for your visit. Glad that you enjoyed my posting. Wish you're nearer than I can give you some of my goodies.

      Have a fabulous week ahead,regards.

      Delete
  38. There are so many delicious things all in this one post, Amelia! I want to eat them all, but especially the fried wontons. They look amazing. I need to try making these at home myself.

    ReplyDelete
    Replies
    1. Hi Amy, thank you. That's so sweet of you. Glad that you enjoyed the wontons. Yes, the fried ones is very addictive, great for party food too. Happy cooking, I'm sure you'll love it.

      Have a wonderful week ahead,regards.

      Delete
  39. Amelia, here we meet. Haha, i was shocked to see the title wanton and so grateful that it is you You are always so detail in your recipe preparation. In fact, I do not know how to wrap wanton... Keep a bowl for me. Have a nice day. Thanks for sharing 4 seasons blog hop. By the way, I love your song "hou lai".. Haha, never here this song in English.

    ReplyDelete
    Replies
    1. Hi Ken, glad to see you here. :)) Thank you, that's very kind of you. I'm the type who like to do things in details and don't like ha;f past six job. It's rather east to wrap wonton, after a few practice I'm sure you can do it.

      No problem, will save a huge bowl for you. :)) I'm glad to join the blog hop too. The singer who sing 'hou lai' in English is a Swiss singer, it's a lovely song and I never get tired of listening to over and over again.

      Have a great day ahead,regards.

      Delete
  40. Hi Amelia, looking at your exceptional pics, all very well photographed...if you were to open your own restaurant specializing in wonton noodles, with its many varieties of noodles, wonton, add your love of cooking, your very innovative creations as well presentation, your restaurant will have long queues.
    Where we are people eat wonton noodles with yau cha kwei, dipping it in the soup.

    Your fried wonton looks so crispy. I have seen the ones sold here, none comes close to yours. Its the way you fold that skin, like a flower.....and presentation counts a lot towards creating an appetite.
    Add your generous helping of shrimps...I'll be a regular to your restaurant.
    And with the above delicious wonton noodles, with your this dessert....
    Its a roll eyes, noisy slurping meal....
    Amelia, your wonton noodles simply outstanding!
    Makes me wish I'm your neighbour.
    Have a great week, keep well.
    Lee.

    ReplyDelete
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    1. Hi Lee, thank you so much, you are always very generous with your sweet compliments. You always think so highly of me. I appreciate it very much. Your encouraging words will certainly give me more encouragement and motivation. :))

      That's something new to me, the YCK dip in wonton noodle soup. Sound great, I shall give it a try when I next cook wonton noodle. Thanks for sharing.

      Yes, the fried wonton definitely very inviting and addictive. Hard to stop eating. LOL Wish you are nearer or my neighbour then I can invite you over for lunch or dinner. :))
      I like to do things in details and perfect it, don't like half past six job. If I don't like then i rather not do it cos it end up with no head,no tail.

      Have a great week ahead,regards. Always glad to see you drop by.

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  41. hello to my dearest Amelia..firstly., sorry, i dont get to visit my co-blogger friends much rthese days, but..anyways...better late than never. As usual...you have cooked up a storm ! A while meal for each post,thats the best I appreciate in you. Especially, loved the wonton baked prawns .. !!! You have a great week ahead and keep in touch :) hugs....

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    1. Hi my dear Sona, thank you. That's so sweet of you and always love to see you drop by. It's ok if you're busy, better late than never. I'd fun with my posting, it's great to know that you enjoyed them. Yes, the baked wontons is awesome with or without cheese. i'm sure you'll love it. Happy cooking.

      Have a lovely wek ahead,regards. A big hugs to you.

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  42. Such wonderful variety and information in your post, Amelia. Love the idea of the baked wontons with prawns...I have never come across it before. As for the other dishes...all so good and scrumptious! Enjoyed the music too!

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    1. Hi Kanak, thank you. That's very kind of you. I'd fun with my posting, it's great to know that you enjoyed my posting and music. I appreciate it very much. If you come across wonton pastry, you can give this baked wontons recipe a try, I'm sure you will like it.

      Have a nice week ahead,regards.

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  43. Hi amelia...wonton with udanng n mozzarela tu....drooling....
    I pernah buat wonton tapi it breaks...pecah while in steamer...kenapa ya...hati mak mentua meati pecah juga makan wonton I hahahhah

    Have a good fay ame. :))

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    1. Hi MCK, thank you for your kind words. Oh, when you seal the wonton, you have to press out the 'air' so when you steam or boil, the wonton will not burst. Happy cooking.

      Have a nice week ahead,regards.

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  44. Thank you so much for sharing on the Four Seasons Blog Hop at last week's party. We loved this post and it is being featured at this week's party which starts tomorrow night. So glad you shared!!

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    1. Hi Terri, thank you. That's so sweet of you, I appreciate it very much. I'm glad that my wonton noodle posting been selected to be featured in the Four Seasons Blog Hop. Glad to join the party.

      Have a lovely week ahead,regards.

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  45. Great suggestions. Absolutely mouth-watering! :) Have a great week!

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    1. Hi Alex, thank you for your kind words and compliments.

      Have a great week ahead,regards.

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  46. Amelia,
    Your wontons are certainly impressive and beautiful.. I certainly learned about Asian Noodles, that I never knew before..

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    1. Hi Becky, thank you. That's very sweet of you. Glad that you enjoyed my posting. :))

      Have a wonderful week ahead,regards.

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  47. Olá Amelia,
    amei os wontons, vou fazer já anotei os ingredientes. Adoro comidas fritas. Me encantei pelo palito com ventilador, eu não gosto de comidas quentes, gosto muito de tudo frio. Mas adoro toar água quente.
    Vejo que ai vocês também tem sago, aqui fazemos com vinho, colocamos sago com vinho e açúcar e cozinhamos até o sago ficar transparente. Esse doce é muito usado pelos italianos daqui.
    Bjos tenha um ótimo fim de semana.

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    1. Hi Anaja, thank you for your kind words and compliments. Glad that your love the friend wontons. Yes,it's great for party food and it's rather addictive.

      The chopsticks with mini fan is in Japan, picture compliments from my friend.
      We can get sago here easily and use it mainly for dessert. Your sago recipe cooked with wine sound interesting, something new to me.

      Happy cooking. Have a lovely week ahead,regards.

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  48. Hallo Amelia...wow your wontons looks so delicious, I always made this and my husband love this very much. Have a nice weekend. :-)

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    1. Hi Amallia, thank you. That's very nice of you. Glad to know that you too make wontons. Happy cooking.

      Have a wonderful week ahead,regards.

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  49. Amelia - I can see why you don't have as much time to blog - lots of work in your kitchen coming up with wonderful meals, and the photography adds to the appeal. I never knew so much went into noodles !

    Love that header - the envy of every MIL I'm sure.

    Have a terrific week (and thanks for the words of encouragement!).

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    1. Hi Rick, thank you for your kind words and compliments. Yes, very time consuming that's why I need to cut down in my posting. To do one posting take me 2 to 3 days and photography, display and presentation take me at least 2 hours. More busy than my office work.

      This noodle is appetizing but to prepare it from scratch can be very time consuming too.
      Have a great weekend, regards. You take it easy and hopefully you don't stop blogging.

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  50. These wontons would wow anyone!!! My mom taught us to fold them like nurse's caps...fun memories!!!

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    1. Hi Liz, thank you for your kind words and compliments. The nurse cap is rather easy to fold, glad that it bring back the fun memory to you.

      Have a nice weekend, regards.

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  51. All I can say is, Wow!! Everything looks amazing,

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    1. Hi Nancy, thank you for your kind words and sweet compliments.

      Have a wonderful weekend,regards.

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  52. Your foods are always tempting, I'm afraid I wouldn't be mastering those recipes though. I would gladly eat!

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    1. Hi Mila, thank you. That's so sweet of you, I appreciate it very much. Wish you are nearer then I can invite you over for lunch or dinner. :))

      Have a wonderful weekend,regards.

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  53. Hi Amelia, you always have the best recipes. Everything looks yummy!

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    1. Hi Dawn, thank you. That's very sweet of you. Glad to know that you enjoyed my recipes and postings.

      Have a wonderful week ahead,regards.

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