Archive for January, 2010

Wan Ton Mee

Posted in Asian Cooking with tags on January 14, 2010 by thepseudoepicurean

I love a good wan ton mee (dumpling with noodles). And a good wan ton mee is made up of 3 things:

  1. It’s got to be dry and complemented with a good sauce;
  2. The noodles must be springy with a firm bite to it. Soggy noodles with a strong taste of alkaline water are an instant put-off for me;
  3. The wan tons must be plump, filled with meat, and the skins have to be silky smooth

We’d bought a heap of prawns the other day as the husband was craving some, and decided to make prawn wan tons to save ourselves from (ironically) prawn overload (in stir-fried form)…y’know, variety is the spice of life type-of-thing.

Anyway, being the amateur prawn wan ton makers we are, we haphazardly mixed in chives, corn starch, a bit of egg with the chopped up prawns…with the usual soy sauce, white pepper and sesame oil. Frankly, they weren’t the best (I’m not sure if the corn starch was a good idea) but they sure were plump and juicy and still satisfying.

As for the noodles, the secret really is in making sure that the noodles are slightly under al dente before scooping them out and dunking them into a bath of cold water to wash off the starch. This is a very important step ensuring that you don’t end up with gluggy clumps! Dip them into another pot of hot boiling water (or even soup) to finish off the cooking, drain, toss it in with the sauce and garnish as you please.

Homemade wan ton mee

Recipe for the sauce, sufficient for 2 serves (this is merely a guesstimation of the proportions I used, so alter the measurements to suit your taste):

  • 3 Tbs oyster sauce
  • 1 Tbs kecap manis (Indonesian sweet soy sauce)
  • 1 Tbs dark soy sauce
  • 1 tsp sesame oil
  • Dash of white pepper
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Cinnamon Scrolls

Posted in Uncategorized with tags , , , on January 8, 2010 by thepseudoepicurean

There is nothing like the smell of fresh bread wafting through the house. I LOVE bread. And the husband makes some really good (artisan, in my biased opinion) bread. Unfortunately I do not possess his deft hands when it comes to kneading and flipping and shaping the dough, so I’ve never quite ventured into the breadmaking domain.

I was craving for cinnamon rolls this afternoon and decided to try my hand at making some. Armed with Nigella’s “How To Become A Domestic Goddess” and Rosso my trusty KitchenAid, I got right into the thick of things!

Buttered, sugared and ready to roll

All scrolled up!

Golden Cinnamon Scrolls

The end result was gold.

The bread

Not bad for a first attempt, hey?