We had an excellent lunch last Saturday- Wanton Mee Sua. It is something different from what I would usually cook.
Ingredients: ( for 2-3 adults and 1 kid)
Minced Pork ( I used 1 whole packet from Seng Siong supermarket.)
Chopped Thai Chives (Chinese Chives)
1/2 packet of washed Xiao Bai Cai (Cut up, separate the stems from green leaves)
1 packet of Wanton Skin
1 packet of Mee Sua
Seasoning for Marinating the Meat
1 tablespoon of soy sauce
1 teaspoon of sesame oil
2 dashes of pepper (according to your preference)
ProcedureMarinating the meat.
- Put in the seasoning, mix thoroughly and marinate the meat for 20 mins.
The Making of Wanton
- After the chives are chopped up, I mixed them with the meat as well.
- Scoop about 1 teaspoon of the meat mixture and put in the centre of the wanton skin.
- Wet the sides of the wanton skin so that you can wrapped up the meat by pinching the sides together to make something like the ones below.
- Set 2 pots of water to boil. One for Wantons, the other for Mee Sua. Once the pot for Mee Sua starts to boil, you can add in meat to make a broth. (I used meatballs derived from the leftover minced meat which is not a lot. I would boil the meatballs at an intense heat for about 5-10 min ,then simmer for 15-20min )
- Put the wanton into the boiling water. Once the wantons float up, it is cooked. (About 4-5 minutes)
- Drain away the water.
1) Mee Sua is soaked in tap water (Singapore's water is quite clean) prior cooking. The water is drained away.
2) The Mee Sua can be thrown into the meat broth together with the stems of Xiao Bai Cai bringing to boil. It will cooked in 2-3 minutes.
3) Adding the leaves of the Xiao Bai Cai last. I have extra chives, I add those in as well.
4) Serve Mee Sua either with soup or without. Add some sesame oil if you like.
|Ta-dah!!! All done|
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