![\"\"](\"https:\/\/chekyang.com\/musings\/wp-content\/uploads\/2008\/10\/blog-2008-cooking-dsc_7882-wanton.jpg\" "\\"blog-2008-cooking-dsc_7882-wanton\\"")
Sheez, it\u00a0had been\u00a0a long,\u00a0afternoon affair making wantons and soup!<\/p>\nSheez, it\u00a0had been\u00a0a long,\u00a0afternoon affair making wantons and soup!<\/p>\n
Had it not for the fact that I was relatively free today, I’d have made a mess out of the kitchen. The preparation of the pork broth for wanton soup was truly therapeutic in the aromatic sense. The ingredients of the broth include pork bones, dried shrimps (hei bi<\/em>), onion and garlic. Ahh, the taste of the homemade\u00a0broth after\u00a03 hours of simmering\u00a0was\u00a0simply delicious! It was a real pity that I had to dilute the broth to increase\u00a0its volume as it turned out to be insufficient for submerging the cooked wantons later.\u00a0 Next time, I’d know better.<\/p>\n I wanted the prawns to have that signature succulent bite\u00a0of\u00a0har gau<\/em> (<\/em>shrimp dumplings – dim sum version). I remembered that my ex-colleague once casually\u00a0mentioned about the\u00a0method. After confirming\u00a0the method\u00a0from various sources on\u00a0the Internet, I soaked the peeled and de-veined prawns in salt solution for 10 minutes. Well, I think the prawns did become plumber and had more crunch. However, something seemed to be\u00a0amiss. May be the prawn taste was too strong?<\/p>\n The wrapping of the wantons was fun but time-consuming for the first-timer me. I tore a few wanton wrappers and tried to seal the tear by nipping the skin with my index finger and thumb. I took care to remove as much air as possible from the wantons during wrapping so as to minimise any ugly ballooning later. Being paranoid that water will not\u00a0glue the wanton skin together, I really pressed them as firmly as possible. No wonder I felt exhausted after that!<\/p>\n The verdict? With my tender, loving squeeze, the wontons didn’t ‘explode’ (spill their contents) when cooked. Yay. :D Yang and I each ate a big bowl of wonton soup with chilli padi in light soy sauce as a side condiment. I’ll say it was, er, passable. 3 out of 5? Yang wasn’t excited about the dish at all. At least, he didn’t give any negative comment. I don’t think I’ll make\u00a0this dish\u00a0again unless I chance upon a better recipe or\u00a0someone’s in the mood to throw a wonton party\u00a0:P Wouldn’t it be fun to wrap wontons\u00a0with a group of friends as a form of social gathering?<\/p>\n","protected":false},"excerpt":{"rendered":" Sheez, it\u00a0had been\u00a0a long,\u00a0afternoon affair making wantons and soup! Had it not for the fact that I was relatively free today, I’d have made a mess out of the kitchen. The preparation of the pork broth for wanton soup was<\/p>\n