Wonton Making - My Way

Since I took some pictures of meal making in the process, I feel like sharing this step-by-step post. Wonton is chosen here. As you may know, wonton is a dumpling which normally found in some Chinese cuisines. It could be various in fillings (minced pork, chicken, shrimp, or veggies), shapes and the way to serve (steam, boil, broil or deep/pan fry).
As for our home, we like the chicken and shrimp filling ones. And I'm gonna share this one.

Ingredients:

- 200g ground chicken thigh
- 200g shrimp, deveined
- chopped green onion
- 3cm of ginger
- 4 shallot
- 6 garlic
- 1 Tbsp of oyster sauce
- 1 Tbsp of fish sauce
- 1 tsp of ground white pepper
- 1 tsp of sesame oil
- 1-2 Tbsp of corn starch (depend on how wet your mixture)
- ready to used wonton skin
- all purpose flour (to keep the wonton does not stick to each other while in storage)

Directions:
Process all of the ingredients except green onion, corn starch, wonton skin and flour in a food processor until smooth. Place the mixture in a container/mixing bowl, add the green onion and corn starch, mix well. Keep it aside, you are done with the filling.
The next step is filling the wonton skin and folding them. There are different ways to fold, and I'm gonna share three different ways of folding.

First type: Chinese Gold Coins

1. Take one of the square skin.
2. Place a teaspoon of the filling in the center of the skin.
3. Wet half of the top square part with water.
4. Fold as shown at the above picture.

5. Fold down the empty top part.
6. Dap with a little water at the inner corner.
7. Glue the two corners
8. The result will look like Chinese gold coins and it's normally used in soup/boiling and steaming too.

Second Type: Potstickers/Gyoza shapes

1. Using the round shape skin, place a teaspoon of the filling in the center.
2. Wet half of the circle.
3. Neatly fold the dry side of the skin and glue it to the wet part.

4. Do it one fold by one other
5. until done
6. The result. This type is good for pan fried, broil, steam or boil too.

Third type: Round sea shells-liked shape

1. The same as the way before, place one teaspoon filling in the center of a round skin and wet half of the skin margin. Glue it together and press to seal.
2. Bring the two edges together
3. Wet one corner and glue it together.
4. The result will look like a round seashell. This type is good for soup/boiling.

If you want to keep it in fridge/freezer for longer use, sprinkle some flour over the wonton to keep them from sticking to each other. Then place them inside a ziploc plastic or a clean airtight container. You may keep them in fridge up to 4days or in freezer up to 5months.

Mun Tofu (Mun Tahu) - My used to be SMS-Delivery Service Order

When I was single, lived and worked in Jakarta, Indonesia, I only sometimes cooked for myself. Some other times I bought food which was widely available in my neighborhood. When short messaging service was climaxly used, there were some restaurants or even food stalls which accepted delivery order through sms. I took this advantage of ordering the food too without having to get out of my bedroom. One of the dish which I often ordered from a Chinese restaurant is Mun Tofu. It has been almost 6 years I did not have this dish. This time I delivered it myself from my very own kitchen, since I won't be able to order it by sms-ing a Chinese restaurant here.

Ingredients:
- 3 blocks of soft tofu, cut into small cubes
- 250g of ground chicken meat
- 200g of shrimp
- 1/2 can of shitake mushroom, sliced
- 6cloves of garlic, chopped
- 4cm of ginger, cracked with pestle
- 3Tbsp of light soy sauce
- 1Tbsp of oyster sauce
- 1Tbsp of tapioca flour, diluted with a little bit of water

- 1tsp of ground white pepper
- sugar
- sesame oil
- water

Directions:
In a wok, saute garlic and ginger with sesame oil until fragrant. Then add ground chicken and stir until the color changed. Add shrimp and stir for 1minute and add tofu, soy sauce, oyster sauce, some water (app. 150mL), pepper, and sugar to taste. Cook until boiling. At last add tapioca solution to thicken the broth, stir it instantly. Serve it warm with steamed rice.

Kung Pao Chicken - My husband's Favorite Chinese Dish

We have special dish to order when we dine in a Chinese restaurant. I normally order congee (either chicken or seafood) share it with Bianca, and my husband would pick fried rice or kung pao chicken and chinese broccoli with oyster sauce. Seems like we never get bored with our order.
So one of those day, I tried to prepare my husband's favorite Chinese dish, kung pao chicken. You know why he likes this Szechuan dish? Coz he likes every thing spicy with his chicken or meat...

I browsed around on the internet and found one on this site.

I copied the recipe without any modification.

Ingredients:
-2 boneless, skinless chicken breasts, cut into small chunks, marinade with:
-2 tsp soy sauce
-2 tsp Chinese rice wine or dry sherry
-1 tsp sesame oil
-1.5 tsp cornstarch

Sauce:
-1.5 Tbsp dark soy sauce
-1 Tbsp Chinese rice wine or dry sherry
-1 tsp sugar

Other:
-8 small dried red chili
-2 cloves garlic
-2 green onion
-4 Tbsp frying oil
-1 tsp Szechuan peppercorn (optional)
-0.5cup peanuts or cashews
-a few drop of sesame oil (optional)

s.

Directions:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minute
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Pak Cham Kee Chicken - Thank Louise!

I was talking with my friend Louise, when she told me she was in the middle of cooking this dish. I was not that familiar with this Chinese dish, but the way she described it did sound really yummy, a must to try. So I asked her the recipe. Thank Louise! The next day, I prepared it with a little modification. So here is the recipe:

Ingredients:
- 10 chicken drumsticks
- 200g of mushroom, wash and cut into two each (my modification)
- 6 cloves of garlic, chop thinly
- 6cm of ginger, slice thinly
- 1/2 cup of light soy sauce
- 3Tbsp of rice wine (my modification)
- 2Tbsp of oyster sauce
- bunch of coriander leaves, chop (my modification)
- 1/4cup of water
- 2Tbsp of sesame oil (my modification)

Directions:
Preheat a skillet for 2minutes and then pour the sesame oil. Arrange the chicken drumstick in it. In a small bowl, mix well soy sauce, rice wine, garlic and ginger, and then pour it over the drumstick. Cover the skillet and let it cooked. Flip over the drumstick once and add water as desired. Put on the lid back and continue to cook until done. Before turning off the stove or the power (if using electric skillet), add the oyster sauce and coriander leave. Mix well again and then turn off the stove or power. Serve it with steamed rice and cut chili with soy sauce.

Sweet and Sour Crispy Chicken (Ayam Kuluyuk)

Actually I cooked it two days before Christmas, but I did not have time to download it from my camera and then upload it on Photobucket. So it was a left-over file too. However, since I just worked on it in 2009, let's call it fresh then.
I have posted a similar menu but using fish fillet before, you may find the recipe here.

Ingredients:
To make the battered chicken:
- 500gr of chicken breast fillet
- salt
- ground black pepper
- lime juice
- Kobe brand seasoning flour
- rice flour
- oil for frying

In a bowl, put the chicken fillet and drizzle some lime juice. Add salt and pepper and mix it well. Cover all the surface of it with rice dan Kobe seasoning flour and then deep fry it in hot oil under medium high heat until golden brown. Place it in a serving bowl.

To make the sauce:
- 2 carrot, peel off the skin and cut into matches shapes
- bunch of green haricot beans, cut into 6cm in length
- 6 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly (supposed to be onion, but I did not have it)
- 4cm of ginger, crack it pestle
- 1 tomato, cut into 12 pieces
- 2Tbsp of plum sauce (I skipped this one and used tomato sauce instead)
- 1Tbsp of lime juice
- 1Tbsp of oyster sauce
- 1Tbsp of fish sauce
- salt
- sugar
- ground white pepper
- water
- 1Tbsp of corn starch, mix it with a little bit of water
- oil for saute

In a pan, saute garlic, onion and ginger until fragrant. Add tomato and continue to saute for another 2minutes. Add cut carrots and green haricot beans, stir it well and continue to cook for 5minutes. Add tomato sauce, lime juice, oyster, fish sauce and water and mix it well. Continue to cook until boiling. Add salt, sugar and pepper to taste. At last pour the corn starch mixture and stir it immediately until thicken.
To serve, pour the sauce on top of the fried battered chicken fillet. Eat it with warm steamed rice.

Chinese Beef Stew

Our family like to buy this menu from a food counter at Asian supermarket in town. One of these days I decided to prepare it myself. I browsed around the recipe from the internet, mostly they used slow cooker to cook the stew. Since I do not have a slow cooker, I then came up with my own recipe.

Ingredients:
- 1kg of beef
- 4 potato, peel n cut into small chunk, deep fry until half cooked
- 150gr of mini carrot
- 3Tbsp of sesame oil
- 4Tbsp of soy sauce
- 4Tbsp of sweet cooking wine
- 6 cloves of garlic, crack it with pestle
- 1 star arnise
- 1tsp of Chinese five spices powder
- salt
- sugar
- water



Directions:
In a pot saute garlic with sesame oil until fragrant and then brown the meat. Add all of the seasoning, mix well and bring to boil. Continue to cook until the meat tender, do not forget to cover the pot with the lid. Add carrot and cook for 3minutes. At last add the fried potato and continue to cook for another 2minutes.

Monthly Menu: Steamed Seasoned Rice with Chicken and Mushroom Topping (Nasi Tim Ayam Jamur)

Today is the last Thursday of the month and as we - some of Indonesian foodie bloggers agree that the last Thursday of every month is the time for us to post our monthly menu. It does not matter when we cooked it, but we are supposed to post it on the last Thursday of the month. And since my position in this globe is further up north-west, I will be the last to post this writing I believe...(the truth is I am a last minute person, I just cooked it for dinner last nite...hahaha..).
It is so good to see Indo foodie bloggers from all around the world post the same menu on the same date...



August menu is steamed seasoned rice with chicken and mushroom topping (Indonesian-nasi tim ayam jamur). And here comes my version of nasi tim ayam jamur, which is loved by my little family, especially my Bianca...



Ingredients:
To make the steamed seasoned rice:
- 1/2 portion of the broth from boiling chicken legs, app. 1lt
- 3 cups of jasmine rice
- 5cloves of garlic, chop thinly
- 1tsp of ground white pepper
- 1tsp of salt

To make topping:
- 5 whole chicken legs, boil until tender, shred the meat, discard fat and bones and keep the broth aside
- 2can of straw mushroom
- 8cloves of garlic
- 4cm of ginger, slice thinly
- 2Tbsp of sesame oil
- 2Tbsp of fish sauce
- 3Tbsp of oyster sauce
- sweet soy sauce as needed
- 1tsp of ground white pepper
- 3 green onion, chop thinly

To make soup:
- 1/2 portion of the broth from boiling chicken legs, app. 1lt
- 5cloves of garlic
- 2cm of ginger, slice thinly
- salt
- sugar
- 1tsp of ground white pepper
- 3 green onion, chop thinly
- oil for saute

Side dishes:
- fried wonton, see the recipe here
- chili vinegar (I skipped this one)



Directions:
To make the rice:
In a big pot, place the broth and boil. Add garlic which was previously sauteed with a little bit of oil. Add salt, pepper and stir it well. Add pre-washed rice and stir it for awhile. Close the lid and let it cook until all the water immersed. Keep it aside.

To make topping:
In a wok, saute chopped garlic and ginger with sesame oil until fragrant. Add fish sauce and oyster sauce and stir it well. Add shredded chicken meat and then sweet soy sauce and stir it well. Add pepper, mushroom and a little bit of broth and continue to cook until boiling. Add green onion and stir. Keep it aside.

To make soup:
Boil the broth in a pot and add sauteed garlic, ginger, salt, sugar and pepper and stir it well. When it is boiling, add chopped green onion and immediately turn off the heat.

To cook/steam:
Put the topping in a heat resistant bowl until 1/3 high. And then top it up with the half-cooked seasoned rice. Place bowls in a steamer and steam it for 15-20minutes until the rice cooked.

To serve:
Place the bowl upside down on a plate and carefully remove the bowl, so that the chicken topping will be on top of the rice now. Serve the soup in a small bowl at side. Add fried wonton and chili vinegar at the side too if you like. Serve it warm.

Crab Omelet with Tomato Sauce (Fuyunghai)

I had a good school friend coming from Australia last week. He spent 2 whole days in Edmonton just to pay a visit for my family. On the first day, we picked him up to go for dinner at a Malaysian restaurant closed to his hotel. Then on the second day, I invited him to come over to our place for dinner. Since I did not have enough time to prepare fancy meals, I just bought 3 kinds of Chinese meals consist of tofu, mushroom and chicken and prepare one more meal and dessert. For the meal, I chose to make this omelet, since I had all the ingredients on stock and it does not take much time to prepare.

Ingredients:
To make the omelet:
- 2 can of crab meat, discard the water
- 5 egg
- 1 carrot, peel off the skin and shred it thinly
- 1/4 can of sweet green peas, discard the water
- salt
- pepper
- sugar
- oil for frying

To make sauce:
- 1 carrot, peel of the skin and shred it thinly
- 3/4 can of sweet green peas, discard the water
- 1 onion, chop thinly
- 1 tomato, cut into 12
- 2Tbsp of tomato paste
- 2cm of ginger, slice it thinly
- 1Tbsp of fish sauce
- 1Tbsp of oyster sauce
- salt
- sugar
- 1Tbsp of maizena or corn flour, dilute it with a little bit of water
- water
- oil for saute



Directions:
Mix all of the ingredients except oil, in a mixing bowl. Beat the eggs well. Then fry it with a little bit of oil and flip it over until both sides are done. Keep it aside.
In a pan, saute chopped onion with a little bit of oil until fragrant. Add ginger and tomato and continue to saute until the tomato becomes soft. Add some water (app. 200ml), fish sauce and oyster sauce, stir and cook until boiling. Adjust the taste with salt and sugar. Add shredded carrot and green peas and cook for 2minutes. Add the corn flour mix and stir it instantly until you get thick consistency.
To serve, place the omelet on a serving plate and then pour the sauce on top. Eat it with warm steam rice.

Chicken Congee-Chinese Rice Porridge

All of a sudden I craved for chicken congee, the name for Chinese rice porridge that has a lot quantity of water. Normally it is eaten for breakfast or late supper. Usually we got it from a Chinese restaurant, but since we are new to this town, we do not know yet where to find this porridge. Thus 4 days ago I gathered my courage to make it myself. I browsed around on the internet for some online recipes and at the end come up with my own version of recipe.

Ingredients:
- 1 whole chicken leg, to make broth
- 2 chicken breast fillet, cut into thin slice
- 2 cups of rice (I used jasmine rice)
- water (I did not measure, but it was a lot)
- 2.5Tbsp of cooking wine (I used the one that has sugar, salt and rice spirit in it)
- 5cm of ginger, cut into thin slice
- 5 cloves of garlic
- salt
- sugar

Side dish:
- soy sauce with chili
- fried onion
- fresh cilantro
- you char kway or Chinese cruller or cahkwe (I did not have it)



In a pot, boil chicken leg with a lot of water until tender. Take it out and let it cool off. Shredded the meat and put it aside. In a container, marinate the chicken breast meat with cooking wine, garlic, ginger and sugar for at least 20minutes. Meanwhile, use the chicken broth to cook rice. Add ginger and salt. Continue to cook until it becomes porridge. Add more water as needed. Pour the chicken breast with all the marinating juice into the porridge and continue to cook for another 8minutes or until the meat tender. Stir it occasionally to avoid burning. Add the shredded chicken leg meat and then adjust the taste with salt and sugar.
To serve, pour the porridge in a bowl. Sprinkle some fresh cut cilantro and fried onion. Eat it hot with chili soy sauce and Chinese cruller/cahkwe.

Sweet and Sour Fish Fillet (Ikan Asam Manis)

This is a typical menu in many Chinese restaurant in Indonesia. I used to have it whenever I dined in there back then. I still had one whole Tilapia in freezer. Last Tuesday early in the morning, I took it out of the freezer, thawed it and started the smelly job-filleting the fish in the afternoon. In the middle of cooking I found out that the tomato paste which I'd kept in fridge was rotten. Thus I chucked it into the garbage and replace it with lime juice and plum sauce. It was a bright idea, the food turned out to be delicious...even my little Bianca surprised me by asking to have some more rice with it.


Ingredients:
To make the fish fillet:
- 1 whole Tilapia, use the fillet, cut into small chunks
- salt
- ground black pepper
- lime juice
- tapioka flour
- oil for frying

In a bowl, put the fish fillet and drizzle some lime juice. Add salt and pepper and mix it well. Cover all the surface of the fish with tapioka flour and then deep fry it in hot oil under medium high heat until golden brown. Place it in a serving bowl.

To make the sauce:
- 2 carrot, peel off the skin and cut into matches shapes
- 1 green bell pepper, discard the seed and cut into thin long shapes
- 6 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly (supposed to be onion, but I did not have it)
- 4cm of ginger, crack it pestle
- 1 tomato, cut into 12 pieces
- 2Tbsp of plum sauce
- 1Tbsp of lime juice
- 1Tbsp of oyster sauce
- 1Tbsp of fish sauce
- salt
- sugar
- ground white pepper
- water
- 1Tbsp of tapioka flour, mix it with a little bit of water
- oil for saute

In a pan, saute garlic, onion and ginger until fragrant. Add tomato and continue to saute for another 2minutes. Add cut carrots and bell pepper, stir it well and continue to cook for 5minutes. Add plum sauce, lime juice, oyster, fish sauce and water and mix it well. Continue to cook until boiling. Add salt, sugar and pepper to taste. At last pour the tapioka mixture and stir it immediately until thicken.
To serve, pour the sauce on top of the fried fish fillet. Eat it with warm steam rice.

Bakmoy

This is a request from my niece, Inge who lives in Holland and my dear Deetha who lives in Semarang, Indonesia. My mom used to make it back then and in Inge's memory mom's bakmoy was soooo delicious, that is why she asked me to make it. Unfortunately, I could not get mom's recipe since I have been not feeling well and have not contacted my sister whom may have the recipe somehow. So I just browsed around the internet the other day and found one at cie Ine's page. After asking her permission, I adapted the recipe into my kitchen, I made a little modification by adding chinese five spices.

Ingredients:
- 2 blocks of medium firm tofu, cut into small squares, fry until half-cooked
- 200gr pork/chicken meat (I used 350gr), boil until tender then cut into small squares and put aside the stock
- 5 boiled egg, peel off the shells
- 2Tbsp dried small shrimp, soak in water and then crush until smooth (I used 3 Tbsp)
- 3 cloves of garlic (I used 8), crack it with pestle
- 2Tbsp soy sauce
- 10Tbsp sweet soy sauce (or as much as needed)
- salt
- ground white pepper
- 1tsp of chinese five spices

To make stock/broth:
- 1.5l the broth (add more as needed)
- 4cm of ginger, crack it pestle, saute together with garlic
- salt
- 6 cloves of garlic, chop thinly, saute

Side dishes:
- Asian celery (I used 3 green onion), chop thinly
- Garlic solution, 2 cloves of garlic, crush until smooth and mix with 10Tbsp of boiled water (I did not use it, instead I added garlic for sambal kecap)
- fried onion
- sambal kecap (I used 6 chopped chili paddy+3 cloves of garlic-chopped+lime juice+sweet soy sauce)


Saute cracked garlic with a little bit of oil until fragrant. Add dried shrimp and continue to saute. Add the cut meat, soy sauce, sweet soy sauce, five spices, cut tofu, salt, pepper and some water (just enough to make all soaked in). Add boiled egg and continue to cook until it changes color to brown and the water decreases into half of the initial quantity. Put it aside.
Boil the meat stock/broth, add some salt and add the sauted garlic and ginger.
To serve, in a bowl, place some steam rice first and then add the meat mixture with the brown sauce, half of the brown egg, 1-2 Tbsp of garlic solution (if preferred). Sprinkle some chopped celery/green onion and fried onion. Pour some boiled stock over. Add sambal kecap as needed.

Some people may like to serve the stock in a separate bowl, as you see on the picture below.

Cantonese Chow Mein/Crispy Noodle with Mixed Topping/Ifumie

There is one particular Chinese restaurant in downtown Montreal, which we often do an eat-in lunch or dinner. And every time we went there I always ordered seafood chow mein, since it is very good. It has been a while we did not go there, merely because we rarely went to downtown recently. Two days ago I decided to make it myself...hm..not too bad..even though the noodle was not as crunchy as the one I usually have at that Chinese restaurant...(maybe because my stove is not providing enough heat to make the noodle crunchy, or it was just different type of noodle). Anyway, the taste was still good...saved by the topping!!

Ingredients:
- 1 package of egg noodle for chow mein (I used carrot noodle)
- 200gr chicken breast fillet, cut into strips
- 200gr of mixed seafood
- 100gr of fish cake, cut into small squares
- 8 beef balls, cut into 3 each
- 8 chicken balls, cut into 3 each
- 1 egg, beat it
- 200ml of chicken stock
- 1 tomato, cut into 12
- bunch of baby bokchoy, cut into 2 each
- bunch of napa cabbage, cut into small pieces
- 1/2 green bell pepper, cut into small pieces
- 1/2 red bell pepper, cut into small pieces
- 3 carrot, peel off the skin and cut into small pieces
- 1 can of straw mushroom
- 2 green onion, chop thinly
- 1 onion (Indonesian-bawang bombay), chop thinly
- 8 cloves of garlic, chop thinly
- 1 Tbsp of corn flour, mix it with a little bit of water
- 2 Tbsp of fish sauce
- 2 Tbsp of oyster sauce
- ground white pepper
- sugar
- 1 Tbsp of sesame oil
- water
- oil for frying


In a pot, boil the noodle until just cooked not too soft. Drain it and then deep dry it with hot oil under high heat until crispy. Put it aside.
In a wok, saute garlic and onion with sesame oil until fragrant. Add chicken strips, mixed seafood and cook until change color. Add beef, chicken balls and fish cake and continue to cook for 5minutes. Add fish sauce, oyster sauce and chicken stock and then cook until boiling. Add the veggies starting with the hardest to the easiest to cook one. Stir it well. Adjust the taste with sugar and pepper. Add the green onion. Drop the egg and stir it instantly. At last add the corn flour mixture to thicken the broth and stir.
To serve, in a big plate place the crispy noodle, then pour the topping.

Stir Fried Baby BokChoy

I personally like to cook baby bokchoy, since it is no need to be cut, meaning less preparation time needed. Moreover the cooking time is not that long and the result is fresh crunchy veggie. It is normally cooked with other veggies or meat. However, this time I just cooked it all by itself and added some ginger and oyster sauce. That's it...simple right?

Ingredients:
- bunch of baby bokchoy, wash to get rid of the dirt
- 5 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly
- 5cm of ginger, peel off the skin and slice thinly
- 2 Tbsp of oyster sauce
- 2 Tbsp of fish sauce
- oil for saute


In a wok, saute garlic, onion and ginger with a little bit of oil until fragrant. Add fish and oyster sauce, stir it. Add washed baby bokchoy, stir and cook for 4-5minutes. Serve with steam rice and other dishes.

Pork with Sweet Soy Sauce (Babi Kecap)

This menu is for Bianca, since now she is enjoying rice more than cereal or porridge.

Ingredients:
- 750gr of pork meat, boil until tender and cut into small cubes
- 4 potato, peel of the skin, cut into small cubes and fry it until cooked
- 5 egg, boil and peel of the shell
- 6 cloves of garlic, chop thinly
- 4cm of ginger, crack it with pestle
- 2 Tbsp of soybean paste (Indonesian-taoco)
- 3 Tbsp of sweet soy sauce, add more as prefers
- 1 tsp of ground white pepper
- salt
- sugar
- 500ml of broth from boiling the pork
- oil for saute

In a wok, saute garlic and ginger with a little bit of oil until brownish. Add soybean paste, sweet soy sauce and pepper and stir it constantly until boiling. Add pork and boiled eggs, stir it well. Add broth and continue to cook until boiling again. At last add the fried potato. Adjust the taste with salt and sugar.

Note: normally it is better to serve it on the next day, since all the seasoning will immerse to the meat and eggs.

Wonton (Pangsit)

There are two kinds of wonton according to the way it is cooked, fried and boiled one. However, the shape and filling could be various.

Fried wonton

Boiled wonton with soup

Usually I made fried wonton for snacking and it is great to bring to a gathering. For boiled wonton or both boiled and fried, they are good to eat with Chicken and Beef Balls Noodle.

Ingredients:
- wonton skin (available frozen at Asian stores)
- 200gr ground meat (could be chicken or pork)
- 200gr shrimp, peel of the skin and discard the head and tail
- 5 cloves of garlic
- 3 green onion, chop thinly
- 2 Tbsp sesame oil
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp corn flour
- 1 tsp ground white pepper
- 1 Tbsp sugar
- 3cm of ginger (optional)
- oil for frying or water for boiling

In a blender/chopper, chop garlic, ginger (if you prefer to add it) and shrimp altogether. Then in a mixing bowl place ground meat and ground shrimp+garlic+ginger and mix it well with a spoon. Add all of the remaining ingredients, except frying oil and water (remember to add the corn flour at last). Continue to mix it very well with spoon. Add some more corn flour as needed (corn flour is to make the dough not wet).
Fill in the meat mixture into wonton skin and fold it the way you like it to be (shapes could be various, however for frying I prefer simple triangles). Glue the margin with a little bit of water.
For fried wonton, fry it with hot oil under medium high heat until brownish at one side and then flip it over to cook the other side.
For boiled wonton, boil water in a pot and put in the wonton one by one. Continue to cook, when the wonton floating it means it is cooked. Take it out and place it in a bowl of soup/broth.

Chinese Broccoli with Oyster Sauce (Kaylan Saus Tiram)

I started cooking it since I lived on my own in Sydney, Australia. Christian and I love this vegetables. It tastes like a restaurant made - meal and is very simple.

Ingredients:
- 1lb of chinese broccoli, cut 8cm in length, wash
- 3 Tbsp of oyster sauce
- water

In a pot boil some water. Add the chinese broccoli and continue to boil until it cooked. Drain it and place it on a plate. Pour the oyster sauce on top of it.

Note: Do not overcook. I like it when it is still crunchy but not hard. Add some more oyster sauce if you like salty one.