My mother’s menu consisted of two choices: Take it or leave it.
~ Buddy Hackett
Suanne and I had a big debate over how to name this dish. I mean, how can one call this a wonton noodle where there is no wonton. Anyway, it’s her dish and she gets to call it what she wants. The star of this simple dinner is the CHAR SIEW (roasted red pork). Suanne made the Char Siew herself. To make perfect char siew, you need pork shoulder butt. Suanne used some Thai made seasoning mix. She can’t recall where she bought it but should be in one of the many Asian market along Kingsway or Metrotown area (we hang around that place a lot because there is where I work, Arkensen and Nanzaro’s chinese school and our church). Here is the picture of the Roast Red Pork Seasoning Mix:
Anyway, to cut to the chase (i.e. without showing you the whole roasting process because we did not take pictures), below is what the char siew looks like. I really like it a bit charred but trust me, it taste really GREAT.
Now, hear this. You do NOT eat char siew like STEAK! They are to be sliced in bite size, like below. Here is a secret from Suanne … leave the slicing until the end or else everyone in the family will munch it all before the noodles is ready. Go, jot it down.
Now, this is what the fuss is about … the packaging says wonton noodle. I think it should be called egg noodle.
Like spaghetti, you need to cook it to soften it … but NOT THAT LONG! Spaghetti takes 7-8 minutes but you only cook wonton (egg) noodle in boiling water for just 2 minutes, just enough to soften them.
For some reason, Suanne’s late mum always says that after boiling the noodles for two minutes, they should be scooped up and run under cold water before dipping it AGAIN into the boiling water for a split second. No one knows why this step is necessary … do you know why people do that?
For seasoning, Suanne uses a mix of sesame seed oil, soya sauce and thick/dark soya sauce.
After a good stir and a bit of choy sum for color … here it is: Char Siew Wonton Noodle (without the Wonton)!
Tell me what you eat, and I will tell you what you are.
~ Anthelme Brillat-Savarin (1755 – 1826)
~ French gourmet & lawyer
Suanne’s favourite show … oh, I mean to say, Suanne’s OTHER favourite show is the Iron Chef. She roots for Iron Chef Chinese Chen Kenichi. The Iron Chef show always starts with the above quote. So, with the words “Tell me what you eat, and I will tell you what you are”, here is Suanne’s first presentation. Suanne prepared a steamboat (better known as Hot Pot in Canada) for our January 1st, 2006 dinner. Her thoughts is only with Nanzaro and Arkensen and prepared what they like best (meatballs!). Here are the stuff she prepared for the pot: Marinated thinly sliced pork. Suanne says that her marinate is very complicated and cannot be described on the internet.
This is Arkensen and Nanzaro’s favourites consisting of artificial crab stick, fish balls and pork balls:
This one is for the resident daddy: fried tofu puff (tofu pok?) and inoki mushrooms.
Then we have the staples: Suey Choy, and Vermicelli
The most important part of a great hot pot is the sauce. Suanne used the Bull Head BBQ Sauce mixed with Soya Sauce and some chilli sauce. Also some parsley and ginger. Here is how it looks like:
We use one of those divided pots that people used to prepare two separate types of broth. Suanne bought some “buatan Malaysia” Tom Yam powder but it was not really good (no taste at all). I mean, tom yam are meant to be really spicy right?
Lepas itu, appoint a very patient flame watcher:
And finally … Ta da!!
Food is an important part of a balanced diet. ~ Fran Lebowitz (1950 – )
Got this idea to blog from Jon Ban, a great pal from my old school days. I am blogging primarily on the food Suanne makes. Suanne has never cooked before we came to Canada but has learned very fast out of necessity initially and then fine-tuned her art from Martha Stewart. BTW, she thinks Martha Stewart should NOT have been sent to jail.
To start off let me show you what we have in our fridge today:
So, here we come …