Thursday, July 20, 2006


One complaint about having wonton locally is that the noodle vendors are too stingy on the meat. Instead of whining, make your own. Go one better, add shrimp to the mix! The ratio of the shrimp to meat can be 1:2. It gives a different flavor and texture to the content, rather than just meat alone.

When wrapping the wonton, don't pile too much meat onto the wrapper; leave enough space (about
½" on all sides) for the wrapper to close properly. Mixture of water and cornflour can be used as binding agent of the wrapper as well, if you find that water alone does not do the job properly. Don't be too fastidiuos over the wrapping style, the important thing is that the wonton doesn't "open" on you, leaving the meat naked. Furthermore, whatever fancy wrap you give it will be lost in the soup.


Wonton wrappers

30 gm. water chestnut (coarsely chopped)

15 gm. carrots (coarsely chopped)
100 gm. minced pork
100 gm. minced pork
100 gm. shelled shrimps (coarsely chopped)
2 tbsp light soy sauce

1 tsp sugar

1 tsp white pepper

1 tsp sesame oil

1 tsp cornflour

1 tbsp cooking oil

  • For soup preparation, click here.
  • Canned water chestnut can be used, if fresh ones are not available. It gives the wonton a crunchy texture. And the carrots add color.
  • Mix all the solid ingredients together before adding soy sauce, sugar, pepper, cornflour and sesame oil. When they are mixed thoroughly, mix in the cooking oil. Let the marinated meat stand for at least 15 minutes in the fridge.
  • Use a teaspoon to scoop enough filling onto the middle of the wrapper.
  • Using the spoon, dap water around the edges; fold one of the corners up to form a triangular parcel.
  • Fold in the lower 2 corners. Dap a little water onto the overlapping flaps.
  • Bring water to boil in a pot. Cook wrapped wonton over high heat. Stir occasionally to prevent them from sticking onto the pot. Around 3 minutes, the wonton should be done. Scoop out into bowl.
  • Add salt and/or fish sauce to pork soup. Pour enough soup into the wonton bowl. Garnish with spring onion and fried shallots.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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