Complete with homemade wontons and oven-roasted char siew.
Yield
Serves 8
Prep Time
30mins
Cook Time
45mins
Difficulty Level
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With springy egg noodles set in a savoury dark sauce, the Cantonese time-honoured dish has a found permanent place here in Singapore. Here, we recreate the dish Hong Kong-style, sticking to its authenticity and complete with homemade wontons and oven-roasted char siew.

Ingredients

WONTONS

  • 1 egg (65 g)
  • 1 tsp fish sauce
  • 1 tsp light soya sauce
  • 2 tbsps sesame oil
  • ¼ tsp ground white pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp cornflour
  • 300 g double-minced pork collar
  • 10 g coriander stem, finely sliced
  • 5 g spring onion, use 7 cm of root end, finely sliced
  • 250 g square wonton wrappers

CHAR SIEW

  • 960 g pork collar
  • 2 tsp light soya sauce
  • 2 tbsps dark soya sauce
  • 1½ tbsp oyster sauce
  • 1½ tbsp fermented soya bean paste
  • 2 tbsp Chinese rice wine
  • 70 g sugar
  • 1 tsp salt
  • 120 g maltose
  • 3 garlic cloves, minced

NOODLES

  • 1 tsp light soya sauce
  • 1 tsp dark soya sauce
  • ½ tsp oyster sauce
  • 1 tsp sesame oil
  • Pinch of sugar
  • 1 piece of 66 g dried egg noodles

WONTONS

01.

In a bowl, add the egg, fish sauce, light soya sauce, sesame oil, ground white pepper, salt, sugar and cornflour. Mix well.

02.

Add the minced pork and mix well. Beat the minced pork in a clockwise direction until the marinade is mixed into the pork.

03.

Add the coriander stem and spring onion.

04.

Cover the bowl in clingwrap. Place in the fridge to marinate for 1 hr.

05.

Take a piece of wonton wrapper and place a flat teaspoon of minced pork in the middle.

06.

Fold over the wonton wrapper. Using your index fingers and thumb, lightly pinch and gather the sides of the wrapper towards the centre. Press lightly to keep the folds in place. Place the wontons in a sealable box lined with baking paper.

07.

Once you have wrapped the wontons, place them in the fridge overnight, which enables them to firm up and retain their shape during the boiling process.

08.

To cook the wontons, bring 1 litre of water to boil.

09.

Place the wontons into boiling water for 6 mins. For frozen wontons, cook for 7½ mins.

CHAR SIEW

01.

Place the pork collar in a bowl. Use a thin skewer to pierce the meat.

02.

In another bowl, add light soya sauce, dark soya sauce, oyster sauce, fermented soya bean paste, Chinese rice wine, sugar, salt, maltose and minced garlic. Mix well and pour over the pork.

03.

Glove up and massage the marinade into the meat.

04.

Cover the bowl with clingwrap and place the char siew in the fridge to marinate for 3 hrs.

05.

Preheat the oven to 200 C for 10 mins.

06.

Place the marinated pork on a wire rack on the baking tray and place in the oven. Roast for 20 mins at 180 C.

07.

Turn over the meat, baste and continue to roast for 20 mins. Repeat this step.

08.

Turn over the meat, baste one final time and roast for 15 mins.

09.

Turn off the heat. Let the meat rest for 20 mins before slicing.

10.

Let leftover char siew cool completely, wrap in baking paper and place in a freezer-friendly sealable container. To eat, defrost and heat up in toaster oven.

NOODLES

01.

In a bowl, add the light soya sauce, dark soya sauce, oyster sauce, sesame oil and sugar.

02.

Bring 1 litre of water to boil. Cook the noodles for 3 mins. Rinse briefly in tap water.

03.

Place noodles in bowl with seasoning and toss.

04.

To assemble the dish, add the wontons and sliced char siew.

TIP The wonton and char siew can be stored in the freezer for up to a month.

Text & Photo: Hedy Khoo/Straits Times

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