CharSew Wanton Noodle

I tried cooking homemade wanton noodble before but I did not do charsew during then. So this time I challenge myself to prepare a complete serving of wanton noodle, including every single necessary ingredient - (besides noodles and vegetables) wanton (both water-cooked & fried), charsew, and most of all fried pork-fat!

First of all, the merination for charsew- some dark soya sauce, light soya sauce, cooking wine, sugar, salt, and honey. Sit for minimum 45 minutes and go into the oven. Always check every five minutes, brush the merinated sauce on the pork and turn side after 10minutes. Continue to brush the sauce and let it thicken until dry. It takes approximately 30minutes to get this done and then let it rest to cool.

Add in some light soya sauce into minced meat and mix well. Let it sit for a while. Add a little bit of corn flour if you want the wanton to taste more solid and tender. Wrap the mince meat like a mini coin pouch (for water cook) and fill mince meat into one-fold the wanton skin.

Bring a big wok of water to boil and put in Vegetable (ChaiSim) to cook for about 1 minute then put into a big bucket of clean water. Let the vegetable go back into the boiling again and take it out immediately. Cut into smaller pieces.

Remember to open the noodle (as it is folded) and make it loose. Shake off the excess flour and then put into the boiling water. Stir with a pair of long chopsticks and use a sieve to move the noodles into clean cold water (that's so called "going over the cold river" in cantonese, in order to maintain the freshness of the noodles) and go into the boiling water again.

Put some dark soya sauce, sesame oil and the oil extracted from fried pork fat (you may add in that fried pork fat if you like) and some charsew sauce (cooked after finished merinating the charsew). Sieve dry the noodles and put into the plate and mix well.

Add wanton, vegetables, charsew and fried pork fat accordingly. And WALLA----

Bon Appetit!