Home made Authentic, Traditional Hong Kong style Wonton noodles…90% from scratch.
For decades, my favorite comfort food has been a well made bowl of hearty, authentic Hong Kong style wonton noodles with the right taste and textural profile and using the correct condiments to create the desirable final end results.
Sadly, here in the GTA, not a single outfit offers such a product…most adopting a lazy, cut corner approach. So far, the BEST rendition has been ’ Very Good Congee & Noodles ’ on 16th Ave., & Woodbine. However, their products still does not hit the mark.
As such, in order to cure my Wonton noodle fix. For the past few days, I have been going through a laborious method of making my own version at home…from scratch!! ( Well 90% may be, since I used store bought lyle-water egg noodles and wonton wrappers ).
To make the ‘heart & soul’ - The Broth. I used the following:
Pork bone, Chicken
, Chinese Ham, flame broiled dried Flounder, dry roasted shrimp shell, dry roasted shrimp roe, white peppercorn, aged Tangerine peels and Buddha Fruit ( dried Mangosteen ). Slow cooked for over 3 hours then filtered.
For the Wonton morsels. I adopted Hong Kong’s Mak’s 100% all prawns approach using Tiger shrimp for the crunchiness and dried Flounder powder for seasoning and to enhance the umami component.
For the condiments…NO SPRING ONION!! The more correct and appropriate Yellow chives are used. Finished off with a sprinkle of toasted shrimp roe!
To ensure ’ al dante ’ of the noodles, contrary to most, the noodles are placed ’ on-top ’ of the wonton before boiling hot brothis poured!
SIGH!! Though uber-delicious, I still only managed to achieve about 90% of the desired result…with one key taste component missing! The Reason?? I forgot to use LARD to dress the noodles before placing them into the bowl!!