Fried Wonton
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Fried Wonton
Fried Wonton are served with a meat filling, (usually pork), and eaten with duck sauce, plum sauce, sweet and sour sauce, or hot mustard.
Filling
- 75 grams fatty coarsely minced pork
- 125 grams prawns peel, devein, wash and dice
- 1 1/2 pieces water chestnuts peel, wash and dice
- 1 tbsp thinly sliced spring onion
- 1/2 tbsp minced ginger
- 1/2 tbsp oyster sauce
- 1 tsp Shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp ground white pepper
Wrapping
- 25 pieces rounded wonton wrappers
- 1 egg beaten (This is to seal the wrappers. You can also use water.)
Frying
- 250 ml cooking oil
- TO MAKE FILLING: Place all ingredients in a bowl and mix thoroughly. Gather mixture in one hand and throw back into the bowl, hard. Repeat till mixture is sticky, 3-4 minutes.
- TO WRAP: Using a teaspoon place filling in the middle of the wrapper, dab some egg/water on the edges, fold to form a semi-circle, then press edges to seal. Note: do not put a lot of filling in the wrap as the meat might not cook if there is too much filling.
- TO FRY: In a wok or a deep frying pan place around 250 ml of cooking oil and put on medium heat. Once the oil is bubbling softly, place the wonton wrappers there for around 90 seconds to cook. Drain oil and serve immediately. Note: To test heat of oil dip a wonton wrapper for testing, if the oil is bubbling rapidly let the oil cool down before testing again. If nothing is happening wait until the oil is hot enough to test again.
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Silken-Soft Tofu
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Silken-Soft Tofu
Silken-Soft Tofu is a quick meal student favourite made from Tofu.
- 2 pieces soft tofu (400g)
- 1 tbsp shallots
- 2 tbsp vegetable oil
- 1 tsp light soya sauce
- 1 tsp dark soya sauce
- 1 tbsp dried prawns
- 1 tbsp spring onions (diced)
- Place the tofu on a serving plate and microwave at maximum for a minute.
- Heat the pan and add oil including sauce shallots and dried prawns until fragrant. The dish onto tofu.
- Garnish with spring onion.
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Soy Sauce Chicken
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Soya Sauce Chicken
Soy Sauce Chicken is a quintessential Malaysian favourite.
- 2 thighs chicken
- 1 tsp dark soya sauce
- 2 tbsp light soya sauce
- 1/2 cup water
- 2 piece garlic cloves
- 2 tbsp vegetable oil
- 1 piece cucumber (sliced julienne)
- Mix the garlic, ginger, soya sauce, vegetable oil and water into the pan (or wok) and bring to boil
- Place the check into the hot stay cause and let to simmer on medium heat for 30 minutes. Turn the chicken to ensure even cooking.
- Once chicken cooked, remove from plan and chop into bitesize pieces.
- Pour the left over sauce from the pan over the cooked chicken and serve with cucumber and other garnish of your choice.
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Laksa Soup
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Laksa Soup
Spicy chicken noodle soup with coconut.
- 2 tbsp vegetable oil
- 4 piece garlic cloves (crushed)
- 6 piece shallots (chopped)
- 30 g ginger root (grated)
- 350 g chicken (boneless and diced)
- 4 cups water
- 2 piece lemon grass stalks
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 piece chicken stock cube (Knorr or Maggi)
- 1 piece coconut (Grated flesh)
- 1 piece basil leaves (for garnish)
- Heat the oil in a large frying pan and fry the garlic until it has become golden brown. Add the shallots and grated ginger and fry for 2 minutes.
- Add the diced chicken to the pan and stir-fry for 5 minutes until the pieces are white all over.
- Add water, lemon grass, salt and pepper and crumble in the stock cube. Simmer for 25 minutes until the chicken is tender.
- Add the grated coconut flesh and simmer for another 5 minutes. Serve hot, garnished with basil leaves.
Get your Malaysian food ingredients from our online store: https://www.ethnicmixx.com/products delivered to your door – next day delivery on all items – see FAQ for more information on delivery times.
Need any help? Get in touch through our Live chat or Contact us page.
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