Makan Time in Singapore

Source : Traditional Malaysian Cuisine


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Honestly, I don't think many of us make Wonton Mee at home when there are so many Wonton Mee stalls everywhere!. I haven't tried this recipe out, so please let me know if it's a good one. Enjoy!

Wonton Mee

serves 4 - 6


1 tbsp water chestnuts

2 cm piece ginger

150 gms mustard greens

300 gms roast pork 

1 stalk spring onions - chopped 

1 tsp tapioca flour 

1 tsp salt 

3 tsps thin soy sauce

3 tsps sesame oil 

1 egg white


25 wonton skins

5 tbsps oil

3 shallots - sliced

6 cups chicken stock

4 tsps oyster sauce

360 gms fine egg noodles


1.	Dice the water chestnuts finely.

2.	Cut off 2 thin slices of ginger and pound the rest to extract ginger juice.

3.	Pluck off the young shoots of the mustard greens.

4.	Slice the roast pork into 1 cm slices

5.	Mix the minced pork with water chestnuts, ginger juice, chopped spring onions, 

	tapioca flour, 1/2 tsp salt, 1 tsp soy sauce, 1/2 tsp sesame oil, egg white and 

	pepper.  Mix thoroughly.

6.	Spread out the wonton skins and put 1 tsp of the filling in the eentre.  Press 

	opposite corners together.

7.	Heat 2 tbsps oil and fry the slieed shallots and ginger until brown.  Add the 

	stock and tsp salt, 2 tsps soy sauce and pepper.

8.	In a separate pan, boil 12 cups water.  Add the wontons, cover and cook for 

	4 minutes until the wontons float.  Lift out and place in cold water.  Drain well 

	and keep aside.

9.	Prepare 4 serving bowls.  In each bowl, place 1/4 tbsp vegetabie oil, 1/4 tsp 

	sesame oil, 1/2 tsp oyster sauce, 1/4 tsp soy sauce and pepper.

10.	Bring to boil the water in a saucepan.  Put in the noodles and stir to separate 

	the strands.  Cook for 2 minutes.  Take the noodles out using a slotted spoon 

	and put them in a basin of cold water.  Remove, shake off the excess water and 

	put them in the boiling water again.

11.	Remove at once, drain well and place in one of the prepared 4 bowls.  Mix 


12.	Boil the mustard greens lightly in boiling stock.  Remove to a dish.

13.	To serve, place a portion of mustard greens, wontons and sliced roast pork over 

	the noodles in each bowl before pouring the boiling stock over.  Serve with 

	pickled green chillies.

Source - Traditional Malaysian Cuisine
back to Malaysian / Singaporean recipe page