Skin…

Melissa bought a pack of wanton skin from a supermarket here and last week, she used it to wrap the minced meat and chives filling to make some dumplings…

These certainly looked real dainty, don’t you think? I thought they resembled something like a sailor hat – Popeye’s…

They were steamed…and also boiled and served in clear soup…

…and of course, we loved them a lot – very very nice.

She and the mum also made these…

…with the skin, something like what is called chai koi except that the skin was not as thick and firm (or tough as in the case of the not-so-well-made ones). For the filling, they cooked mangkuang/sengkuang with hay bee/udang kering (dried prawns) and of course, they were better than anything we can get outside where they will usually scrimp on the ingredients…and the saddest part, of course, would be the fact that they do not come cheap these days, not anymore.

There were some dumplings left over so the next day, I decided to cook the Japanese ramen that I got from somebody…

He bought that in Japan or so he said and he sent me a box to try.

There were three servings inside…

– three packets of noodles, three sachets of seasoning for the soup and pickled ginger and chili sauce, both three each as well.

I cooked them and also the soup and served that with the aforementioned dumplings, a couple slices of luncheon meat and one hard-boiled egg…

…per bowl. Yes, yes…the egg was overcooked and I suspect that had got to do with the eggs these days. The shell is so thin one can just press it in between the thumb and finger and break it – no need to crack at all…and even the yolk has a different shade of yellow, I wonder why! Normally, if I boil the eggs for 5 minutes, the yolk would be runny – something like half-boiled egg yolk with hard-boiled egg white. This egg was boiled for 7-8 minutes but looking at how it turned out, I guessed I should have reduced the cooking time to just 5 minutes.

The noodles were great…

– nice texture, firm and not soggy and the soup was very tasty. We sure enjoyed that a lot!

I also got these made-in-Shah Alam tomato nutri flat noodles (pan mee)…

…from King Hua and I decided I could cook those as well and serve it with the dumpling soup…

It turned out very nice as well and if anyone is wondering, no, the noodles did not taste any different from the normal ones, no trace of the tomato…or at least, none that I could detect. I would say that they are something like mee pok, maybe a little bit thicker (and broader) and firmer and perhaps a little bit nicer. Thank you so much to you too, King Hua.

Gosh!!! Imagine just one little pack of the skin and we ended with so many dumplings and oodles of noodles! I think we had had enough of those for quite a while now…