Search

Selasa, 31 Mei 2011

Ratatouille Chicken in Crock-Pot

chicken-ratatouille-crockpot

Still really loving the slowcooker! I need to try much more with it, but I haven't had that much time to plan or cook lately. I hope to get a lot done this summer though - it'll be nice to have some time off.

This was the first, but certainly not last, time cooking chicken. I decided I want something simple to go along with it, and settled on a kind-of-ratatouille. It turned out a little watery for my taste, but still very good. The chicken was awesome - very moist and flavorful.

Ratatouille Chicken in Crock-Pot
serves 4

1 1/2 yellow onion, coarsely chopped
3 garlic cloves, minced
1 zucchini, diced
100 ml (a little less than 1/2 cup) fennel, finely sliced
1 red bellpepper, diced
1 tsp cumin
1/2 tsp salt
1 can (400 g) tomato "fillets", or regular crushed (or even whole) tomatoes
2 tbsp chunky salsa sauce
1 whole, fresh chicken
salt, lemon pepper

Prepare all the veggies, and mix with the salsa, the tinned tomatoes, and some salt and cumin in the crock-pot.

To prepare the chicken, remove as much skin as possible. (It won't be great slow-cooked.) Season with salt and lemon pepper. Place the chicken, breast down, on top of the veggies. Cover with the lid, and cook on high for four hours.

Serve with some sort of grain - we had bulgur wheat, which was great.

Recipe in Swedish:
Ratatouillekyckling i crock-pot

Thick and Chewy Triple Chocolate Cookies


How did you all enjoy the long weekend? I love Memorial Day weekend. Not only does it give us an opportunity to think of those that have fought for our country, but it also feels like the perfect kickoff to summer! My little boy turned four yesterday, which gave us even more of a reason to celebrate with lots of food, friends, and WATER! Our winter-white skin is paying the price now, but it was so worth it.

These cookies were actually made by my husband, who, I've decided, probably needs more recognition on my blog then I give him. We make a good pair, I love to cook, and he loves to bake. It's a hobby I didn't expect him to have, but we haven't had to buy bread in almost a year, so I'm not complaining! The fun thing about having a husband who bakes is that he doesn't get scared easily, he's attacked some pretty involved recipes that I wouldn't dare try.

The funny things about these cookies is that my chocolate loving husband didn't even care for them. But I, who doesn't crave chocolate often, loved them! I thought they were rich, chewy and delicious. I had a really hard time stopping at one. It's probably a good thing that I'm not a huge baker, otherwise these would be in stock at all times!

Thick and Chewy Triple Chocolate Cookies
America's Test Kitchen Baking Book

Ingredients

2 cups all-purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoons salt
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee (I omitted this)
10 tablespoons unsalted butter, softened
1 1/2 cups packed light brown sugar
16 oz semisweet chocolate, melted and cooled
2 cups semisweet chocolate chips

Directions

1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, cocoa, baking powder and salt together in a medium bowl In a small bowl, whisk the eggs, vanilla, and coffee together until the coffee is dissolved.

2. In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes, scraping down the bowl and beaters as needed. Beat in the egg mixture until incorporated, about 30 seconds. Beat in the melted chocolate, about 30 seconds.

3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Stir in the chips until incorporated. Cover the bowl of dough with plastic wrap and let stand at room temp until the consistency is scoopable and fudge-like, about 30 minutes.

4. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, switching and rotating the baking sheets halfway through baking. (The cookies will look raw between the cracks and seem underdone.)

5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely. Repeat with the remaining dough using a cooled, freshly lined baking sheet.

Senin, 30 Mei 2011

Giveaway: Electrolux Mixer

powermix

I'm kind of liking these giveaways lately - and I hope you do, too! Today, I have a brand new Electrolux Powermix Silent Blender to give to a lucky reader - but, you have to live in Sweden for this one. Sorry!

To win the blender, you have to answer two questions:
1. What year was the Husqvarna brand introduced?
2. What is your favorite smoothie recipe?

E-mail your answers to annesfood (at) gmail (dot) com and I'll make the smoothies that sound the most interesting, and pick a winner! Don't forget to include your contact details.

This giveaway is open until Sunday, June 5.

I get to do this giveaway because I'm on the jury for another Electrolux contest - design your own kitchen. (You can win a lot of kichen appliances from the new series Husqvarna Premium 1689 in that one, and it's open until June 3.)

Minggu, 29 Mei 2011

Little Tripoli in Altona

When I first moved to Footscray, I had been working in Thornbury and had spent many a lunchtime stuffing myself full of Lebanese pizza from nearby High Street and beyond.  One of my first tasks was to find the local Lebanese bakery, if there was indeed one.  Much fruitless Googling ensued until I finally came across a promising link on Google Maps to "The Circle" in Altona.

Curry Circle 021

So one morning I navigated hesitantly under the West Gate and down Blackshaws Road until I came across this little oasis in the backstreets, a hub of the Lebanese community and a treasure trove of good food.

Curry Circle 014

Starting at one end, Al Ameena butcher for lamb cutlets (the nice rack-of-lamb sort) for $20/kg.  Other butchers, TAKE NOTE!  It is bloody outrageous the $50/kg I have seen charged elsewhere.  Kenny also gives Al Ameena's halal hot dogs a big thumbs up.

April 2011 055

International Foods is a simply fantastic Lebanese and continental supermarket.  One half of the shop is fruit and veg, the other is a very well-stocked and well-organised dry goods section, complete with aisles.

April 2011 052

I could quite happily spend a good hour in here.  Tahini in all grades and sizes, kitsch Eastern European chocolates, obscure Polish jams.  I even used to buy bargain pomegranate juice here from Azerbaijan.

Curry Circle 016

Love this - just as "regular" supermarkets have a choice between Tip Top, Sunblest, Helga's etc, here you can choose your favourite Lebanese bread.  I personally like Kadamani or A1.

April 2011 053

The chiller cabinets have all sorts of Middle Eastern cheeses including shanklish, a kind of aged feta rolled in herbs, haloumi and bargain yoghurt.  Behind the counter the pine nuts are great value (or as good value as pine nuts can be).  Recently International Foods have started selling pastries from the venerable Balha's of Sydney Road but the day I went they looked a bit tired.  Stay tuned for a great local baklava shop.

Curry Circle 013

Yes yes yes, the Holy Grail, the Lebanese pizza shop!  I actually haven't been back to this one that much after discovering Amanie's in St Albans and they have evidently undergone some changes.  There used to be a fish and chips/hamburger station in here too but that has been removed.

Curry Circle 017

I have to say, I prefer it gone.  Who needs a floppy hamburger when you have all this goodness to choose from?  A good Lebanese pizza shop should have a small range of its offerings out, which are pies or flat "pizzas" folded into various shapes.  These are then tossed into the long, flat oven which is absolutely searing in temperature, as evidenced by the mere 60 seconds it takes to have your choice heated up.

Curry Circle 023

I highly recommend the kaak here, which is an almost bagel-like, sesame-seed encrusted roll filled with grated haloumi (you can see them in the picture above, at the front, in a little stack).  A no less tasty but much less decadent option is the plain spinach, which this bakery do a great version of.  The spinach is fresh and cooked with onion, allspice and perhaps sumac to make a fabulously tangy and healthy snack.

Curry Circle 011

Last stop is Fruit Fiesta for gorgeous fruit and veg and a range of continental dry goods.  There's a little cafe in the strip too called "Inner Circle" which I think is cute.  It's the kind of place where everyone knows everybody and you feel compelled to take your empty cup back to the counter, just as everyone else does.

April 2011 058 

The coffee is unspectacular - get one from Spotswood on the way home, but first pull into Victoria Sweets which is just on Blackshaws Road.

April 2011 057

When the Lebanese do something, they do it 110%.  More glitz!  More tulle!  I love it - it's so OTT.  Balha's in Sydney Road is the same, all glinty gold and the sweets displayed on enormous pedastals.

Everything is sold by weight, so start by asking for the type of container you wish to fill, whether a small box or a huge circular plastic plate to keep.  Finding which type of baklava you like is trial and error.  Greek baklava is very syrupy and almost soggy, whereas Lebanese can veer towards being too dry depending on the shop and the variety.

April 2011 056

Phwoar, check out the chocolate baklava on the right side of the photo!  One of my favourite Lebanese sweets is znoud.  They are fat spring rolls filled with clotted cream, deep fried, soaked in sugar syrup and dolloped with more cream.  Holy heart attack!

April 2011 068

Here we have my favourite variety of baklava - triangular in shape and filled with a pine nut/cashew mixture (not sure but that is what it tastes like).  On the left is harisa which is a dense cake of semolina.  These were not up to Victoria Sweets' normal standards - the syrup had far too much rosewater for my taste.

April 2011 060

Top marks though to this freebie shortbread I scored, stuffed with date paste.  It had that perfect shortbready moist/dry thing going on with sweet, thick date paste in the middle.  Does anyone (yasmeen?) know if this is maamoul or not?  If so, I might be a convert as I normally dislike the more traditional date-stuffed pastries that I associate with this name.

I hope you enjoy exploring The Circle.  Rayna recently lamented the lack of independent shops in the newer outer suburbs.  I agree; nothing depresses me more than row after row of franchises.  I love these unique shopping strips which have developed autonomously over time.  Most of the shoppers here are older people - I hope that the young people in the area continue to keep The Circle alive.

Find a map to The Circle here.

And the cookbook winner is...

ThinkFood_Cover

The winner of the Thinkfood cookbook is Kiki! Congratulations!

Check in tomorrow for another giveaway - a really good one.

すしざんまい Sushi Zanmai in Tsukiji Market for 24 hours fresh sushi .... Tokyo, Japan


We got lost as we ventured into maze of Tsukiji fish market in Tokyo with a list of sushi places, Sushi Dai, Sushi Daiwa and Sushi Zanmai, keyed into my iPhone. The afterthoughts from reading about Sushi Dai and Sushi Daiwa, made us realized that we are not hard core sushi lovers afterall. The queues for these two sushi place in Tsukiji have a wait time that's at least 2~3 hours and we weren't desperate enough to wake up early or to join the queue. For those who tried, I salute you and hope that the experience was totally worth it. We decided to drop by Sushi Zanmai that's known for their value for money fresh sushi. Apart from being known for value, Sushi Zanmai is opened 24 hours to satisfy anyone's crave for fresh sushi.



Although Zanmai didn't have an enduring queue to boast, still most of the tables were filled and we were lucky that there were still four bar seats for us. Another observation, was that most of the patrons were Japanese, so sushi standards should be still up to the mark.

Apart from the rest of the fishes and sea food that we ate in Zanmai, which I thought was absolutely fresh but wasn't really worth mentioning as freshness is a given at any sushi place inside Tsukiji fish market. Our highlight into Tsukiji was already mapped out in our minds the night before, an ultimate indulgence of gorging chu-toro and ootoro (prized tuna cut around the belly region). What can be the best place to feast on them than in Tsukiji? 

Here's our  tuna set at 750 yen, from the right Akami, in the middle the Chu-toro, and the left most the Ootoro. This is value for money especially when Japanese tuna belly was so much more expensive in Singapore. However, this promotional set was a bit of a disappointment, the chu-toro must have been the portion too close to the akami portion. There isn't much omega 3 fatty streaks on the supposed chu-toro. Fortunately, the ootoro was melt-in-your-mouth material. At this price point, there really wasn't much to complain. So, we had at least 4 rounds of this promotional set.

Apart from the fresh ootoro, we asked for some pieces of ootoro to be blow torched. Torching provides the mingling of alternate taste on the same piece of ootoro from the slight burnt top layer to the raw bottom side ride above the sushi rice. The little topping of ginger with yuzu surfaced the sweetness of the ootoro. Marvelous!

Even though Sushi Zanmai didn't provide the more exquisite sushi, we still had an enjoyable gorging session for this prized Japanese tuna cut. I don't think we'll ever get full from just eating fresh Japanese chu-toro and ootoro without hurting our pockets back in Singapore. However, for a more exquisite sushi experience in Tsukiji, the choice of braving the weather in the 2 hour queue for Sushi Dai or Sushi Daiwa would still be up for grasp.


東京都中央区築地4‐11‐9 築地市場外
Tsukiji Market 4-11-9
Tokyo, Japan
Tel : 03-3541-1117

New picnic date

Me and Tea decided that it's really no fun to have a picnic in the rain, so we're re-scheduling. New date is next Monday, June 6, which is also Sweden's National Day. The facebook event is here, and if you'd like, please leave a comment or drop me an e-mail, I'd love to know if you plan to show up!

Picnic in the rain?

Just a short note. If you're planning on coming to the blogger's picnic today, drop an e-mail to me! It's raining, a lot, at the moment, and it doesn't look very hopeful.

Sabtu, 28 Mei 2011

Banana Yogurt Muffins

enklabananmuffins

Yet another way to use up over-ripe bananas.. I know I have many recipes along these lines but I never tire of them. Or more honestly, I rarely turn back to them, always on the hunt for more. This time, I also had some greek yogurt that needed using up, and I was in the mood for some nice spice.

Banana Yogurt Muffins
makes 12

2 bananas, very ripe
120 g greek-style yogurt
2 eggs
120 g sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
150 g all-purpose flour
1/2 tsp cinnamon
1/2 tsp ginger, ground

Mash the bananas with the yogurt, and stir in the vanilla.

Beat the eggs and sugar until very fluffy. Add the banana yogurt, then the baking soda, baking powder, flour and spices. Stir together until combined. Divide into 12 lined muffin cups, and bake at 175°C for about 15 minutes.

Recipe in Swedish:
Bananmuffins med yogurt

La Boutique Le Cordon Bleu for cakes and pastries ..... Daikanyama, Tokyo, Japan


Le Cordon Bleu has become a name that many aspiring chefs would place on a dais to worship. One who has hone culinary skills from Le Cordon Bleu would be held with high regards. As HY and I wandered through the streets of Daikanyama, we chanced upon Le Cordon Bleu, its outpost in Tokyo. We weren't here to sign up as students but only to rest our feets from all the walking. Located in the building of the culinary school was La Boutique, a patisserie and boulangerie that served delicious French pastries and bread.

We entered the La Boutique through the back street where the main entrance was located. When you walk right through, it will lead to the main road and the main entrance to Le Cordon Bleu Culinary School. The ambience of La Boutique facing the back street was relaxing. 

I knew I would have one of these Choux Cream Puff after just one look. The choux cream was smooth, mildly sweet and exuberate the obvious vanilla flavor. I liked the nuts that was coated over the puff, giving it a little uniqueness over the choux puff that we eat else where. It was indeed an epitome of the Le Cordon Bleu culinary standard.

This was the Orange Flavored Bread that was baked into a perfect cube. I had to pick this as it made me curious and wondering how it'll taste.

The bread was fluffy, light and had a nice citrus tint from the orange. It was perfect with a cup of coffee.

Roob-1 28-13 Sarugaku-cho
Daikanyama, Shibuya-ku
Tokyo, Japan

Jumat, 27 Mei 2011

正斗粥麵專家 Zheng Dou for an award winning Wan Ton Noodle .... Central, Hong Kong


This is my second visit to Zheng Dou 正斗 for my last two visits to Hong Kong. HY and I wouldn't miss it as it's location is too convenient for us. Zheng Dou has an outlet in the IFC building and directly above the Hong Kong Airport Express station. Before we leave Hong Kong, we can fill up our stomach at the restaurant before boarding the Airport Express train. Zheng Dou 正斗 is known as a specialist for their congee and noodles, so they are a 'must-try' here.

Zheng Dou 正斗 in IFC  had been awarded the Michelin Bib Gourmand for their congee and noodles for several years, so there should at least be a minimum standard for the food.

Here's their popular wan ton noodles. The noodles were tangy and the soup tasty and sweet. Soup base here has a stronger ghee flavor from the noodles as compared to the one from Mak Ngan's. Some people do like wan ton soup base with this extra flavor.

The fried eggs with shrimps 蝦仁炒蛋 was delicious. Zheng Dou left the eggs a bit runny so that the shrimps got slight coated onto some eggs before we eat it. We liked this.


HY had this giant prawn congee. The congee was mixed with prawn roe that gave it that orange tinge and very sweet prawn taste. Needless to say, the minimum standard for Hong Kong Cantonese congee is the smoothness of the congee itself.


IFC Building 3rd Storey
Unit 3016~3018
Central, Hong Kong
Tel : 2295 0505

Sweet Potato Risotto

sweetpotatorisotto

Ok, here's another one of those posts where I don't have an actual recipe, because I didn't write it down at once. I don't do it very often (anymore) but it still happens. Does it happen to you, too? You know - "oh, this was great, but it was so easy and obvious, I'm sure I'll remember how I made it in a few days when I sit down to blog about it." And I'm sure I *did* remember, for a few days. But it's been a few months now, and frankly, I'm not sure.

I *think* I baked the sweet potatoes, diced, in the oven for about 20 minutes or until very soft. And I'm pretty sure I had some fried chorizo in there. Other than that, a standard risotto. Results = great. I'll definitely try to re-create it, and next time, I promise to write a recipe.

Kamis, 26 Mei 2011

Classic Curry Sunshine

I was once told of life with small children that a day can seem like a year while the years seem like days.  It is so true.  Now that my kids are getting older, all those endless, boring days trying to entertain tiny babies seem a distant memory.  What time is there to be bored now with the endless merry-go-round of kinder, swimming, playdates and so on?  Stressed, perhaps, but not bored.

Curry Circle 001

Time for a peaceful lunch to read the paper and take a deep breath.  Classic Curry in Sunshine got the thumbs up from Kenny a while ago.  Gotta love Sunshine - you can get a park right out the front in a free car park, which is more than I can say for Footscray at the moment.

Curry Circle 002

It's surprisingly spacious inside.  I was expecting an Indi Hots style fit out but it's much more restaurant like, albeit with plastic tablecloths.  There's a full menu which you can peruse here.  Prices are pretty unreal - all veg curries are $9 and all meat $10 with free basmati rice.

I'm a sucker for a good thali - this is a traditional Indian "mini-buffet" meal where you get rice, bread and three curries for a ridiculously low price.  They always come on these silver trays which, as Matt Preston said, are reminiscent of prison riots.

Curry Circle 003

A traditional Indian meal always has one wet and one dry element.  Here was dal makhani which was satisfying and earthy - slow-cooked whole lentils, quite thick and with a good helping of chilli.  Traditionally this dal would be left in the dying heat of the tandoor oven overnight to emerge thick and rich.  Complementing this was a dry sabzi-style dish of perfectly-cooked potato and cauliflower, deliciously chilli-hot and spiced with turmeric, cumin seeds and dried fenugreek leaves.

The chicken was so flat, though.  The meat was tender and of good quality - three slices of breast meat - but the gravy was, I hate to say it, reminiscent of condensed tomato soup mixed with cream.  This is perhaps not inauthentic in a sense - Lizzie Collingham writes in "Curry:  An Autobiography" that Chicken Tikka Masala, Britain's national dish, was created when a customer complained that his chicken tikka was too dry so the chef whipped up a gravy of tinned soup, cream and a few mild spices.  Still, its lack of spice and personality was so incongruent with the other two quality vegetarian dishes.

fennel

In Indian restaurants, you will often see next to the till a little glass bowl of coloured things and seeds with a spoon in it.  This is a traditional breath freshener and often incorporates fennel.  Here at Classic Curry, there were sugar-coated fennel seeds on offer which are quite delicious, tasting a lot like liquorice.

I reckon Classic Curry deserve another chance.  They have a few good meal deals like $35 for a "family pack" with mountains of food.  A good stress reliever for a mid-week dinner, perhaps!

Classic Curry (Sunshine) on Urbanspoon

Classic Curry
Shop 3, Clarke Street, Sunshine (map)
Phone:  9312 6766
Hours:  7 days, 11 am til late

IMG_1774 
Can you help?
Oscar went missing on Saturday 21/5/11 from Adelaide Street in Footscray. He is 5 years old. He has black fur with white nose, paws, chest and belly. He was last seen wearing a purple collar with a bell, but no tags. He is desexed and microchipped. Any information greatly appreciated! We are offering a reward for his safe return.
Alice 0466 303 177 / 0466 408 032

Cookbook giveaway

ThinkFood_Cover

It's giveaway week at Anne's Food! (No, not really - it's just a coincidence.) The winner of Pascal Le Chef is Sol. And keep your eyes open, I have a really, really cool giveaway coming in a few days!

And today, I have a cookbook for you. With one of my recipes in it! (And recipes from 50 food bloggers - all with healthy ingredients that are really good for you.) I told you about this collaboration about a year ago, and it's finally time for the actual book giveaway. In order to win, just leave a comment on this post, telling me what's your current favorite cookbook!

Open to all readers, world-wide. Giveaway will close Friday, May 27, at midnight.

Rabu, 25 Mei 2011

Simple Yogurt Parfaits



I worry a lot about what I feed my kids. Living in a world where exercise is limited for kids, and junk food is widely available, I like to do as much as possible to keep them healthy and active. One of my hardest times is when my daughter comes home from school absolutely starving. I'm always on the lookout for healthy snacks that won't fill her up too much before dinner.


This particular snack was a total hit, and super easy. Just any flavor of yogurt, layered with any type of fruit and granola. And since my daughter is quite fancy, the pretty cup didn't hurt either. It's such a simple idea that I'm almost embarrassed to post it, but if you're in the same boat as me, you're up for any snack ideas. So I'll ask you guys...

What kinds of healthy snacks and meals do you feed your kids, grandkids, nieces or nephews? Any tips to get them to eat healthier foods?

Wednesday Bookmarks, May 25

I've done a LOT of bookmarking in the past few days, so I won't post all of them. I keep all of my bookmarks here. For non-food-stuff, I've just started using Pinterest!

Now - let's get to it. I hope you'll discover some new blogs!

I don't just bookmark new stuff, but also some old. I've been looking for suitable picnic recipes, because of the food blogger's picnic this Sunday. (Are you coming? I hope to see you!) There's a great round-up of "Waiter, there's something in my... picnic basket", which is highly recommended reading! I'm eyeing Chicken Wraps with Apple, Bacon and Pine Nuts from Spittoon Extra, and a Quinoa, Prawn and Asparagus Salad from The Passionate Cook, my friend Johanna.

Summer is coming, so I'm collecting ice cream (or popsicle) ideas. Minted watermelon pops perhaps, or Strawberry Lemonade Popsicles from Pass the Sushi? Both sound very cooling.

Also cooling, but less kid-friendly: Fruity Frozen Vodka Slush. I'd love to have a container of this in the freezer. (But probably won't, I'm too afraid Titus will eat it.)

And then four things that I can't wait to make. Skirt Steak Tacos from Steamy Kitchen (hello dinner Saturday night!), Cinnamon Roll Muffins (there's a smart idea!) from The Baker Chick, Choquettes from Like a Strawberry Milk and an awesome-looking Lemon Scented Pull-Apart Coffee Cake from 17 and Baking.

麥奀雲吞麵世家 Mak Ngan Wan Ton Noodle House for superb wan ton noodles..... Central, Hong Kong


I just couldn't forget the morning when we had 3 breakfast meals during the recent trip to Hong Kong. We were supposed to have breakfast at 麥奀雲吞麵世家 Mak Ngan Wan Ton Noodle House. As we were there too early, at 9am, and the noodle shop only opened at 11am, we had time to kill for a 'light' fried noodle and congee at Stanley street. Still too early. We visited Lin Heung Restaurant for Dim Sum, toured the SOHO escalator to work off the food before Mak Ngan's shutters lifted. Even though we had two breakfasts, we were still urged to a third.  Mak Ngan is more like a no frills traditional eating house where locals would visit. So don't expect a restaurant style service.

We were glad that Mak Ngan's wan ton noodles came in small portions 小蓉. Thumbs up for the superb bowl of wan ton noodles. It also shows how big's the portion. The noodles from Mak Ngan was tangy and the soup tasted of sweet fresh shrimp without the overpowering flavor of ghee from the noodles. It seemed that Mak Ngan prefers to wash off more ghee from their noodles during the cooking. I liked it this way as it wouldn't mask off the flavors in the soup.

The wan tons were quite big as the whole shrimps wrapped into the wan ton skin weren't too small. The wan ton skin was thin, delicate and shrimps were fresh and tender.

While we were eating our noodles, we can't help but amazed at the speed that these guys were preparing the wan tons.

77 Wellington Street
Central, Hong Kong