In Macau, We were Never Hungry

It was October 1st, the handover day. Our visitor has a day off, and he has pretty much been to everywhere in Hong Kong. So we decided to let him experience one of the most popular (i.e. nearest haha!) destination Hong Kongers go for short getaways....MACAU!

Macau might be known to some people as...
- Asia's version of mini Las Vegas, a heaven for God of gambler wannabes
- (Fortunately and unfortunately?) A hub of the most beautiful young girls from the region...who are available for...a chat? (I certainly hope so)
- A small Chinese city with beautiful Portuguese influenced architecture, which made it swamped with photographer (and model) wannabes. Tripods, tripods, over/underexposed, blurry pictures everywhere ^_^
....but most importantly, to us....it's a place where we'll never go hungry.

We were only there for a day trip...and we were torn between Chinese or Portuguese lunch. We went for Wong Chi Kei's noodle shop as our experienced traveler friend, Foodaholiv, has NOT tried this super famous shop!

Plus, the long queue was kinda convincing...which was essential to impress our visitor from Bangkok, Mr. Job ^_^

When ordered this bowl of tasty beef brisket rice noodle soup. The soup was tasty, the meat was tender, and the rice noodles were satiny smooth.


We certainly had the famous dry egg noodles with wontons. The noodles were delightfully chewy, and the little wontons were just perfectly succulent!


...and these are fried wontons like no other. The crispy skin was light and fluffy, and the shrimp fillings was just right. The sweet and sour dip completed the dish. We, the ever so talkative group was once silent as we were enjoying this meal.


Foodaholiv wanted to try these deep fried fishballs. I never tried these bad boys before, but glad I did! Cos these were the BEST deep fried fishballs I've ever tried so far. Crunchy on the outside, perfectly bouncy on the inside. I loved the corriander touch and the salty clam dip.

The city is well known for its crab congee. Although it is not what Wong Chi Kei is famous for, but they did this beautifully too! You probably don't fancy getting your hands dirty or spitting crab shell pieces outta your mouth (just like how the locals)....but the congee itself is sooo infused with the crab's fragrant scent and sweet flavor....you don't even have to eat the meat to enjoy it.

Wong Chi Kei Noodle
Macau:
1. Largo do Senado
2. Travessa de Cinco de Outubro 51, R/C, Macau (Tel. +853 2892 2271)
Hong Kong:
G/F 15B Wellington Street, Central. Hong Kong (Tel. +852 3559 1025)

We moved across the bridge to the other side, Taipa village and checked out the Discovery Travel and Living featured kinda famous snack shop, Tai Lei.


There was again, a queue (naturally)...and before I knew it, I was standing in line, although my travel pals were all saying that they were stuffed. At the end of the snaking queue...we were all ready to try whatever it is that made us queue all the way to the front ^_^ under Macau's unforgiving, scorching heat.


The place is famous of its pork chop buns, which were served in either a foccacia-esque buns or sweet topped ("pineapple") buns. When it was our turn to order, the pineapple buns were gone (of course!) and we just ordered the normal versions. Please excuse the blurry pictures...it was hot, I was eager to try the buns, my hands were shakin', the place was dark , my friends were shooting me impatient looks...(and all other lame excuses I can't think of hehe)

For a little entertainment, let's play "Where's Rita?"


We moved on to Rua da Cunha (Food Street), taking lots of pictures along the way to whet our appetite....

...here you can find local treats to take home, such as Chinese cookies, pastries, candies, barbecued meat snacks, nougat, and even wine! Pastelaria Koi Kei, one of the famous snack shops, has an outlet here too. Now, go on...start shopping!


We bought various barbecued meat snacks...to enjoy during the firework display competition later


I just watched the skillful chef doing his thing...cos I know I am not really into the cookies, despite always being ended up buying some hehe


I sampled some...just to make sure that I really really do not want to buy some and won't regret it later :p


I love quaint little old shops like these...the wall and floor tiles are still authentic!


My pals Foodaholiv and Ken craved sweetness and couldn't resist these puddings and jellies


So, we sampled this muk hong pudding...it tastes like vanilla pudding with Chinese cookie crumbs topping


...and a bowl of sweet egg pudding

It's time to bid our adieu to Taipa's food street as we move on to hit the casinos...not to gamble!

Knowing us, (God of eaters wannabes-- not gamblers)...we'll probably end up gobbling down more food than winning some money hehe

Siomay Bandung: Off to KL!

Guys, I hate goodbyes, and I've said it this morning, tearfully, to my gas stove, wok, muffin tray, oven and my beloved whisk....I'm off to Kuala Lumpur for work...and will be back in about a week. It might be short but I'm gonna miss them (Aiya! I am gonna miss you guys too lah, SC & blogging pals ^_^)

I hope this time I get to see more than my hotel room, meeting room and the conference hall (sob sob). While I am away, here's something to munch on:

Remember the trio wontons I made previously? Here's another way to have them, the Indonesian way :)

"Siomay Bandung"

Why the quotation marks? Because it could not be further than authentic. Maybe I should have called it steamed wontons in peanut sauce instead? Hehe

To make the wontons, check out my previous post

Steam the wontons until the meat is cooked through, drizzle with peanut sauce, kecap manis, chilli sauce, lime juice, fried shallot and freshly chopped corriander. The fish paste filled wontons taste closer to the original siomay bandung, however, the pork and shrimp filled ones are yummy too!

I used gado-gado ready made peanut sauce, and sometimes I use pecel ready made peanut sauce. If those aren't available, you can use ready made satay sauce...or make your own (I'll find a good recipe for you guys later ^_^)

KL, ready or not, here I come to eat my ass off!

Threesome, Anyone? (I meant Three Ways of Wontons)

I love the idea of threesome. In fact, more than threesome! Bring on the gang b*ng of flavors and let's party!

I was talking about food (I always do, right?), specifically wontons. They are the Chinese version of dumplings or ravioli? (I am not gonna discuss and debate who invented what here hehe). They are so versatile and super easy to make! I love making a big batch, freeze them, and have them the way I want them anytime (is it just me or it gets a lil hotter here? Hehe).

Here's how I "do"...
Wontons - Three Ways

Wonton Ingredients
- 1 pack of wonton skin (has anyone tried using ravioli skin instead?)
- 1 lb minced pork
- 0.75 lb smallish shrimps (deshelled, deveined)
- 1 small clove of garlic, finely chopped
- a few sprigs of spring onion, finely chopped
- 2 tbsp oyster sauce
- a few tbsp corn starch (depends how sticky you like them to be, I personally love mine very sticky and starchy)
- chicken stock powder (optional), salt, pepper, sugar
- a bit of sesame oil

Mix all ingredients together well, except for skin.

Here's how I fold wontons, three ways:
Remember not to put too much filling and your they will burst before all the actions even begin (hehe)





and see how adorable they are...


...and here are my three favorite ways to have them:
1. Wonton Soup

I used a simple soup of chicken stock, a dash of oyster sauce, sesame oil, pepper, salt, sugar, with vegetables. Boil your wontons separately (wonton skin has a distinct scent which I don't like), and serve with the soup. Serve with Chinese chilli oil and vinegar for condiments, garnish with fried garlic flakes and chopped spring onion.

You can go crazy with the soup. Think beef with Chinese five spice soup, ginger soy chicken soup, tomyum soup, satay soup, curry soup base, and so on...

2. Deep Fried Wontons

Fry wontons in medium heat until golden brown. Serve with chilli sauce, or mayo, or even dip them into the wonton soup base, drenched in kecap manis, tres Indonesian! Hehe

3. Wontons in Spicy Sauce

This dish is very popular in Hong Kong's Shanghaiese restaurants. My version is absolutely NOT authentic. I pretty much just throw whichever spicy sauce I love :p
Boil wontons, drain. Prepare sauce on a plate, I use bean chilli sauce (dau ban jeong), Chiu Chowese chilli oil, dark soy sauce, sesame oil and a dash of vinegar). Feel free to mix and match or create your own sauce. If you don't like it hot (really?), oyster sauce with dark soy sauce will work too ;) Garnish with fried garlic flakes and or chopped spring onions


Sharing this recipe with Presto Pasta Night's gang, invented by Ruth, hosted this week by Kitchenetta

Sous chef, if you are reading, this is only about food. Don't start getting any ideas from this post, okie?