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DRY DUMPLING NOODLE

You could add lots of creativity to dry noodles.  Here, I have used the dumplings.  The dry dumpling noodle is one of the popular choice when dining at hawker centers and coffee shops. Although the dish may look simple, the preparation is in fact rather tedious.

Ingredients for dumplings (can make around 50 pieces)
500 grams of minced pork
40 pieces of medium size grey prawns
1 packet of square wanton skin (around 55 pieces in per packet)
5 to 6 stalks of spring onion (to chop finely)
1 small carrot (to chop finely)
6 tabs of pepper
2 tablespoons of sesame oil
4 tablespoons of light soya sauce
3 tablespoons of oyster sauce
2 tablespoons of rice wine

Ingredients for the soup base
250 grams of soya bean (around 1/2 packet)
4 pieces of pork bones
1500 ml of water
3 tabs of pepper
pinch of salt
1 tablespoon of light soya sauce
chopped spring onion OR parsley (for garnishing)

Preparation for the egg noodle (for tossing per serving)
2 rolls of egg noodle
1 teaspoon of light soya sauce
1 tablespoon of oyster sauce
3/4 tablespoon of dark soya sauce
1 tablespoon of black vinegar
1 tablespoon of sesame oil
1/2 teaspoon of sambal chilli paste (optional)
1 pot of ice water with lots of ice cubes in it (to chill-bath noodle twice)

Side Dish
2 stalks of xiao bai cai or 1 stalk of cai xin

Methods for dumplings
1) Mix well the dumpling ingredients and seasoning together.
2) Leave it in fridge for at least 15 minutes or slightly longer before using it to wrap the dumplings.
3) Prepare 2 tablespoons of plain flour with 1/4 cup of water. (for sealing the dumplings)
4) Cook the dumplings in boiling water and dish it up once they are floating on the water surface.

Making of soup base
1) Boil water over high heat.
2) Once the water is boiling, add in the soya bean and pork bones.
3) Turn to medium heat and let it simmer for at least 1/2 an hour or until the soya bean is soft and cooked.
4) Add in pepper, light soya sauce and salt for taste.
5) Garnish with chopped spring onion or parsley and ready to serve.

Preparing the egg noodle (NOTE: This portion is for 1 adult.)
1) Mix all the sauces onto a plate.
2) Cook egg noodle in boiling water for around 20 seconds and using the chopsticks to separate them.
3) Follow by blanching it into cold water –> then into boiling water –> then into cold water –> and finally into the boiling water for 2 to 3 seconds. Drain well and pour it into the plate of mixed sauces.
4) Toss it well and ready to serve with the blanched xiao bai cai or cai xin.
5) Place dumplings on the noodle and garnish with some chopped spring onion.

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