Fried Wuntun for Dinner

Fried Wuntun

If you walked into an Asian Grocery that has a meat section, chances are, there are wrapped wuntun on display in the fridge for sale. Wuntun is a very common Cantonese dumpling. It is so common that most Chinese restaurants serve the wuntun cuisine. Even, Vietnamese, Cambodian and some Malaysian restaurants have a wuntun cuisine.

I don't remember buying any wrapped wuntun home from the grocer. We usually, make the wuntun ourselves at home. We buy the wuntun skin, minced pork, shrimp or sometimes fish paste and the ingredients. Then, prepare the filling by mixing the minced pork (200g) with some chopped shrimps (10 large size shrimps), a spoon of sesame seed oil, two spoons of oyster flavoured sauce and mix everything evenly to form a thick paste.

Spicy Fried Fish Fillet with Egg Plant

Wrapping the fillings in the wuntun skin has always been a family activity in my family and we have one person doing the frying as the rest of us wrap. Usually we do not only prepare wuntun for dinner. So, the next cuisine is the Spicy Fried Fish Fillet with Egg Plant. First, I would batter the fish fillet in corn starch then, add the cut egg plant into the pan. Once the egg plant is cooked, add two spoons of the preserved soy bean paste. Add two spoons of water into the wok if the cuisine is drying up.

The third cuisine for the night was the stir fried yam leaves with chilli and belacan. Yam leave in Malaysia is one of the most affordable green vegetable but in Vancouver it is a premium vegetable.

Stir Fried Yam Leaves

I would usually cook a whole bunch of the yam leaves because when cooked they shrink to about half or even lesser in the wok. These kind of leaves used to grow wild and left to grow on its own without much care. I used to grow them in my garden back in Malaysia. Yam leaves has that sweet not so bitter taste that goes well with stir frying. It can be stir fried with shrimps, chicken strips, dried shrimps, anchovies or simply with chopped garlic. But I like to add some flavour to the stir fry. I add in about one spoon of belacan after the chopped garlic before the dried shrimps or the other components, which ever suits you. The cleaned yam leaves goes into the wok last. Once it is in the wok, cover the wok with a lid and wait about a minute. Remove the wok lid and stir fry to mix everything up a bit. Do not over cook the yam leaves. About three minutes of stir frying will do.