Homemade Wan Tan Soup

WAN TAN PARCELS

(makes approximately 20 parcels)

Pork, minced

Prawns, minced

Light Soya Sauce, to taste

White Pepper Powder, to taste
A little Cornflour

Wan Tan wrappers

A little Water

Wan Tan Soup

(serves 4)

1 Chicken stock cube

3 rice bowls of Water

Chives, chopped

More Water

Making the Wan Tan Parcels
Mix the Minced Pork, Minced Prawns, Light Soya Sauce, White Pepper Powder and Cornflour together in a bowl until well combined. Set aside.

Place a square Wan Tan wrapper on a clean, dry chopping board with a point facing upwards. Place a small teaspoonful of mince mixture in the middle. Wet the top edges with a little water and fold into a triangle. Press gently on the seams to ensure it is secure. Set aside. Do the same until all the mince mixture is used up.

Cooking the Wan Tan Parcels

In a saucepan, boil some water. Place Wan Tan parcels one at a time into the boiling water. Cook just until it floats to the top. Remove immediately and drain off the water. Set aside. 

Cooking the Wan Tan Soup

In a another saucepan, boil some water with the Chicken stock cube. Once the stock cube has dissolved, add in the drained Wan Tan parcels. Add some White Pepper Powder and a drizzle of Sesame Oil. Boil for a minute. Turn off the heat and sprinkle in the chopped Chives. Pour into a serving bowl and serve immediately while piping hot on its own or with Wan Tan Mee.

Easy peasy chicken soupy

There's nothing better than chicken soup to soothe a cold. My Aunty Lan believes it, my mum believed it and I do too. 

It doesn't have to be a fancy-pants sort of soup - mine certainly isn't - but it does have to provide one thing... COMFORT in capital letters, for that's the one major thing anyone who has a cold needs. Then comes WARMTH and RELIEF.

I made this last week for my aunt, who had a cold and I made it again for myself this afternoon because I was craving it. Who says you have to have soup only when you're ill?

It's lovely eaten on its own or with plain rice. It's especially good on a cold, rainy day (we've been having a lot of those lately) with the peppercorns adding bites of heat in the mild soup.

Every family has a comfort soup like this. What's yours?

CHICKEN SOUP - my way

1 small Fresh Chicken (whole)

2.5 litres Water

2 inches fresh Ginger (sliced)

6 cloves Garlic (crushed)

1 medium Red Onion (sliced)

1 Carrot (cubed)

2 medium-sized Potatoes (cubed)

20 Black Peppercorns (whole)

Pinch of Turmeric

Coriander (finely chopped)

Salt to taste

Wash the Chicken. Remove fat and skin. Cut away as much of the meat as possible, leaving only a little on the bones. Wash the bones and set aside. (It is the bones that you will be using.)

Put a pot large enough for the soup on medium fire. Put in Ginger, Garlic and Onions. Heat through until you get a fragrant smell.of spices. Do not let it burn. Add Water, Bones, Carrot, Potatoes and Peppercorns. Add Turmeric.

Cover the pot three-quarters of the way with a lid and boil for 1 hour, skimming any impurities that may rise to the surface.

Salt to taste. Remove from fire and sprinkle the coriander on top. Serve hot.