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Vegetable Stock:

Wonton Filling:

  • Tofu 100.0 g
  • Sampignon, chopped saute 50.0 g
  • Ear Mushroom 20.0 g
  • Shitake Mushrooms 20.0 g
  • Carrot, chopped saute 25.0 g
  • Ginger, minced saute 3.0 g
  • Spring Onion 5.0 g
  • Corn Starch 10.0 g
  • Salt 2.0 g
  • White Pepper 1.0 g
  • Egg White 1.0 pc
  • Sesame Oil 15.0 ml
  • Wonton skin

Condiment:

  • Pak coy 60.0 g
  • Spring Onion 5.0 g
  • Chilli oil 6.0 g
  1. Vegetable Stock:

    Combine all ingredients and bring to boil then simmer 30 minutes.
  2. Wonton Filling:

    Put all ingredient into the bowl mix well then rapped. Boil for 2 minutes.
  3. Condiment:

    Put all the condiment into the stock then garnish and ready to serve.