My friend came for a surprise visit yesterday. She bought chicken nasi briyani, some small blueberries muffins and a packet of 5 individual har mee soup for me. We had the nasi, blueberries muffins. It was a great meal. she said that this brand is very delicious, and I got to try it.

Today, my dad bought kin tok kuin and gave me a box. It’s minced pork and vegetables wraps in beancurd skins. I have some buk choy leftover. My quick simple lunch with something given, something bought, something I have at home, and something leftover to reuse as a new added to complete the meal.

My family called it kin tok kuin. Well, many people know it as “Beancurd wraps (or skin rolls) are a popular Chinese dim sum dish (fu pei guen) featuring savory, minced fillings—typically pork, shrimp, mushrooms, and vegetables—encased in thin, flexible sheets of soy milk skin (yuba). These rolls are commonly steamed, braised, or deep-fried until golden, providing a tender or crispy texture, often served with dipping sauces. Common fillings include minced pork, shrimp, shiitake mushrooms, carrots, bamboo shoots, and water chestnuts.”

The recipe for buk choy is written down for you. The har mee soup is dark in colour instead of red-orangy as I had added leftover buk choy. It still has prawns flavoured and delicious. Let’s cook!!!

Ingredients

Buk choy

3 bunches buk choy, end stems discard and cut into bite size
1 Tbs minced garlic
1 Tbs mirin
2 Tsp soy sauce
1 Tsp sweet soy sauce (kicap manis)
oil
salt
pepper

Har mee mushroom and kin tok kuin

1 packet of har mee
1 kin tok kuin (Beancurd wraps)
leftover sliced mushrooms
water

Method

Buk choy

Heat a saucepan with 1 Tbs oil on medium heat. Add garlic and cook for 25 seconds. Next add in the stems of buk choy cook for 3 minutes. Now add in the leaves, mirin, sweet soy sauce, and soy sauce; cook a further 3-5 minutes until cooked. Transfer to a plate.

Har mee mushroom and kin tok kuin

Thawed the kin tok kuin if it’s in freezer overnight in fridge. Then on the day you want to cook, bring out kin tok kuin onto bench top for about 1 hour.

Put kettle on. Open the har mee and condiments that comes with it and empty into a white bowl with plate at the bottom for easy to carry out from microwave.

Put leftovers sliced mushrooms, and buk choy along with one thawed kin tok kuin; cut into bite size into the prepared bowl with har mee and condiments. When water is boiled, pour enough water into the prepared bowl.

Carefully carry the bowl and put into microwave. Microwave and cook for 5-7 minutes until har mee is softened and cooked. The kin tok kuin, buk choy and mushrooms are warmed up. Remove carefully from microwave, and serve immediately with a cup of tea. Enjoy!!!

https://helenscchin.com/2021/04/08/har-mee-soup-mushroom-kin-tok-kuin-and-buk-choy/

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