My dad bought kin tok kuin from a dim sum wholesaler, thawed, and gave me some. I have leftover cooked choy sum and got home grown spring onion. Bought instant pan mee soup. 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.”

I have written down choy sum recipe below. Glad to have kin tok kuin as protein, choy sum and spring onion as green vegetables. It was comforting, satisfactory and delicious meal no hassle of many utensils to wash. Let’s cook!!!

Ingredients

1 packet instant pan mee soup
2 ready cooked kin yok kuin, cut into bite size
leftovers cooked choy sum
1 stalk spring onion, cut to small bite size
water

Method

Kin tok kuin

If your kin yok kuin is frozen, thawed it on bench top. Take the amount you want to eat. In a box there are 10 wraps kin yok kuin.

Cook choy sum first

Wash a bunch of coy sum, trim ends, cut to bite size. In a saucepan heat 1 Tbs oil until hot on medium heat. Then add 1 Tbs minced garlic, cook for 30 seconds until fragrant. Add in stems in cook for 1-2 minutes. Then add leaves of choy sum and cook a further 2–3 minutes. For seasoning, add 3 Tsp soy sauce, 2 Tsp oyster sauce, and a pinch of salt and pepper during the last 30 seconds of cooking. Remember both sauces do have salt; just a pinch. Check of seasoning. If needed more salt then add more. Remove from heat as soon as choy sum are tender-crisp to prevent them from becoming soggy and plate them up.

Pan mee soup

Bring kettle to boil. Open the pan mee and condiments. Empty them into a bowl with a plate at the bottom for easy to remove from microwave as the bowl will be hot to handle. When water is boiled, pour enough water into prepare bowl. By now kin tok kuin had thawed. Put two into the prepare bowl and cut to bite size. Add in the cut spring onion.

For me, leftover choy sum. I added to the prepare bowl along with everything including enough water. Microwave them for 7 minutes. Check pan mee is tender and cooked. If pan mee is still hard, microwave a further 1-2 minutes more. Once done, carefully bring out with a towel or mitten. Enjoy with a cup of green tea!!

https://helenscchin.com/2025/02/27/pan-mee-choy-sum-kin-tok-kuin-spring-onion-soup/

#helenscchinrecipes
#asianculinarycurrynoodles
#cookingforthefun
#foodiesplus