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[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="https://cdn.sorted.club/wp-content/uploads/2018/11/Bucket-List-graphic.png" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 50"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>Rachel says that this dish is pretty much impossible to improve. Some things are just best left alone. Many people seem to think the same about dishes that have been passed down through family and heritage, but <b>Rachel writes bestselling cookbooks like The Little Paris Kitchen </b>so it’s impressive that she thinks this is too good to improve on.</p><!– –><!– –><p>She first tried Wonton Mee on her first trip to Malaysia, aged 8. She had a great guide in her dad, who is from the country. Whenever she goes back now it’s the dish that she craves the most and <b>it’s particularly unique </b>to Malaysian-born Chinese. Although her great-grandparents descend from South China, they would not have found the dish there, as you will usually only find it in Malaysia.</p><!– –><!– –><p>The first time she was there Rachel was staying in Ipoh with her Granny. She describes the ‘wonton’ man coming round on a bike. Everybody would rush outside with bowls and chopsticks to get their share of the delicious dish. The bikes are almost non-existent now but the food is going strong; you can still find the dish all over hawker stalls in Malaysia, where the surroundings are far from being a fancy restaurant, but they will often run out by 11am because they’re so popular.</p><!– –><!– –><p><b>The best wonton soup is full bodied</b> with an umami- packed stock and dumplings with skins so thin you could read through them (that's one sign of a good wonton). The dumpling filling has a perfect combination of pork mince (for fat and flavour) and prawn with a few green flecks of Chinese chives and seasoned heavily with white pepper. Usually, there's a crunchy baby pak choi in there too.</p><!– –><!– –><p>The soup is served with sunshine coloured egg noodles on the side, which have a bounce and slightly chewy texture. They’re tossed in a <b>dark, sweet and salty secret sauce </b>and topped with roast barbecue pork. The finishing touch is the pickled chillies. An absolute must and something Rachel could simply eat from the jar. They are sweet, tangy from the vinegar with a hint of heat and still have a bite.</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]
