mie pangsit

Bahan-bahan (4 porsi)

• 2 long green chilies (to make pickled chilies)
• water (for boiling )
• 1 teaspoon vegetable oil
• 1/2 bunch choy sum (cut into 2-inch (5-cm) lengths)
• 400 g (14 oz) fresh wonton noodles (egg noodles)
• ground white pepper
• 300 g (10½ oz) char siu pork (sliced into bite-sized pieces)
• 1 packet square wonton wrappers
• 150 g (5½ oz) ground pork
• 150 g (5½ oz) shrimp (peeled and deveined)
• 1 tablespoon egg white
• 1 teaspoon grated ginger
• 2 teaspoons soy sauce
• 1/2 tablespoon oyster sauce
• 1/2 teaspoon chicken bouillon powder
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 3 dashes ground white pepper
• 3 tablespoons vegetable oil
• 4 cloves garlic (minced)
• 6 Chinese dried black mushrooms (stems removed)
• 1 cup warm water
• 2 cloves garlic (lightly pounded with the back of a knife)
• 1 1/2 cups water
• 1 teaspoon chicken bouillon powder
• 1 1/2 tablespoons oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon mushroom-flavored soy sauce (optional)
• salt and ground white pepper (to taste)
• 1/2 tablespoon cornstarch (dissolved in 2 tablespoons water)
• 1 tablespoon thick dark soy sauce (Cheong Chan brand thick caramel or ABC Kecap Manis)
• 1/2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon salt (or to taste)
• 1/2 teaspoon sugar
• 2 teaspoons Garlic Oil