For Congee, I love Panciteria Lido’s version, yung may ginger. It’s in T. Alonzo St. near Ongpin. But there is also one on West Avenue in QC near the SM North area. (It was still there 2 years ago!)

Another place to look at is Tim Ho Wan in Mongkok….now this place is always full. Lines can be so long it takes two hours to wait! One Michelin star!

Pang’s Kitchen is VERY good. Their friend chicken reminds me of Sincerity in BInondo.

I would like to try the Dimsum place in Happy Valley besides Lotus Garden Desserts. It’s always full though.

Now if you want to make PRAWN DUMPLING SOUP (which is what people request from me all the time…believeme, do this and you will have many more friends!)…start with the dumplings or wontons…Para isa na lang hirap, make a few hundred…..my recipe will yield about 200 prawn or shrimp[ wontons. Start with the shrimp or prawns. Buy whatever is on sale…to yield about 2 and 3/4 kg.(after you have peeled them). Then devein and soak in a brine…. put the shrimp ina bowl and add about 3 tbsp. rock salt and cover with COLD water and mix till salt is disssolved. Let it sit in the cooler for about 15 minutes. Drain and rinse thoroughly and drain again. Repeat the brine treatment for another 15 mi nutes. Then drain again and rinse thoroughly under cold running water. Drain. NOw take a handful of the shrimp or prawns and SQUEEZE the water out of it. Don’t be gentle. It doesn’t matter whther they get squished. You will cut them into pieces anyway and some you will finely mince. When all the prawns have been all squished, cut about 2/3 of it into big chunky pieces. The other 1/3, FINELY MINCE TILL THEY TURN ALMOST PASTY. Now, put everything in a bowl. OK….you have Chinese soup spoon? Put about 3 soup spoons of sugar (THIS MAY SEEM A LOT but it will just balance out when you brined the shrimp), three “twirls ” of sesame oil, a few dashes of white pepper, 3 lightly beaten eggwhites, mix that togethere and let it sit for 20 minutes….add 8 to 10 soup spoons of cornstarch…mix together until smooth and throw the prawn mixture against the sides of the bowl until it comes togther. Now, ages ago, when people are not “ewwy” about adding finely minced pork fat, you can add it too. It just helps solidify the mixture as well. You can do without it.

Then….try to get the wonton wrapper with egg (it is more pliable…does not tear easily when in the broth…it looks soooooo yellow!), I know you will ask where to get them. If oyu are in Vancouver, mu suki is in Chinatown. She does not sell them to the madlang people. You have to ask her for the YELLOW WONTON WRAPPER. I will check out the name of the store if anyone is interested since I do not look at the store name when I go there.

Then your broth….pork /chicken bones…bring a pot of water to a boil and add the bones just to blanch them…Drain and rinse thoroughly. Put back in the pot and stat with cold water. Add a knob of goinger, some bruised green onion stalks, Do not season at this point. Just add some white peppercorns. Bring it to a boil and quickly turn the heat to simmering. You do not want it to BOIL or you will end up with a cloudy broth. It should be barely simmering so it will be clear.
Then drain and season. Some people add hibe while boiling the broth….I don’t since the dumplings taste “shrimpy ” enough. That is your broth….Serve tthe dumplings (put some in apot of boiling water…it doesn’t take long to cook…when they float, it is done) in abowl with the noodles, top with thinly sliced scallions ona diagonal and a drop of sesame oil.

Oh, the other dumplings once you have stuffed them into the wonton wrappers, lay in a single layer ona wax paper lind cookie sheet and freeze. When frozen, pack them in zip plck bags.

Hey Connie C…you can have a prwn dumpling wrapping party, too! Imbitahin mo si San!