Two weekends ago, Colruyt offered a super promotion at their meat section. For those who do not know Colruyt, well, it is one of Belgium’s supermarkets. It’s not like those hypermarkets or superstores combining a supermarket and a department store under one roof, in the likes of Carrefour, Tesco, Marks & Spencer, Sainsbury’s and Wal-Mart, to name a few. It’s a pretty decent-sized supermarket. With it’s tagline “Colruyt laagste prijzen” (Colruyt lowest prices), they actually meant what they preached.
Some people are put off by shopping at Colruyt because they assumed that the main reason behind the low priced tags is because the products sold have come of age, or are on the edge or nearing expiry dates. Not true! I’ve been to several superstores, and, lo and behold, some products were actually expired and were shelved on eye level for easy take-them-and-go! I thought that was unscrupulous of the marketers! So, people, always check the expiry dates!
By the way, Colruyt reminds me of AirAsia. Low cost, no-frills! With AirAsia’s tagline, “Now Everyone Can Fly”, Colruyt should come up with this punch line, “Now Everyone Can Eat”! LOL!!
Now where was I? Oh yes. The super promotion that weekend was: “Buy 1 kg of minced meat, you get 500 g for free”.
Er…but there are only 4 of us at home. 1.5 kg is a LOT of meat!
Anyway, I DID buy the minced meat. 1 kg plus 500 g of it all. The only smart way to cook up a meal from such a chunk of minced meat was to prepare 3 different sets of meals! Oh yes, I did that, too!!
Meal 1 : Shepherd’s Pie (made and ate on 4th Sept)
Meal 2 : Bolognese Sauce (made on 4th Sept and ate on 5th Sept with spaghetti of course!)
Meal 3 : Wonton (made on 4th Sept and ate 2 weeks later, yes, read my lips *2 weeks later*…..)
Two weeks old? Isn’t that way overdue? Expired?
There’s a trick to keep your 2-week old wonton 云吞 as fresh and delicious as brand new. Trust me 😉
Step 1 : Prepare the filling for the wonton (Be creative. I used minced meat, diced shrimps, chopped carrots, ginger, garlic, fresh coriander, sesame oil, stock granules and pepper)
Step 4 : Wet the two corners and pinch them together, like so –
Step 5 : Continue doing this until all the wonton wrappers are used (I made 45 wontons !)
Step 6 : Here’s when the trick comes in! Take some aluminium foil and wrap each wonton separately. Remember I made 45 wontons, so there should be 45 pieces of aluminium foil and tuck these away in a plastic container.
Step 7 : Very important. Label the container with the date the wontons were made. As you can see, I made my wontons on 4th September, 2010
Step 8 : No pictures….. BUT very important. In goes the labelled container in the FREEZER!! Yep, that’s the trick 😉
Step 9: When your palate is crying out for wonton, then it’s time to take the frozen wontons out from the freezer. I did just that today and here’s the result of the un-wrapped frozen wonton made two weeks ago! As fresh as ever !
Step 10 : Place the frozen wontons in boiling water
Step 11 : Fish them out when they are cooked. You will know when they are ready when the wontons start to float on the surface of the boiling water
Step 12 : Here’s my two week old wonton broth with shredded chinese cabbage, julienned carrots, crispy fried onions and my favourite herb, fresh coriander!
Step 13 : Or better still, with some fresh baguette and Mae Pranom’s shrimp flavour crushed chilli for that extra kick!
Step 14: Bon Appetit! Smakelijk!
And by the way, to all Malaysians, far and near, a belated Selamat Hari Raya Aidil Fitri and Happy Malaysia Day on 16th September!
I know you will enjoy this following video..