レイチェル・クーさんのインスタグラム写真 - (レイチェル・クーInstagram)「WONTONS IN A SMOKY BACON BROTH by @rachelkhooks On my first trip to visit relatives in Malaysia, I remember an old Chinese man with bike that had been turned into a mobile kitchen. He would ring his bell, a bit like an ice cream van, to let everyone know "The wonton man is here". People would come outside with empty bowls and return home with them full of steaming soup and savoury dumplings. This was the first time I had ever had noodle soup for breakfast - very different from the cereal, toast and jam I was used to growing up in the UK. The older I get, the more I crave savoury soups, pickles and fermented foods for breakfast. Despite having lived for eight years in Paris, where the scent of freshly baked croissants wafts onto every neighbourhood rue, I would rather eat a bowl of steaming wonton soup any day. Wonton soup is a classic Cantonese dish that found its way to Malaysia with the Chinese from Hong Kong and other parts of South China. It's traditionally made with chicken or vegetable stock, but my version uses a smoky bacon broth. The dumplings can be frozen for up to two months in an airtight container. Simply boil them for an additional 5 minutes. 📚 Full Recipe @thesedeliciousthings 📸 Photographer @patricianiven 🎨 Stylist @rosiemackeanpastaqueen 💛 100% Net Profits Donated to @magicbreky Concept & Curation @janehodsonfood @lucashollwegfood @clerkenwellboyec1 #TheseDeliciousThings」11月9日 20時07分