What is kwonlow mee? Well, it’s a dry noodle toss in black sauce serve with meat and vegetables. It’s very popular in Malaysia and Singapore. We usually have it for breakfast with char siu or siew yok and comes with a small bowl of prawn dumpling soup. In fact, can be served at lunch and dinner too.
Some vendors in Malaysia also include roast duck. It can also be lighter brown colour or just clear sauce- yellow noodles is visible. Of course, roast duck would taste extra delicious and expensive. Some with shredded chicken as well.
I have change it a little knowing me love to create and explore the various ingredients. I added minced pork instead of char siu or siew yok. I didn’t make the dumpling soup.
I am happy to share it with you as this is my father’s favourite easy meal. He love it so much he can have it for breakfast lunch and dinner. Today, I learned from him how to make it.
As usual, he will say just add this and that with no proper amounts. Sometimes, he just put in a couple of fish balls, fish cake and eat it without char siu or siew yok or minced pork.
My first time making this. It turn out well. Thanks to God for helping me to create this dish. By tasting and adjusting the sauces to make it taste delicious and comfort meal. Let’s cook!!!
1 packet fresh dry (kwonlow) noodles
2 bunches kai lan
2 Tbs oil
2 Tsp garlic minced
300 g diced pork
1 Tbs Shoa Xing, Chinese cooking wine
1 Tsp soy sauce
1 Tsp sesame oil
1 tsp minced garlic
1/2 Tsp dark soy sauce
1 Tsp fish sauce (OPT)
1 ladles of vegetables stock (OPT)
1 Tbs oil to cook
1 Tbs dark black caramelised soy sauce (kicap manis)
1 Tbs sesame oil
1 1/2 Tsp soy sauce
1 1/2 Tsp oyster sauce, extra for drizzling on minced pork (OPT)
1/4 Tsp oil (OPT)
Add pork and marinade into a bowl and mix well, then cling wrap and refrigerate for later about 30 minutes. Fry the kai lan with garlic and oil. Set aside and keep warm with foil. If cool, heat up again in microwave.
After 30 minutes in fridge, bring out. Then add 1 Tbs of oil into the wok over high heat, add pork with the marinade and stock in until cooked. Spoon out onto a serving deep plate and set aside cover with foil.
Next bring a pot with water to boil. Meantime loosens one ball dry noodles with hands one at a time. Once water has boil, drop loosen noodles into strainer, toss and stir in boiling water for about 30 seconds to 1 minutes. Drain dry before adding to the sauce and stir to mix well.
To assemble: On each plate, put the sauces then the noodles; toss the noodle in the sauce. Spoon about 5 Tablespoons of minced pork with sauce over the noodle and followed by kai lan. Before serving drizzle a little dot of oyster sauce and oil on the minced pork (OPT) if you like. Toss the minced pork with chopsticks into the noodles. Eat with kai lan and a glass of white wine.
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