What is kwonlow mee? Well, it’s a dry noodles 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.
Google: “Vietnamese lemongrass grilled pork are one of the easiest Vietnamese restaurant dishes to replicate at home. The marinade adds a ton of garlicky, lemon grassy flavour that pairs great with the pork. All you need is a few ingredients for the marinade—shallots, lemongrass, garlic, sugar, pepper, and fish sauce—some thinly sliced pork chops, plus a nice, hot fire and a couple of mandatory sides: steamed rice, sliced cucumber, and a simple sauce to accompany them all.”
“This isn’t a situation where we’re looking for juicy, medium-rare, thick-cut chops. We want pork that are thin, about a quarter inch or so, so that we get maximum browning and crisping. Depending on exactly what part of the loin they’re cut from, pork chops can behave quite differently. Center- or rib-cut chops will have a large eye of lean meat, with just a bit of fat surrounding it. Blade end chops will have meat from multiple different muscle groups, all interspersed with creamy white fat. These are the ones you’re looking for. They boast more flavour and are juicier. If they’re cut too thick, they can be tough and chewy, but when they’re cut thin and cooked crisp, that’s not an issue.”
I am having a simple lunch, using leftover grilled lemongrass pork. It tastes garlicky lemon grassy delicious in kwonlow mee with leftover cherries tomatoes and spring onion, colourful, comfort and serve with green tea. Let’s cook!!!
500-700 g pork neck
1 fresh dry ball (kwonlow) noodles
cherries tomatoes, cut in half
1 spring onion, thinly cut
Sauces for kwonlow mee
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)
Marinade for pork
160 g lemon grass paste (2 tubes bought)
4 Tbs fish sauce
4 Tbs honey or brown sugar or treacle
2 Tbs garlic minced
1 1/2 Tbs shallot minced
2 Tbs sweet soy sauce (kicap manis)
1 Tbs soy sauce
2 Tsp sesame oil
1/2 Tsp dark soy sauce
salt, rub and to taste
pepper to taste
Wash pork neck under running water and lightly rub with salt. Pat dry with paper towels. Then cut into pieces about 1 1/2-2 inches big and put in a bowl, set aside. In another bowl, mix all marinade ingredients together. Use a glove to marinate pork with marinade, for at least 2 hours or overnight. I marinade overnight. Remember to turn pork around to coat well, at every 30 minutes for overnight. Cover and put in fridge.
The next day, remove pork from fridge and letting pork sit on benchtop at room temperature for about 45 minutes to remove some of the cold before grilling. Preheat the grill/oven to medium-high. Place pork pieces on a foil lined tray, giving at least 1-2 inches spacing between each piece. Now lower grill to medium. Grill for about 6 to 8 minutes on each side or until the pork is completely cooked and nicely charred, turning frequently, until cooked through. Use a knife cut a bit to test if it’s cooked. Make sure it’s not burn.
As I have leftover grilled lemongrass pork, I thawed it and bring to room temperature the amount I wanted to eat. Then microwave till it’s hot. Prepare the sauces on a bowl and set aside. Cut some cherries tomatoes and set aside. Next bring a pot with water to boil. Meantime loosen one ball dry noodles with hands. 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 scatter and mix hot cooked grilled lemongrass pork into cooked noodles. Then scatter and the cherries tomatoes and spring onion onto the bowl. Serve with green tea. Enjoy eating in the backyard with sunshine!!!