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.
Google: “Kim chi, is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. Kimchi is also used in a variety of soups and stews.”
“What I love about kim chi? Kimchi is spicy healthy! Full of living, healthy good bacteria, or probiotics, that boost immunity, energize the body, and aid digestion, it is believed to fight cancer, lower cholesterol and regulate blood sugar. Kim chi tastes sour, tangy, salty, hot, and spicy! It’s similar to sauerkraut in that it is fermented cabbage, but kimchi is packed with flavour, umami and a little (or a lot) of heat! The fermentation process is what gives kimchi its sour flavour.”
Forgot to clean my plate and it looks a bit messy with the stain sauce, to avoid cleaning extra bowl. Anyway, I am having a simple lunch, using leftover pork balls. My meal is spicy, comforting and delicious with leftover pork balls and serve with green tea. Let’s cook!!!
1 ball of dry fresh kwonlow mee
3 pork balls
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)
Prepare the sauces on the and set aside. Thawed pork balls in hot boiling water for about 20 minutes and set aside. Next bring a pot with water to boil. Meantime loosens dry noodle with hands. Once water has boil, add pork balls, cook for about 5-8 minutes or until puffs up in size, remove and set asideafter cooking it will shrink back a bit. Then drop loosen noodle 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 add cooked pork balls into cooked noodle. Then spoon the kim chi next to pork balls and on top of noodle. Serve with green tea. Enjoy eating in the backyard with sunshine!!!