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06:39 pm: Recipe: Kon loh mee
Kon Loh Mee
(Fine egg noodles in a thick soy sauce, with shredded chicken breast, choysum, and beansprouts)

Serves 3-4

The typical Malaysian version I grew up eating is also called Wantan Mee because it was served with wontons. This version doesn't have wontons. The typical version is also served with char siew (BBQ pork). This simplified version uses shredded chicken meat instead.


One large chicken breast poached & shredded. (Hang on to poaching liquid)
250 g of fresh fine egg noodles
One bunch choysum, chopped into bite-sized pieces
200 g of bean sprouts, rinsed

The Sauce:
1 teaspoon white sugar
2 tablespoon kecap manis (sweet soy sauce)
1 tablespoon dark soy sauce
2 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon vegetable oil

1 tablespoon sliced spring onion

Two pickled green chillies sliced added to a small dish of light soy sauce

Light soy sauce & white pepper to taste.

Put to boil two large pots of salted water & the poaching liquid.

While waiting, make the sauce by combining the ingredients & stirring until the sugar is dissolved.

When the pots are boiling:
1. Add the noodles to one pot, stir to separate the strands. Once the pot comes back to boil again, the noodles should be cooked. Drain the noodles and stir in the Sauce.

2. Add the bean sprouts to the second pot of boiling water. Stir for ~10 seconds. That should be enough to blanch the sprouts. Drain them and set to one side.

3. Add the choysum to the boiling poaching liquid. Stir until the choysum is well wilted (should take less than a minute). Drain and set aside.

To assemble, dish out a serving of the egg noodles in soy sauce onto a plate. Add the chicken, sprouts & choysum.
Sprinkle chopped spring onion on top to garnish.
Serve with the side dish of green chillies in soy sauce. Add white pepper to taste.

NB: You can also use the dried egg noodles instead of fresh but you'll need to allow much more time for them to cook (fresh is faster). Follow the instructions on the packet.

After you have made it for the first time, you might want to adjust the proportions of the different soy sauces in "the sauce" to your own preferences as different brands can have different saltiness levels.

This time I've also sprinkled crispy onion as a garnish.

The prep.
Kon loh mee

The finished dish.
Kon loh mee

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