Wednesday, September 23, 2009

Noodles - Wan Ton Noodles/Kon Lou Mien

This is a KL dish i presume, have no idea where it originates from but still has to be one of the top hawker food in west malaysia. In east malaysia, we have ours differently. Anyways, this was a project (yes i name my cookings projects) was one that was suggested by Mike...and we have it Kon Loh Mien or Wonton Noodles


5 tbsp minced pork
5 tbsp minced prawn
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp Shaoxing wine
salt and pepper

Char Siew:
Follow the other Char Siew Post

Wonton Egg Noodles

2 slices ginger
2 Cinnamon
2 Star Anise
5 tbsp Black Soy Sauce
2 tbsp Sugar
1/2 cup water

Preparation Method:

Fry the cinnamon, star anise and ginger in 2 or 3 tbsp of lard or oil, fry till fragrant and add rest of ingredients. Bring till boil until sauce becomes thick like thick black soy sauce.

For wonton, mix ingredients for wonton, wrape with wonton skin and in water. Wonton is ready once it floats to the surface of the water.

Blanch the noodles in hot water till cooked, then in cold water, then in hot water. Add enough sauce to the noodles and more lard or oil. Add salt and pepper if necessary.

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