Homemade Malaysian Dry Noodle (Kon Lo Mee)

Homemade Malaysian Dry Noodle

My mother-in-law taught me this recipe 3 years ago, but I never really cooked this recipe as I did not have the right ingredients. Now that I am in Houston, where the supply of ingredients for Asian cooking is huge, I decided to give this recipe a try.

In Cantonese, my husband’s family calls it “Hak hak mein” – (in Mandarin, “hei hei mian”, 黑黑面). The literal translation in English is “black black noodle”. It is such named for its appearance as having a dark gravy over dry noodles. In common terms, it is more popularly known in Cantonese as “Kon Lo Mee” . Dry noodle dishes come in many varieties. A dry noodle dish in China, will be different than in Hong Kong, Malaysia, or Singapore. Even within Malaysia itself, the dry noodle dishes vary from state to state. Such is the richness of Asian, especially Chinese cuisine.

Ingredients [serving for 2]:

Fresh Korean Somen Noodles (or any other noodle of your choice, i.e. egg noodle)

1/2 lb of lean ground pork

1 whole garlic – minced

1 1/2 Tbsp of minced shallot

1 Tbsp minced ginger

Few stalks of chinese chives or scallions – minced (I prefer chinese chives as the taste is stronger than scallions)

Peanut Oil

Light Soy Sauce

Thick Soy Sauce (I haven’t seen this in the Asian supermarkets in US. I brought this over from Malaysia. As an alternative, you can use Dark Soy Sauce. It’s just to make the ground pork really black (dark) in colour!)

Instructions:

1. Fry the garlic until golden brown in a wok. Take about 1/4 of the garlic out and set aside. Continue to fry the ginger and shallot with the garlic.
Then, add in the ground pork and fry until there is no gammy smell (or the “water” from the pork has evaporated).

2. Add in 2 Tbsp of Light Soy Sauce (or Dark Soy Sauce). Stir-fry for a bit, then add in water about 1 to 1.5 cups (until the water covers the meat). If you prefer to have less gravy, then just add less water.

3. Add in 1 tsp of thick soy sauce or more to add colour to your preference. If you don’t have this, you’ll need to add more Dark Soy Sauce for more colour, which may mean, you have to add less water to avoid having too watery of a gravy.

4. Let boil for another few minutes and then set aside.

5. In a pot, cook the noodles according to the package instructions. Drain and set aside. Add 1/2 tsp of peanut oil  and mix with the cooked noodles. This will prevent it from getting sticky, and gives a little taste to the noodles.

6. In a separate frying pan, fry the chives or scallions for a couple minutes. Set aside.

7. Now, put the noodles in a plate, pour the pork over the noodles. Garnish with the cooked garlic and chives. It’s ready to serve!

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