Skip to main content

Tasty Kon Loh Mee aka Dry Egg Noodles






Noodles ...... A great majority of children normally prefer a meal of noodles rather than a rice meal. I remember that once my children told me that they will not get 'jelak' (bored) even with 3 meals in a day, of noodles, especially won ton mee ...... egg noodles, be it soupy or dry. Here's a delicious and well balanced preparation of won ton mee which they will always enjoy with glee.



Recipe for Tasty Kon Loh Mee aka Dry Egg noodles

Ingredients :
  • 4 pieces of won ton mee
  • 4 pieces of Mushroom, soaked and sliced
  • 200 gm Chicken meat
  • 150 gm medium size Prawns
  • 150 gm Choy Sam or any other vegetable
  • 4 cups water
  • 1 Tsp. Salt
  • 1 Tsp. Sugar
  • 1 Tsp. thick Soya Sauce
  • 1 Tsp. Sesame oil
  • 2 Tsp. Cornflour
  • Oyster Sauce
Method :
1. Cut the chicken meat into slices and marinate with a teaspoon of sesame oil, sugar, salt and some pepper.
2. Also marinate the prawns with a teasp of salt, sugar and some pepper.
3. Cut up the vegetables into bite size pieces. Blanch them in a pot of hot boiling water. Keep aside.
4. Meanwhile, cook the sliced mushrooms with the 4 cups of water together with the salt, sugar and thick soya sauce, for about half an hour.
5. Add in the chicken meat and later the prawns. Add salt to taste and thicken the gravy with cornflour mixed with some water.
6. Cook the noodles, in hot boiling water, one at a time, stir for about 2 minutes, take them out and rinse under running water, then put them back into the pot, for another 2 minutes stirring all the time. Dish out onto a plate.
7. Mix the noodles with a teaspoon of sesame oil, oyster sauce and light soya sauce.
8. Scoop the mushroom, chicken meat, prawns with some gravy onto the seasoned noodles and garnish with the blanched vegetables.
9. Serve with some pickled green chillies or freshly chopped red chillies, with light soya sauce.


Comments

  1. Thanks for this recipe. It was good! and my kids enjoyed it. I replaced chicken with fishballs and added fried wantons. I don't know what thick soy sauce is so I used dark soy sauce instead. Yummy!

    ReplyDelete
  2. Za
    Thanks for dropping by. Oh, sorry, thick soy sauce is dark soya sauce, will edit it. Glad that you like the recipe.

    ReplyDelete
  3. hey good post. it's the most simplest recipe ever. my 3 year old loves noodles too..!!

    ReplyDelete
  4. Anonymous
    Thanks for visiting my blog. Hope you'll be able to find more simple and easy recipes to your liking.

    ReplyDelete
  5. Tq for this recipe...im realy like it..

    ReplyDelete
  6. kassypose
    You are most welcome and thanks for dropping by.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju