Tag Archives: noodles

Dry Noodles (“Kon Lou Mee”) // 幹撈麵

I really miss the breakfast dishes in Malaysia. One of them is Dry Noodles (“Kon Lou Mee”). In HK, by default, they serve soup noodles and if you request for dry ones, they normally serve with oyster sauce. After trying to make my own “kon lou mee”, I realised it’s simple but lots of work needs to be done just to have a bowl of noodles.

Serves 2-3 ppl

2-3 servings of noodles of your choice
1 tbsp cooking oil

Ingredients A
100g minced pork
1 tsp of cornflour
1/2 tsp of sesame oil
a pinch of sugar and salt
dash of pepper
1 tsp of dark soya sauce
2 tsp of light soya sauce
2 cloves of garlic, chopped
cornflour water (1 tsp cornstarch with 2 tsp of water)
2 tbsp of cooking oil

Method – To prepare the minced pork
1. Mix the minced pork, cornflour, sesame oil, sugar, salt and pepper from Ingredients A in a bowl.
2. Heat a pan with cooking oil. Saute the garlic till light brown.
3. Add minced pork. Saute the minced pork for 2-3 mins. Add dark soya sauce and light soya sauce.
4. Saute for another min. Add cornflour water.

Ingredients B – to prepare the sauce (estimation)
2 tbsp of dark soya sauce
2 tsp light soya sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp sesame oil
2 star anise

1 stalk of spring onions, chopped
choy sum, blanched
char siu
fried scallions

1. Boil a pot of water. Place noodles in the water. Stir the noodles and cook for 30 seconds.
2. Pour the noodles into a strainer and rinse with cold water.
3. Put the noodles back into the hot water and cook for 10 seconds. Drain and place in a bowl.
4. Cook Ingredients B in a small pan till fragrant and thick. About 3-4mins.
5. Mix the sauce with the noodles. Serve with the garnishing.


Posted by on May 30, 2012 in Uncategorized


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Fried Meehoon with Vietnamese Sausage

My colleague from Vietnam brought some Vietnamese sausage for us. Just eating it without cooking is certainly yummy but I thought I wanted to try something new so I decided to cook it with vermicelli 🙂


Serves 2-3

2pcs of dried meehoon (vermicelli), soaked in warm water for 5mins
50g dried prawns, soaked in hot water for 10mins and finely chopped
1 red chili, finely sliced
a handful of mushrooms (your favourite)
150g Vietnamese sausage, sliced (or luncheon meat)
1-2 cloves of garlic, finely chopped
2 tbsp cooking oil
1/2 tbsp sesame oil
salt & pepper to taste

1. Heat a wok with cooking oil over medium heat.
2. Stir fry the dried prawns, chili and garlic for 2-3 mins.
3. Add the Vietnamese sausage and mushrooms. Stir fry for 1-2mins.
4. Add the meehoon, sesame oil, salt & pepper.
5. Stir fry for about 5mins until everything is mixed well.

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Posted by on August 15, 2011 in Uncategorized


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Maggi Goreng

I was wondering what to cook for lunch on a Saturday and my friend told me she was cooking Maggi Goreng for breakfast. Maggi is a brand of instant noodle in Malaysia. Maggi goreng i.e friedMaggi is one of the more popular street stall foods. Like anything unhealthy, it’s super delicious. After she mentioned, I felt like eating too 😛 I always cook instant noodle chinese style and never tried this before so I gave it a go. (But oops, I forgot to buy chicken so it became a vegetarian Maggi Goreng.)

Serves 2-3

3 packets Maggi instant noodle
2-3 shallots, sliced thinly
1-2 cloves of garlic, finely chopped
1 fried tofu, cut into 1cm thickness (available in the markets)
1/2 tomato, chopped
a handful of choy sam (chinese cabbage)
a handful of taugeh (beansprouts)
1 big chili, thinly sliced
1 tbsp soy sauce
1 tsp sugar
1 tbsp dark soya sauce
cooking oil

1. Boil a pot of water and cook the instant noodles for 2-3mins. Drain and set aside.
2. Heat oil in a wok/pan on medium heat.
3. Stir-fry the garlic and shallots for 2-3mins.
4. Add the choy sam, taugeh, tomato and taufoo. Stir-fry on high-heat for 1-2mins.
5. Add the instant noodle, soy sauce, dark soya sauce, sugar and chili. Mix well.
6. Stir-fry for 1-2 mins or according to the dryness you prefer.

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Posted by on July 30, 2011 in Uncategorized


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Stir-fried Black Pepper Udon

I plan to make some lunchboxes for work and some of the foods that are easier to pack are stir-fried dishes. I suddenly felt like cooking black pepper udon because I’ve never tried making. This is one of the common items in HK restaurants.

Serves 3-4

500g udon
250g beef, sliced
1/2 big onion, thinly sliced
1-2 cloves of garlic, finely chopped
1 shallot, thinly sliced
2 tbsp cooking oil

Seasoning A
1 tbsp of corn flour
1 tsp of sesame oil
1 tsp of soy sauce
a dash of pepper

Seasoning B
2 tbsp of dark soy sauce
1.5 tbsp of oyster sauce
1 tbsp soy sauce
1 tsp sugar
1-2 tbsp of coarsely grounded pepper

1. Marinate the beef with Seasoning A for 5-10mins.
2. Boil 1 litre of water in a pot. Once boiled, add the udon and turn off the heat. After 2-3mins, drain the udon into a bowl. (Do not overcook)
3. Heat the cooking oil in a pan over medium heat.
4. Add the shallots, garlic and big onions. Stir-fry till light brown.
5. Add the beef and stir-fry for 1-2mins.
6. Add the udon and Seasoning B. Mix well.
7. Serve warm.


Posted by on July 25, 2011 in Uncategorized


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