Thursday, October 27, 2005

Kon Loh Mein

What better ways to eat sang mein than kon loh. Just garlic oil and soya sauce will do but for those who are not health concious, lard is the essence in kon loh. It will be better if you can get hold of some roast pork fat and i can assure you of good eats. Lena, please save your pork fat the next time you make your roast pork. Suggestion of favarite accompaniments with mein would be Braised mushrooms and fried chicken feet, Char Siew, Wantan, Braised Beef(ngau lam), White Chicken, Roast Duck etc.

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150 gm sang mein


1 tsp soya sauce
1 tbsp lard/garlic oil
1 tsp sesame
1 tsp black soya sauce/1 tbsp premium oyster sauce/1 tbsp abalone sauce
a dash of white pepper

Green leafy vegetables like choy sum/shanghai siew pak choy


Heat a 8 quart pot with 3/4 full of water and bring to high boil.

Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer.

Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop the cooking).

When the water comes hack to a boil, put back the mein to heat it up.

Remove and drain, then mix with the seasoning.

Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats.


1 person


Anonymous said...

I tried this recipe and it's great!!! It's been a VERY (more than 17 years) since I've had Kon Loh Wanton Noodle. Thank you for the recipe!!!

My Recipes Book said...

I tried this recipe too .. it is really good ! thanks Lily

Chinneeq said...

thanks for the recipe. Have been trying to cook this at home, but somehow always find that those outside one taste better (since they use lard).

Unknown said...

mummy to qiqi

you are absolutely right. pork fat rules. better still the fat drippings from the roasted belly pork.

Audrey said...

We believe that the dark soya is the key ingredient in kon loh mein. But it's nice to know there is a variation to our recipe.

Anonymous said...

Mmmm, yummy! Made this noodles for dinner tonight. And that was like 2 minutes ago, and now I'm here commenting.. :D

I don't have garlic oil and I don't want to use lard, so I used sesame oil instead...still taste good!

Thanks Lily.


Anonymous said...

Seems to be missing something. Let's see now. What could it be? What could it be?

Oh yeah, the wontons! How can anyone make the dry version of wonton mein without the wontons? You might as well be making mee pok!

Anyway, thanks for the lard tip. This dish is totally non halal. Thank God.

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