So, when I am here, I meet new friends that come from Sarawak. They introduce me to this place in Thornlie call Kitchen Inn. I went and try. It is really good but of cause it is pretty pricey for something that is as cheap as Aud1 in Malaysia. This is when I started trying my own ways to duplicate this dish. The most important part of this dish is the oil, before the noodle is mixed with all the sauces. The oil is first fried with shallots.
Here is what I use for my own Kon Lau Mee.
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| Kon Lau Mee, with chicken |
Oil
Soy Sauce
Vinegar
Salt
Chicken Stock
White Pepper
Egg Noodles
How to make:
1. Deep fried the shallot in oil until turn brown. Put aside.
2. Boil a pot of water.
3. Mix Oil mixture, soy suace, vinegar, chicken stock, white pepper in a bowl.
4. When water is boil, place noodles in and cook until done.
5. Take noodles out with strainer and rinse noodle with water.
6. Place it back in boiled water for a few minutes, then drain water.
7. Put noodles in sauce and mix.
8. Serve with fried chicken, mince pork or anything that seems fit.
15 comments:
Thank you for the recipe! I'm a Sabahan who has been away from home for some time now and has serious cravings for KON LOU MEE, coincidentally, and here's your post ! Thanks to you I'm able to soothe me and my friend's homesickness. This is a good recipe that taste exactly like what I craved for. Cheers!
I'm a Sabahan and i love your recipe so much!! Might be even better than Kitchen Inn Thornlie's repice. Keep up the good work! Your fans from Msia
wow..this is pretty amazing..thanks for the recipe and finally I could make myself a plate of kon lau mee in Perth. Good one!
:D I've been looking for a simple Kon Lau Mee recipe since 3 years ago (I'm serious)! Every recipe I come across with seem too difficult or uses ingredients that are out-of-this-world (if you get what I mean). But yours seem so much easier to follow and I can get the ingredients easily. I'll try this tomorrow for dinner. Yay! :)) Thanks
Sorry, I am going to correct a bit of it... Hehe... Sorry Charlene!!!
1. Chicken stalk? I think it is stock.
2. rise noodle? rinse?
3. should be boiling water.
Some suggestions that you can try.
1. You can try fried add some pork lard to obtain the oil. I know it is not that healthy, but most kolo mee in Sarawak does add pork fats if not totally pork fats.
2. Vinegar should be just a bit. 3 to 4 drops are enough. The purpose of adding vinegar is to prevent the noodles to stick or clump together.
3. You can do Sibu kampua with this also. It is almost the same, just that they use totally pork fats and no vinegar added.
Anything else should be alright. Good post and a job well done creating a recipe where you have no idea how to make a kolo mee before.
This post really make me craving for Kon Lau Mee especially in this cold and lonely night. I will show this post to my wife in near future hoping that she can cook as good as you (i assume).
Chealsy, I am glad that you stumbled into my post. I am happy that it helped you and your friends. That is the aim of my post. :) Have a great day.
Edwin, Kitchen Inn is way better. They are still the original inspiration. Awww.. I will keep posting. Thanks
ViNcEnT^^, Hope you'll your Kon Lau Mee, Thank You.
Samantha, yes,i agree some of the recipe are too hard to follow. This is something simple, as i am a student. It is hard for us to find odd ingredients. :) I hope you will make good ones. If you don't mind tell me how it went. Best wishes.
Luke, Sorry for some of the typing errors i will edit it as soon as possible. Thank you for your recommendation. I thought about the pork fats but as you said, unhealthy. So, I choose to exclude it. I did not know that adding vinegar helps separates the noodle, I just like it a little sour. Anyways, good to know. Besides, I always wonder what is the difference between Kampua and Konlaumee. Thanks for the informations. I will try kampua one day. :) Thank you so much.
Lilik, Thanks for the assumption. I believe your wife will do a good job. And i hope you'll enjoy the recipe. Have a great day.
Wow so that's how you make it. Very simple as well. I like sarawak kin lou mi too but it's difficult to find authentic ones unless i am in sarawak itself. I make my own kon lou mi but compared to yours it's just as easy as anything. Well you could be a cook someday i think :D. Well thanks for the information :-)
chyn yee lee, Oh. How did you make yours? MInd sharing? :) The next time you make, mayb you can try this way. To find the authentic once you really have to go to Sarawak. I think it is their noodle, it is freshly made everyday, i think. You're welcome.
I'm a sabahan that stumbled upon your post. I've been longing for this all of my 2 years since i left! thanks heaps :]
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