Kon Lau Mee (Wanton Mee) Special Sauce

What is special about Kon Lau Mee or Wanton Mee? There are many factors to consider:-

• The noodles (preferred over meehon or kway teow) must be springy type, not rubbery.
• There should be some meat - roast pork, wanton or minced meat 
• The special kon lau sauce - to me, this the most important factor.

Here are some good kon lau sauce recipes :-

2-3 tsp lard oil

2 tsp soy sauce

1 TBSP Dark Soy Sauce

1-2 TBSP Anchovy Broth (if noodle too dry)

https://www.youtube.com/watch?v=QQvDRI0uIUo

70g Egg Noodles 1 Tbsp Dark Soy Sauce 2 Tbsp Sweet Soy Sauce 1 Tbsp Light Soy Sauce 1/2 Tsp Sugar 1 Tsp Garlic Oil 3 Tbsp Water

Dry Wonton Noodles with Char Siu (VERY DETAILED) (Serve 6 persons) Ingredients 6 fresh wantan noodles A bundle of choy sum, washed and trimmed (Obs..I did´nt had this in the video) For garlic & ginger oil 6 garlic, finely sliced 2 tbsp minced ginger 6 tbsp cooking oil Fry garlic & ginger in low heat seperately until golden, remove oil, set aside. For wantan mee sauce (per serving) 1 tsp Fermented soy chilli paste 1 tsp light soy sauce 1 tbsp oyster sauce 1 tbs garlic & ginger oil Homemade Pork and Prawn Wantans in Soup Ingredients 200g pork mince 70g peeled prawns 1 1/2 tbsp spring onions, finely chopped 2 tsp light soy sauce A pinch of salt A pinch of white pepper 1 tsp cooking wine 30 wantan skins Broth Mix all the ingredient below & boil for 1-2 hours 100 gram dried anchovies (Soak in cold water for 30 mins) 3 garlic, 1 inch ginger Salt, to taste 2 tbsp spring onions, finely chopped 1. In a bowl, place the pork mince, prawns, spring onions, soy sauce, white pepper, and cooking wine. Mix well and marinate for 10-15 minutes. 2. To wrap wantans: Prepare a small bowl of water. Take 1 piece of wantan skin, and place a small mound (roughly 1 tsp) of filling in the centre. Dip your finger into the water, and run it around the edges of the wantan wrapper. Bring the opposite edges together to form a triangle. Gather the top of the wantan skins and seal with more water to form a wantan parcel. 3. Place chicken stock in a saucepan over medium heat and bring to the boil. Once boiling, add the wantans (cook in 4 batches) and cook until the wantans float to the top, about 1 1/2-2 minutes. 4. Serve in a small bowl with some chicken stock and garnish with some spring onions. Homemade Char Siu 叉燒 (BBQ pork) Ingredients 1kg pork belly, skin removed 2 tbsp cooking oil 1 1/3 cup water For the marinade 1 tsp salt (To add later) 1 1/2 tsp light soy sauce 1 tsp white pepper 2 tbsp honey (or maltose) 2 cubes red fermented bean curd (nam yue) 2 tbsp caster sugar 2 tbsp oyster sauce 1 tbsp Shaoxing wine 1 tbsp peanut oil 1. Rinse the pork and then pat dry with kitchen towel. 2. Mix the ingredients for the marinade (except salt) and marinate pork over night. (I marinated for 30 hours) 3. Add salt to marinated pork 30 minutes before cooking. 4. In a wok, heat cooking oil over medium heat. Brown pork on all sides. Add marinade and water. Simmer over medium low heat for about 1 1/2 hours until marinade thickens to form sauce. (How long you simmer it for depends on the thickness of your pork belly - basically you simmer it until the meat is tender and the fat layers are almost melting. If sauce thickens before your pork is ready, simply add some boiling water a little at a time). 5. Preheat the oven to 240°C on grill mode. 6. Turn the meat in the sauce until well coated. Remove from wok and place on a baking tray lined with tin foil. Brush with more sauce. 7. Grill pork in oven for 5-8 minutes each side. Keep an eye as it chars quite quickly. 8. Remove from oven and allow char siu to rest for 5-10 minutes before slicing and serving. Drizzle some sauce (from Step 4) onto the char siu before serving. Pickled green chillies Mix all the ingredient below & let it marinate for 1-2 hours before use 300g green chillies 1/2 cup vinegar 1 cup boiled water, cooled 1 tbsp salt 5 tbsp caster sugar 1. For the flavoured garlic & ginger oil: In a wok, heat oil over medium heat. Once the oil is hot, add the shallots and cook for 7-8 minutes, stirring occasionally, until the shallots are golden brown. Remove from heat and set aside. 2. Bring a large pot of water to the boil. Once boiling, add 1 piece of noodle and cook for 40-60 seconds (taste test a strand to check for doneness), then rinse in cold water. Quickly blanch again in water for 5 seconds and drain. 3. Place ingredients for wantan mee sauce in a bowl and mix well. Add cooked noodles (from Step 2) and mix well to coat. Place noodle on serving plate. Repeat Step 2 and 3 for remaining noodles. You may need to change water after cooking 2-3 portions of noodles (if water becomes too starchy). 4. Using same water as in Step 2 or a fresh pot of boiling water, blanch the vegetables for 15-20 seconds until cooked. Divide the vegetables between the 6 plates. 5. Drizzle some shallot oil on the vegetable. Top the noodles with homemade char siew and serve with a small bowl of homemade wantons (3-4 wantons per person) and pickled green chillies.

Sarawak Kolok Mee