Browsing Category: "Noodles"

Economy Fried Noodles

Noodles December 14th, 2007

economy noodles

At some wet markets or stalls in Malaysia, you will find hawkers selling fried noodles at an economy price ranging from RM1.00 to RM1.50 per plate / pack. These noodles usually sell well because of the pricing and simpleness in the ingredients used. The type of noodles used are the yellow noodles which are commonly available in the markets themselves.

For home cooking, I have cooked this type of noodles once in a blue moon and the usual ingredients which I use are garlic, sliced fish cake, eggs and bean sprouts. Sometimes I do add in a little chinese green mustard leaves (sawi). It is pretty simple to cook though the preparation of the bean sprouts can be a little time consuming when removing the tail / root.

This is my recipe for Economy Fried Noodles Read the rest of this entry »

Loh Mee

Chinese, Noodles July 12th, 2007

loh mee

Loh Mee is literally translated as “Stewed / Braised Noodles”. Whilst it is not stewed as long as say, a meat dish, nevertheless the cooking time is longer for this type of noodle compared to other types. Oh, by the way, Loh Mee is in the hokkien dialect. There are two known types of stewed noodles here in Malaysia, the other being Lam Mee. The gravy is slightly different.

Our family recipe for Loh Mee is southern-styled, meaning from Pontian, Johor. It is quite similar to the one from Ulu Yam. Lam Mee has a slightly different taste ot the gravy compared to Loh Mee. The highlight of this dish for me is the use of black vinegar which gives this noodle a slightly sour, but appetising taste. We used to have this often during Chinese New Year. Read the rest of this entry »

Kolok Mee

Chinese, Lunch, Noodles, Pork March 28th, 2007

kolo mee

Kolok Mee refers to a dry version of noodles originating from Sarawak (I stand corrected). It is sometimes known as Sarawak Kolo Mee or simply Kolok Mee. It takes a few platefuls of this noodles before it grows on you. Perhaps it has to be due to the fact that it is rather plain looking compared to other more colourful noodle dishes. However, once you grow to like it, it can be addictive.


What I have cooked here is my home-made version of the Kolok Mee. Not the making of the noodles but rather, the mixture of sauces which came up with the Kolok Mee taste. It can be a tad saltish to some, so you might want to go easy on the amount of seasoning used here. As for the noodles, I am using dried instant noodles bought from Sitiawan, made by the Foo Chow community. The texture (which is a bit like pasta, but stiffer) is quite suitable for this seasoning…almost like Kampua Noodles. Wantan noodles are also suitable, especially the curly stringy type. Yellow noodles are not suitable. As I don’t have char siew available, I have decided to just have minced pork only for the topping. Try this recipe if you can and adjust the measurements according to your preference.


This is my recipe for Kolok Mee (serves 3 portions)





  • 3 pieces of instant noodles
  • 100 grammes of minced pork
  • 1/2 bulb of garlic (finely chopped)
  • spring onions for garnishing (chopped finely)
  • 6 tablespoons of palm oil


Seasoning (for 3 servings)


  • 3 teaspoons of fish sauce
  • 1/3 teaspoon of salt
  • 1 teaspoon of light soya sauce
  • 1/3 teaspoon of monosodium glutamate
  • a couple of dashes of white pepper powder


Marinade (for minced pork)


  • 2 teaspoons of fish sauce
  • 1 teaspoon of light soya sauce
  • a couple of dashes of white pepper powder
  • 1 teaspoon of corn flour / potato flour





Marinade minced pork for at least 1 hour.


Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.


Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.


Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.


In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.



Technorati Tags: recipe, chinese, malaysian, sarawak, kuching, noodles, mee, food

Braised Noodles with Stewed Pork Slices

Breakfast, Chinese, Dinner, Lunch, Noodles, Pork January 31st, 2007

Braised Noodles with Stewed Pork Slices


Braised Noodles with Stewed Pork Slices is again, one of my experiments. Setting up this blog has resulted in me having to experiment with new recipes so that I can keep up with my postings! Haha!


Before you go “wah!” about this dish, let me tell you first that it is more a dish / recipe of convenience and simplicity than sheer cooking-from-scratch. So, the stewed pork slices come from the can and the noodles are from Sitiawan, Perak (where I previously cooked Sitiawan Noodle ala PabloPabla). Feel free to use any type of instant noodles but I think it will work well with the noodles which are slightly flat, not unlike fettuccine or linguine. As for the result, it’s simply delicious! Hochiak!


This is my recipe for Braised Noodles with Stewed Pork Slices


  • 5 pieces of instant noodles (this should serve 3 to 4 people)
  • 1 tin of stewed pork slices (cut into rings)
  • 300 grammes bean sprouts (remove root)
  • 1 small carrot (julienned)
  • 4 cloves garlic (chopped finely)
  • 2 large eggs (beaten)
  • Have 150 ml warm water ready
  • 4 tablespoons cooking oil (palm oil)
  • 2 tablespoons sesame oil


  • 1 teaspoon of fish sauce
  • 2 teaspoons of dark soya sauce
  • 1 teaspoon of light soya sauce
  • salt to taste
  • 1/3 teaspoon of white pepper powder



Using a non-stick frying pan if available, fry the eggs in a couple of batches to form thin layers of fried egg. Cut the fried eggs to strips.


Next, boil sufficient water in a pot. Cook the noodles till al-dente and then, run it over cold water. Place them in a bowl. Drizzle the sesame oil over the noodles and stir well. Place aside.


Heat oil and saute garlic with carrots. Add fish sauce and about 50 ml of water. Open the tin of stewed pork slices and pork half of the stew into the carrots. Let the gravy simmer, add the rest of the water plus seasoning. Add the cooked noodles and bean sprouts and reduce to medium heat, stirring well to ensure noodles are coated with gravy. Cook for not more than 2 minutes.


Meanwhile, with the frying pan, heat up the pork slices with the remaining gravy from the tin till it begins to boil. Remove from heat. Pour gravy onto the noodles and mix well.


Serve noodles onto individual plates and garnish with egg strips and pork slices.

Technorati Tags: Recipe, Food, Noodles, Stew, Pork

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