Malaysian Dry Sauce Noodle

Home Cooked Dry Sauced Noodle

There are many ways how a noodle cuisine can and is prepared. Even the type of noodle used differs from one noodle cuisine to the other. At home, my family consume as much noodles as we do rice. But among the favorite noodle cuisines would be the dry ones with some sauce or gravy. And the wonton noodle is a favorite. When I do not have wonton noodle in the fridge, I replace the noodle with the thin shanghai noodle (or spaghetti) and rice sticks.

The components used in garnishing this noodle cuisine can be a very long list but it is not necessary to use every single component. So, I usually limit to three with a green vegetable. The most suitable is the yu choy. A very versatile vegetable that is found in many Chinese cuisines.

Con Loh Mee

First, cook the noodles, what ever noodle that is used, in a hot boiling water. Blench according to you own liking. Some people like the noodles to be soft and fluffy, so blench a little longer. I like my noodles firm, so I blench for less than a minute, like twenty seconds. Next is to blench the other components, like shrimp, fish balls and wonton dumplings if any. An done of the components that is a must have is the barbecue pork (Char Siew).

For the sauce, start with a empty bowl, add one spoon of cooking oil, one spoon of lard, one spoon of sesame seed oil, one spoon of fried chopped garlic with some oil, half spoon of oyster flavoured sauce, half spoon of dark soy sauce, sprinkle of pepper, half spoon of chicken essence and a half cup of hot boiling water.

A Favorite Noodle Cuisine Among Penangnites

Add the cooked noodles and the components into the bowl and mix evenly. When served, place the noodles at the bottom and the other components at the side of the serving plate or right on top of the noodles. This dry sauced Noodle is best eaten with sliced picked green chillies. If you like the sauce to be more flavourful, increase the amount of sesame seed oil into the the noodle. Some people even add more lard to improve flavour.