Kon low mee with char siu pork

This is one of those dishes that can vary quite a lot.  If you get it at a Malaysian restaurant, it would usually come with wontons as well, but my recipe doesn’t include this as I usually can’t be bothered to make wontons just so that each dish can have three little wontons on the side.  If you have some lying around in your fridge and freezer, by all means, cook them up and add them to the dish.

This is my mum’s recipe and I grew up eating it a lot.  I’ve suddenly been craving it heaps during my pregnancy!  Luckily it’s not hard to make and can be made even easier, depending on the char siu pork.  There are three options:
1.) Hardest option – make your own char siu from scratch.
2.) Medium option – make your own char siu using a ready made marinade, like the Lee Kum Kee one.  (This is the option I go with the most.)
3.) Easy option – just pick up some char siu from your local Chinese restaurant on the way home!

Another important ingredient is the kecap manis.  This is a sweet, thick Indonesian soy sauce.  You can get this from Asian supermarkets – I use the ABC brand.

This is also a pretty easy recipe to modify to taste.  You can make it sweeter by adding more kecap manis, or saltier, by adding more soy sauce.  It’s really up to you!


Kon low mee with char siu pork


Kon low mee with char siu pork


Serves 4



800g char siu pork

400-500g egg noodles (I used fresh, but you can use the equivalent in dried)

1 bunch choy sum, cut into roughly 5cm lengths

1-2 cloves garlic, finely chopped

1 spring onion, finely sliced

2-3 Tbsp canola oil

kecap manis

light soy sauce



Put the chopped garlic into a heatproof bowl with the canola oil.  Cook in short bursts in the microwave until the garlic is golden brown (but not burnt).  You could do this on the stove if you prefer.

Divide the oil and garlic onto each of your serving plates.  Then put about one to two teaspoons of kecap manis  (more if you like it sweeter) and a half to one teaspoon of light soy sauce (more if you like it saltier) on each plate as well.


Plate with the tossing sauces (garlic, oil, kecap manis and soy sauce) ready for the noodles

Plate with the tossing sauces (garlic, oil, kecap manis and soy sauce) ready for the noodles


In a pot of boiling water, cook the choy sum until tender.  (This only takes a couple of minutes at the most.)  Take out the choy sum and divide between the plates.

Cook the egg noodles according to the instructions on the packet.  Drain and then also divide between your four plates.  Toss the noodles in the sauces on each plate.  Put the sliced char siu on top and sprinkle on the chopped spring onions.  Serve.

Kon low mee with char siu pork


4 thoughts on “Kon low mee with char siu pork

  1. Kolo Mee is sooooooo goooooooddd!
    My favorite, so hard to get a good one in KL, it tastes so different from those I tasted in Sarawak… shall try this recipe soon 🙂

  2. Pingback: Adrienne’s pork wontons | Rice & Kai

  3. Pingback: 1 year and 100 posts later… | Rice & Kai

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