Growing up in Sabah, Malaysia Borneo, Kon Lau Mian was a staple breakfast/brunch food that I have always loved. So when I moved to Melbourne and realised that it wasn't actually staple "Asian" food, it made me sad.
There are varieties of this dish around Asia, but I always found that dish had an essence recognisable only to the people of Borneo.
So recreating it was our only option to get the flavours JUST right!
NOTE: You may substitute the meats & vegetables with whatever you like. This is purely personal choice!
Kon Lau Mian (Braised Noodles) with Beef & Mushroom
CUISINE: Malaysian, Noodles, Lunch
AUTHOR: Tish Tambakau
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
1 garlic clove
1 tsp ginger
1 tbsp neutral oil
400g of beef mince
Swiss brown Mushrooms (8-10 pieces or as desired)
Dried shiitake mushrooms 1/2 cup
Evergreen Fresh Egg Noodles (found in Woolies)
1 tbsp Oyster sauce
1 tbsp ChinKiang black vinegar
6 tbsp shao Xing wine
1/2 tbsp dark soy
1/2-1 tbsp chicken stock powder
1/2 tbsp Sesame oil
LaoGanMa chilli oil
Poached Egg (optional)
For a thicker sauce, mix corn starch and water in a small bowl. Pour into the broth slowly and mix before adding the noodles.
Heat pan with oil. Sauté onions, garlic and ginger.
Once fragrant, add beef mince, season with salt and fry till brown. Approx 3-5 mins.
Add mushrooms and fry for 1-2 mins and lightly softened.
Then add oyster sauce, dark soy and vinegar. Sauté for 2 mins or so.
Then add Shao Xing wine and cook for 1-2 mins.
Add hot water to create a broth. Then add chicken stock and simmer for about 10 mins.
In the meantime in a seperate pot, cook noodles according to its instructions. Drain noodles and coat lightly with oil.
Taste your beef and adjust seasonings according to taste.
Once happy, add noodles into the broth and mix in the sauce on low heat for 1 minute, turn heat off stir and sit. Be careful not to overcook the noodles.
Pour into bowls and top with tour favourite toppings.