Wednesday, May 14, 2008



The noodle used is called Wang Ti Mien or Emperor's Noodle. It's a fine thread egg noodle in the vein of Mee Suah. There's no fancy ingredients to go with noodle except the Miso marinade for the pork.

The noodle and onion is seasoned ever so lightly to give it a bit of taste. The marinade works fine for my taste, and no addition salt is used during the cooking process. However, it may vary a bit according to the type of Miso used. Just remember, nothing is set in stone.


1 Ball of Emperor's Noodle

80 gm.Sliced Pork

½ Onion Thinly Sliced

1 Tsp. Sugar

2 Tsp. Mirin

1 Tsp. Miso
1 Tsp. Light Soy Sauce

2 Tsp. Water
½ Clove Minced Garlic
1 Tsp.Sesame Seeds

Cornflour Slurry


Mix 1 tsp. sugar, 2 tsp. Mirin, 1 tsp. Light Soy Sauce, 1 tsp. Miso with 2 tsp. water in a bowl.

Dissolve it into a paste; then add in the minced garlic. Marinate the sliced pork for 30 minutes before use.


Immerse the noodle in a bowl of tap water. After 5 minutes, poke chopsticks through one end of the noodle. Jiggle to loosen the noodle; don't force to pierce open it. In another 5 minutes, all threads will be separated and rehydrated.


Dry-fry 1 tsp. of sesame seeds over medium flame until slightly golden in color. Set aside.

Put in 6 tbsp. of cooking oil into the wok on medium high heat. Use the spatula to coat the entire wok's surface. Pour out the oil, leaving 2 tbsp. behind. Throw in the noodle, quickly scooping and tossing it to sear it slightly. Sprinkle with ½ tsp. of salt. Once the noodle is fully coated in oil and fried through (about 3 mins.), scoop out onto a serving plate.

Put in 2 tbsp. of cooking oil to fry the sliced onion until slightly soft. Season with a pinch of salt. Scoop out and pile on top of the noodle.
Use the remaining 2 tbsp. of oil to fry the marinated pork. Quickly stir around to get the meat cooked evenly.
When the pork is no longer pink, add in about 2 tbsp. of cornflour slurry to moisten the meat. It shouldn't be too sticky.
Finally sprinkle the meat with the fried sesame seeds. Place the meat on top of the noodle and onion. Garnish with green onion, and serve.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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