Sunday, August 30, 2015

Wonton Mee & My Special Gon Loh Sauce 【干捞云吞面 (附加秘制干捞面酱)】

Wonton mee, a common breakfast, lunch & dinner for Malaysian, it has the soupy and dry (gon loh) version. I personally only ever liked the gon loh version, only GOD knows how many times I have tried to replicate my favourite gon loh mee at home after moving overseas.

I tried so many different combinations of sauces and search through the net for the recipe of a good plate of gon loh mee for the longest time.

I have to say all my attempts turned out OK, not the same, just OK. I can't seem to figure out what is missing and I don't like to settle for OK, not for something I really liked at least.

So the next time when I visited Malaysia, I made sure to pay extra attention to the way wonton mee is made when I visited my favorite store. I figured out the shallot oil the pork lard and the pepper powder part, but never quite able to learn the secret of that pot of dark sauce they used.

I resolve to find a formula that pleases my palate and it should be close enough to call it authentic gon loh mee. It took me so many close, not quiet close and very close attempts to finally come up with a Gon Loh Sauce that tasted the way the gon loh mee I liked back in Malaysia!

I must say one thing ahead though, the sauce is not the only thing to a good plate of gon loh mee, crispy pork lard, shallot oil and the pickled green chilies are all key ingredients, one missing, the gon loh mee will not be the same.

I am sure many fellow Malaysian will agree with me on this.






Echo's Special Gon Loh Sauce:(Make 8-10 plates of gon loh mee)
2 tbsp fish sauce
4 tbsp Soy sauce
2 tbsp ABC medium sweet soy sauce (or 1 tbsp sugar plus 1 tbsp Caramel dark Soy Sauce)
3-4 tbsp Malaysia made Caramel dark soy sauce (THIS cannot be substitute with anything else)
2 tbsp oyster sauce
2 tbsp drinking water

1-2 bunch of wonton/egg noodle
1 bunch of chinese mustard green
1 tbsp Crispy pork lard (Chu Yao Zha/猪油渣)
1 tsp Shallot oil and fried Shallots
A pinch of black or white pepper powder
2 tbsp hot stock/soup or hot water
1 bowl of wonton soup
A few slices of Char Siu/Chicken Char Siu
Some Pickled green chilies


2 tbsp 鱼露 fish sauce

4 tbsp 生抽/酱油 Soy sauce

2 tbsp 甜酱油 sweet soy sauce (如无请用 1 tbsp 糖加 1 tbsp 黑酱油代替)

3-4 tbsp 黑酱油/马来西亚产的晒油/Caramel dark soy sauce (这个无可代替,一定要用马来西亚产的晒油)

2 tbsp 蚝油 oyster sauce 

2 tbsp 饮用水



1-2 把 云吞面

1 小把 青菜

1 大勺 猪油和猪油渣

1 小勺 葱头油和葱酥

一点点 白胡椒粉(也可用黑胡椒粉代替)

2 大勺 高汤  或 热水

一碗  云吞汤

几 片 叉烧/叉烧鸡

一小碟 的 腌青椒

1. Place all ingredients listed under Gon Loh Sauce in a mason jar, lock the lid and shake the jar vigorously until all sauces well blend together.

Note:This sauce could be kept in the fridge for 1-2 months.

1. 把列出的所有酱料装到一个带盖的罐子里,加盖大力摇摇,至所有酱汁混合均匀即可。


2. In a bowl, place the crispy pork lard with some lard, fried shallot and oil, a pinch of pepper powder, 2 tbsp of hot soup/stock and 1 1/2 tbsp of my special Gon Loh sauce.

3. Bring a pot of water to boil, at the same time fill a large mixing bowl with cold water, place it near the hot pot. Cook wonton/egg noodle in the boiling water for 60 seconds, take it out immediately and place it in cold water, loosen it using a fork or chopstick, using a slotted spoon or strainer, place the noodle back into boiling water again, this time cook for 45 seconds. Take the noodle out, drained and place it into the sauce prepared earlier, mix well.

4. Sliced Char Siu, blanch green vegetables and place both over noodle. Serve with wonton soup and pickled green chilies.

2. 在一口碗里把猪油/猪油渣,葱头油,一点胡椒粉和 1 1/2 tbsp 的秘制酱料及2 tbsp高汤混合备用。

3. 煮滚一锅水,再准备一盆凉水,把云吞面入水快速烫1分钟,捞出泡入凉水里,然后捞出再入滚水里烫一分钟。沥干水,放到碗里拌匀。

4. 叉烧切块,青菜烫熟摆到拌好的面上。加上腌青椒和云吞汤即可开吃!