"Konlo" Noodles

Is my absolute favorite breakfast back home in Malaysia. I think you already know that by now, I've blogged about it twice previously :P Seems like it's an annual affair, lol, check out the ones in 2007 and 2006! The char siu recipe is in there and it has never failed so far :)

It's probably the char siu (BBQ pork) that I'm more keen in, but nothing beats having them tossed with fresh egg noodles! This time, I decided to make some potato wedges for starters since we've got some leftovers ...

Not to difficult to make good wedges, all you need is some olive oil, salt, and even paprika/herbs if you like for the extra kick. Scrub them well and make sure you dry them properly with a cloth or kitchen towels. Slice them into wedges, thickness wise you can refer to the picture below for a good gauge. Important as you don't want them too burnt or undercooked! I had about 6 baby potatoes, sliced and lightly tossed in olive oil and salt, and grilled in the oven along with the marinaded pork for about 40 minutes at 200C.

The pork is crackling well about 20 minutes into the cooking, don't worry too much as it's usually the honey caramelising into the fat and having the burnt edges! When I did it the first time I was always too worried that my dinner will be black charcoal and constantly open and close the oven to check the meat, but this does impact the heating and the finishing of the meat. If the thickness is about 1-2cm, 40 minutes you'll be fine. You can flip the meat halfway through if desired

And the rest was pretty quick to prepare, just steaming some green beans (didn't have the right vegetable at the time, i.e. pak choy or kai lan - chinese style vegetables). But wedges turned out great, brown and crispy skin, but still soft inside. Good with some dipping or finger food. Fresh noodles took a quick 2 minutes boiling and strained under cold water (makes it more chewy, more "bite" so they always say). Didn't toss it with dark/light soy sauce as its naturally slightly salty. One special tip: adding a hint of sesame oil to toss with the noodles does add an edge to the dish - you get an extra nutty aroma and smoother noodles too!

Doesn't it look beautiful?