Mee Kontong

We could always find this at Mak Rose's & Chu Uzir's house. Very easy to make. This is served with beef OR prawn soup with long beans, pickled carrots (lobak), boiled choy sum and chilli paste as condiments. The secret is to use the right noodle. You can find this rice base Mee Kontong in its clear plastic and pink wrap at Hock Choon in Ampang or Kedai Runcit Gon Deh in Kuantan.

YOU NEED:
Mee Kontong
Long green beans, finely diced
Black bean paste (Tauchu)
White Choy Sum
Garlic
Pickled carrots (Lobak), Blend
Beef
Prawns

Seasoning
Salt
Sugar
Ajinomoto

INSTRUCTIONS:
1. Heat pan, fry long beans with tauchu. Set aside.
2. Boil white choy sum w. garlic. Season to taste. Set aside
3. Blend pickled carrots. Set aside.
4. To make beef soup, boil beef. Season to taste.
5. Do the same to make prawn soup.
6. Boil water and cook mee kontong for about 7 minutes.
7. To make chili paste, heat oil, put in chili paste. Season to taste.
8. Put noodles into a colander and run cold water over noodles.
9. Pour soup over noodles.
10.Serve with beans, choy sum, lobak and chili paste.

NOTE:
You can also serve this with bigger beef slices or blanched prawns.