Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sarawak kolo mee. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Sarawak Kolo Mee is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Sarawak Kolo Mee is something that I have loved my whole life. They’re fine and they look fantastic.
Official page of 林玉梅 noodles' stall! Posted in Chinese, Kuching Series, Recipes. As the title states, I am finally sharing my Kolo Mee recipe!!
To begin with this recipe, we must first prepare a few ingredients. You can have sarawak kolo mee using 29 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sarawak Kolo Mee:
- Take Noodle & seasoning
- Get 200 g Thin egg noodles
- Take 3 tablespoons pork lard
- Get 3 tablespoons shallot oil
- Make ready 3 dashes pepper
- Prepare Stir fried minced pork
- Get 100 g minced pork
- Make ready 1.5 teaspoons soy sauce
- Prepare 1.5 teaspoons sesame oil
- Make ready 1 dash five spice powder
- Take Roasted Char Siew
- Take 700 g Pork Shoulder
- Make ready 2 tablespoons hoisin sauce
- Get 100 g maltose
- Make ready 1 tablespoon sake
- Take 60 ml water
- Make ready 0.5 tablespoon five spice powder
- Take 0.5 teaspoon soy sauce
- Make ready 0.5 teaspoon sesame oil
- Take 1 clove garlic
- Prepare Crispy shallots
- Make ready 6 shallots
- Take 400 ml canola oil
- Prepare Pork lard
- Prepare 200 g pork fat
- Take 1 knob crushed ginger
- Make ready Serving
- Prepare Handful blanched bok choy
- Make ready Spring onions
Kolo Mee is a Sarawak Malaysian Chinese style noodle which is characteristically dry. In fact, "kolo" comes from the Chinese Cantonese translation "gon lo" or literally, "dry mix." Kolo mee is a signature noodle dish in Sarawak, perhaps equivalent to wanton mee, another dry-tossed noodle dish that Singaporeans would be more familiar with. Kolo Mee is another famous hawker food in Sarawak. It is one of the most common food found in Kuching, you can see it being sold at every corner of the city.
Steps to make Sarawak Kolo Mee:
- Marinate Char Siew overnight and bake at 200 deg Celsius for 10 mins each side. Cool for ten minutes before slicing.
- Thinly slice shallots and deep fry until golden brown.
- Render pork fats in a hot pan until it melts and throw in knob of ginger and continue to fry till lard pieces turn brown then turn fire to Low. Continue to fry until crispy.
- In the pork lard pan, stir fry marinated minced pork.
- To assemble kolo mee, bring the noodles to boil and rinse in cold water once done before bringing it back to boiling water for 30seconds
- Toss noodles with one tablespoon of oil from pork lard, one tablespoon of shallot oil, one teaspoon of soy sauce and a dash of pepper
- TOP with sliced Char Siew, crispy pork lard, fried shallots, minced pork, blanched vegetable and sprinkle some chopped spring onions before serving
The nicest Kolo Mee I had so far was in. Sarawak Kolo Mee is a dish that originates from Sarawak, Kuching. A simple dish that's oh so flavourful and known to be one Sarawakians most favourite and popular dish. When ordering your Kolo Mee, you get the option of either having your noodles white (plain) or red Simply comment below if there's any changes or additional info to Yun Xiang Sarawak Kolo Mee. Well today I'm going to blog about probably the most well-known signature dish in Sarawak: Kolo Mee.
So that is going to wrap this up with this special food sarawak kolo mee recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
