Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sarawak kolo mee. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sarawak Kolo Mee is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Sarawak Kolo Mee is something which I have loved my entire life. They’re nice and they look wonderful.
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 get started with this particular recipe, we must prepare a few ingredients. You can cook sarawak kolo mee using 29 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sarawak Kolo Mee:
- Make ready Noodle & seasoning
- Take 200 g Thin egg noodles
- Take 3 tablespoons pork lard
- Take 3 tablespoons shallot oil
- Make ready 3 dashes pepper
- Prepare Stir fried minced pork
- Make ready 100 g minced pork
- Prepare 1.5 teaspoons soy sauce
- Prepare 1.5 teaspoons sesame oil
- Get 1 dash five spice powder
- Take Roasted Char Siew
- Get 700 g Pork Shoulder
- Take 2 tablespoons hoisin sauce
- Take 100 g maltose
- Get 1 tablespoon sake
- Take 60 ml water
- Take 0.5 tablespoon five spice powder
- Prepare 0.5 teaspoon soy sauce
- Prepare 0.5 teaspoon sesame oil
- Make ready 1 clove garlic
- Prepare Crispy shallots
- Take 6 shallots
- Take 400 ml canola oil
- Get Pork lard
- Make ready 200 g pork fat
- Prepare 1 knob crushed ginger
- Prepare Serving
- Get 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’s going to wrap it up for this exceptional food sarawak kolo mee recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
