Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sarawak kolo mee. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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!!
Sarawak Kolo Mee is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Sarawak Kolo Mee is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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:
- Make ready Noodle & seasoning
- Get 200 g Thin egg noodles
- Get 3 tablespoons pork lard
- Prepare 3 tablespoons shallot oil
- Take 3 dashes pepper
- Make ready Stir fried minced pork
- Make ready 100 g minced pork
- Make ready 1.5 teaspoons soy sauce
- Get 1.5 teaspoons sesame oil
- Prepare 1 dash five spice powder
- Take Roasted Char Siew
- Prepare 700 g Pork Shoulder
- Prepare 2 tablespoons hoisin sauce
- Prepare 100 g maltose
- Prepare 1 tablespoon sake
- Get 60 ml water
- Take 0.5 tablespoon five spice powder
- Get 0.5 teaspoon soy sauce
- Prepare 0.5 teaspoon sesame oil
- Get 1 clove garlic
- Make ready Crispy shallots
- Prepare 6 shallots
- Take 400 ml canola oil
- Make ready Pork lard
- Get 200 g pork fat
- Make ready 1 knob crushed ginger
- Make ready Serving
- Take Handful blanched bok choy
- Prepare 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.
Instructions 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 for this exceptional food sarawak kolo mee recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
