Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sarawak kolo mee. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Sarawak Kolo Mee is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Sarawak Kolo Mee is something which I have loved my entire life. They’re nice and they look fantastic.
Kolo Mee is a Sarawak Malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions. This is a leaner version without the use of lard, which is typically used in hawker stalls. A classic staple food in Malaysia, it is eaten for breakfast, lunch, or dinner. Hailing From Sarawak, Kolo Mee is characterised by combination of springy egg noodles to tossed in a light, savoury mixed or nogh sauce and topped with minced meat, crispy shallots and other ingredients of your choice.
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 can achieve it.
The ingredients needed to make Sarawak Kolo Mee:
- Make ready Noodle & seasoning
- Get 200 g Thin egg noodles
- Prepare 3 tablespoons pork lard
- Get 3 tablespoons shallot oil
- Take 3 dashes pepper
- Take Stir fried minced pork
- Take 100 g minced pork
- Make ready 1.5 teaspoons soy sauce
- Take 1.5 teaspoons sesame oil
- Make ready 1 dash five spice powder
- Prepare Roasted Char Siew
- Prepare 700 g Pork Shoulder
- Make ready 2 tablespoons hoisin sauce
- Get 100 g maltose
- Get 1 tablespoon sake
- Make ready 60 ml water
- Get 0.5 tablespoon five spice powder
- Make ready 0.5 teaspoon soy sauce
- Take 0.5 teaspoon sesame oil
- Get 1 clove garlic
- Prepare Crispy shallots
- Take 6 shallots
- Make ready 400 ml canola oil
- Prepare Pork lard
- Get 200 g pork fat
- Make ready 1 knob crushed ginger
- Take Serving
- Make ready Handful blanched bok choy
- Get Spring onions
Variations on the noodles have been made across Southeast Asia to cater to different taste buds, but the original Kuching kolo mee version from Sarawak's capital still stands as the top favourite. Posted in Chinese, Kuching Series, Recipes. I am so excited to be sharing this post with all of you today! As the title states, I am finally sharing my Kolo Mee recipe!!
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
I am so excited to be sharing this post with all of you today! As the title states, I am finally sharing my Kolo Mee recipe!! This is the stuff of dreams. I think it is safe to say that most Sarawakians' abroad crave this dish, miss. 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. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more 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. Thanks again for reading. Go on get cooking!
