Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sarawak kolo mee. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Sarawak Kolo Mee is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sarawak Kolo Mee is something that I’ve loved my whole life.
Official page of 林玉梅 noodles' stall! Posted in Chinese, Kuching Series As the title states, I am finally sharing my Kolo Mee recipe!! This is the stuff of dreams. Kolo Mee is a Sarawak Malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions.
To get started with this particular recipe, we must prepare a few components. You can cook 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
- Prepare 200 g Thin egg noodles
- Make ready 3 tablespoons pork lard
- Make ready 3 tablespoons shallot oil
- Get 3 dashes pepper
- Get Stir fried minced pork
- Make ready 100 g minced pork
- Make ready 1.5 teaspoons soy sauce
- Take 1.5 teaspoons sesame oil
- Take 1 dash five spice powder
- Make ready Roasted Char Siew
- Prepare 700 g Pork Shoulder
- Make ready 2 tablespoons hoisin sauce
- Get 100 g maltose
- Take 1 tablespoon sake
- Get 60 ml water
- Make ready 0.5 tablespoon five spice powder
- Prepare 0.5 teaspoon soy sauce
- Prepare 0.5 teaspoon sesame oil
- Make ready 1 clove garlic
- Get Crispy shallots
- Get 6 shallots
- Get 400 ml canola oil
- Take Pork lard
- Get 200 g pork fat
- Prepare 1 knob crushed ginger
- Take Serving
- Prepare Handful blanched bok choy
- Make ready Spring onions
Whenever come to vivocity, we always have this kolo mee. Honestly the taste is average, but i like. Kolo Mee, a type of Sarawak dry noodles is deep rooted in the hearts of Chinese especially in the city of Kuching. Sarawakians who are overseas have always craved for this special noodle and.
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
Kolo Mee, a type of Sarawak dry noodles is deep rooted in the hearts of Chinese especially in the city of Kuching. Sarawakians who are overseas have always craved for this special noodle and. 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. Kolo Mee is another famous hawker food in Sarawak.
So that’s going to wrap this up with this exceptional food sarawak kolo mee recipe. Thanks so much for reading. I am sure you can make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
