Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, sarawak kolo mee. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Sarawak Kolo Mee is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Sarawak Kolo Mee is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have sarawak kolo mee using 29 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sarawak Kolo Mee:
- Get Noodle & seasoning
- Make ready 200 g Thin egg noodles
- Prepare 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
- Prepare 1.5 teaspoons soy sauce
- Take 1.5 teaspoons sesame oil
- Get 1 dash five spice powder
- Take Roasted Char Siew
- Take 700 g Pork Shoulder
- Get 2 tablespoons hoisin sauce
- Make ready 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
- Prepare 0.5 teaspoon sesame oil
- Make ready 1 clove garlic
- Prepare Crispy shallots
- Get 6 shallots
- Prepare 400 ml canola oil
- Get Pork lard
- Make ready 200 g pork fat
- Prepare 1 knob crushed ginger
- Get Serving
- Get Handful blanched bok choy
- Get 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 it up for this exceptional food sarawak kolo mee recipe. Thank you very much for reading. I am confident that you can 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
