Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sarawak kolo mee. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Fast Food Restaurant in Kuala Lumpur, Malaysia. Posted in Chinese, Kuching Series As the title states, I am finally sharing my Kolo Mee recipe!! This is the stuff of dreams. To get the full recipe go to:www.cocomintt.blogspot.com To make a bowl of kolo mee:(everything is to taste because your bundle of noodle may vary).
Sarawak Kolo Mee is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Sarawak Kolo Mee is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this 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 that.
The ingredients needed to make Sarawak Kolo Mee:
- Take Noodle & seasoning
- Prepare 200 g Thin egg noodles
- Get 3 tablespoons pork lard
- Prepare 3 tablespoons shallot oil
- Take 3 dashes pepper
- Prepare Stir fried minced pork
- Make ready 100 g minced pork
- Get 1.5 teaspoons soy sauce
- Prepare 1.5 teaspoons sesame oil
- Get 1 dash five spice powder
- Make ready Roasted Char Siew
- Take 700 g Pork Shoulder
- Get 2 tablespoons hoisin sauce
- Make ready 100 g maltose
- Take 1 tablespoon sake
- Prepare 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
- Make ready 6 shallots
- Prepare 400 ml canola oil
- Make ready Pork lard
- Get 200 g pork fat
- Make ready 1 knob crushed ginger
- Take Serving
- Get Handful blanched bok choy
- Take Spring onions
Whenever come to vivocity, we always have this kolo mee. Honestly the taste is average, but i like. 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. Unwrapping the Kolo Mee…you see all the ingredients all at once and the fragrant aroma immediately hit your sense of smell.
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
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. Unwrapping the Kolo Mee…you see all the ingredients all at once and the fragrant aroma immediately hit your sense of smell. Well today I'm going to blog about probably the most well-known signature dish in Sarawak: Kolo Mee. Order from Ing Sarawak Kolo Mee online or via mobile app We will deliver it to your home or office Check menu, ratings and reviews Pay online or cash on delivery. Kolo Mee is another famous hawker food in Sarawak.
So that’s going to wrap it up with this exceptional food sarawak kolo mee recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
