Guide to Prepare Sarawak Kolo Mee in 20 Minutes for Young Wife

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, sarawak kolo mee. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Sarawak Kolo Mee is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Sarawak Kolo Mee is something that I’ve loved my entire life.

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!!

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sarawak kolo mee using 29 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sarawak Kolo Mee:

1. Take Noodle & seasoning
2. Make ready 200 g Thin egg noodles
3. Prepare 3 tablespoons pork lard
4. Get 3 tablespoons shallot oil
5. Take 3 dashes pepper
6. Get Stir fried minced pork
7. Make ready 100 g minced pork
8. Prepare 1.5 teaspoons soy sauce
9. Get 1.5 teaspoons sesame oil
10. Take 1 dash five spice powder
11. Prepare Roasted Char Siew
12. Get 700 g Pork Shoulder
13. Get 2 tablespoons hoisin sauce
14. Prepare 100 g maltose
15. Take 1 tablespoon sake
16. Make ready 60 ml water
17. Prepare 0.5 tablespoon five spice powder
18. Make ready 0.5 teaspoon soy sauce
19. Take 0.5 teaspoon sesame oil
20. Get 1 clove garlic
21. Make ready Crispy shallots
22. Get 6 shallots
23. Make ready 400 ml canola oil
24. Take Pork lard
25. Take 200 g pork fat
26. Get 1 knob crushed ginger
27. Make ready Serving
28. Take Handful blanched bok choy
29. Take 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.

Steps to make Sarawak Kolo Mee:

1. Marinate Char Siew overnight and bake at 200 deg Celsius for 10 mins each side. Cool for ten minutes before slicing.
2. Thinly slice shallots and deep fry until golden brown.
3. 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.
4. In the pork lard pan, stir fry marinated minced pork.
5. 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
6. 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
7. 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.

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