Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sarawak kolo mee. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Hailing From Sarawak, Kolo Mee is characterised by combination of springy egg noodles to tossed in a light, savoury mixed or and topped with minced meat, crispy shallots and other ingredients of your choice. A culinary staple great for any time of the day to satisfy a growling tummy, get it with a side of fried wontons, prawn roll, chicken wings etc.for a thoroughly satisfying meal! Kolo Mee is a Sarawakian delight that has noodles tossed in a thick sauce and topped with fried onions, minced pork, and sliced BBQ pork. The term "Kolo" originates from a Cantonese phrase that translates to "dry mix".
Sarawak Kolo Mee is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Sarawak Kolo Mee is something that I have loved my whole life.
To begin 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 cook it.
The ingredients needed to make Sarawak Kolo Mee:
- Take Noodle & seasoning
- Make ready 200 g Thin egg noodles
- Take 3 tablespoons pork lard
- Make ready 3 tablespoons shallot oil
- Get 3 dashes pepper
- Get Stir fried minced pork
- Get 100 g minced pork
- Prepare 1.5 teaspoons soy sauce
- Take 1.5 teaspoons sesame oil
- Prepare 1 dash five spice powder
- Prepare Roasted Char Siew
- Take 700 g Pork Shoulder
- Prepare 2 tablespoons hoisin sauce
- Make ready 100 g maltose
- Take 1 tablespoon sake
- Make ready 60 ml water
- Make ready 0.5 tablespoon five spice powder
- Prepare 0.5 teaspoon soy sauce
- Prepare 0.5 teaspoon sesame oil
- Take 1 clove garlic
- Get Crispy shallots
- Make ready 6 shallots
- Prepare 400 ml canola oil
- Prepare Pork lard
- Take 200 g pork fat
- Get 1 knob crushed ginger
- Take Serving
- Get Handful blanched bok choy
- Take Spring onions
Sarawak is more than just Kolo mee. Sarawakians love to eat and we take pride in our food. From the world-renowned Sarawak laksa to our own version of sashimi and everyone's favourite kolo mee. Sarawak's noodles are undoubtedly world renowned.
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
From the world-renowned Sarawak laksa to our own version of sashimi and everyone's favourite kolo mee. Sarawak's noodles are undoubtedly world renowned. The Malaysian state's centuries-old technique of noodle making, with their characteristically light flavour and springy texture, has contributed to. In Sarawak kolo mee is enjoyed by all races, Iban, Bidayuh, Chinese, Orang Ulu etc, Malays and muslim Melanau came up with halal variation which uses barbeque chicken instead of char siew. First of all its the noodle itself.
So that is going to wrap this up for this special food sarawak kolo mee recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!