Kolo Mee Sarawak refers to a popular noodle dish that originates from the Malaysian state of Sarawak, located on the island of Borneo. This dish is a local favourite and is known for its unique flavours and preparation.
Here are the key components of Kolo Mee Sarawak:
- Noodles: The dish typically features thin egg noodles, similar to wonton noodles. These noodles are usually yellow and have a slightly chewy texture.
- Sauce: The distinguishing feature of Kolo Mee is its special sauce. The sauce is a combination of ingredients like soy sauce, oyster sauce, garlic, and shitake mushroom sauce. The sauce is often tossed with the noodles and toppings, giving the dish its unique and flavourful taste.
- Condiments: Diners often have the option to add condiments according to their preference. These may include chili sauce, vinegar, or pickled green chilies, allowing for a customizable level of spiciness and acidity.
- Broth (optional): Some versions of Kolo Mee may include a light broth on the side. This broth can be enjoyed separately or poured over the noodles to add extra flavour.
The combination of savoury noodles, flavourful sauce, and various toppings make Kolo Mee Sarawak a beloved dish among locals and visitors alike. It’s a tasty representation of Sarawak’s culinary heritage and the diverse influences that have shaped the region’s cuisine over the years.
Ingredients:
– Mushroom sauce
– Oyster sauce
– Soya sauce
– Cooking oil
– Shallots
– Sesame oil
– Salt
– Wheat flour
– Permitted Enhancer
Preparation method:
- Boil about 1 and half liters of water in a deep wok or cooking pot with high fire until boiling.
2. Mix the sauce, shallots oil and half of the fried shallots in a bowl and mix well until the oil breaks.
3. Put the Kolo mee ( curly noodles ) into the boiling water and constantly stir them to loosen them. When the noodles float try to pick it up with a chopstick or fork . If it slides off , remove them immediately using a strainer. Drain off the excess water and dip the noodles into cold water to get rid of the excess starch.
4. Dip the noodles into the boiling water again for 2 to 3 seconds then drain off the water.
5. Pour the noodles into the bowl earlier.(No.2)
6. Sprinkle some chopped spring onions/green onions and garnish with bean sprouts, remaining fried shallots, meat or seafood according to your taste.
7. Sarawak Kolo Mee is ready to be served.
You can view the detailed preparation method by clicking on the following link:
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