Kolok Mee refers to a dry version of noodles originating from Sarawak (I stand corrected). It is sometimes known as Sarawak Kolo Mee or simply Kolok Mee. It takes a few platefuls of this noodles before it grows on you. Perhaps it has to be due to the fact that it is rather plain looking compared to other more colourful noodle dishes. However, once you grow to like it, it can be addictive.
What I have cooked here is my home-made version of the Kolok Mee. Not the making of the noodles but rather, the mixture of sauces which came up with the Kolok Mee taste. It can be a tad saltish to some, so you might want to go easy on the amount of seasoning used here. As for the noodles, I am using dried instant noodles bought from Sitiawan, made by the Foo Chow community. The texture (which is a bit like pasta, but stiffer) is quite suitable for this seasoning…almost like Kampua Noodles. Wantan noodles are also suitable, especially the curly stringy type. Yellow noodles are not suitable. As I don’t have char siew available, I have decided to just have minced pork only for the topping. Try this recipe if you can and adjust the measurements according to your preference.
This is my recipe for Kolok Mee (serves 3 portions)
Ingredients
- 3 pieces of instant noodles
- 100 grammes of minced pork
- 1/2 bulb of garlic (finely chopped)
- spring onions for garnishing (chopped finely)
- 6 tablespoons of palm oil
Seasoning (for 3 servings)
- 3 teaspoons of fish sauce
- 1/3 teaspoon of salt
- 1 teaspoon of light soya sauce
- 1/3 teaspoon of monosodium glutamate
- a couple of dashes of white pepper powder
Marinade (for minced pork)
- 2 teaspoons of fish sauce
- 1 teaspoon of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour / potato flour
Method
Marinade minced pork for at least 1 hour.
Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.
Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.
In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.
Technorati Tags: recipe, chinese, malaysian, sarawak, kuching, noodles, mee, food
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March 28th, 2007 at 5:51 pm
Sarawakkian or not, most importata is…. delicious!
March 29th, 2007 at 12:35 am
I bought dried white (flat) noodles recently. After reading your post, I am inspired to make Kai Xi (shredded chicken) Kolok Mee soon!
March 29th, 2007 at 3:51 am
oooo..im really craving for this..i had it long time ago back in Kuching and that was like 1995 I think..I was there for a year then i moved back to Penang,I hv been wanting to have that ever since then..but couldnt find any though,,
March 29th, 2007 at 1:02 pm
Aiyo Pablo, I recently see many Kolo Mee here, kolo Mee there on food blogoshere…izzit that good ar? I have never tried it…look like macam maggie mee or Indomie? LOL.
March 29th, 2007 at 3:54 pm
Not many West Malaysians favour this as the colour is plain looking. But once you tried the original from Borneo, you’ll miss this while living in West Malaysia. Warning..This dish must be served straight and never left cold.
March 29th, 2007 at 4:00 pm
TheSkinnyCook : Hi and thanks for coming by! It IS Delicious! Very!
simcooks : Wei! Try with porky porky lah. Like that more authentic. LOL!
Joey : You can now try cooking on your own with this recipe
Rasa Malaysia : Absolutely first class! It is great tasting but like what I said, the taste takes a bit of getting used to. I got hooked!
FreakPotato : Thanks for coming by! I stayed in Kuching for 3 years during my secondary school days. My wife is from Kuching. So, I get to eat the original stuff every year
March 30th, 2007 at 4:25 am
I think I may want to try this sometime. But I never tasted Kolo Mee before….so would not know if I pass the “kolo mee” criteria, after I cooked it.
I’ve done minced pork almost the same way, then add black vinegar and becomes more like teochew Bak Chor Mee.
March 30th, 2007 at 9:15 am
I’m no expert, but I think the real kolo mee uses onion oil as the seasoning as well.
I miss kolo mee, and mee pok. Should try to make this one day.
April 1st, 2007 at 11:28 pm
Grazie Mille, Pablo. I can’t wait for your next recipe.
April 25th, 2007 at 8:02 pm
I believe i will call this not sarawak Kolo mee, but Kuching Kolo Mee. if you can find those char siew oil, even nicer. i used to eat them in red colour
they taste
January 24th, 2008 at 1:43 pm
Kolo mee taste best with lard and charsiew. That doesn’t look like Sarawakian Kolo Mee. It looks like a general dry noodle. Go to Kuching, kolo mee is delicious. It’s simple and cheap. I know because I’m from Kuching
January 25th, 2008 at 10:04 am
Mich : I do know how it tastes like because my wife is from Kuching and I have lived in Kuching a couple of years before. We still go back often and have our kolo mee bought from the stalls.
As I have mentioned in the prelude to the recipe, this is my attempt to recreate the kolo mee taste, minus the charsiew. Perhaps you might want to try the recipe and see if it tastes any similar? Even at that, kolo mee tastes different from stall to stall in Kuching due to the differing measurement of sauces, ingredients and type of noodles used. It is all up to personal preference
May 1st, 2008 at 10:21 pm
fried garlic or fried red onions?