Kolok Mee

Chinese, Lunch, Noodles, Pork March 28th, 2007

kolo mee

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.

 

 

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Comments

  1. 1
    TheSkinnyCook
    March 28th, 2007 at 5:51 pm

    Sarawakkian or not, most importata is…. delicious!

  2. 2
    simcooks
    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!

  3. 3
    Joey
    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,,

  4. 4
    Rasa Malaysia
    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. :P

  5. 5
    FreakPotato
    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.

  6. 6
    pablopabla
    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 :)

  7. 7
    tigerfish
    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. :D

  8. 8
    leslie
    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.

  9. 9
    Amy
    April 1st, 2007 at 11:28 pm

    Grazie Mille, Pablo. I can’t wait for your next recipe.

  10. 10
    wahlau
    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

  11. 11
    Mich
    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

  12. 12
    pablopabla
    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 :D

  13. 13
    lol
    May 1st, 2008 at 10:21 pm

    fried garlic or fried red onions?

  14. 14
    Jin Hooi
    August 14th, 2008 at 6:42 pm

    I tried this recipe tonight and it was lovely!! Thanks ya ..

  15. 15
    myFirstskizze
    January 2nd, 2009 at 11:37 pm

    i just ate this yesterday. my bf bought from sarawak…yum2. never try to cook it on my own though. anyone know where can get kolok mee in kl?

  16. 16
    THAM CIAK
    January 15th, 2009 at 4:51 pm

    It’s so delicious!!!

  17. 17
    Angelica
    January 31st, 2009 at 1:48 pm

    OMG you even have the kolok mee recepi?I only get to eat the noodles once a year when i go back to Miri…
    You are the best man….thank you

  18. 18
    Elizabeth
    April 21st, 2009 at 9:14 am

    I went to miri for national service and fell in love with the kolok me..been craving it eversince i got back! thank you!

  19. 19
    Wong
    May 3rd, 2009 at 9:55 pm

    And besides Kolo mee, you all should try KAM PUA mee which is foochow version, which is whitish due to less sauce and very very tasty as well.

  20. 20
    kuchingite
    May 10th, 2009 at 1:53 am

    Kolo mee’s distinct flavour comes from the fried shallots & lard….& also that very special curly QQ noodles :) Irreplaceable..that’s why none of the kolo mee I have tried outside of Kuching even comes close :)

    The other type of Kolo mee is the reddish one, with the char siew oil. Slightly sweeter.

  21. 21
    Rusty
    May 24th, 2009 at 11:10 pm

    Kuching’s version of Kolok Mee is definately one of it’s kind. Even the one with red sauce equally delicious… yum yum! Ho Chiak!

    myFirstskizze: i tried one kolok mee stall in Puchong’s Medan Selera ( the one beside Pusat Bandar Puchong – near SP Setia Office ) Not sure if the stall is still there. It’s not 100% close to Sarawak’s Kolok Mee but OK to lepas geram la.

    Pablopabla : How about Sarawak Laksa’s receipe dude? Still need to use the ready made paste?

  22. 22
    Rusty
    May 24th, 2009 at 11:29 pm

    My apology. i found ur laksa sarawak receipe.

  23. 23
    delia
    August 18th, 2009 at 2:01 pm

    Next time you come back to Kuching, get a kilo of the fresh kolo mee and keep in the freezer. It can last for a month in the freezer. When you want to cook, just thaw and cook.

  24. 24
    Racerman
    September 14th, 2009 at 2:36 am

    Come on you guys! Take a look at the ingredients:-

    Seasoning:- Fish sauce; salt; light soy; & MSG (chinese salt).
    Marinade:- fish sauce & light soy.
    I made this recipe EXACTLY and it was so salty my wife and I couldn’t eat it! And no, I didnt make any mistakes with the measurements. Also i’m sorry to say it tasted nothing like the Kolok Mee that we ate in Kuching in July this year. Disapointing.

  25. 25
    pablopabla
    September 14th, 2009 at 9:34 am

    Racerman : Good to hear that you took time to try this recipe out. As indicated in the prelude to the recipe, “It can be a tad saltish to some, so you might want to go easy on the amount of seasoning used here…Try this recipe if you can and adjust the measurements according to your preference.”. Chinese cooking demands a flexibility in the usage and amount of ingredients used. That’s why I have suggested that the seasoning is mixed in a bowl separately so that one can try out whether the taste is to your liking eg. saltiness, sweetness etc. One thing is for sure, our tolerance for salt differs :D

  26. 26
    winifredrose
    December 28th, 2009 at 2:22 pm

    i hv been away from kuching for awhile now, but i don remember sarawak’s kolok me with fish sauce.correct me if i’m wrong

  27. 27
    Aaron
    March 11th, 2010 at 8:57 pm

    I used to make kolomee. i don’t think you are cooking the kolomee correctly. the art of kolomee is bring the noodle to the seasoning not the seasoning to the noodle. and setting aside the noodle is taking away the freshness of the noodle.u should bring the “just out from the hot pot” noodle right away to the seasoning.

  28. 28
    Shellos
    April 2nd, 2010 at 12:48 pm

    I just made this and it is Y-U-M-M-Y! I used freshly made shallot oil though, so it did add punch to the taste. Thanks for sharing.

  29. 29
    C
    April 29th, 2010 at 2:02 am

    I am from Kuching. Move to KL years ago. Kolo mee is simply of its own kind. I know where to find it in KL but it does not taste the same like the original. However, it is the kolo mee that I have been longing for.

  30. 30
    local kuching guy
    May 16th, 2010 at 10:23 pm

    I think your recipe is wrong, no fish sauce is required.
    Your method of cooking is also wrong. Next time when you are in kuching again, watch carefully how it is done

  31. 31
    pablopabla
    May 17th, 2010 at 3:31 pm

    Local Kuching Guy : Thank you for your feedback.

  32. 32
    munchmunch
    September 2nd, 2010 at 8:03 pm

    How long does it take to make this dish including the time used for marinating? Can anybody please tell me? :)

  33. 33
    pablopabla
    September 10th, 2010 at 2:20 pm

    munchmunch : Less than 2 hours.

  34. 34
    qistina
    December 8th, 2011 at 2:15 pm

    i found your interesting blog while searching for mee kolok recipe n i’ve tried it… it is so delicious… thank you for the yummy recipe.

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