Comments on: Kolok Mee http://www.deliciousasianfood.com/2007/03/28/kolok-mee/ Recipes for home-cooked food and reviews of Malaysian food Sat, 24 Jul 2010 11:27:24 +0000 hourly 1 http://wordpress.org/?v=3.0 By: pablopabla http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-6238 pablopabla Mon, 17 May 2010 07:31:15 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-6238 <strong>Local Kuching Guy</strong> : Thank you for your feedback. Local Kuching Guy : Thank you for your feedback.

]]> By: local kuching guy http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-6237 local kuching guy Sun, 16 May 2010 14:23:45 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-6237 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 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

]]> By: C http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-6221 C Wed, 28 Apr 2010 18:02:55 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-6221 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. 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.

]]> By: Shellos http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-6197 Shellos Fri, 02 Apr 2010 04:48:39 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-6197 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. 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.

]]> By: Aaron http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-6175 Aaron Thu, 11 Mar 2010 12:57:16 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-6175 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. 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.

]]> By: winifredrose http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-5987 winifredrose Mon, 28 Dec 2009 06:22:11 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-5987 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 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

]]> By: pablopabla http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-5870 pablopabla Mon, 14 Sep 2009 01:34:20 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-5870 <b>Racerman</b> : Good to hear that you took time to try this recipe out. As indicated in the prelude to the recipe, <i>"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."</i>. 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 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

]]> By: Racerman http://www.deliciousasianfood.com/2007/03/28/kolok-mee/comment-page-1/#comment-5869 Racerman Sun, 13 Sep 2009 18:36:46 +0000 http://www.deliciousasianfood.com/2007/03/28/kolok-mee/#comment-5869 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. 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.

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