KOLO MEE

Sarawak is famous for it's kolo mee.Kolo mee is a type of springy noodles and can be either
straight or curly.Nowadays,it's hard to find the straight one unless you make it yourself or knows someone who make and distribute it.Most of the time I can only find the curly one.There's also the flat one called mee pok in hokkien.



I tried to make my own kolo mee instead of going out to the kopi-tiam to eat.It is not hard to make afterall.
The noodle can be easily found in the supermarket as well as the wet market.Prawns,fish balls,minced pork and char-siew(bbq pork) can be added to it.Serve it either plain or with the red bbq sauce.I was once told by a friend that it is the lard that make the mee tasty and nice.Monosodium glutamate further enhance the flavour.
Oh! and I also make kolo kueh tiaw(rice noodle)It was lying next to the mee and I bought it too so that we can have both kolo mee and kueh tiaw at the same time.

Fry extra onions oil in case you want to make more bowls.
I start off by making the char siew a day earlier first and keep it in the refrigerator until used.

To make shallots oil:

2 red onions,chopped small

1 piece of pork belly

1.Put the pork belly(the fatty side) into the wok and fry till oil comes out clean.

2.Using the lard oil,fry the red onions till fragrant.Set aside.

To make a bowl of kolo mee:(everything is to taste because your bundle of noodle may vary)

1.5 tbsp shallots oil

1 tsp fish sauce(or to taste)

1 tsp light soya sauce(0r to taste)

1 tsp vinegar(or to taste)

1/4 tsp salt(or to taste)

1/2 tsp monosodium glutamate(or to taste)

some dash of white pepper to taste

Put all the above ingredients into a bowl.Leave aside and go cook the noodle.

1.Boil a pot full of water.When boiled,throw in a handful or bundle of noodle in for about 3 seconds.Have a basin of cold water standby.After you already dung the noodle in the hot 

water,dip it in the basin of cold water and bring back to the boiling hot water again for about 2 seconds or so.Taking so long will only made the noodle sticky.

3.Put the noodle into the bowl.Garnish with desired things.

For garnishing needs:

Char Siew

Minced pork

fish ball

prawns

spring onions(chopped finely)

fish cake(sliced thin)

Mince pork recipe:

100g minced pork

3 tbsps. soya sauce

1 tbsp. light soya sauce

1 tbsp. shaoxing wine

some white pepper powder

Mixed together and marinate for 1 hour.

After marinating,heat up abt 2 tbsps. of oil in the wok.Add in some onions and garlics for fragrance.

Add in the mince pork and stir-fry till it is cooked.(remember to add in a few tbsps. of water so that it is not dry up)

For the Char Siu recipe:

400 g pork tenderloins-cut into 4 long strips

Seasoning:

4 tbsps brown sugar

3 tsps sesame oil
2 tbsps. rice wine
2 tbsps light soya sauce
1 tbsps dark soy sauce
1 tsp five spice powder
a drip of red coloring

honey 

Season the meat and leave it in the fridge overnight.Barbeque over charcoal fire.Spoon some honey over it,turning here and there.When it is done,cut into thin slices.


Update: Today I made a much much tastier Char Siu sauce:



3 Tbsp brown sugar

1 Tbsp shuaxing wine or sherry

1 Tbsp hoisin sauce

1 Tbsp sesame oil

1/2 Tbsp light soy sauce

1 Tbsp dark soy sauce

1/2 Tbsp honey

Mix everything well together in a pan.Heat it up and keep on stirring.

Add in 100ml of water to let the sugar dissolves well and not get burned.

Keep stirring again until the sauce has start to thicken.As soon as the sauce has thicken,turn off the fire immediately.

Spoon some sauce over your bowl of kolo mee for a delicious  red sweet kolo mee.I prefer my kolo mee plain.

OR spoon some sauce over your bbq Char Siu.

Written and posted by: www.cocomintt.blogspot.com