Kolo Mee

Kolo Mee is a signature noodle dish in Sarawak. My darling is a huge fans of it! He will have at least one bowl of Kolo Mee almost everyday.

Below is my version of Kolo Mee for 3 servings.

Ingredients:

250g Kolo Mee (straight)

6 fish balls (pre-boiled)

6 meat balls (pre-boiled)

6 prawns (pre-cooked)

vegetables of your choice (pre-cooked)

100g Ground Pork (marinated with corn flour, light soy sauce, wine)

1/2 bulb garlics (chopped)

6 shallots (chopped)

spring onion (chopped)

Seasoning for 1 serving:

salt to taste

2 tbsps garlic oil

1 tsp msg

1 tsp light soy sauce

1 tsp kicap pekat (camel brand)

1 tbsp fried shallots

1/2 tbsp white vinegar

dash of pepper

Method:

1. Heat oil in wok using medium high heat. Fry chopped shallots and garlic separately till golden brown. Remove fried shallots, scoop up garlic oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry ground pork, sprinkle some water, continue stir frying till completely cooked. Season with kicap pekat, sugar and dash of pepper.

2. In a large bowl, add all the seasoning and stir well.

3. Bring a pot of water to boil. Add noodle and cook for 2 minutes. Remove noodles from pot using a 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. Add noodles to (2) stir till evenly coated with the seasoning. Add some cooked ground pork, vege, fish balls, meat balls and prawns. Garnish with chopped spring onions. Serve with sliced chillies.