Home-Style Kolo Mee

I call this ‘home-style’ instead of ‘homemade’ coz that would mean you actually made the noodles from scratch. The noodles are bought from a vendor but everything else is home-cooked. Kolo mee is a common noodle dish in Sarawak. Mine don’t look like what they sell in shops at all (pic below);

Source; ckgoplaces.blogspot.com

More info on kolo me.

This kolo mee (pic below) is my mother’s special blend. The only reason why I call it special is because there is no definite recipe. When I asked her what goes into the mix, she’ll say…’Oh, a little bit of that, a little bit of this, some of that leftover pork….and some of that chicken sauce…,’ It’s as if it were a dish put together from leftovers and the noodles are just there for portion. Suffice to say I have stopped trying to figure out the recipe and just go with the flow of putting this and that. Somehow that is the only way to get this kolo mee just right.

I can’t say I’ve truly mastered it yet, but whenever she’s here…I would ask her to make this almost every night. When I was pregnant with my first son, I craved for my mother’s kolo mee and got depressed cos there was no way to obtain it unless I flew back. Don’t get me started on the kolo mee in KL, it’s just baloney.

For the sake of this posting, here is somewhat of a recipe; but be warned that results will definitely vary! 😛

HOME-STYLE KOLO MEE RECIPE

Ingredients;

Fresh kolo mee noodles
Pork, sliced or minced
Onions, chopped
Pak choi, blanched
Scallions, chopped

Pork marinade;
white pepper
light soy sauce
Shaoxing Rice Wine
sesame oil
salt

Base sauce for mixing;
Fried shallot oil
Light soy sauce
Chilli padi (optional)
White pepper
Dark soy sauce
A bit of Shaoxing Rice Wine
Fried Shallots

Steps;

1. Marinade your pork for at least an hour. Stir-fry your pork in a wok with very little oil together with the chopped onions.
2. Boil the kolo mee in hot water.
3. Mix the base sauce together in the bottom of a bowl. Pour in your kolo mee. Give it a good mix with chopsticks.
4. Top it off with the pork, scallions, pak choi and more fried shallots and chilli if desired.
5. Eat while it’s still hot.