Low Seat Hoon Sarawak Kolo Mee (Noodle Only) 400g
- Dried Kolo Mee Egg Noodle
- Make your own Sarawak Kolo Mee, a classic staple food often eaten for breakfast, lunch or dinner in Malaysia.
Sarawak Kolo Mee (aka Mee Kolo) is a signature dish from Kuching, of the Malaysian state of Sarawak that lies on the Island of Borneo. Variations of the noodles have been made across Malaysia but the original Kuching kolo mee version stands as the top favourite.
Sarawak Kolo Mee is different from Kolok Mee and Wantan Mee, which is popular in Peninsular Malaysia (aka West Malaysia or Semenanjung Malaysia). Sarawak Kolo Mee is not drenched in dark soy sauce. Water is also not added to the noodles when served, hence the name Kolo Mee because it is characteristically dry. "Kolo" comes from the Chinese translation for "gon lou” (Cantonese) or "gan lao" which literally means “dry mix.”.
In the Sarawak Kolo Mee version, noodles are tossed dry in a mixture of fried shallots, lard and savoury BBQ pork sauce, then topped off with fragrant spring onions and served with BBQ pork (aka char siew), minced pork meat and steamed or boiled vegetables (often choy sum or bok choy). The BBQ pork sauce gives Sarawak Kolo Mee it's distinguished flavour and comes from the BBQ pork or char siew marination obtained from cooking BBQ pork.
Kolo mee is also often served plain without the BBQ pork sauce to cater to different preference.
Ingredients: Flour, water, salt, egg, alkaline water
PRODUCT OF MALAYSIA
