Kolo mee

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Kolo mee
Mi kolok.jpg
Sarawak kolo mee.
Alternative names Mee kolo
Type Noodle
Place of origin Malaysia
Region or state Sarawak
Main ingredients Egg noodles, choy sum vegetables, shallots, fish sauce, soy sauce, chicken bouillon
  • Cookbook: Kolo mee
  •   Media: Kolo mee

Kolo mee or mee kolo is a type of Sarawakian noodle dish, characteristically light and tossed in a transparent sauce.[1] Kolo mee is a Sarawakian Chinese favourite, and is served any time of the day for breakfast, lunch, and supper.

Ingredients

Kolo mee is distinguished from other Asian noodle dish recipes. The difference between Kolok Mee and Wantan Mee, which is popular in the Peninsula Malaysia, is that Kolo Mee is not drenched in dark soy sauce and water is not added to the noodles when served. Kolo mee comes in two common flavours: plain or seasoned with red sauce (cooks tend to seasoned kolo mee with red sauce. Kolo mee usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness.[2] Kolo mee noodles are springier than wantan noodles and it does not come drenched in dark sauce. The noodles came with a generous filling of minced meat. The kolo mee is topped with spring onion and fried onion, giving the dish a sweet crunchiness.

References

  1. ^ "Kolo mee, a Sarawak favourite, any time of day". The Malaysian Insider. 14 September 2013. Archived from the original on 9 March 2014. 
  2. ^ Wilfred Pilo (4 September 2017). "Kolo-mee the signature dish of Kuching". The Borneo Post. Retrieved 14 September 2017. 


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