Easiest Way to Make Ultimate Sarawak Kolo Mee

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Steps to Prepare Homemade Sarawak Kolo Mee. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sarawak Kolo Mee, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sarawak Kolo Mee delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sarawak Kolo Mee is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sarawak Kolo Mee estimated approx 1 h 30 mins.

To begin with this recipe, we must first prepare a few components. You can cook Sarawak Kolo Mee using 29 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Sarawak Kolo Mee:

1. Noodle & seasoning
2. 200 g Thin egg noodles
3. 3 tablespoons pork lard
4. 3 tablespoons shallot oil
5. 3 dashes pepper
6. Stir fried minced pork
7. 100 g minced pork
8. 1.5 teaspoons soy sauce
9. 1.5 teaspoons sesame oil
10. 1 dash five spice powder
11. Roasted Char Siew
12. 700 g Pork Shoulder
13. 2 tablespoons hoisin sauce
14. 100 g maltose
15. 1 tablespoon sake
16. 60 ml water
17. 0.5 tablespoon five spice powder
18. 0.5 teaspoon soy sauce
19. 0.5 teaspoon sesame oil
20. 1 clove garlic
21. Crispy shallots
22. 6 shallots
23. 400 ml canola oil
24. Pork lard
25. 200 g pork fat
26. 1 knob crushed ginger
27. Serving
28. Handful blanched bok choy
29. Spring onions

Instructions to make to make Sarawak Kolo Mee

1. Marinate Char Siew overnight and bake at 200 deg Celsius for 10 mins each side. Cool for ten minutes before slicing.
2. Thinly slice shallots and deep fry until golden brown.
3. Render pork fats in a hot pan until it melts and throw in knob of ginger and continue to fry till lard pieces turn brown then turn fire to Low. Continue to fry until crispy.
4. In the pork lard pan, stir fry marinated minced pork.
5. To assemble kolo mee, bring the noodles to boil and rinse in cold water once done before bringing it back to boiling water for 30seconds
6. Toss noodles with one tablespoon of oil from pork lard, one tablespoon of shallot oil, one teaspoon of soy sauce and a dash of pepper
7. TOP with sliced Char Siew, crispy pork lard, fried shallots, minced pork, blanched vegetable and sprinkle some chopped spring onions before serving

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