Kolo mee

Kolo mee or Kolok mee is a type of noodle dish commonly found in Sarawak, Malaysia. It is a staple food particularly in the city of Kuching. Kolo mee is made from egg noodles, which are flash-boiled and then served with a variety of ingredients such as minced pork, char siu, or braised chicken feet.

History

The origins of Kolo mee can be traced back to the Hakka Chinese community in Sarawak. The dish is believed to have been introduced by Hakka immigrants who came to the region in the 19th century. Over time, Kolo mee has evolved and been adapted by various ethnic groups in Sarawak, resulting in a variety of styles and flavors.

Preparation

The preparation of Kolo mee involves several steps. The noodles are first boiled until they are al dente. They are then rinsed in cold water to stop the cooking process and to give the noodles a springy texture. The noodles are then tossed in a mixture of garlic, shallots, and lard. The dish is typically served with a topping of minced pork, char siu, or braised chicken feet. Some variations of Kolo mee also include ingredients like mushrooms, vegetables, or prawns.

Variations

There are several variations of Kolo mee, each with its own unique flavor profile. Some of the most popular variations include:

• Red Kolo Mee: This version is served with a sweet red sauce made from char siu.
• White Kolo Mee: This version is served without the red sauce, allowing the flavors of the garlic, shallots, and lard to shine through.
• Seafood Kolo Mee: This version is served with a variety of seafood such as prawns and squid.

Cultural Significance

Kolo mee is more than just a dish in Sarawak. It is a symbol of the region's multicultural heritage and is often served during festive occasions such as Chinese New Year and Gawai Dayak. The dish is also a popular choice for breakfast and late-night meals.

See Also

• Sarawak Laksa
• Char Kway Teow
• Hokkien Mee

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