Mee kolo or kolo mee (Malay: Mi Kolok; Iban: Mi Kering or Mi Rangkai; Chinese: 哥羅麵; Jyutping: Go1 Lo4 Min6; Pe̍h-ōe-jī: Ko-lô-mī) is Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for Halal version) and shallot mixture, topped off with fragrant fried onions[1] originated from the state of Sarawak, characteristically light and tossed in a transparent sauce.[2] Mee kolo is a Sarawakian favourite, and is served any time of the day for breakfast, lunch and supper. Another popular variation is Mee Sapi, which uses beef cuts.
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| Alternative names | Kolo mee |
|---|---|
| Type | Noodle |
| Place of origin | Sarawak |
| Region or state | Sarawak and Brunei |
| Main ingredients | Egg noodles, shallots, Minced Pork/Chicken/Duck, soy sauce, Char Siew Slice |
| Similar dishes | Sigyet khauk swè, dandanmian |
Ingredients
editMee kolo is distinguished from other Asian noodle dish recipes. The difference between kolo mee and wonton mee, the latter being popular in Peninsular Malaysia, is that kolo mee is not drenched in dark soy sauce and water is not added to the noodles when served. Mee kolo comes in two common flavours: plain or seasoned with red sauce (sauce from char siu marination). Mee kolo usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness.[3] Mee kolo noodles are springier than wonton noodles and they come with a generous filling of minced meat. The mee kolo is topped with spring onion and fried shallots, giving the dish a sweet crunchiness. This dish is often also served with slices of char siu, which are placed on top of the noodles.
References
edit- ^ Michelle Wong (22 May 2020). "KOLO MEE (SARAWAK MALAYSIAN DRY NOODLES)".
- ^ "Mee kolo, a Sarawak favourite, any time of day". The Malaysian Insider. 14 September 2013. Archived from the original on 9 March 2014.
- ^ Wilfred Pilo (4 September 2017). "Kolo-mee the signature dish of Kuching". The Borneo Post. Retrieved 14 September 2017.
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