Sarawak’s noodles are undoubtedly world renowned. The Malaysian state’s centuries-old technique of noodle making, with their characteristically light flavour and springy texture, has contributed to the long history and heritage of these famous carby strands.
Variations on the noodles have been made across Southeast Asia to cater to different taste buds, but the original Kuching kolo mee version from Sarawak’s capital still stands as the top favourite.
Prep time: 1 hour
Cooking time: 1 hour
- 2 servings dried kolo (egg) noodles
- 200g pork loin
- 50g minced pork
- handful of choi sum
- 2 large shallots
- 2 cloves garlic
- 2 tbsp salt
- 1 tbsp char siu seasoning
- 1 tsp Chinese five-spice powder
- 2 tbsp dark soy sauce
- 2 tsp sugar
- dash of white pepper
- 1½ cups peanut oil
- spring onion
- Marinate the pork loin with the salt, char siu seasoning, five-spice powder, 1 tbsp dark soy sauce and 1 tsp sugar. Set aside to marinate overnight.
- Marinate the minced pork with 1 tbsp dark soy sauce, 1 tsp sugar and the white pepper. Set aside to marinate for 1 hour.
- Finely slice the shallots and chop the garlic. Deep-fry in the peanut oil until golden brown. Drain and set aside the fried shallots and garlic and reserve the oil for later use.
- Fry the marinated minced pork in some of the shallot oil. Place the marinated pork loin on a hot grill for 20 minutes, turning occasionally. Brush the marinade onto the meat with each turn. Slice the loin when you are ready to serve.
- Boil the noodles for approximately 3 minutes and drain, reserving the cooking water. Quickly blanch the noodles for 5 seconds in a bowl of ice-cold water and then in the reserved cooking water for 5 seconds. Repeat this cycle three times.
- Blanch the choi sum.
- Assemble the noodles, sliced loin and minced meat in a bowl. Top the noodles with the fried shallots and garlic and drizzle on some shallot oil before serving.
- Garnish with spring onion and add sambal for some heat.
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