Every so often, I am tickled and amused by how my friends are all so crazy about a certain wanton noodle cooked the Sarawak way.
How good can it be, I asked. Of course I hadn’t tasted it before.
Being a loyalist, I wouldn’t have thought of a better way to serve a plate of wanton noodle other than it garnished with thick juicy barbecue marbled pork belly with a tiny bowl of chicken stock with 3 hearty meat dumplings.
Stevie, who isn’t too crazy about noodles, actually ate 3 bowls of kolo mee daily while in Kuching earlier for the Green Forest Musical Festival in year 2011. The simplicity of taste caught his attention.
Recently, a packet of half a dozen ball of kolo noodles arrived our home. Sacredly, like a much treasured commodity. Air flown and hand carried by a fellow Sarawakian friend.
I now believed that kolo mee is the much mule couriered stuff across the South China Sea between the Peninsular and the Borneo Island.
Hakka Chan Simple Sarawak Kolo Mee
- Kolo Noodles
- Minced meat preferably marbled pork belly
- Fired thinly slice garlic
- Oil from frying garlic
- Oil for frying meat
- Spring Onions/Basil leaves – your choice
- fish sauce – compulsory
- salt and pepper
- boiling water
- Marinate mince meat with some salt and pepper.
- Prepare some oil to fry garlic till crispy and golden brown. Drain and set aside for garnishing.
- The fragrant garlic oil be kept to use as base for assembling the meal.
- Use a few tablespoon of the garlic oil to lightly fry the mince meat.When cooked, drain and set aside
- Prepare to boil a pot with hot water for you to cook the noodles.
- Prepare a deep serving bowl. Put a tablespoon of garlic oil. Some fish sauce and vinegar to your palette.
- Toss in a ball of handmade kolo mee into the boiling water.
- Cook it al dente, remember not to over cook or noodles tend to be soggy and mushy. Drain.
- Place drained noodles into the prepared stock combination of oil, vinegar and fish sauce.
- Mix thoroughly and garnish with the minced meat, fried garlics and basil leaves.