Thursday, October 7, 2010

Kolok Mee refers to a dry version of noodles originating from Sarawak (I stand corrected). It is sometimes known as Sarawak Kolo Mee or simply Kolok Mee. It takes a few platefuls of this noodles before it grows on you. Perhaps it has to be due to the fact that it is rather plain looking compared to other more colourful noodle dishes. However, once you grow to like it, it can be addictive.
This is my recipe for Kolok Mee (serves 3 portions)

  • 3 pieces of instant noodles
  • 100 grammes of minced pork
  • 1/2 bulb of garlic (finely chopped)
  • spring onions for garnishing (chopped finely)
  • 6 tablespoons of palm oil

Seasoning (for 3 servings)

  • 3 teaspoons of fish sauce
  • 1/3 teaspoon of salt
  • 1 teaspoon of light soya sauce
  • 1/3 teaspoon of monosodium glutamate
  • a couple of dashes of white pepper powder

Marinade (for minced pork)

  • 2 teaspoons of fish sauce
  • 1 teaspoon of light soya sauce
  • a couple of dashes of white pepper powder
  • 1 teaspoon of corn flour / potato flour

 Marinade minced pork for at least 1 hour.
 Bring a pot of water to boil. Add instant noodles and cook till almost done. Remove noodles from pot using a net or colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Set aside.
 Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
 Scoop up oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry minced pork till completely cooked (about 2 minutes). Sprinkle some water whilst stir frying to prevent burning. The minced pork should be just moist after cooking and not soaking in gravy. Remove cooked minced pork and set aside.
 In a large bowl, add all the seasoning and stir well. Add cooked instant noodles and stir till evenly coated by the seasoning. Separate the noodles onto three serving plates. Add some cooked minced pork and garnish with fried garlic and spring onions.

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