Best Idea to Homemade Perfect Sarawak Kolo Mee
Hoping to eat Sarawak Kolo Mee a best restaurant's, but for a few causes are not able to go to restaurants. This site gonna guide you with clear instructions on cooking a Sarawak Kolo Mee like a famous chef made.
We hope you got benefit from reading it, now let's go back to sarawak kolo mee recipe. To cook sarawak kolo mee you only need 29 ingredients and 7 steps. Here is how you do that.
To prepare an unforgettable Sarawak Kolo Mee, here are the ingridients required:
- Take of Noodle & seasoning.
- Prepare 200 g of Thin egg noodles.
- You need 3 tablespoons of pork lard.
- Take 3 tablespoons of shallot oil.
- Provide 3 dashes of pepper.
- Provide of Stir fried minced pork.
- Use 100 g of minced pork.
- Provide 1.5 teaspoons of soy sauce.
- Use 1.5 teaspoons of sesame oil.
- Prepare 1 dash of five spice powder.
- Prepare of Roasted Char Siew.
- You need 700 g of Pork Shoulder.
- Prepare 2 tablespoons of hoisin sauce.
- Take 100 g of maltose.
- Get 1 tablespoon of sake.
- You need 60 ml of water.
- Use 0.5 tablespoon of five spice powder.
- Get 0.5 teaspoon of soy sauce.
- Take 0.5 teaspoon of sesame oil.
- Take 1 clove of garlic.
- You need of Crispy shallots.
- Prepare 6 of shallots.
- Provide 400 ml of canola oil.
- Prepare of Pork lard.
- Prepare 200 g of pork fat.
- Use 1 knob of crushed ginger.
- Use of Serving.
- You need Handful of blanched bok choy.
- Provide of Spring onions.
After readying the materials, now you are good to prepare your 5-star Sarawak Kolo Mee by following the guidances below:
- Marinate Char Siew overnight and bake at 200 deg Celsius for 10 mins each side. Cool for ten minutes before slicing..
- Thinly slice shallots and deep fry until golden brown..
- Render pork fats in a hot pan until it melts and throw in knob of ginger and continue to fry till lard pieces turn brown then turn fire to Low. Continue to fry until crispy..
- In the pork lard pan, stir fry marinated minced pork..
- To assemble kolo mee, bring the noodles to boil and rinse in cold water once done before bringing it back to boiling water for 30seconds.
- Toss noodles with one tablespoon of oil from pork lard, one tablespoon of shallot oil, one teaspoon of soy sauce and a dash of pepper.
- TOP with sliced Char Siew, crispy pork lard, fried shallots, minced pork, blanched vegetable and sprinkle some chopped spring onions before serving.
Recipe : Sarawak Kolo Mee
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