📝 About This Recipe
Hailing from the capital of Sarawak, Kolok Mee is a beloved staple characterized by its springy, al dente egg noodles tossed in a fragrant, savory shallot oil. Unlike its darker West Malaysian cousins, this dish is defined by its light, clean flavors and the iconic contrast between succulent Char Siu and seasoned minced meat. Every bite offers a perfect balance of texture and aroma, making it an addictive comfort food that captures the vibrant spirit of East Malaysian street food culture.
🥗 Ingredients
The Noodles
- 600 grams Fresh Sarawakian Egg Noodles (thin, curly variety; can substitute with thin wonton noodles)
Shallot Oil (The Flavor Base)
- 1/2 cup Vegetable Oil (or lard for a more authentic flavor)
- 8 pieces Shallots (thinly sliced)
- 4 cloves Garlic (minced)
Minced Meat Topping
- 250 grams Ground Pork (substitute with ground chicken if preferred)
- 1 tablespoon Light Soy Sauce
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Fish Sauce
The Toss Sauce (Per Bowl)
- 1.5 tablespoons Shallot Oil (prepared in step 1)
- 1 teaspoon Light Soy Sauce
- 1/4 teaspoon MSG or Mushroom Seasoning (optional, for authentic 'umami' punch)
- 1 teaspoon Char Siu Sauce (the red oil from the roast pork drippings)
Garnish and Sides
- 200 grams Char Siu (BBQ Pork) (thinly sliced)
- 2 stalks Spring Onions (finely chopped)
- 1/4 cup Pickled Chilies (sliced green chilies in vinegar)
- 1 bunch Choy Sum (blanched)
👨🍳 Instructions
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1
Prepare the Shallot Oil: Heat the vegetable oil (or lard) in a small wok over medium-low heat. Add the sliced shallots and fry until they turn a pale golden brown. Add the minced garlic in the last 2 minutes. Once both are golden and crispy, strain the oil into a heat-proof bowl and set the crispy shallots aside for garnish.
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2
Cook the Minced Meat: In the same wok, leave about 1 tablespoon of the shallot oil. Add the ground pork and stir-fry over medium-high heat, breaking up any clumps until the meat is browned and fully cooked.
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3
Season the meat with light soy sauce, white pepper, and fish sauce. Continue to cook for 2 minutes until the liquid has mostly evaporated and the meat is slightly crispy. Transfer to a bowl.
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4
Prepare the Serving Bowls: In each of the 4 individual serving bowls, add the 'Toss Sauce' ingredients: shallot oil, soy sauce, seasoning, and a drizzle of the red Char Siu drippings. Mix well in the bottom of the bowl.
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5
Boil the Water: Fill a large pot with water and bring it to a rolling boil. Prepare a separate bowl of cold water nearby for 'shocking' the noodles.
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6
Blanch the Greens: Quickly blanch the Choy Sum in the boiling water for 30 seconds until bright green. Remove and set aside.
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7
Loosen the Noodles: Take one portion of the fresh egg noodles and fluff them up with your hands to ensure the strands are separated before cooking.
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8
Cook the Noodles: Place one portion of noodles into a noodle strainer and submerge in the boiling water. Use chopsticks to stir them constantly for 40-60 seconds. Do not overcook; they must remain 'al dente'.
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9
The Cold Shock: Immediately lift the noodles and plunge them into the cold water for 5 seconds. This removes excess starch and creates that signature springy texture.
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10
Final Dip: Dip the noodles back into the boiling water for a final 5-10 seconds just to reheat them. Shake the strainer vigorously to remove all excess water.
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11
The Toss: Transfer the hot noodles into the prepared serving bowl. Use chopsticks to toss the noodles vigorously with the sauce until every strand is evenly coated and glistening.
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12
Assemble: Top the noodles with a generous spoonful of the seasoned minced meat, several slices of Char Siu, and the blanched Choy Sum.
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13
Final Touch: Garnish with the reserved crispy fried shallots and a sprinkle of fresh spring onions. Serve immediately with a side of pickled chilies.
💡 Chef's Tips
For the most authentic taste, use pork lard instead of vegetable oil; it provides the 'soul' of traditional Sarawakian cooking. Don't skip the 'cold shock' step when boiling noodles; this is the secret to the bouncy, non-mushy texture known as 'QQ'. If you can't find specific Sarawak noodles, look for 'Mee Kia' or very thin egg noodles at your local Asian grocer. Always toss the noodles while they are piping hot so they absorb the shallot oil and seasonings effectively. To make it 'Red' Kolok Mee, add an extra tablespoon of the oil from your Char Siu (BBQ Pork) to the tossing sauce.
🍽️ Serving Suggestions
Serve with a side bowl of clear pork rib broth or wonton soup to cleanse the palate. Pair with a glass of iced 'Teh C Peng' (Three-Layer Tea) for a true Sarawakian kopitiam experience. Add a side of spicy sambal belacan if you prefer a heat kick alongside the pickled green chilies. Include a few pieces of fried wontons or boiled 'Kiaw' (dumplings) on top for a deluxe version.