Today’s #MakanMuhibah food celebration is from our friends across the South China Sea. You can’t go to Sarawak and not have a Mee Kolok. They created this beautiful simple noodle dish but packs a ton of flavours! Don’t let the plain-ness fool you. This is definitely love at first bite. Try it out!
” An amazing Sarawakian Delicacy ”
Mee Kolok
Print ThisIngredients
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- 4 portions of Mee Kolok
Shallot Oil
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- 6 shallots, thinly sliced
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- ½ cup oil
Chicken Topping
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- 1 tbsp. shallot oil
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- 2 chopped garlic
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- 1 chicken thigh, chopped
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- 2 tsp. oyster sauce
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- ½ tsp. dark soy sauce
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- ¼ cup water
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- White pepper powder
Seasoning
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- Soy sauce
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- Ajinomoto
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- Salt
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- White pepper powder
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- Chopped spring onions
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- Crispy shallots
Instructions
1. Make shallot oil and crispy shallots first. Heat up oil in a pan and fry shallots until crispy and golden brown. Drain and set aside.
Shallot oil is used to flavour the noodles, crispy shallots adds a nice crunch to the dish.
2. Using the same pan, heat 2 tbsp. of shallot oil and sauté chopped garlic until light golden in colour. Add in the rest of the chicken topping’s ingredients, simmer for a bit and set aside.
This is just an option. You can use shredded chicken, braised beef or smoked duck as an option.
3. Get the seasoning mix ready. In a bowl/plate, put ½ tsp. of soy sauce, a dash of ajinomoto, pinch of salt, white pepper powder and some chicken.
Get this ready first so you can mix in hot noodles straight away.
4. Cook the noodles. Get ready a pot of boiling water and a bowl of tap water. Blanch a single portion of noodles in hot water for about 20 seconds. Toss out noodles, dip it in tap water, swirl it around and toss again. Dip it in boiling water one final time and pour it into the seasoning mix.
The step is – hot water, tap water and hot water.
5. Toss noodles in the seasoning mix until it is mixed well. Garnish with chicken topping, crispy shallots and spring onion.
Mix it all up.
6. Time to eat!
Notes
Do not cringe away from Ajinomoto. It is an essential ingredient and you are using only a dash of it. The whole process of dipping blanched hot noodles in tap water is to stop the cooking process and retain the springy texture. Dipping it back in hot water for the second time is just to reheat it.