Sarawak Kolo Mee

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a frying pan, add 1 cup of cooking oil, heat the oil under medium heat. Add in the chopped shallots and deep fry until the shallots are brownish in colour. Drain and set aside. The shallots shall be crispy when cold. Keep in an airtight container if desired.

Step 2

Marinate the minced pork with 1 tsp of dark soy sauce, 1 tsp of light soy sauce, 1 tsp of sesame oil and a pinch of white pepper. Mix well and let it marinate for at least 20 mins.

Step 3

Add 2 tbsp of shallot oil into a saucepan and stir fry the minced pork for 5 mins.

Step 4

Blanche the choy sum a pot of hot water, drain and set aside.

Step 5

In a serving bowl, add 3 tbsp of shallot oil, 1 tsp of white vinegar, 1 tsp of lard (optional), 1 tsp of oyster sauce, 1 tsp of fish sauce and a pinch of sugar. Mix the ingredients.

Step 6

Prepare a large pot of boiling water and a smaller pot of ice water. Blanch the noodles in the hot water for 45 secs. Transfer the noodles to the ice water for 10 secs. Immediately dunk in the hot water, drain and transfer to serving bowl and mix well.

Step 7

Garnish with 1 tbsp of minced pork, chinese bbq pork and some blanched vegetables, fried shallots and chopped spring onions on top of the noodles. Allow it to rest for 2 - 3 mins before serving.