By Afiq Zainuddin –
Mi kolok is originally a popular noodle dish in Sarawak, Malaysia but it is also sold in restaurants in this country with an almost identical version which is kolo mee.
Although the two may differ in terms of taste and preparation, there is no doubt that they cannot match the original.
However, in accordance with the passage of time with sophisticated information at the fingertips, the ways to make kolok noodles are becoming easier to learn and widely accessible on the internet.
The main characteristics of mi kolok are noodles that are boiled and mixed with a special sauce consisting of a mixture of garlic oil, soy sauce and a little oyster sauce, giving it a delicious taste.
Kolok noodles are usually served with slices of meat (usually beef, chicken or sometimes lamb), fried onions, scallions and soup leaves as garnish.
Although the noodles look dry, the taste of the sauce mixed with the noodles gives it its own softness and deliciousness.
Another interesting feature of mi kolok is the presence of soup that is served as a complement and some people like to add pickled chilies or sambal to give it a spicy taste.
Mi kolok differs from other noodle dishes such as mi wantan, as the sauce is more simple and without gravy, making it a unique dish with the authentic local flavor of Sarawak.
INGREDIENTS
Among the ingredients needed to make kolok noodles are yellow noodles that are boiled until soft and drained, beef or chicken, finely chopped garlic, oil, liquid soy sauce, sweet soy sauce, oyster sauce, white pepper powder, salt, leaves enough onions and soup leaves chopped for decoration, enough fried onions for decoration and enough pickled chilies to add if you like it spicy.
While the ingredients needed for the soup are boiled water, chicken essence cubes, salt and white pepper to taste.
METHOD OF PREPARATION
First prepare the garlic oil, heat some oil in a pan and fry the chopped garlic until golden. After that lift and set aside with the garlic oil.
After that prepare kokok noodle sauce in a large bowl, mix garlic oil, liquid soy sauce, sweet soy sauce, oyster sauce, white pepper and salt and mix well to become kokok noodle sauce.
As for boiling the noodles, the yellow noodles should be boiled in boiling water for two to three minutes until soft.
Drain and rinse with cold water so the noodles don’t stick.
After that, put the drained noodles into the prepared sauce bowl, mix well so that the sauce absorbs into the noodles.
If you want to prepare soup, cook meat or chicken broth with chicken essence cubes. Add salt and white pepper to taste and bring to a boil.
After that arrange the kolok noodles that have been mixed with the sauce on a plate, place slices of meat or chicken on top of the noodles then garnish with scallions, soup leaves and fried onions then serve with pickled chillies and hot soup and it’s ready to eat. Have fun!
Here is the original and delicious Sarawak Mi Kolok recipe:
Ingredients:
• Mi Kolok (yellow noodles)
• Beef or chicken
• Garlic
• Garlic oil
• Liquid soy sauce
• Sweet soy sauce
• Oyster sauce
• White pepper powder
• Salt
• Leeks and soup leaves
• Fried onions
• Pickled chilies