Mee kolo or kolo mee (Malay: Mi Kolok; Iban: Mi Kering or Mi Rangkai; Chinese: 哥羅麵; Jyutping: Go1 Lo4 Min6; Pe̍h-ōe-jī: Ko-lô-mī) is Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for Halal version which is available in Brunei) and shallot mixture, topped off with fragrant fried onions[1] originated from the state of Sarawak, characteristically light and tossed in a transparent sauce.[2] Mee kolo is a Sarawakian Chinese and Bruneian Malay favourite, and is served any time of the day for breakfast, lunch, and supper.
Mee kolo is distinguished from other Asian noodle dish recipes. The difference between kolo mee and wonton mee, the latter being popular in Peninsular Malaysia, is that kolo mee is not drenched in dark soy sauce and water is not added to the noodles when served. Mee kolo comes in two common flavours: plain or seasoned with red sauce (sauce from char siu marination). Mee kolo usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness.[3] Mee kolo noodles are springier than wonton noodles and they come with a generous filling of minced meat. The mee kolo is topped with spring onion and fried shallots, giving the dish a sweet crunchiness. This dish is often also served with slices of char siu, which are placed on top of the noodles.
Referencesedit
^Michelle Wong (22 May 2020). "KOLO MEE (SARAWAK MALAYSIAN DRY NOODLES)".
^. The Malaysian Insider. 14 September 2013. Archived from the original on 9 March 2014.
^Wilfred Pilo (4 September 2017). "Kolo-mee the signature dish of Kuching". The Borneo Post. Retrieved 14 September 2017.
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kolo, confused, with, kocok, koclok, kolo, malay, kolok, iban, kering, rangkai, chinese, 哥羅麵, jyutping, min6, sarawakian, dish, noodles, tossed, savoury, pork, chicken, duck, halal, version, which, available, brunei, shallot, mixture, topped, with, fragrant, f. Not to be confused with mie kocok or mie koclok Mee kolo or kolo mee Malay Mi Kolok Iban Mi Kering or Mi Rangkai Chinese 哥羅麵 Jyutping Go1 Lo4 Min6 Pe h ōe ji Ko lo mi is Sarawakian dish of dry noodles tossed in a savoury pork or chicken duck for Halal version which is available in Brunei and shallot mixture topped off with fragrant fried onions 1 originated from the state of Sarawak characteristically light and tossed in a transparent sauce 2 Mee kolo is a Sarawakian Chinese and Bruneian Malay favourite and is served any time of the day for breakfast lunch and supper Mee koloAlternative namesKolo meeTypeNoodlePlace of originSarawakRegion or stateSarawak and BruneiMain ingredientsEgg noodles shallots Minced Pork Chicken Duck soy sauce Char Siew SliceSimilar dishesSigyet khauk swe dandanmianIngredients editMee kolo is distinguished from other Asian noodle dish recipes The difference between kolo mee and wonton mee the latter being popular in Peninsular Malaysia is that kolo mee is not drenched in dark soy sauce and water is not added to the noodles when served Mee kolo comes in two common flavours plain or seasoned with red sauce sauce from char siu marination Mee kolo usually served with soup and soy sauce to give the dish a darker appearance and enhance its saltiness 3 Mee kolo noodles are springier than wonton noodles and they come with a generous filling of minced meat The mee kolo is topped with spring onion and fried shallots giving the dish a sweet crunchiness This dish is often also served with slices of char siu which are placed on top of the noodles References edit Michelle Wong 22 May 2020 KOLO MEE SARAWAK MALAYSIAN DRY NOODLES Mee kolo a Sarawak favourite any time of day The Malaysian Insider 14 September 2013 Archived from the original on 9 March 2014 Wilfred Pilo 4 September 2017 Kolo mee the signature dish of Kuching The Borneo Post Retrieved 14 September 2017 nbsp This Malaysian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Mee kolo amp oldid 1219666307, wikipedia, wiki, book, books, library,
