Cherry & Dennis Helper Habitat

Malaysian Sarawak Kolo Mee

馬來西亞砂拉越乾撈麵 Kolo Mee

Malaysian Sarawak Kolo Mee — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Springy egg noodles are tossed with lard, soy and pepper, then topped with choy sum and ready-to-eat char siu reheated safely for Sarawak Kolo Mee.

01

Ingredients

Main ingredients

500 g thin egg noodles
250 g refrigerated ready-to-eat char siu
200 g choy sum

Main seasoning

2 tbsp pork lard
2 tbsp light soy sauce
1 tsp white pepper

Malaysian Sarawak Kolo Mee — ingredients

02

Tools

stockpot
skillet
noodle basket
chopsticks
serving bowls
knife

Malaysian Sarawak Kolo Mee — tools

03

Steps

Malaysian Sarawak Kolo Mee — Keep ready-to-eat char siu at 5°C or below, then slice thinly

Step 1

Keep ready-to-eat char siu at 5°C or below, then slice thinly

Keep ready-to-eat char siu at 5°C or below, then slice thinly.

Malaysian Sarawak Kolo Mee — Reheat char siu in a dry pan to at least 75°C and keep covered

Step 2

Reheat char siu in a dry pan to at least 75°C and keep covered

Reheat char siu in a dry pan to at least 75°C and keep covered.

Malaysian Sarawak Kolo Mee — Put lard, soy and white pepper into each serving bowl

Step 3

Put lard, soy and white pepper into each serving bowl

Put lard, soy and white pepper into each serving bowl.

Malaysian Sarawak Kolo Mee — Boil water; blanch choy-sum stems then leaves and drain

Step 4

Boil water; blanch choy-sum stems then leaves and drain

Boil water; blanch choy-sum stems then leaves and drain.

Malaysian Sarawak Kolo Mee — Loosen noodles and fan them through boiling water with chopsticks

Step 5

Loosen noodles and fan them through boiling water with chopsticks

Loosen noodles and fan them through boiling water with chopsticks.

Malaysian Sarawak Kolo Mee — Cook only until just tender and springy

Step 6

Cook only until just tender and springy

Cook only until just tender and springy.

Malaysian Sarawak Kolo Mee — Flash-rinse cold, then dip back in boiling water five seconds

Step 7

Flash-rinse cold, then dip back in boiling water five seconds

Flash-rinse cold, then dip back in boiling water five seconds.

Malaysian Sarawak Kolo Mee — Shake noodles completely dry so they do not dilute the dressing

Step 8

Shake noodles completely dry so they do not dilute the dressing

Shake noodles completely dry so they do not dilute the dressing.

Malaysian Sarawak Kolo Mee — Toss hot noodles from the bowl bottom until glossy

Step 9

Toss hot noodles from the bowl bottom until glossy

Toss hot noodles from the bowl bottom until glossy.

Malaysian Sarawak Kolo Mee — Taste; noodles should be savoury, dry and free of pooled sauce

Step 10

Taste; noodles should be savoury, dry and free of pooled sauce

Taste; noodles should be savoury, dry and free of pooled sauce.

Malaysian Sarawak Kolo Mee — Set greens beside noodles and top with still-hot char siu

Step 11

Set greens beside noodles and top with still-hot char siu

Set greens beside noodles and top with still-hot char siu.

Malaysian Sarawak Kolo Mee — Serve immediately while noodles are springy and pork is hot

Step 12

Serve immediately while noodles are springy and pork is hot

Serve immediately while noodles are springy and pork is hot.

Common mistakes

Refrigerated char siu below 75°C is unsafe; wet noodles dilute the dressing.

Tips

A quick cold rinse followed by a hot dip keeps thin noodles springy yet warm enough to melt the lard.