![\"Enjoy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2023\/03\/kolo-mee-recipe-1s.jpeg\")
<\/figure>\n\n\n\nNote: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n The origin of Kolo Mee is still unclear, but it likely originated from Kuching, the capital of Sarawak. “Kolo Mee” may also have derived from the Hokkien and Cantonese words for “dry mixed” noodles. In Hokkien, “kolo” (\u5e72\u635e) means “dry mix,” while in Cantonese, “gorn lo” has a similar meaning. This theory suggests that the name “Kolo Mee” come from how the dish is prepared, which involves tossing the noodles with the sauce and toppings in a dry manner.<\/p>\n\n\n\n There are other translations given to Kolo Mee. For example, dry tossed noodles, Kolo noodles, Kolok mee, Kolomee, Mee Kolok, Mee Kolo, \u5e72\u635e\u9762, and Sarawak noodles all refer to the same. <\/p>\n\n\n\n While the name may vary depending on the region or dialect, the dish is typically made with the same key ingredients. It is known for its delicious flavor and satisfying texture.<\/p>\n\n\n\n I will briefly explain some key ingredients before detailing the steps to make Kolo Mee. <\/p>\n\n\n\n Here is a general list of ingredients you need to make the version of the dish from Sarawak. You do not need to include all the ingredients, but most people will have all those listed as main ingredients.\u00a0<\/p>\n\n\n\n There is no point in making char siu just for preparing Kolo Mee, as only a few slices of char siu are required. I will use the store-bought char siu and fish balls for this recipe. Please refer to my char siu recipe<\/a> to make it yourself. <\/p>\n\n\n\n Similarly, use store-bought fish balls or fish cake since making them from scratch is tedious. <\/p>\n\n\n\n You can use the store-bought fried shallots<\/a> but will miss out on the fragrant shallot oil. This oil is highly aromatic, making the addition of monosodium glutamate (MSG) and chicken bouillon powder irrelevant.<\/p>\n\n\n\n The remaining oil and fried shallots are ideal for preparing noodles like Ipoh shredded chicken noodles<\/a> and prawn mee<\/a>. Fried shallot is also a topping for biryani rice<\/a> and nasi minyak<\/a>. Furthermore, the process is quick and easy. You can refer to my fried shallot recipe here <\/a>to make it at home.\u00a0<\/p>\n\n\n\n You may need to fry the garlic yourself as this is not commonly sold commercially. First, coarsely chop the garlic. Then fry the garlic over low heat. Stir continuously to ensure even browning. When the garlic falls slightly short of golden, pour the garlic and oil through a wire mesh strainer. <\/p>\n\n\n\n The combined flavor of fried shallot and garlic oil is irresistible.<\/p>\n\n\n\n Minced meat is the definite component that you must prepare yourself. Please refer to the recipe at the end of this article for the details. <\/p>\n\n\n\n Freshly made springy noodles are best for preparing Kolo Mee. If you cannot find fresh egg noodles, you can use dried ones as a substitute. Look for thin egg noodles<\/a>, such as Hong Kong-style ones, which will give you a similar texture to fresh ones. Wonton noodles have a different texture, which you can use if you like its springy texture.<\/p>\n\n\n\n This kolo mee recipe is based loosely on the Sarawak Kolo Mee recipe, with my interpretation. As such, it may be different from the authentic Kolo Mee recipe. Here are the steps:<\/p>\n\n\n\nThe origin of Kolo Mee<\/h2>\n\n\n\n
Other names of Kolo Mee <\/h2>\n\n\n\n
![\"Enjoy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2023\/03\/kolo-mee-recipe-2s.jpeg\")
<\/figure>\n\n\n\nIngredients for Kolo Mee\u00a0<\/h2>\n\n\n\n
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1. Char Siu (Chinese BBQ pork. char siew)<\/strong><\/h4>\n\n\n\n
2. Fish balls or fish cake<\/strong><\/h4>\n\n\n\n
3. Fried shallot and oil<\/strong><\/h4>\n\n\n\n
4. Fried garlic<\/strong><\/h4>\n\n\n\n
5. Minced meat<\/strong><\/h4>\n\n\n\n
6. Type of noodles<\/h4>\n\n\n\n
![\"Enjoy](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2023\/03\/kolo-mee-recipe-3s.jpeg\")
<\/figure>\n\n\n\nHow to prepare the noodles<\/h2>\n\n\n\n
1. Fried the shallot and garlic<\/h4>\n\n\n\n
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2. Cook the minced meat<\/h4>\n\n\n\n
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3. Cook the noodles<\/h4>\n\n\n\n
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4. To serve<\/h4>\n\n\n\n
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