Mee kolo

A traditional noodle dish from Sarawak, Malaysia

Mee kolo (also known as kolo mee) is a popular noodle dish originating from the state of Sarawak in Malaysia. It is a staple in the local cuisine and is widely enjoyed for its simplicity and flavorful taste.

Ingredients and Preparation

A bowl of Sarawak kolo mee

Mee kolo is typically made using thin, springy egg noodles that are boiled and then tossed in a light sauce. The sauce is usually a combination of lard or vegetable oil, soy sauce, and sometimes a hint of vinegar or fish sauce. The noodles are then topped with slices of char siu (barbecued pork), minced pork, and sometimes prawns or fish balls.

The dish is often garnished with chopped spring onions and fried shallots, adding a fragrant aroma and a crunchy texture. Some variations may include a side of pickled green chilies or a small bowl of clear soup.

Variations

While the traditional mee kolo is served "dry" (without soup), there are several variations of the dish:

• Mee Kolo Merah: This version includes a red sauce, often made with char siu sauce, giving the noodles a reddish hue.
• Mee Kolo Halal: A halal version of the dish, which substitutes pork with chicken or beef, catering to the Muslim population.
• Mee Kolo Seafood: This variation includes seafood such as prawns and fish balls, offering a different flavor profile.

Cultural Significance

Mee kolo is more than just a dish; it is a cultural icon in Sarawak. It is commonly found in hawker centers, coffee shops, and restaurants throughout the state. The dish is often enjoyed for breakfast, lunch, or dinner, reflecting its versatility and popularity among locals and tourists alike.

Related Pages

• Sarawak cuisine
• Char siu
• Hawker centre
• Noodle