Mee Kolok
Malaysian Food
Mee Kolok is a popular Sarawakian dish of springy egg noodles tossed in a light, savory sauce, often flavored with garlic and shallot oil.
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 a Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for a halal version) and shallot mixture, topped off with fried onions[1] and tossed in a clear sauce.
Origin
Category
Noodle Dish / Traditional Sarawakian Cuisine
Appearance
Medium-thin yellow egg noodles, stir-fried with soy sauce, often topped with slices of char siu (barbecued pork), minced meat, or chicken, and garnished with green vegetables and fried shallots.
Ingredients
- Yellow egg noodles
- Char siu (barbecued pork) or chicken
- Minced pork (optional)
- Garlic and shallots
- Soy sauce and oyster sauce
- Lard or vegetable oil
- Green vegetables (choy sum, cabbage)
- Salt, sugar, white pepper, and optional chili
Preparation
- Blanch noodles until slightly soft.
- Stir-fry meat with garlic, shallots, and sauces.
- Toss noodles with the meat mixture and seasonings.
- Add vegetables and briefly stir-fry.
- Garnish with fried shallots.
Equipment
- Wok or frying pan
- Stove or open flame
- Strainer
- Cooking utensils: spatula, knife, cutting board
Variations
- Dry Mee Kolok: Noodles tossed with sauce and toppings, no broth.
- Soup Mee Kolok: Served in clear broth with similar toppings.
- Vegetarian Mee Kolok: Using tofu or mock meat instead of pork/chicken.
Taste
Savory, slightly sweet, with umami from soy and oyster sauce; optional chili adds mild heat.
Texture
Springy noodles, tender meat, crunchy vegetables, and crispy shallots.
Aroma
Fragrant garlic and soy, smoky notes from stir-frying, and meaty aroma from char siu.
Sound
Soft slurping of noodles; gentle sizzling during stir-fry.
Cultural Significance
A beloved Sarawakian dish, reflecting multicultural influences in East Malaysia. Often enjoyed at breakfast, lunch, or casual eateries.
Symbolism
Represents Sarawakian heritage and the fusion of Chinese and local culinary traditions.
Regional Cuisine
Sarawak, Malaysian Borneo, commonly found in Kuching, Sibu, and other towns.
Social Context
Served at family meals, street hawker stalls, and local restaurants; often evokes nostalgia.
Nutritional Information
High in carbohydrates (noodles), moderate protein (meat), vitamins and minerals from vegetables.
Health Benefits
Provides energy from noodles, protein from meat, and nutrients from vegetables.
Dietary Restrictions
- Not suitable for vegetarians/vegans unless modified.
- Contains gluten (noodles, soy sauce) and eggs.
Allergens
- Soy (soy sauce, oyster sauce)
- Wheat (noodles, soy sauce)
- Eggs (noodles)
- Seafood (oyster sauce)
Cost
Affordable; typically RM5–RM12 in Sarawakian eateries.
Production
Freshly prepared daily in hawker stalls or restaurants; some packaged versions available commercially.
Sustainability
Depends on sourcing of noodles and meat; small local vendors usually have low environmental impact.
Availability
Widely available in Sarawak towns and Malaysian cities with Sarawakian restaurants; sometimes online.
History
Originated in Kuching, blending Chinese stir-fried noodle techniques with local flavors; became popular in the early 20th century.
Anecdotes
Many locals reminisce about childhood visits to hawker stalls; secret family recipes for sauces are treasured.
How to Prepare
- Boil noodles until tender and drain.
- Stir-fry garlic and shallots in oil.
- Add meat and seasonings, cook thoroughly.
- Toss noodles with meat mixture and sauces.
- Add vegetables, stir briefly, and serve.
- Garnish with fried shallots and optional chili.
FAQ
Q: Can I make Mee Kolok vegetarian?
A: Yes, replace meat with tofu or mock meat and use vegetarian oyster sauce.
Q: Is Mee Kolok served with soup?
A: Both dry and soup versions exist.
Q: Can I find it outside Sarawak?
A: Yes, in Malaysian cities with Sarawakian restaurants and online delivery.
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