Jeremy Cooks an Amazing Sarawak Kolo Mee! | My Fakeaway for Your Takeaway
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- It's Fakeaway Sunday and Jeremy is making Kolo Mee, a comforting noodle dish as suggested by one of our TH-cam subscribers. Kolo Mee is a Sarawak Malaysian dish of noodles, tossed in a flavourful wok-fried pork mix. This recipe gets the base flavour from a delicious garlic and shallot oil and served with char siu and Chinese broccoli.
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Jeremy Cooks an Amazing Sarawak Kolo Mee! | My Fakeaway for Your Takeaway -
Hailing from Sarawak! Cheers for highlighting our daily breakfast or lunch staple! There are a few popular variations of kolo mee, such as the addition of BLACK VINEGAR giving it a dark brown shine for a good contrast of savory & sour notes Or CHAR SIU SAUCE that coats the noodle making it bright red, sweet & savory! But to hear of "Kecap Manis" ?? GASP!! No no no....that doesn't belong in Sarawak Kolo Mee. By the way, you are missing out on a few essentials for the classic noodle mixture such as MSG, Fish Sauce & Light Soya sauce. With a few more tweaks, it all comes together really well. Cheers School of Wok!
where is the MSG? OMG. Cut chilli vinegar is for char siu dipping only. No garlic pls. This cant represents Sarawak kolo mee.
✨✨✨Thank you so much! You ROCK!✨✨✨That looks super deliciously good! 😋😋😋Bringing back all the beautiful memories when we were there🥰. I’m going to make it this weekend ❤️❤️❤️ And we love how you explain the steps and do the final presentation✨✨✨
I'm from Sarawak. You only missed 1 tsp light soy sauce and 1/4 tsp of white pepper which you are supposed to mix into the noodles. Officially, that is the wrong noodle you used btw, but it's fine since these noodles are only specially made locally in Sarawak. So I understand you do not have access to it. Some say MSG but I usually dont add into mine. Kolomee or "dry mixed noodles" is a staple of Sarawak similar to how a pizza is a staple of Naples.
Can't believe I have only stumbled upon this now as an avid watcher of your videos and as a ex-Sarawakian. Interesting to see your takes on kolo mee, which is emblematic for anyone Chinese from Kuching.
mouth watering presentation at the end!!!
I’m from Sarawak. Thanks for promoting its popular kolo mee! Another popular hawker dish is Sarawak laksa. Do a video on it?
Use fat from pork lard as main ingredient..for make it fragrance had oil of shallots and garlic make it taste good..add char sau or sau nyuk and boiled chicken ...
I'm from Kuching Sarawak and my family sells Kolo Mee near the river front
Bludy heck...looks like a lot of work for such a simple dish.
Nostalgic for them times when lunch was 50C and afternoon slides on flooded soccer fields in November.
Ah, the smell of balachan beehoon.
If I'm not mistaken, Malaysia is one of the top 5 largest pepper producing nations in the world and over 90% of Malaysia's pepper comes from Sarawak. So perhaps, cryptically, Sarawak may have already graced your palate.
Quick pickled chilies is great tips for me!
They're great! - Chris
Looks great
fantastic👍
Love your fake way take away
Excellent!
Jeremy, is it possible to use shirataki noodles for this and still have the flavours?
My favorite
Thanks!
Hi Jeremy, love watching you cook. I haven a question for you. Do you speak cantonese??
Can you use beef mince? I don't like pork..
Not for Sarawak Kolo Mee I guess :)
@Loopy will try it tomorrow will get back to you on that
red kolo mee 👍🏻
The oil sounds like wind chimes as it heats up :D
I couldnt recall having a garlic in kolo mee
Hello Jeremy
@School of Wok can you make dan dan noodles in the next video
How would you cook a meal for let’s say 8 to 10 people
Where does one find the recipe?
Hi Jeremy - love your stuff. But can I suggest, when you're explaining techniques in front of a wok of boiling oil, you turn the wok handle away from you? A couple of time e.g. 2:20 - when you were flailing your arms around, I was expecting you to wear the contents of your wok!
Looks nice but quite dry?
This is dry noodle. Try it, it's very yummy.
5 ringgit for kolok mee! Pretty sure it's only 2-3 ringgit at least
3:36 you're gonna get carpal tunnel syndrome cutting like that
Seriously, you are destroying the Sarawak koloman. No sarawakians cook this dish like this.
Fail
Well.. You are not alone in finding this guide quite a failure to capture the right way.