Monday, September 17, 2012

Sarawak Kolo Mee With Palm Sugar Charsiew

I was looking for recipes to make homemade charsiew (barbequed pork) and found some
Due to limited time I had, I decided to choose the simplest one, from Lena
It's indeed simple to make, and yes it's true that I ate better charsiew, but this one is a delicious dish I really enjoy, too :)

Instead of pork belly, I used pork loin and I lightly pounded them and cooked a little longer to get soft texture
Here's the recipe...
What you need:
(adjusted to my preference)
1 tbsp oil
2 cloves of garlic
250g pork loin, lightly pound on both sides
3 tbsp light soya sauce
40g palm sugar
400ml water
  1. Heat up oil and stir fry garlic til fragrant, add in pork and stir well
  2. Add seasoning, bring to boil. Lower the heat and cook til very thick (around 45 minutes) until there is around 3 tbsp of gravy left
  3. Remove from heat and let cool. Cut to serve
I used the charsiew to cook kolo mee, a dish I and my family always enjoy - outside, since I never cook the dish at home
This month Malaysian Food Fest (MFF) is Sarawak, so I guess it's the good time to give this dish a try :)
As you see, it's far from the original dish I usually buy. Ah and I forgot to garnish with spring onion LOL
Taste wise, though similar, was not up to the expectation. My guess was the type of noodles I used - I used wanton noodle instead, since I couldn't find kolo noodle. Also I replaced lard with mixture of sesame oil and shallot oil
Nonetheless, the whole family enjoyed the dish :)
Original recipe is from HERE
What you need:
200g wanton noodle
100g minced pork
6 cloves of garlic, finely chopped
6 tbsp of canola oil
spring onion, finely chopped
fried onion
some baby chye sim, blanched
barbecued pork, sliced
3tsp fish sauce
1/3 tsp salt
1 tsp light soya sauce
5 tbsp lard
1/2 tbsp vinegar
1/3 tsp chicken stock powder
a couple of dashes of white pepper powder
Marinade (for minced pork):
2 tsp fish sauce
1 tsp light soya sauce
a couple of dashes of white pepper powder
1 tsp corn flour
Marinade minced pork for at least 1 hour
Bring a pot of water to boil. Cook noodles as per instruction. Run through cold water and drain. Set aside
Heat oil in a wok over medium high heat. Stir fry garlic til golden and crisp. Remove fried garlic, set aside
Using around 2 tbsp of the garlic oil, stir fry marinated minced pork til completely cooked
Sprinkle some water while stir frying to prevent burning. The minced pork should be just moist after cooking without gravy. Remove and set aside
In a large bowl, add all seasoning and stir well. Add noodles and stir til evenly coated by the seasoning
Arrange noodles on serving plate, add some cooked minced pork and garnish with barbecued pork, blanched chye sim, fried garlic, fried onion and spring onion
I added some homemade fried wanton, too - just like when we eat kolo mee outside
Recipe is from HERE
I definitely will cook this dish again - with lard, and hopefully I can find the real kolo noodle :)


  1. Although not an authentic bowl of Kolo mee, it still looks delicious to me! Anyway shallot oil is quite fragrant already, the pork lard is just a bonus!

  2. the effort puts in already make up for the authenticity.

  3. wow wow wow... I keep seeing bowls of kolo mee pop up all over these days on various blogs, I also feel like eating some.

    1. hi Mich, yes, its kolo mee time :) i feel like making again! :)

  4. Hi Alice,

    I learn a lot of things from your post today... I like your idea of replacing pork belly with pork loin for a healthier option. Using palm sugar to make char siew... Yum!

    I'll be happy too to your bowl of kolo mee! So much better than those loaded with extra fat and lard.


    1. hi Zoe, thks :)
      yes, my family doesn't fancy eating fats from meat, so i chose pork loin, but have to adjust the cooking time to get the soft meat otherwise it can be really chewy and hard hehehe :)
      yes, i must say this is the healthier version of kolo mee :)

  5. From Kelly to Lena and now you, the three of you are making me crave for kolo mee again! Looks delicious! Drool..since I'm so lazy to make myself, I'll just have to go ta-pau tomorrow!

  6. hi alice, so nice to see your version of kolo mee. I think shallot oil is just as fragrant. i dont know too if my version is really close to kolo mee but that was nice, so no effort wasted! you made your own char siew and own wan ton too! applause!! thanks for the link back on the char siew and glad that you enjoyed it!

  7. I love Sarawak kolo mee but seems like the mee is not sold in the market.

    Drooling over ur home-madechat siew and fried wanton .

  8. Alice, love your version of the char siew. My mother-in-law has taught me her version, I've tried it but didn't take any photos. May be should try again & share in my blog later.



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