Merdeka Open House 2008: Mee & My Malaysia

Opzz...too late to make it for the virtual party by Babe in the City...'dead line' is 29th August...=.=

Anyway in order to prove that I have the heart of a foodie I carry back 2kg of raw kolo mee all the way back from Miri :)

Ain't they look like instant noodles?

But of course they are much healthier than instant noodles...1kg of the raw noodles cost RM3.70 if not mistaken.

When you lift up the noodles, you can feel its drier and denser than our usual wantan mee. As you bring it closer to you, there is no sign of alkali water in the noodles which impresses me a lot. The pleasant flour smell is strong but I reckon that's how noodles should be, PURE ;)

I am a Cantonese so I love my soup and kicap (soy sauce) XD Do you notice most Cantonese dishes uses soy sauce as one of the main flavoring?

Pan fry the precooked kolo mee over high heat (Pre-cooked as in dip the noodles in hot water for 10 seconds, remove the noodles and wash it through cold water).

Next is to prepare some kicap mix. Mom pours in some water, dashes of soy sauce, a bit of dark soy sauce, sugar and lastly a handful of sawi (spinach/choy sum).

Please don't prepare too much sauce nor cook it too long, you won't get the springiness texture from the noodles if you do so.

There you have it. Sarawak Kolo mee that has been Cantonese-ed ;) Noodle smell is still prominent but its a good thing. I dare say you won't get this kind of quality noodle in Penang.

One thing I realized when I was in Sarawak was what I pay is what I get. That applies to all the food I'd eaten so far. I wouldn't say the food is expensive. It's almost the same with Penang and the quality is much better.

Happy slurping~

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