I was digging through my archive of photos when I came across this picture of a bowl of Sarawak Kolo Mee that I took on my last trip to Kuching, Sarawak. This was one of the yummier Kolo Mee that I had on my trip.
Sarawak Kolo Mee is slightly different from the usual dry noodles we get in West Malaysia. First of all, the noodles are different. They are curlier and more elastic or bouncy, so you get more bite. Rather like al dente pasta.
Secondly, the way it is mixed is different. The hawkers in Sarawak do not use soy sauce or dark soy sauce at all so the noodles are pale. I read somewhere that they add some vinegar into the sauce too which adds to the piquant flavour of Sarawak Kolo Mee.
The usual toppings to the dry noodles are char siew (barbequeued pork), minced pork and some fish cake slices. A sprinkling of sping onions are more to complete the look than to add any real flavour.
On my few visits to Kuching I like to go to the kolo mee stall at the market. It is located at the entrance opposite a sio bee stall. Last I was there, a bowl of noodles still cost RM2.20 but I was told the prices were going up.
You cannot leave Kuching without having eaten Sarawak Kolo Mee, and I always pack a few packs to bring back to Kuala Lumpur. Yes, its that special!
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LOL Seeing this brings back memories of my time in Uni when Roy flew back from Kuching with a pack of kolo mee for me and phoned me frantically to come eat it while it was still hot. Was yummy.
Wah lau! Drooling liao! Time to make some at home