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MI KOLOK
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Introduction and history
It is said that Mi Kolok was introduced by the Chinese community who migrated to Sarawak. As a result, Mi Kolok is widely served in Chinese eateries. There are several terms referring to Mi Kolok, such as Mi Kolok (Malay), Kampua (Chinese), and Mi Rangkai/Kering (Iban). Essentially, this dish uses Yee Mee or dried noodles, served with slices of boiled meat or chicken, soup broth, and sambal.
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To prepare Mi Kolok soup, beef or chicken should be boiled until tender along with spices, soup seasoning, salt to taste, and sufficient water. Once cooked, the meat is thinly sliced. The soup can be separated and reheated as needed, with additional water added if the soup runs low. To prepare the Mi Kolok sambal, pound or blend bird’s eye chili with garlic, then mix with sweet soy sauce and calamansi lime juice.
For the noodles, boil the noodles with a bit of salt until they soften, then drain. Next, heat a little cooking oil and fry sliced garlic until crispy, then remove it from the pan. After that, briefly fry the drained noodles using the leftover garlic oil. Season with vinegar, fish sauce or soy sauce, and a bit of salt, then remove the noodles from the pan immediately. Next, fry the sliced meat and add dark soy sauce, sweet soy sauce, black pepper powder, and salt, stirring well before removing from the pan.
To serve Mi Kolok, place the noodles on a serving plate and mix slightly with the sambal. Sprinkle with fried meat slices, fried garlic, and garnish with chopped spring onions. Also, serve a bowl of soup sprinkled with celery leaves as the accompanying broth for the Mi Kolok.
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Reference Source
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Location
State JKKN Contact Information
Encik Boniface Anak Babai
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sarawak
Tingkat 5 Bangunan Sultan Iskandar,
Jalan Simpang Tiga,
93000, Kuching,
SARAWAK
019-2399682/082-422006
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