Sarawak Kolo Mee
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Serves 4

Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish

Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.

2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.

3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.

4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.

5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.

6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.

7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.

Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g




Credit:Life is Great (p.s I'm so going to buy her cookbook)

Labels: Malaysian, Recipe, Savoury