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Kolo mee

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Kolo mee
Sarawak kolo mee with minced pork, sliced char siu, and pickled chillies
Alternative names
  • mee kolo
  • mi kolok
  • mi kering
  • mi rangkai
TypeNoodle dish
CourseMain course
Place of originMalaysia
Region or state
Created byKiew Shao Nyap
Main ingredientsEgg noodles, shallots, minced pork/chicken/duck, soy sauce, char siu slices
Food energy
(per serving)
489[1] kcal (2,050 kJ)
Similar dishes

Kolo mee, or mee kolo (Malay: Mi kolok; Iban: Mi kering or mi rangkai; Chinese: 哥羅麵; Jyutping: Go1 Lo4 Min6; Pe̍h-ōe-jī: Ko-lô-mī), is a Sarawakian dish of dry noodles tossed in a savoury pork (or chicken, duck for a halal version) and shallot mixture, topped with fried onions and tossed in a clear sauce.[2][3] The dish was included in the Declaration of Heritage Objects, a gazette of heritage foods of Malaysia, in 2024.[4][5]

Origin and background

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Kolo mee traces its history to the settlement of the Chinese community in Kuching during the British protectorate era in the 19th century, especially among the Hokkien and Foochow people, where it was served in almost every local Chinese restaurant and street stall.[6][7][8] The dish is derived from the Hakka taipoo noodles from Guangdong, which reached the town of Kuching in the 1920s.[9] Developed by a man named Kiew Shao Nyap from his own salted noodle recipe, the dish became popular, and Nyap subsequently had a career selling it from a street stall.[9] The word "kolo" means "dry mix" or "dry tossed" in local Chinese dialects.[7]

Since then, kolo mee has evolved into several variants, including "red" (which includes a char siu marinade); "black" (saltier, with dark soy sauce); and halal, for Muslim consumers (usually paired with chicken, duck, beef, or seafood as a substitute for pork).[9] Another version, from the neighbouring state of Sabah, has a darker appearances, with soy sauce, char siu, and siu yuk (crunchy pork belly), along with choy sum.[10] The dish is also popular in Brunei, where an instant version is also available.[11][12][13]

Preparation and ingredients

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Kolo mee can be made from either straight, curly, or handmade noodles.[14] The dish is prepared by readying pork fat in a saucepan with water and simmering it for at least 30 minutes, until the fat becomes crispy, at which point it separates from the pork oil.[6] Char siu pork slices are added to the broth and noodles, along with optional vegetables.[15][16][17] The dish is topped with spring onions or fried shallots.[2][3]

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See also

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References

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  1. ↑ "Bank kalori makanan dan minuman di Malaysia [senarai kalori bagi makanan dan minuman]" [Food and drink calorie bank in Malaysia [calorie list for food and drinks]] (PDF). Ministry of Health, Malaysia (in Malay) (Nutritionist KKM ed.). 2025. p. 61. Archived (PDF) from the original on 19 June 2026. Retrieved 21 June 2026.
  2. 1 2 Wong, Michelle (22 May 2020). "Kolo mee (Sarawak Malaysian dry noodles)". Curious Cuisiniere. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  3. 1 2 "Mee kolo, a Sarawak favourite, any time of day". The Malaysian Insider. 14 September 2013. Archived from the original on 9 March 2014.
  4. ↑ Bunyan, John (25 February 2024). "'Jeruk Tuhau', 'Mi Kolok' among newly-gazetted heritage foods in Malaysia". The Malay Mail. Archived from the original on 13 June 2026. Retrieved 21 June 2026 – via Daily Express.
  5. ↑ "Bak kut teh recognised as heritage dish, along with mee kolok, burasak and nasi ambeng". New Straits Times. 24 February 2024. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  6. 1 2 Liaw, Adam (28 November 2023). "Sarawak kolo mee". SBS Food (Australia). Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  7. 1 2 "Exploring Sarawak's Culinary Delight: Kolo Mee". Sarawak Trade and Tourism Office (STATOS), Singapore. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  8. ↑ "Kolo mee". TasteAtlas. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  9. 1 2 3 Ong, Edgar (11 April 2026). "An enduring love for Kuching kolo mee". The Borneo Post. Archived from the original on 21 June 2026. Retrieved 14 September 2017.
  10. ↑ Murphy (9 December 2024). "Kolo Mee Noodle of Sabah". MySabah.com. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  11. ↑ Borneo Bulletin Brunei Yearbook 2002, p. 213.
  12. ↑ Lim, Thanis (6 December 2007). "Best Kolomee in Brunei". Thanis Lim. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  13. ↑ Alwines, Aaron (24 August 2017). "Syanisah's instant Laksa, Soto and Kolo Mee debuts in supermarket". Biz Brunei. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  14. ↑ Tawie, Priscilla (13 March 2020). "The noodle that unites us all". Sarawak Tribune. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  15. ↑ "Kolok Mee, Food of Sarawak". Sarawak Tourism. Archived from the original on 21 June 2026. Retrieved 21 June 2026.
  16. ↑ "The ubiquitous Sarawak 'mee' — kolo, kampua and ketchup". The Borneo Post. 17 December 2022. Retrieved 21 June 2026 – via PressReader.
  17. ↑ Pilo, Wilfred (4 September 2017). "Kolo-mee the signature dish of Kuching". The Borneo Post. Archived from the original on 21 June 2026. Retrieved 14 September 2017.

Bibliography

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  • Wikimedia Commons logo Media related to Kolo mee at Wikimedia Commons
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