i believe this particular recipe has been long awaited for . thus , i shall cut to the chase . want a more entertaining story ? visit my other blog ler .
what you need ar ?
100 grams noodles (preferably hand made) .
5 tablespoons lard .
1 tablespoon finely chopped shallots .
1 tablespoon light soy sauce .
2 teaspoons m.s.g. a.k.a ajinomoto . ( update : i think it's best to cut down the m.s.g. some more...not very healthy hor ? i think one teaspoon will do fine...but if you're not that afraid , use two teaspoons lor )
25 grams of mince pork .
a few slices of char siu (roast pork) .
some chopped spring onion .
and on the sides...small fresh chilli and diluted lime juice .
how liao ?
bear in mind kolo mee ingredients are normally produced in bulk...so making only one portion as such will result in many leftovers ( useful nevertheless ) .
i understand lard may be unavailable in the markets . so how ? render your own lor ( i did ) . it's basically heating pork fat ( cheap stuff ) in a pot with careful additions of water ( so that it doesn't dry up ) until all that's left in your pot is a viscous yellow substance that will harden into a creamy brick when left out cold too long ( leaving a yummy smell lingering in your home ) . you may improvise with other oils , but i can safely say that there are no proper substitutes for lard .
once you have lard , heat two tablespoons of it onto a pan , and fry the finely chopped shallots ( or you can cheat by buying those packets of fried shallots from asian groceries and adding the same amount as stated ) . fry until fragrant and chuck in some mince pork ( seasoned with a pinch of m.s.g. ) . once the mince pork is cooked , do not throw the oil away . there should still be a yield of about a tablespoon .
in your bowl , mix together 2-3 tablespoons of lard , 1 tablespoon light soy sauce ( please do not use dark soy sauce...your noodles will be transformed into black noodles ) and 1 and a half teaspoons of m.s.g....then also add the lard leftover from the mince pork / shallot frying . that particularly flavoured lard , i believe , is the secret behind the flavour of kolo mee .
cook your noodles in rapid boiling water for about two minutes and chuck them into your bowl .
top the noodles with the mince pork/shallot , char siu and spring onion . serve with the chilli / diluted lime juice too . and don't forget , for all authenticity , make sure you use THE chicken bowl...that's optional of course haha . enjoy heartily with a glass of teh c peng ( if you know how to make it ) . mmm...
oh...and for those of you wondering why some kolo mee have a slightly red colouring , i suspect it's from the char siu itself or perhaps , a little bit of char siu sauce .
Tags: kolo mee budget recipe