Edit: Please see the Kolomee version 2 recipe for a much tastier recipe! =)
At long last, the long-awaited recipe for kolo mee. I’ve been looking around for a recipe that sounds like the kind of kolo mee I’m looking for. I recently found one that sounds like what I’m looking for, so… yay! Right? You’ll see. 😛 Here we go!
What you need:
75g noodles, cooked in coiling water then drained and washed again in ice cold water to wash off excess starches – I used Wonton noodles, which was bad. Read why later
2 teaspoons fish sauce
Pinch of salt
1 teaspoon light soy sauce
Sprinkling of white pepper powder
Pinch of MSG – didn’t have it
4 chicken wings, seasoned with salt and pepper
Oil, to fry the chicken
1 spring onion, sliced finely
Crispy fried shallots
What you do:
- Mix all the ingredients for the sauce in a small bowl.
- Heat oil in a frying pan, and fry chicken until golden and crispy and cooked through.
- Meanwhile, dip noodles briefly into hot water to heat them up and place into a bowl. Spoon over sauce (to taste), place chicken wings on the side and sprinkle liberally with spring onion and fried shallots. Serve immediately.
The thing about kolo mee, I think, is that its such a simple recipe (unless you make your own noodles, of course…), that you need to get everything absolutely perfect. The noodles must be the right taste and texture, and the sauce must be delicious. Well, sadly, I have to report that this recipe fails in oh-so-many ways! 🙁
First off, the noodles. I really am not sure what kind of noodles kolo mee uses, so I looked around for one that looked similar. So when I found fresh wonton noodles that looked similar to my vague memories of kolomee, I was pretty pleased. Until I tasted it. It turns out that those noodles were egg noodles. And I detest egg noodles. With a passion. Plus, kolo mee definitely doesn’t use egg noodles, I think. Otherwise, I wouldn’t like it so much. Steee-rike ONE!
Next up is the sauce. I should have known, actually, but I thought, nah… couldn’t be… Coz, see… fish sauce – salty. Soy sauce – salty. Salt – salty. Add up all the three together, and what do you get? EXTREME saltiness! I made a bit too much sauce as well, and just dumped it all over my noodles. So the resulting saltiness was enough to make my mouth shrivel up. And I like to think I have a higher salt tolerance than most people. Of course, it was partly my fault, why did I dump the whole thing in? But also, the sauce was just salty…. there were no other flavours there. I thought it didn’t taste like what I remember kolo mee tasting like (well, it has been awhile… my memory is a little fuzzy now) So… Steeeeee-rike TWO!
Luckily, it wasn’t a complete strike out, haha. The chicken was delicious, but of course, I plead guilty to that. 😛 Haven’t had fried chicken in awhile, and this was just yum! Nicely cooked, crispy and flavoursome. *drool* And the best thing was, it wasn’t even deep-fried. It was just fried in about two tablespoons of oil. Which may sound a lot, but not really. So yay. 😀 I also liked the spring onions and fried shallots, two of my favourite toppings. So again… yay… So my main problem was with the noodles and the sauce. Which is really the main point of kolo mee…. So as a whole, this dish fails for me.
“So Ihsan, why then,” you ask ,”are you giving us this recipe?” Well, people were eager to see it for one, so I guess I should publish it. Plus, who knows, someone might be able to give some suggestions. 😀 But the main point is, I definitely want to try making kolo mee again, so by publishing the first recipe (and 2nd, and 3rd, and so on) you’ll be able to chart the progress of the kolo mee, hehe.
So… until next time then. 😀
Quote of the day: A hungry stomach seldoms scorns plain food.