Chicken Kolomee (Kolo Mee) (v2)

It has been awhile since my last (rather disastrous) attempt at making kolomee. I have been looking around once in awhile for another recipe to try out, but haven’t found a nice looking one. But, recently, I came across this recipe for kolomee at a fellow Bruneian food blogger’s blog (haha, that is quite the mouthful), Foodie Tales, and thought… “My, that sounds delicious”. Coincidentally, I also came across fresh kolomee noodles being sold, so I thought I might as well try it out. So… here it is, the second version of my attempt at kolomee. More or less follows the original recipe, but slightly adapted to make it easier to make. =) Here we go!

What you need:
(All amounts are to taste)
Minced chicken
Half a chicken, cut into small-ish pieces, for steaming (optional)

Seasonings:
Oyster sauce
Soy sauce
White pepper
Sugar
Sesame oil

Fresh kolomee noodles
Crispy fried shallots, for garnishing
Chopped spring onion, for garnishing

What you do:

  1. Firstly, if you wish to have some steamed chicken on the side, season the chicken well with salt and a touch of sesame oil and steam until cooked through.
  2. To cook the minced chicken, marinate for about 10-15 minutes with the seasoning ingredients.
  3. Meanwhile, make the kolomee sauce by simmering more of the seasoning ingredients with a bit of water until slightly thickened, and set aside.
  4. In another pan, stiryfry the minced chicken together with the marinade. Taste and adjust the seasoning, if you wish.
  5. To prepare the noodles, it apparently depends on what kind you have. The oil-coated kind is apparently easiest, just dip briefly in hot water. Unfortunately, I only saw the flour coated kind, which is a bit harder to cook. To cook it, boil in hot water for about a minute or so, drain and wash with cold running water, then blanch briefly in hot water to heat it up.
  6. To assemble, place the noodles on a large serving platter. Pour over the kolomee sauce and mix well to coat. Top with the cooked minced and steamed chicken, then scatter over the crispy fried shallots and spring onions, and serve immediately.

One of my sisters is sort of a kolomee fanatic. Most of the time, when we go out to eat, she would order kolomee, even in unorthodox places to have it, such as Indian eating places. So my benchmark, this time round, would be whether she liked it or not.

And she loved it! Well, she didn’t explicitly say so, but she ate a lot. And when I say a lot, I mean, a lot. 😉 Of course, there were a couple of complaints, like how the steamed chicken at her favourite place tastes much better, but they were tiny niggles, not true complaints at all. The sauce was almost exactly how “restaurant” kolomee tastes to me – mostly salty but balanced out with sweetness and more than a touch of sesame oil. Simply perfect. 🙂

Even with the slightly adapted recipe, it still took quite a bit of time to make. This led to our breakfast being a bit later than usual, but oh well, it was the weekend after all. 🙂 I didn’t like cooking the noodles at all, and would love to give the oil-coated version a try, if I can find it.

Anyway, this was definitely a huge improvement over version 1, which was salty salty salty without any balance in flavours. There were some comments which suggested a similar recipe to the one above, but I “forgot” to try it until now. Oh well, doesn’t matter anymore, I guess. If I need a home-made kolomee fix, I know where to go now. 🙂

Quote of the day: The more you eat, the less flavor; the less you eat, the more flavor.

2 thoughts on “Chicken Kolomee (Kolo Mee) (v2)

  1. Hi Ihsan – the steamed chicken is a great touch to the kolomee – nice chunk of protein. Marinating the chicken with a teensy bit of grated ginger will go quite nicely too I think. And I love the quote at the bottom of the kolomee post. Best wishes, E.

  2. Thanks for your comment. 🙂 I actually like roasted chicken kolomee, but couldn’t be bothered to make roast chicken so early in the morning, haha. And I agree, ginger would taste delicious with it.

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