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Mee kolo
Malaysian dish of dry noodles From Wikipedia, the free encyclopedia
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Mee kolo, or kolo mee (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 off with fried onions[1] and tossed in a clear sauce.[2]
 | This article is missing information about the history of the dish and meaning of its name. (August 2025) |
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Ingredients
Though the two dishes are similar, the difference between kolo mee and wonton mee, the latter being popular in Peninsular Malaysia, is that kolo mee is not drenched in dark soy sauce, and water is not added to the noodles when served. Mee kolo comes in two common flavours: plain or seasoned with red sauce (from char siu marination). It is usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness.[3] It is topped with char siu pork slices and spring onions or fried shallots.
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References
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