Malaysian cuisine is particularly rich thanks to the various influences derived from the 3 cultures that coexist in the country: Malay (Muslim), Chinese and Indian. The specialty of which I speak in this article comes from Sarawak and is called Kolo Mee, a super tasty dish of egg noodles related to the Malaysian Chinese culture.
The Asian pasta this time is served dry and not in broth, it is accompanied by roast pork (called Char siu) which is marinated with soy, honey and spices and then cut into thin slices. Minced meat and shredded spring onion are added. These are the main ingredients that are usually found by ordering the Kolo Mee.
Sometimes I ate it served with shallots and fried garlic and, to enrich the dish, you can also add fish balls and wonton (Chinese dumplings).
Before eating the egg noodles remember to mix everything well, so that the lard of the pork cover with an oily layer the dry pasta, softening it and giving it an intense and super tasty meaty flavor. This is what makes Kolo Mee special!
A dish that you can find everywhere in Malaysia and easily in Singapore, but the best you can have is only in Sarawak!
