Kolo Mee Recipe (Hakka / Kampua Mee), Batch Style Sauce - Best SE Asia Dry Noodle Dish Ever [ASMR]
Kolo Mee Recipe (Hakka Mee / Kampua Mee), Batch Style Sauce - Best Southeast Asia Dry Noodle Dish Ever [4K ASMR]
Kolo / Kolok / Kon Loh Mee Recipe, Batch Style Sauce Recipe (from Sawarak or NW Borneo style Malaysia Indonesian border)
Very very similar to (just different toppings, noodle shape/type and maybe slight tweaks of sauce):
Hakka Mee (Malaysian)
Kampua Mee (also from Sawarak or NW Borneo Malaysia Indonesian border)
Similar versions; but much darker, saucier & soy sauce based (instead of mostly shallot oil based):
Chili Pan Mee (Kuala Lumpur, Malaysian)
Bak Chor Mee (Singaporean & Malaysian)
Vietnamese, Hu Tieu Mi Kho(dried noodle version) Nam Vang
Indonesian food
Malaysian food
Singaporean food
Javanese food
IndoMie instant noodles
ASMR recipe cooking eating sounds of Malaysian Indonesian Singapore dry noodle kolo mee dish
BATCH style recipe:
Shallot oil (this is the most work/time of the entire recipe):
6 or more shallot (depends on size), sliced
1/2c oil (or more is fine, for extra sauce)
Fry and crisp up slowly (avoid burning)
If adding minced garlic (optional), then add it halfway thru cooking shallot (about 10-15mins in); as garlic isn’t as moist nor has as much water content and burns quicker.
Strain and/or separate.
The shallot crisps will be the important topping/garnish; and, the shallot oil will be an important part/base of the tossing sauce.
Tossing sauce (BATCH style… use about 2tbs for each bowl/serving):
In small glass or ceramic container or bowl (avoid plastic; as plastic taste leaches into oil [since plastics/rubbers are made of oil]) mix/combine the following seasonings:
1tbs Salt
1tbs Msg
2tbs white or rice vinegar (some recipes use Chinese zhe jiang vinegar)
2tbs fish sauce
1tbs chx bouillon powder (optional)
White or black pepper
2tbs light soy sauce
2tbs oyster
Then… add all of the 1/2cup of strained shallot oil into this dry seasonings mix and mix well until dissolved. You can also simmer it for a few mins to help dissolve if you want to.
Use 2tbs per bowl of 110-150g noodles.
Also, add 1tbs pork lard (per bowl) (optional)
Minced pork or chicken & mushroom stir-fry topping:
About 250g minced pork or chx (you can even double this if you want… just adjust seasonings)
1-2 minced garlic and/or 1 shallot
1can button mushroom (you can also just use fresh, sliced mushrooms, sauteed/browned)
and/or
6-7 Shiitake dried mushroom, soaked & sliced (you can also just use fresh, sliced mushrooms, sauteed/browned)
1-3tsp Shaoxing wine or sake
1-3tsp oyster sauce
1-3tsp dark and/or sweet soy sauce
1tsp light soy sauce
1/2tsp salt
White/black pepper
1-1.5c water (adjust for consistency)
Cornstarch slurry (1tbs CS & 2-3 tbs water/liquid)
1tsp sesame oil
1tbs sugar (optional)
Dry or fresh yellow Egg noodles, cooked as per package’s instructions.
Toppings:
Minced pork or chx & shrooms topping (above recipe)
Char siu, sliced (Chinese sweet sausage sliced is a great sub too)
Fish/seafood/shrimp/etc. cake or ball, sliced
Pork loaf or balls or Kikiam/Ngo Hiang sliced
Wontons (boiled or fried)
Any kind of Asian BBQ meats, sliced, would work great too (Indonesian, Malaysian, Viet, Filipino, etc.)
So would fried egg-rolls, like Vietnamese cha gio, Filipino lumpia, etc.
Asian greens, like yu choy sum, gailan or bok choy, sliced & blanched
Sprouts, quick blanched
Spring onion, sliced
Cilantro
Crispy fried lard or pork or chx chicharron / cracklings
Crispy shallot
Crispy garlic
Crispy dried shrimp & dried chili condiment (Malaysian “crispy prawn chilli” or Thai “nam prik”)
Fried fish pieces (sole fish, etc.)
Fried anchovy
Fried egg
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Sake Sauteed Pork with Indonesian Satay Sauce
MARINATED PORK IN SAKE AND SPICES SERVED WITH A TASTY INDONESIAN SATAY SAUCE, RICE AND SAUTEED VEGETABLES. Step by step cooking, easy to follow.
INGREDIENTS: 4 persons
2 pounds lean pork (shoulder or butt)
6 fl oz coconut cream to stir-fry your meat
Rice or noodles
Salad green (lettuce, romaine)
2 tomatoes
1 small cucumber
1 lime cut in 4 parts
STIR-FRY VEGETABLES:
1 eggplant
2 sweet peppers
1 pack of mushrooms
4 tbsp rice vinegar
½ tbsp coriander powder
2 tbsp fish sauce
2 tbsp soy sauce
Salt & pepper
MARINADE:
15 fl oz Sake
1 tbsp Asian fish sauce (nuoc mam)
2 tbsp soy sauce
1 star anis
2 tbsp sugar
1 ½ tsp coriander powder
1 tsp garlic powder
1 tsp salt
1 ½ tsp black pepper powder
SATAY SAUCE:
3 shallots
1 ½ inch ginger root
5 garlic cloves
1 tsp Asian shrimp paste
5 tbsp soy sauce
25 fl oz coconut cream
3 tbsp sugar
3 ½ tbsp peanut paste
1 tsp crushed dried chili’s (hot ones)
1 tbsp rice vinegar
1 tbsp fish sauce
2 ½ tsp coriander powder
Salt & pepper
RED SAUCE:
6 fl oz Sake
1 tbsp sweet paprika
1 tbsp fish sauce
1 tsp coriander powder
½ tsp garlic powder
1 tsp rice vinegar
½ tbsp sugar
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Tumis Kikil ala Siska, Stir Fry Beef Skin; Authentic Indonesian Food Recipe
Stir fry Beef Skin
Ingredients :
Beef Skin / Kikil Sapi
Baby Corn / Janten
Chilli / Cabe
Garlic / Bawang putih
Shallots / Bawang merah
Galangal / Lengkuas
Lime Leaves / Daun jeruk
1/2 Tomato / Tomat
Salt / Garam
Sugar / Gula
Beef Seasoning powder / Royco
In Collaboration with Siska.
Siska is a great home chef who also has been in food industry for many years serving Javanese Food in her own restaurant.
Her recipes are authentic Indonesian food from her hometown Lampung.
This year 2021, both of us are staying in my hometown Medan, we took this chance to share with you her authentic delicious recipes.
Hope you enjoy our videos and please feel free to leave comments or if you have any recipes request that you want us to share.
Please also Like and Subscribe to my channel if you enjoy the videos^^.
Thank you and Happy Cooking :)
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Uncle Roger Review GORDON RAMSAY Fried Rice
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Uncle Roger review this much requested video - Gordon Ramsay making Indonesian style fried rice. Will Uncle Roger put my leg down from chair?
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