: : Secret to Sarawak Kolo-mee : :

Okay, I’m letting you into how the famous Sarawak Kolo Mee is made. Via Granny, of course.

Yep, you got it. Garlic. The stuff that makes you burp. The stuff that chases away vampires. The stuff which is so pungent. The stuff that makes vegetables edible. :p Well, not quite. It’s actually onion oil that goes into Sarawak Kolo-Mee but the method to prepare it is the same way as the garlic oil is prepared.

First of all, separate out the cloves. Then, give it a big whack with the cleaver. BAM! Helps to bring out the flavour as well as making skin removal a lot easier.

Removing the skin.

Then, start chopping up the garlice into smaller pieces. Using a cleaver makes it a lot easier than the normal chef knife.

Heat up some vegetable oil and stir fry the garlic on a slow fire. Continue to stir the garlic bits until it browns slightly. And I do mean slightly!

Once you’re able to smell the fragrance, close the fire and scoop out everything (including the oil) into a bowl to cool down. You now have made some garlic oil which can be added to soup or other dishes.

For the Sarawak Kolo Mee, just use onion instead of garlic to make oil. Mix the oil together with the noodles. Add a touch of vinegar (less than 1/2 a teaspoon or up to your tastebuds) and presto! That’s how one makes Sarawak Kolo Mee.