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Malaysian Recipe : Mee Kolok Sarawak

Serves 2


  • 1 tbsp cooking oil
  • 1 clove garlic, chopped
  • 60g chicken meat, minced
  • ½ tsp soy sauce
  • Salt and pepper to taste

Seasoning oil:

  • 2 tsp garlic oil
  • 2 tsp vinegar
  • 2 tbsp light soy sauce
  • 240g fresh egg (wantan) noodles
  • 60g fish balls
  • 4 prawns
  • 20g Chinese flowering cabbage (Choy sum)


  • 1 tbsp shallot crisps
  • 6g spring onion, chopped


  • 1 red chili, or green bird’s eye chillies, cut
  • 1 tbsp light soy sauce


  1. Heat the oil in a wok or pan. When hot, add garlic and sauté until aromatic. Add the minced chicken, sesame oil and soy sauce. Season to taste with salt and pepper. Set aside.
  2. In a bowl, combine the garlic oil, vinegar and light soy sauce.
  3. Blanch the noodles in simmering water for 3 minutes. Remove to a basin of cold water and stir noodles to remove the starch. Blanch the noodles again, drain and toss well with the garlic oil, vinegar and soy sauce mixture. Place on serving plates.
  4. Cook the prawns, fish balls and choy sum in simmering water for 2 to 3 minutes. Remove and arrange on the noodles.
  5. Garnish with the shallot crisps and chopped spring onion. Serve with the cut chillies and soy sauce placed in a small side dish.


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Last Modified: 11/27/11.