Kolo Noodles

Name: Kolo Noodles
Yield: 1 Bowl of Kolo Noodles
Cuisine: Malay
Ingredients: 150 ml Cooking oil; 10 pips Garlic, coarsely chopped; 5 nos,Shallot coarsely chopped; 5 portion Kolok noodles, blanched; 2 tbsp Sweet soy sauce; 2 tsp Dark soy sauce; 2 tsp White pepper powder; 1 tsp AJI-NO-MOTO®; 1/2 tsp Salt; 500 g Chicken chop; 1 tbsp Oyster sauce; 1 tbsp Sugar; 1/2 inch Ginger, minced; 4 pips Garlic, minced; 1 tsp Crush black peppercorn; 2 tsp Red dye food coloring; 2 tbsp Cooking oil; 4 nos Red onion, minced; 3 pips Garlic, minced; 2 inch Ginger, minced; 2 pcs Lemongrass; 1 pc Cinnamon stick; 1 pc Star anise; 3 pcs Cloves; 500 g Beef meat; 4 cups Water; 1 stalks Spring onion, sliced; 1¾ tsp AJI-NO-MOTO®; 3/4 tsp Salt; 1 stalk Bok choy, blanched

40 minutes

1 Bowl of Kolo Noodles

Recipe Description

Kolo Noodles is a yummy Malaysian noodle dish from Sarawak in Borneo. It's made with thin egg noodles, served with a tasty sauce and different toppings. The sauce is savory, a bit sweet, and has a nice mix of flavors.

Nutrition Value in 1 Serving

Calories

1118.4 kcal

Carbohydrate

93.2 g

Protein

56.2 g

Fat

57.5 g

Sodium

1091.2 mg

Ingredients

Ingredients A: noodles

150 ml	Cooking oil
10 pips	Garlic, coarsely chopped
5 nos,Shallot	coarsely chopped
5 portion	Kolok noodles, blanched
2 tbsp	Sweet soy sauce
2 tsp	Dark soy sauce
2 tsp	White pepper powder
1 tsp	AJI-NO-MOTO®
1/2 tsp	Salt

Ingredients B: chicken marination

500 g	Chicken chop
1 tbsp	Oyster sauce
1 tbsp	Sugar
1/2 inch	Ginger, minced
4 pips	Garlic, minced
1 tsp	Crush black peppercorn
2 tsp	Red dye food coloring

Ingredients C: soup

2 tbsp	Cooking oil
4 nos	Red onion, minced
3 pips	Garlic, minced
2 inch	Ginger, minced
2 pcs	Lemongrass
1 pc	Cinnamon stick
1 pc	Star anise
3 pcs	Cloves
500 g	Beef meat
4 cups	Water
1 stalks	Spring onion, sliced
1¾ tsp	AJI-NO-MOTO®
3/4 tsp	Salt

Ingredients D: accompaniment

1 stalk	Bok choy, blanched
1 stalk	Spring onion, sliced
Some	Fried shallot and fried garlic

Method

For the shallot and garlic oil, heat the cooking oil and fry the shallot and garlic until golden brown. Strain the oil, set aside the fried shallot and fried garlic for later use.
Marinate the chicken with all ingredients (B) for 30 minutes before roasting it in the oven at 180 °C for 20 minutes or until chicken in fully cooked. Set it aside to cool and slice it.
For the noodles, in a bowl, whisk together the shallot and garlic oil, sweet soy sauce, dark soy sauce and white pepper powder. Add in the noodles and stir well until well coated. Season with AJI-NO-MOTO® and salt.
For the soup, heat oil, saute minced ingredients with lemongrass, cinnamon stick, star anise and cloves until well brown and the aromatic smell rises.
Add in the beef and water, let it boiled until the meat is tender. Take the meat out and thinly slice it and set aside.
Add in spring onion to the soup and season it with AJI-NO-MOTO® and salt.
To assemble the noodle, place the coated noodle in a plate top with thinly sliced beef, sliced red roasted chicken, bak choy, fried shallot and garlic and sprinkle with sliced spring onion. Serve it together with the beef broth soup.