Yess!!! My house mate is back from the Land of the Hornbills :0)
And yes, that’s the amount of kolok mee he bought back, for TWO of us. 16 packs in total. That number also is because it was the most he could carry on top of all his other luggages!
I get my bi-annual dose of pure authentic old-school Kolok Mee, (though 3 hours old), with “original”, Sarawakian price of RM2.50 each, air flown, hand carried and delivered to my fridge. It would then be allocated carefully, one packet each day, 2, if I have been good & accomplished all of my to-do list for the day.. (ok.. that sound kinda weird, No No No… It’s not that crazy laa.. but yes, it does last us both for a while) *grin*
He being more generous than I am, does share his lot. Moi, however, hoards my share greedily and enjoys it daily, “kedekut–ly” in one corner every lunch hour away from curious eyes & “can-I-try?” attempts from any colleagues.
In my opinion, kolok mee is a very simple dish. The “power” all lies in the sauce really. As you can see, the char siu that came with them is nothing to shout about, so basically you enjoy the dish for the fragrant, flavourful lardy sauce.
The one I had had strong accents from the fried onions/shallots; which lends a slightly charred, bitter & smoky taste to the dish, of which I enjoyed, and wished there were more. If I’m not mistaken, the oil from the fried shallots is added into the the concoction of the lard-based sauce, for my tastebuds detected the taste of fragrant shallot oil (but no garlic oil), so I guess garlic oil wasn’t part of the make-up for this kolok mee sauce.
The sauce coats each springy strand of original home-made noodles evenly and one can literally eat it on its own, minus any sides. Of course, I won’t complain if I could add some kick-ass, tender roasted pork and char siu to it.
The noodles are thin, bouncy and very much “curly” like your maggi mee. Just great to absorb the necessary amount of flavour from the sauce.
Comparison-wise; the char siu sauce version triumphs (in my case at least) over the original. Not to say the original is bad, nope, it is still awesomely delicious, just that the char siu essense adds another dimension to the dish, rendering it a bit sweet with an aromatic distinctive char siu aftertaste.
Yup, perfect harmony of taste in every mouthful. I’m one happy foodie. LOL.
So, any orders for his up-coming trip?
And yes, for those who are wondering or unfortunately haven’t tasted kolok mee before; it is VERY different from wan tan mee.
Wan tan mee is salt-ish, while this is more on the sweet side. I doubt there are soya sauce added to kolok mee either. At least not for the ones I had (which is veryyyy original ok!) ;p