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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BEST EVER INDONESIAN SATAY SAUCE - SAMBAL KACANG. Sketchbook Picnics, Eps. 2
Enjoy the best ever authentic satay sauce following a traditional Javanese recipe - Famous for chicken satay, but also used in other dishes such as pecel and gado gado.
Indonesian 1$ Street Fried Rice - Indonesian Street Food
Amazing Indonesian 1$ Street Fried Rice - Indonesian Street Food
Nasi Goreng Pemuda Medan
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[EN] Recipe BRONGKOS - a Javanese spicy meat and beans stew
Brongkos is a specialty of Yogyakarta, Central Java, Indonesia. The dish consists of beef meat, eggs, tofu, stewed with beans and coconut milk. The dark color of the sauce comes from keluak nuts.
The dish usually use Kacang Tolo (black-eyed peas), but you can also use canned white or red cooked beans. If you can't find keluak nuts in your locality, you can replace them with bitter dark chocolate (90-99%).
Ingredients:
500-800 grams of beef brisket
3-4 eggs
4 blocks of tofu
250-300 grams of white or red beans (a substitute for black-eyed peas)
5 medium-sized shallots
9-15 garlic cloves
3 cm of ginger
2-3 cm of galangal
4-5 cm of turmeric
1-2 cm of kencur (aromatic ginger)
3 candlenuts (or 6-7 macadamia nuts)
1 tablespoon of coriander (powder)
up to 50 grams of dark bitter chocolate (90-99%) - a substitute for keluak nuts (from Indonesia or Papua New Guinea)
2-3 bay leaves
2 stalks of lemongrass
4-6 kaffir lime leaves
3-4 small pieces of cinnamon stick
2-3 black cardamom pods
2 star anise
5 cloves
1/3-1/2 nutmeg
chilli peppers (at will)
up to 2 tablespoons of salt
30-40 grams of palm sugar
250 ml of coconut milk
cooking oil for deep-frying