Home Cooked Sarawak Style Kolo Mee

Sarawak Kolo Mee

Breakfast this morning was simply Sarawak style Kolo Mee. We have bought a bowl of the Sarawak Kolo Mee gravy from Swee Ann Enterprise in Richmond. And each bowl of this Kolo Mee gravy is enough to prepare up to about eight portions of the the famous Sarawak Kolo Mee. In fact if used sparingly, I could even make ten servings of the Kolo Mee. The gravy comes in a frozen form and can be kept under cold freezing temperature, good for a few weeks.

One Serving of Kolo Mee

But we usually will use up the gravy within the week. In the gravy there are already grounded pork meat and mixture of sauces for the right taste. All that is needed to be garnished onto the Kolo Mee would be yuchoy or any other suitable vegetables, shitake mushrooms, fish balls and barbecue pork. Sometimes, we would just add the gravy with the noodles and mix them up without garnishing any extra ingredients. Other than the Kolo Mee gravy, Swee Ann Enterprise also sells sambal and home made sauces for stir fry chicken.