Sarawak has quite a reputation for its delectable array of local fare.Just ask any locals around town and they'll gladly point out the best places to grab a bite of must-have Sarawakian delicacies that truly distinguish the Malaysian State's multi-cultural culinary delights.
In Kuching, the capital city of Sarawak, one of the staple dishes that can practically be eaten for breakfast, lunch, dinner or even supper is none other than the beloved kolo mee. This noodle dishes comprising of dry egg noodles ( available in straight, curly or flat ) is served either dry or wet though most people tend to opt for the dry version, which definitely has more oomph.
Observe your local kolo mee seller and watch as the raw noodles are dunked into a large pot of boiling water. Once cooked, they are then given a quick toss in a bowl with seasonings comprising of lard, vinegar, light soy source or fish source and salt and peppper before garnished with slices of char-siew (barbecued pork), minced pork, leafy greens, fried crispy shallots and spring onions. Other variants of toppings inclube prawns, cuttlefish, pork ball, pork liver and even wanton dumplings.
Sold practically everywhere in kopi tiam ( coffee shops ), food courts and even hotel restaurants. A bowl of this hearty dishes usually starts from RM2.40.
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