Kolo Mee Kicap (Kolo Mee in Dark Soy Sauce)

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Greetings... today I'am having kolo mee kicap for my lunch. Do you wan't to try? Here is the recipe.
Ingredients(1-2 servings)
1) Basic Ingredient: 100g of raw kolo 
2) Garnishing/condiment

  • fish cake, blanched in boiling water with red food colouring
  • 50g of minced chicken
  • 2 red onion, thinly sliced
  • 2 spring onion, finely chopped
  • 1/4 cup dark soy sauce
  • salt and pepper for seasoning
  • 1/4 cup of cooking oil
  • adequate water


    • Method
    1. Fry sliced onion in a wok until golden brown. Take out the onion once done and leave aside for a while.
    2. With the same wok, fry minced chicken for about 6-8min. Season with salt, pepper and dark soy sauce. Leave aside once done. Keep the left over oil for the condiment. 
    3. For the noodle condiment,  combine 3 tbs of left over oil , 3 tbs of dark soy sauce, fried onion, salt and pepper in a large bowl. Set aside for a while.
    4. To cook noodle, heat up 500ml of water in a pot into boiling. Blanch the noodle in boiling water for roughly 1 min or until the noodle float up. Scoop the noodle and wash in cold water to stop the cooking process while at the same time remove outer starch layer. Re blanch for 30-40s just to rewarm.
    5. Add the noodle to the condiment prepared beforehand. Mix well. Garnish with sliced fish cake, minced chicken,fried onion and chopped spring onion. Serve while still warm. 

    p/s: It is important to blanch the noodle in boiling water as to achieve even cooking without the noodle get soggy. Blanched for longer time will cause the noodle to overcook and goes slimy. immediately wash with cold water will stop the cooking process from residual  heat. 

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