How to make a no-pork version of Kolo Mee, Malaysian dry noodles topped with minced meat and char siew.

Kolo Mee is a Malaysian noodle dish, that you can also find in hawker stalls, although they are rare and few in between. Kolo Mee originates from Sarawak, and is a Chinese-style dry noodle dish topped with pork lard, shallot oil and minced pork. Since I don’t eat pork, I HAVE to recreate a version of this with no-pork at all. My fully made-from-chicken Kolo Mee is a favourite at home, and it’s not that complicated to make.

Shallot Oil

The most important component is probably the shallot oil. Can you use regular onions in place of shallots? Yes. You’ll still end up with yummy onion-flavoured oil. Use neutral tasting oil to get the most out of the onion flavour. You can use olive oil though, just be aware that there will be that extra layer of olive oil flavouring. You want to be careful to not burn the shallots.

Chicken Oil

Kolo mee uses lots of pork lard, to replace that we are going to make some chicken oil. I have about 2 tbsps of chicken skin and fat here, and we are going to render the fat off of these. Make sure to keep the heat low. Eventually the chicken skin and fat will cook in its own oil. Render the fat until the chicken skin and fat gets nice and crispy. It will take a while, about 15 to 20 minutes.

If you’re not getting enough chicken oil, you can “cheat” by adding a couple tablespoons of neutral tasting oil. Add early on so it has time to infuse with the chicken-y flavours.

Unlike Shallot Oil, chicken oil will not last as long. It can last 2 to 3 days maximum, before it turns rancid. Make just enough for your meal. If you have lots of leftover chicken oil, use it the next day to make Chicken Rice!

Char Siew Chicken

I have a Char Siew Chicken recipe here. This is a simpler and more condensed recipe, either recipes work. I used chicken breasts this time round – when sliced, it looks close to pork char siew. I still prefer using chicken thighs for my usual roast, but these aren’t bad.

Kolo Mee Sauce Bowl

The sauce proportion for the noodles here is the suggested amount, but feel free to adjust accordingly. The standard Kolo Mee Sauce bowl is a couple teaspoons of the shallot oil and chicken oil, light soy sauce, rice vinegar and white pepper. I personally like to add more of the vinegar, because I love a good tang with my noodles.

Ingredients:

Noodles and bits and bobs:

Kolo Noodles or Fresh Egg Noodles
Asian Greens

Shallot Oil

10 Shallots
1/2 tsp Salt, toss through
2 tsp Cornstarch, toss through
200ml Vegetable Oil or any neutral tasting oil with high smoke point

Chicken Oil

2-3 tbsps Chicken Fat and Skin

Minced Chicken Topping

200 g Minced Chicken
2 tsps Light Soy Sauce
1 tsp Sesame Oil
1/2 tsp Chinese Five Spice Powder
1/2 tsp White Pepper

Chicken Char Siew

250g Chicken Breast
Marinade
- 1 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 2 tsps Brown Sugar
- 1 Garlic, minced
- 1/2 tsp Chinese Five Spice Powder
- 1/2 tsp White Pepper
- 1/2 tsp Red Food Colouring (optional)

Directions:

Shallot Oil

Slice shallots thinly and evenly.
Toss salt and cornstarch through.
Heat oil over medium heat, and fry the shallots.
Remove shallots from the oil once it gets brown and crispy.
Strain oil to get rid of excess fried bits. Shallot oil done!

Chicken Oil

Heat a pan and add chicken skin and fat. Keep a low heat throughout.
Allow fat to slowly be rendered off the chicken skin and fat.
Since it’s low heat, it will take a while, some 15 to 20 minutes.
Eventually the chicken skin and fat will cook in its own oil. The chicken oil is done once chicken skin gets brown and crispy.
Remove chicken skin and fat. Chicken oil done!

Chicken Mince Meat Topping

Season the chicken mince with light soy sauce, sesame oil, and a dash of five spice powder and white pepper.
To a pan add a couple tablespoons of the shallot oil we prepared earlier. You can also just use regular oil.
Stir fry the chicken mince till it is cooked. Break it apart with the spatula as you’re stir frying.
Cook till chicken is cooked through, and chicken mince topping is done.

Char Siew Chicken

Marinade chicken for at least 2 hours. Overnight would be best.
Roast in a pre-heated oven of 200 degrees celcius for about 20 minutes, or until chicken is cooked all the way through.
Slice chicken char siew. Done!

Noodle Assembly

In a bowl, add 2 teaspoons of the shallot oil, chicken oil, a teaspoon of light soya sauce, rice vinegar and white pepper. Use this combo as reference, but feel free to adjust according to taste.
Blanch the noodles and drop in the bowl with sauce. Toss through.
Top the tossed noodles with the minced chicken, some blanched bok choy, fried shallots, sliced char siew. Done.