PenangTime.com: Recipe Guide
KOLOK MEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Noodles: 300g Egg noodles (curly/springy type).
- Seasoning Bowl: 1 tbsp Lard oil (or shallot oil), 1 tsp light soy sauce, 1/2 tsp vinegar, pinch of MSG/sugar, dash of white pepper.
- Topping: Minced pork (blanched in stock), Char Siu slices, spring onions, fried shallots.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Cook Noodles: Boil noodles. Rinse in cold water (shock). Dip back in boiling water. Drain thoroughly.
- Toss: Immediately toss noodles in the seasoning bowl.
- Top: Add minced pork and char siu. Garnish with spring onions and fried shallots.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The noodles must be dry – shake off excess water before tossing in oil to prevent dilution.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Kolok Mee in Penang and compare flavour profiles.