Ko Lok Mee is very popular in Sarawak and a must menu in most restaurants in Miri. It is also my children's favourite.
Typically, blanched noodles are mixed with ready-made sauce and served with chili paste and soup. However, I made mine in a wok given the large volume. No soup as I was not that particular on it....hehe.
(Serves 4-5 pesons)
1 pack Instant Dry Noodles - blanched
2 Red/Green Chilies*
Few Chili Padi*
2 cloves Garlic* (*pounded)
5 Shallots - sliced thinly
4 tbsp Oyster sauce
4 tbsp Sweet Soya Sauce
1 tsp Sesame Oil
Some chopped Beef
Some Green Mustard Leaves
2 Red Chili
1 clove Garlic
1 Kasturi Lime
1 tbsp Chili Sauce
Salt & Sugar
- Blend all with a bit of water
1. Heat up few tbsp of oil.
Fry sliced shallots until fragrant.
Ad in pounded ingredients & stir until fragrant.
Ad chopped beef & stir until cooked.
Add in the remaining sauce & veg & cook for few minutes.
Off fire. Add the blanched noodles & pepper & stir well.
2. Serve with chili paste & plain soup (optional).
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