Sarawak Red Kolo (Kolok) Mee 哥罗面
Notes
TIP - Noodles need to be drenched in boiling water and then immediately into cold water to give them that 'bouncy' or QQ texture.
TIP - Invest in a blow torch and use them to torch your char sui and other meat. It brings out a better taste and looks better. Do not buy the expensive silly cooking blow torch. Get one from the DIY shops. They are the best!
TIP - make your mince with added pork lard for the little 'crackling' for a much better taste. Add in garlic and shallots.