by Fauzan Anandika
Before using chemical medicine, people used the herb to cure their disease. People start using herbs and plants in 3.000 BC. It’s proved by the medical prescription found in Egypt and the Chinese. Indian and African tribes also use plants and herbs during the healing ritual. When researching the use of plants in the healing process, we will found that even its come from different countries, they use the same herb and plant to cure the same disease. It proves that a specific plant and herb could use as a medicine. And in research, most of the herb medicine is located in Malaysia, Southeast Asia.
Malaysia has more than 1.000 plant species, and most of the plants can use for medicinal purposes. They have Bintangor tree (Calophyllum) that believe to be the cure for HIV AIDS. An antimicrobial Meniran leaves (Phyllanthus niruri). Asthma reliever plant, Saga leaves (Abrus precatoris), and many more. Blessed with fertile soil makes Malaysian land could grow any plant with great purposes. Besides used for medical purposes, Malaysian people also use herbs when they cook their delicious dishes.
Malaysian dish is known for its rich taste to create by mixing a different kind of spice to create an umami taste that never could be forgotten. Influenced by Chinese culture, Malaysian dish has various noodle dish called kway teow or mie. But for a tourist that wants something different to taste, you can taste Mee Kolok from Sarawak Malaysia.
Mee Kolok is a dry type noodle that easy to find around Kuching city in Malaysia. The Malaysian people usually serve Mee Kolok with a side of soup and soy sauce, topped with sliced boneless chicken or minced beef. What makes this noodle taste good is the special ingredient to make the noodle. It looks like vermicelli but bigger and chewier.
Cooking Mee Kolok is easy. There is no special technique needed, and most of the ingredient is easy to find. Mee Kolok is good to serve as a breakfast meal or as a lunch. For those who want to try eating Mee Kolok, please follow the recipe below.
- 1 liter of water
- 200-gram chicken
- 200-gram beef
- 1 tablespoon of chicken broth powder.
- 300-gram dry noodle
- 3 clove of garlic, finely sliced
- 1 tablespoon of vinegar
- 2 tablespoon of cooking oil
- 2 tablespoon of oyster sauce
- 2 tablespoon soy sauce
- 2 tablespoon of fish sauce
- 1 teaspoon of black pepper
- 5 red eyes chili
- 2 clove of garlic
- 1 tablespoon of soy sauce
- 20 ml of lime juice
- 1 tablespoon of scallions
- 1 teaspoon fried shallot
- Prepare a boiling pan, boil the water in the boiling pan.
- Add beef and chicken, cook until tender.
- Add salt and chicken broth powder.
- Remove the beef meat and chicken, slice into a thin shape.
- Boil noodle with ½ teaspoon of salt.
- After cooked, strain and drain the noodle.
- Prepare a cooking pan, add one tablespoon of cooking oil.
- Add garlic, cook until crispy.
- Remove the garlic and fry the noodle.
- Add vinegar, soy sauce, oyster sauce, and fish sauce.
- Using the same pan, fry the beef and chicken.
- Add sweet soy sauce, black pepper, and salt. Finely mix.
- Grind red eye chili and garlic with mortar and pestle.
- Add soy sauce and lime juice.
- Adjust the taste with salt and sugar.
Mee Kolok preparation
- Prepare a serving bowl.
- Add noodle and sauce. Mix until the noodle blend perfectly.
- Top with sliced beef and chicken.
- Garnish with fried garlic and scallions
- Mee Kolok ready to be served with a side of clear soup.