Stewed Beef Soup with Egg Noodles ( KoLo Mee) is still a new dish in Kuching, I think. Guess, costs of beef price is expensive so there aren't many stalls in Kuching selling Beef Noodles dish. One of the few places I saw is at the Old Market Place opposite Electra House. There, they serve the Beef Noodles Soup with preserved mustard leaf vegetables (salted vege). It has a different taste all together.
In Kuching, if I eat at the Old Market Place, I prefer to have the noodles (dry KoLo Mee) separate with the beef soup on the side.
Here, we are going to add carrots instead of the preserved mustard leaf vegetables (salted vege).
Ingredients and Preparation for 4
Prepare 1.5 lb slices of beef.
Prepare carrots, ginger, chillies, tomato, onions and garlic.
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Cooking Steps
Mix beef cuts and vegetable into crock pot, and add water to fill the pot.
Add 2 tbs beef stock brand, 3 tbs oyster sauce, 2 tbs dark soya sauce, 1 tbs sesame oil, 1 tbs sugar, some pepper. Keep temperature high for 3 hours.
Boil egg noodles in hotwater, and sieve.
When ready to serve, scoop cooked beef stew over noodles and green vegetables, and garnish with cilantro and dried onions.
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