Miri, Miri...Mee Sapi

I was in Miri to meet up with Sarawak Oil Palms Bhd (SOP) to get an update of their estate and refinery business.

One of the highlights of the visit was Rosela (my colleague) and I got to savour the lip-smacking hawker delights there like Kolo Mee, Kampua Mee and Mee Sapi.

Rosela and I will cherish the warm hospitality extended by SOP corporate communications team who are, none other than the dynamic duo Judy and Abel.

Kolo Mee is made of egg noodle, blanched in water that looks like instant noodle and served in a light sauce with some condiments like chicken cutlets, minced meat or sometimes shredded beef .

The difference between Kolo Mee and Wanton Mee, which is popular in West Malaysia, is that Kolo Mee is not drenched in dark soy sauce and water is not added to the noodles when served.

Mee Sapi is the gravy version of Kolo Mee with a more curly type of noodle similar to that of angelhair spaghetti.

These scrumptious hawker dishes are prepared with palm cooking oil, a nutritious and affordable kitchen staple in most eateries.