KUCHING: Sarawak’s kolok mee has been officially recognized as part of Malaysia’s national heritage, joining a list of iconic culinary treasures.
Heritage Commissioner Muda Bahadin announced the inclusion of Kolok Mee among the 10 food items listed in the Government Gazette yesterday (Feb 23).
Other recognised items include staple foods like burasak and nasi ambeng; traditional kueh such as dodol kukus tahi minyak, kuih genggang/kuih lapis, and kuih karas; as well as appetisers like jeruk tuhau, soup bak kut teh, and the drink air katira.
According to the Sarawak Tourism website, kolok mee, famously known as one of Sarawak’s signature dishes, is a beloved noodle delicacy deeply rooted in Chinese culinary tradition.
This simple yet incredibly flavorful dish has become a staple breakfast option across the state.
The dish consists of springy egg noodles, delicately tossed in a special seasoning sauce, and topped with a tantalising combination of minced meat, slices of meat, slivers of fresh spring onions, and crispy fried onions.
Its irresistible aroma and satisfying taste have made it a favourite among locals and visitors alike.
Recognising the popularity and demand for diverse dietary preferences, Halal versions of kolok mee were also created to cater to Muslim consumers, featuring tender slices of beef or chicken, fragrant fried shallots, and spring onions served with rich beef or chicken soup.
Meanwhile, burasak, a traditional Malay dessert originating from Johor, comprises pulut rice (glutinous rice) cooked with coconut milk and palm sugar, wrapped in banana leaves, and steamed until tender.
Nasi ambeng, on the other hand, is a communal Javanese rice dish that features fried chicken, vegetables, sambal, and traditional condiments served on a large platter. It was previously declared Selangor’s heritage food in 2022.
As for dodol kukus tahi minyak, it is a steamed sticky sweet delicacy that represents a Pahang traditional dish, while kuih genggang or kuih lapis, influenced by Peranakan culture, consists of colourful layers of rice flour.
Kuih karas, a crispy traditional snack, is believed to have originated from Kedah and Borneo, while uthappam is a savoury South Indian crepe.
The only soup on the list, bak kut teh, is a soup made with pork ribs and aromatic herbs, particularly favoured by the Chinese community. Its roots trace back to early 19th-century Port Klang, where it was valued as a nourishing tonic among labourers and coolies.
Last but not least, the newly nation-heritage-recognised jeruk tuhau refers to pickled wild ginger, and air katira is a refreshing drink made from katira gum.
