During the weekend, I had cooked the Hakka braised pork with black fungus (for the recipe, visit http://irenechanal.blogspot.my/2015/10/dishing-up-hakka-meal.html) with an extra portion stashed in the freezer. Then upon returning home from work on a weeknight, I heated up the meat. A colleague had earlier given me some dried kolo mee from Sibu, so I decided to have that instead of wanton mee.
I guess the aroma of the steaming hot Hakka braised pork with black fungus poured onto the kolo mee that had been tossed with sesame seed oil, dark soya sauce and oyster sauce must have wafted upstairs. Hubby commented, "What's that nice smell?", to which I answered, "Come down for dinner, darling."
True blue Sarawakians may take offence on how their prized kolo mee is cooked in my kitchen. After all, kolo mee is supposedly tossed with lard and served with minced pork and char siew. But I believe a wee bit of ingenuity goes a long way. It's like having the best of two worlds : a much-loved Hakka dish with Sarawak's pride and joy. And most importantly, hubby is all smiles.
|Hakka braised pork with black fungus kolo mee|