Sang nyuk mee, or mee Sang nyuk (Malay: Mi Sang nyuk; ), is a Sabahan dish consisting of yellow egg noodles or rice vermicelli that comes either in two forms of kon lau or with soup paired with pork originating from the southeastern part of Tawau town in Sabah, Malaysia. The noodle is among Sabah's noodle heritage, apart from the Beaufort mee, Kota Belud soup mee, Tamparuli mee, Tenom mee, Tawau tofu mee, and Tuaran mee.
Origin and background The noodle was first invented in 1979 by two local Chinese brothers in Sabah's eastern coast town of Tawau, derived from Teochew pork and cabbage soup, and it is often paired with white rice. The name "sang nyuk", which is a Hakka dialect, carries the meaning of "raw meat". It was later spread in other parts of Sabah, especially the state's capital of Kota Kinabalu, with "Kedai Kopi Kim Hing Lee" (Kim Hing Lee Coffee Shop) at Sinsuran Complex among the first to serve the noodle in the city. With the increasing popularity throughout Malaysia, other sang nyuk mee restaurant branch also has a presence in West Malaysia.
Preparation The preparation of sang nyuk mee consists of three primary components: rendering pork lard, simmering pork bone broth, and preparing marinated sliced pork. The noodles are served either dry or in soup, typically presented in two separate bowls.
See also
List of noodle dishes Mee tauhu, another noodle dish from Tawau; consisting of yellow egg noodles with tofu
References
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