Thursday, November 05, 2015

Lor Mee by Angela Seah Thulin

Craving for Lor Mee... a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (I am a Hokkien) in Singapore and Malaysia. My thick gravy is made of tapioca starch, sauces and spices. The ingredients added into the noodles are usually ngo hiangfish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg but as i am residing in Sweden, i added pork belly and eggs only. Not forgetting to add black vinegar, minced garlic and cilantro (yan xu), it would be so much yummier and fragrant. The dish is also eaten with red chili.

For the gravy recipe - 

Few hard boiled eggs
500g pork belly (scrape the skin clean)
4 cups water
1 cup Da Hua dark soya sauce
50g rock sugar 
6 cloves garlic, into slices
40g ginger, into slices 
2 tbsp five-spice powder
1/2 cup Chinese Zhejiang black vinegar
1 tsp salt
1 tbsp sugar
2 tbsp Lee Kum Kee light soya sauce 
3 eggs (lightly beaten, for the gravy)
1/2 cup tapioca starch with 8 tbsp water

Steps -
Prepare your hard boiled eggs first and set aside.
1. In a pot, add 4 cups of water in, dark soya sauce, rock sugar, garlic, ginger, five-spice powder, let it come to a boil.
2. Add the clean pork belly in and simmer for 20mins then add ready hard boiled eggs in and simmer till pork belly is cooked. Another 15-20mins. 
3. Remove pork belly and eggs from pot. Strain/remove garlic and ginger slices.
4. Add vinegar in, salt, sugar, light soya sauce - let it come to a boil. 
5. Stir in the lightly beaten eggs, stir as you pour in. Then slowly add tapioca starch liquid in and stir as you pour in on low heat. Let it come to a boil and done. 

My personal notes -
1. Overall, It's quite saltish. Either you adjust the dark soya sauce or later the light soya sauce and adjust accordingly. It could be the brand of soya sauce I use too. 
2. Tapioca starch liquid - I did not use all. I stop adding once I achieve the gooey sauce.

Recipe origin: 

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