Lor Mee
EG’s Mum is the best. She spent two days last week preparing the individual elements of this Hokkien/Singaporean dish, Lor Mee, and we devoured it in one fell appreciative swoop.
The dish starts with a flavoursome stock which is thickened to a gravy consistency with cornstarch and egg. Then come the addins - thick yellow noodles, beanshoots, slices of fish cake, slices of pork and some steamed fillets of snapper. Occassionally, EG’s Mum makes pork dumplings as well, although this version didn’t have them. To garnish, arse-burningly-hot slices of red chilli, raw minced garlic, celery leaves (an important and essential addition I’m told) and a couple of dashes of vinegar.
Oh yes. This is Hokkien comfort food at its finest.
Hi EG and Mellie
Is it possible for EG’s mum to share with us her recipe?? Gosh, we miss Lor Mee soooo much!!
I’m drooling just looking at the picture!
5:05 pm - July 17th, 2008I’ll see what I can do Phyllis. Dishes like this are a bit hard as she doesn’t follow a recipe - it’s all in her head. I’ll have to sit there with a notepad and learn
5:41 pm - July 19th, 2008