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 [...]]]>

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.