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, [...]
