Bammie's 卤面

哈哈！so happy i finally learn how to make Lor Mee(卤面)...and it's actually quite delicious, considering that it's my 1st attempt orrrr......For the benefit of my non-singaporean readers, let me write out what Lor Mee is.

According to Wikipedia, the free encyclopedia,

Lor mee (Chinese: 卤面) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles. The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili.

What is worth mentioning is also the fact that Lor Mee is a dish that is highly enjoyed by me and my beloved dad. It's actually one of our favorite dish. That reminds me of the old good times where Dad was still healthy. In the past, Dad would drive us to many different places, all in the search of good yummilicious food...^_^

Anyway, let me not digress and post the recipe here. Instead of pork, I chose to use chicken stock instead. Alternatively, fish stock can be used too.

1) Bring chicken stock with a 卤包(optional) to a boil. Add light soya sauce, dark soya sauce & white pepper to taste.
2) Now, you can use the soup to get ready your other ingredients..for me, I placed 3 peeled hardboiled eggs, prawns, fishcakes & fishballs into the soup and you can take them all out (except the eggs) once they are cooked. I left the hardboiled eggs inside and lower the fire so as to make the soup more tasty, as well as to allow the hardboiled eggs to absorb more soup taste and become darker.
3) When everyone is ready to eat, take out the 卤包& the hardboiled eggs.
4) Now increase the fire for the soup. When it boils, scald the yellow noodles & vegetables (i used 菜心) and distribute them among the respective individual bowls. Distribute all the remaining cooked ingredients & hardboiled eggs among the respective bowls (it is up to you whether you want to slice the hardboiled eggs or not)
5) With the soup still boiling, stir in cornstarch (mix w cold water first) and stir the soup. Once you are happy with the level of starchiness of the soup, drizzle in a beaten egg & stir the soup again.
6) Ladle out the starchy stock over the noodles
7) Garnish with chopped 芫荽(cilantro) & black vinegar & serve it piping hot!!!! ENJOY>...