Tuesday, June 21, 2011

Hokkien Lor Mee/Stew Noodles

There two types of Hokkein mee. One is braised in dark soy sauce and the other one is not which we called Lor Mee. My mom used to cook this for us during the weekend as we can help her to roll out the noodles dough. Yeah she made her own noodles. After all the rolling she will used a knife to cut the noodles. No pasta maker during that time and all were done by hand.

Lor Mee is a simple soup noodle with very thick eggy broth. It is a staple fare in our traditional Hokkien family. It is less well known than the dark Hokkien mee that Kuala Lumpur is famous for. Some of the Hokkien Mee stall still serves this lor mee. Lor Mee is usually eaten with Chinese black vinegar but I like having it with pickle green chilies.

Ingredients:
Serve 4

1 packet or 400 gram fresh thick noodles – boiled and drained
15 shrimps – peel and deveined
250 gram pork loin or chicken – sliced thinly
a big bunch of vegetables – can be choy sum or bak choy
2 cloves garlic, chopped
6 cups water – depend on how soupy you like
1 cube of chicken bouillon
2 tbsp light soy sauce
1 tsp Sesame Oil
White pepper and salt to taste
2 tsp cornstarch - mixed with 2 tbsp water
2 eggs, lightly beaten


Marinate

2 tsp light soy sauce
1 tsp oyster sauce
1/2 tsp corn flour
A few dashes of white pepper
1/4 tsp sesame oil

1. Combine the pork with marinate ingredients and mix well. Set it aside for 15 minutes.
2. In a large wok, heat oil on high heat. Toss in the garlic and cook briefly. Add in the water and chicken bouillon. Bring up to a boil and drop in the meat into the broth piece by piece. Add in the noodles and soy sauce and pepper.
3. Once it comes up to a boil again add in the shrimps and vegetables. Bring it to a boil and mix in the corn flour solution. Then stir in the eggs and drizzle with sesame oil. Turn off the heat. Check seasoning and see if it need more salt.
4. Serve warm with Chinese black vinegar or some pickle chilies.


I am submitting this post to [June $20 Budget Meal - Noodle] host by Ellena of Cuisine Paradise at this Link HERE

Breakdown of cost:

Noodles - $1.80
Shrimps - $2.20
Meat - $1.60
Vegetables - $ 0.60
Eggs - $0.30

Total cost: $6.50

14 comments:

Biren @ Roti n Rice said...

This looks so delicious, I wish I could have some for breakfast. I also prefer it with pickled green chilies :) We love noodles and I just bought a bunch this past weekend. This evening, I am going to attempt the Cantonese fried which is one of my favorites.

Min said...

I tasted this type of Lor Mee before, it's really good. However, it's not easy to find this, what we usually see here is the darker version, but both taste equally good.

My Little Space said...

This is really delicious. I like them on fried noodle what they call as 'fook chou mian', I think so! :o)
Have a lovely day.
Krsity

Anncoo said...

I would like to try this Lor Mee as it is entirely different from SG.

Shereen said...

Gert,
I like lor mee too but somehow I seldom have them.When I'm back in Malaysia, somehow other types of food will overshadow this lor mee...especially the super black hokkien mee with the belacan sambal.Haishhh...if only I have a few extra stomachs...muahaha...oh, and I like black vinegar with fresh red chillies with mine!..slurrppp..syiok!

My Asian Kitchen said...

look good like mee suah!! I like this kind of white creamy eggs gravy with noodles but Mishu hate white noodles..She only eat black noodle aka hokkian mee!

Honey Bee Sweets said...

Oh wow, first time I see lor mee in clear gravy. The one in Sg is dark brown gravy and served with vinegar. You are right, some how the older generations are always making the noodles themselves, really authentic and homey! Thanks for sharing this.

Sonia (Nasi Lemak Lover) said...

This is a homey and delicious, I very often cook this but mine is darker version and we must add Eng Choon black vinegar.. YUM!

ReeseKitchen said...

You are so good in all Asian recipes..:) By looking at your pictures here already made me hungry. Thanks for sharing!

Shirley @ Kokken69 said...

This is new to me... A white lor mee. Sounds delicious though...I can easily prepare this and eat it for lunch...

ICook4Fun said...

Biren, thank you. I too prefer it with green chilies. Looking forward to see your Cantonese fried posting.

Min, i like the dark version one too.

Kristy, I never try fook chou mian before :)

Shereen, yes I remember the last time I went home I didn't get to eat a lot of food. I like the super black hokkien mee too with lots of lard in it :)

Lesley, I know Mishu love her black mee ha ha..she can eat till her heart content when she is in Malaysia.

Bee Bee, yea this is the KL version of lor mee :)

Sonia, some people do add black vinegar to it but I left that out as I like mine with green chilies.

Reese, thank you and you are welcome.

Shirley, this is the KL version of lor mee. Hope you try it out one day :)

Cuisine Paradise said...

Oh my!!! Look at this!!! A plate of comfort noodle dish. This is great for busy mum like us :)

bagfashionista said...

where did you get the green chilli from? I've never been able to find it in any asian grocery stores or even restaurants in the US!

ICook4Fun said...

Ellena, yea this is easy to cook and good to eat :)

Bagfashionista, you should be able to get it from the Asian stores/Vietnamese stores now as green chilies are in season. I am able to get it from the supermarkets too.