Lor Mee is my daughter's favourite local food. I love it to, especially with raw garlic, pickled green chilli and lots of black vinegar!
During the olden days, it has shark's meat it in. Nowadays, to make is simple, beaten egg white is used instead. The recipe I'm sharing is not authentic but it's good enough for my family.
I added crispy fried bean curd skin and ready made Ngoh Hiang to it too.
- 600g Yellow (flatten) Noodles
- 300g Pork Belly
- 2 Hard Boiled Eggs
- 2 Egg White or 2 Whole Egg, beaten
- Some Bean Sprout
- 500ml Water
- 3 clove Garlic, smashed with skin intact
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce
- 1.5 litre Pork Bone Stock
- 1 Star Anise
- 1/2 tablespoon Chinese 5-spice Powder
- 1/2 tablespoon Oyster Sauce
- 1 tablespoon Sugar or to taste
- Salt to taste
- Cornflour Mixture (thickener)
How to do it:
- Combine ingredients for braising sauce together in a pot enough to cover the pork.
- Add in pork belly and hard boiled eggs.
- Bring to a boil and reduce to a simmer.
- Braise for an hour till the pork is tender.
- Remove the pork and cut into smaller pieces.
- Remove the eggs and half them.
- Retain the braising sauce.
- Bring the bone stock to a boil.
- Add in the braising sauce, star anise and 5-spice powder.
- Season with sugar and salt.
- Thicken with cornflour mixture.
- Turn off the heat and gently stir in the beaten egg white.
- The soup sauce is ready to be used.
- Blanch some noodles and bean sprout.
- Drain and pour into a serving bowl.
- Pour hot soup sauce over and top with pork belly, egg and other ingredients.
- Serve immediately.
- You can use chicken stock instead of pork bone stock.