Lor mee or 卤面 is a Hokkien noodle dish served in a thick starchy gravy and thick flat yellow noodles. This dish is commonly available in in Singapore and Malaysia.
You can literally add anything to the noodles as side dishes to make it more enjoyable but typically, people usually add ngoh hiang, fish cake, meat dumplings and a boiled egg. While some like their lor mee with vinegar, garlic and chilli, I like mine with only chilli so that I can taste the beautiful gravy better. How do you usually eat your lor mee?
See the list of ingredients we used at the end of this post and here’s our step-by-step video on Youtube:
Hope you can recreate this yummy dish in the comfort of your home.
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on behalf of Spice N’ Pans
1.5 cup of dark soy sauce (use 5 tablespoons of this dark soy sauce to marinate the pork first)
1 cup of rice wine (use some of this rice wine to marinate the pork first)
0.5 cup of light soy sauce
2 teaspoons of five spice powder
1 tablespoons of white peppercorn
2 pieces of thumb size rock sugar (can reduce to 1 if you do not like your gravy to be too sweet)
2 bulbs of garlic
2 pieces of star anise
2 pieces of cinnamon bark
10 pieces of cloves
800g of pork belly (optional)
4 pieces of pig’s muscle meat (optional)
some pepper to taste (add some to the pork marinate)
Add enough water to cover the meat in the pot and let it bowl
4 cup of cornstarch solution (prepare this by mixing 1 cup of cornstarch and 3 cups of water)
3 teaspoons of salt
1 litre of chicken stock
3 litre of water
1 chicken bullion cube.
Note: if you want to omit the chicken bullion cube, add 2 liters of chicken stock and 2 liters of water instead.
3 packets of yellow noodles or beehoon