Ecomely

Language

Lor mee (loh mee): photo of the dish
Illustrative photo: Kcdtsg — CC0, Wikimedia Commons
Pasta & rice

Lor mee (loh mee)

A Hokkien one-bowl meal of yellow noodles in a thick, brown, slightly vinegary sauce, topped with eggs, pork and fried fish. A popular dish at hawker centres in Malaysia and Singapore.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Boil the eggs for 10 minutes, cool them under cold water, shell them and cut them into quarters.
  2. Cut the pork and prawns into thin strips, then marinate them for 10 minutes with the five-spice, pepper and a little soy sauce.
  3. Bring the stock to the boil with the crushed garlic, then add the pork and prawns and cook for 3 minutes over medium heat.
  4. Dissolve the cornflour in 3 tablespoons of cold water, pour it gently into the stock while stirring, and let it thicken for 2 minutes.
  5. Add the black vinegar and dark soy sauce, taste and adjust: the sauce should be brown, thick and clearly tangy.
  6. Cook the noodles for 2 to 3 minutes in boiling water, drain them and divide them between the bowls.
  7. Pour the thick sauce over the noodles, then arrange the egg quarters, fried fish, fried onions and coriander. Serve straight away.

Variations and tips

Vegetarian version. Replace the stock with vegetable stock and the pork with fried tofu, keeping the eggs.

With what you can find. If black vinegar is unavailable, use rice vinegar mixed with a spoonful of dark soy sauce.

More ideas

Banmian (handmade Malaysian noodles)55 min · 4 serv.Curry laksa (curry mee)50 min · 4 serv.Ayam pansuh (chicken cooked in bamboo)1 h 10 · 4 serv.Bubur lambuk (Malaysian chicken and spiced rice porridge)1 h 20 · 4 serv.Sarawak laksa1 h 05 · 4 serv.Laksam1 h 05 · 4 serv.Nasi ayam1 h · 4 serv.Roti jala25 min · 4 serv. · budget-friendly

Original Ecomely recipe.