Lor mee
Lor mee is a traditional Chinese noodle dish that is popular in Singapore, Malaysia, and parts of Indonesia. The dish is characterized by its thick, starchy gravy made from cornstarch, egg, and soy sauce. It is typically served with yellow noodles and a variety of toppings.
Ingredients[edit | edit source]
The main ingredients for Lor mee include:
- Yellow noodles
- Thick, starchy gravy
- Soy sauce
- Cornstarch
- Egg
- Garlic
- Vinegar
- Five-spice powder
- Pork or chicken
- Fish cake
- Prawns
- Bean sprouts
- Chili paste
- Coriander leaves
Preparation[edit | edit source]
The preparation of Lor mee involves several steps: 1. Noodles: The yellow noodles are first blanched in boiling water until they are cooked. 2. Gravy: The gravy is made by combining soy sauce, cornstarch, egg, garlic, vinegar, and five-spice powder. This mixture is cooked until it thickens to a starchy consistency. 3. Toppings: The meat (usually pork or chicken) is cooked and sliced. Fish cake and prawns are also prepared and added to the dish. 4. Assembly: The cooked noodles are placed in a bowl, and the thick gravy is poured over them. The dish is then garnished with bean sprouts, chili paste, and coriander leaves.
Variations[edit | edit source]
There are several regional variations of Lor mee:
- In Singapore, the dish often includes additional ingredients like ngoh hiang (five-spice meat roll) and braised egg.
- In Malaysia, Lor mee is sometimes served with a side of sambal chili paste for added spice.
- In Indonesia, the dish may include local spices and herbs to give it a unique flavor.
Cultural Significance[edit | edit source]
Lor mee is a staple in many hawker centres and food courts across Singapore and Malaysia. It is often enjoyed as a comfort food and is popular among locals and tourists alike.
Related Pages[edit | edit source]
- Chinese cuisine
- Singaporean cuisine
- Malaysian cuisine
- Indonesian cuisine
- Noodles
- Soy sauce
- Cornstarch
- Five-spice powder
Categories[edit | edit source]
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