Lor Mee is a noodle dish found in Malaysia and Singapore where thick yellow noodles are served in a very starchy gravy alongside other ingredients such as ngo hiang, fish cake or balls, fried meat dumplings, half a boiled egg and slices of pork belly to name some.
- 300g Pork Belly, thinly sliced
- 2 pcs hard boiled eggs, sliced in half
- 9 pcs Fish balls, sliced in half
- 500g Hokkien Noodles or any thick fresh yellow noodles, cooked according to packet instructions
- freshly ground black pepper
- spring onions, to garnish
- crispy fried shallots, to garnish
- 3 cups chicken stock
- 4 cups water
- 3 tbsp dried shrimps
- 3 tbsp of dark soy sauce
- 3 tsp of sugar
- 6 cloves garlic, minced
- 2 small shallots, finely chopped
- 2 eggs, beaten
- fish sauce
- 4 tbsp cornstarch
- Season pork belly with salt and pepper, set aside.
- In a pot add oil then sauté garlic and shallots.
- Add pork pieces and lightly brown on all sides.
- Add dried shrimps and fish balls then continue to fry until fragrant.
- Add remaining soup ingredients apart from the cornstarch, bring to a boil and simmer for 35 minutes.
- Dissolve cornstarch in 1/2 cup water then pour into the simmering soup, simmer until soup thickens.
- Add beaten eggs by slowly pouring it over the hot soup in a thin stream while stirring constantly.
- Place cooked noodles in a bowl then ladle some hot soup gravy on top with pork and fish balls, garnish with crispy shallots and spring onions, place egg on one side then server while hot.