Monday, September 27, 2010

Lor Mee

pork bone
pork ribs
100g pork belly skin
1 pack thick yellow noodle (5 servings)
5 hard boiled eggs
bean sprouts
10 prawns (half-shelled)
1 fish cake (sliced thinly)
10 pork balls
5 shallots (sliced thinly)
4 cloves garlic (crushed)
1 star anise
1 egg (beaten)
2 tbsp grated garlic
red chilli padi (chopped)
7 tbsp cornflour
3 litre water

1 tbsp oyster sauce
2-3 tbsp black soya sauce
1 tbsp light soya sauce
1/2 tsp five spice powder
pinch of salt, sugar

1. Bring water to boil. Blanch prawns, fish cake, pork bone and pork ribs with boiling water. Drain ans set aside.
2. Add in boiled eggs, star anise, scalded pork bone and pork ribs into boiling water.
3. Season with oyster sauce, five spice powder, dark soya sauce and light soya sauce. Let it simmer for 1 1/2 hour over medium fire.
4. Remove boiled eggs and pork ribs. Set aside.
5. Stir in beaten egg into the soup.
6. Stir in cornflour mixture and keep stirring until gravy thickens.
7. Add in pork balls.
8. Season with salt and sugar.
9. Boil another pot of water. Scald mee and bean sprout in boiling water. Drain well then put in serving bowls.
10. Pour over the gravy over the mee, garnish with boiled egg, fish cake, prawns, pork ribs, pork balls, fried shallots and grated garlic.
11. Serve immediately with chopped red chilli padi.

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