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Monday, July 23, 2012

MY Penang Lor Mee



Penang Lor Mee is a hawker's food usually available at hawker's stalls that sell the popular Penang Prawn Noodles [aka Hokkien Mee or Har Mee].

Basically it is blanched yellow noodles with beansprouts and water convuvolous top with  soy sauce braised meat and eggs.  Thick brownish 5 spice flavoured gravy is scooped over the noodles and serve with plain chilli sauce and garlic/vinegar sauce.  Some other ingredients such as pork skin, pork small intestines,pork ribs and  chicken feet, can also be added if cooking in bigger quantities

This is the recipe with simple ingredients for Penang Lor Mee.

Ingredients
[makes 3-4 bowls]
200 gm yellow noodles
150 gm rice vermicelli [meehoon]
150 gm beansprouts
150 gm of water convuvolous [kangkong] - washed and cut into 3 cm lengths [I like more vege]
2 tbsp of fried shallots
200 gm pork meat [keep whole]
2 hard boiled eggs - shell removed

2 tbsp chilli boh/paste mixed with 2 tbsp hot water
garlic and vinegar sauce *

Ingredients for the stock/gravy [taste to adjust seasoning]
700 ml water or stock
1 star anise
1 heaped tsp 5 spice powder
1 1/2 tsp salt
2 tsp sugar
3 tsp light soy sauce
1/4 tsp msg
2 tsp dark soy sauce [more is colour is light]
1/2 tsp pepper

2 - 3 tbsp cornstarch  mix with 2 tbsp water for thickening
1 egg - lightly beaten
  1. Boil water is a stock pot.  Add in all the ingredients and bring to boil on high heat for 10-15 minutes to bring out the flavours of the 5 spice powder and star anise.  Add in the hard boiled eggs and meat.  Lower heat to simmer for 15-20 minutes or until meat is cooked.  Dish out the eggs and meat and set aside to cool before slicing.  Taste to adjust seasoning.
  2. Bring stock to a rolling boil, then stir in the cornflour mix to thicken the soup.  Let it boil for a few seconds.  Turn off heat immediately.  Pour in egg in a circular pattern and stir lightly. 
  3. Double-boil gravy to keep warm/hot or just reheat to hot before serving noodles.
How to serve noodles
  1. Slice meat and cut eggs into wedges. Set aside.
  2. Bring a pot of water to boil.  Blanch yellow noodles, meehoon, beansprouts and kangkong to cook [1 bowl portion at a time].  Drain off water.  Place noodles in a serving bowl.
  3. Top noodles with some sliced meat and eggs.  Use a ladle to scoop gravy over ingredients.
  4. Sprinkle fried shallots and serve with a chilli sauce and garlic/vinegar sauce.


How to prepare garlic and vinegar sauce 
75 gm garlic - remove skin
1 tbsp sugar
1 tbsp white vinegar
2 tbsp boiling water
  • Blend garlic in a blender, then add in the remaining ingredients.  Stir to mix well.
  • Can store leftovers in a glass container and refrigerate for other uses, too.
Muhibbah Malaysian Monday

I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh of 3 hungry tummies

4 comments:

Phong Hong said...

I just had Lor Mee last weekend cooked by my Auntie. It is the Terengganu version. Will share on my post soon. I like the Penang one very much too.

Kimmy said...

Hi Phong Hong, me too sometimes can miss this noodle. I like to prepare my own cos' I can add a lot of 'liao'. Will look out for your version.

3 hungry tummies said...

Hi Kimmy thanks for the entry :) this looks utterly delicious... a perfect winter treat!

3 hungry tummies said...

Thanks for your entry Kimmy. This looks utterly delicious!

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