LOR MEE
Lor Mee (卤面 in Chinese) is another Chinese noodle dish. Originating from Xiamen, China, Lor Mee is a Hokkien dish that was brought over to Singapore in the 1950s. At first glance you might find this dish unappetising but don't be deceived by its looks because once you taste its thick dark sauce you will discover a one of a kind contrast of flavours and textures that will burst in your mouth .
Distinguished by its signature thick, dark and starchy sauce, Lor Mee is traditionally made using thick flat yellow noodles , however, Lor Mee stalls today will gladly also serve it with vermicelli. What makes this dish unique is its sauce which is so thick with spices that it has a glutinous texture. Blanched Hokkien Mee (the thick and flat version), shredded pork, pork balls, pork belly , other fried items and half an egg are completely covered in a sauce made from corn flour, soya sauce, ginger, garlic and spices.
Spices and eggs are added during the preparation of the thick Lor Mee gravy. Corn flour is also added as well which explains the viscosity of the gravy.Other ingredients that are available at certain stalls include fried shark meat, fried fish meat, braised duck meat and deep-fried dumplings. A bowl of Lor Mee is also not complete without its usual condiments, such as minced garlic and ginger, red chilli and dark vinegar, added to give it that extra oomph.
It is usually a lunch item but there are Singaporeans that have it for breakfast or dinner .
It is prepared by, first cooking the noodles, similar to Bak Chor Mee , then topped the noodles with other ingredients. It is ready to be served after scoops of hot gravy is added to the noodle and ingredients.
A good Lor Mee is one where the noodles are chewy (much depends on which noodle manufacturer the hawker get his supply from) and the gravy cooked in such a way you can taste the spices but not overpowered by it. It is recommended that you mixed the chopped garlic that accompanies with it to enhance the great tasting Lor Mee .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Distinguished by its signature thick, dark and starchy sauce, Lor Mee is traditionally made using thick flat yellow noodles , however, Lor Mee stalls today will gladly also serve it with vermicelli. What makes this dish unique is its sauce which is so thick with spices that it has a glutinous texture. Blanched Hokkien Mee (the thick and flat version), shredded pork, pork balls, pork belly , other fried items and half an egg are completely covered in a sauce made from corn flour, soya sauce, ginger, garlic and spices.
Spices and eggs are added during the preparation of the thick Lor Mee gravy. Corn flour is also added as well which explains the viscosity of the gravy.Other ingredients that are available at certain stalls include fried shark meat, fried fish meat, braised duck meat and deep-fried dumplings. A bowl of Lor Mee is also not complete without its usual condiments, such as minced garlic and ginger, red chilli and dark vinegar, added to give it that extra oomph.
It is usually a lunch item but there are Singaporeans that have it for breakfast or dinner .
It is prepared by, first cooking the noodles, similar to Bak Chor Mee , then topped the noodles with other ingredients. It is ready to be served after scoops of hot gravy is added to the noodle and ingredients.
A good Lor Mee is one where the noodles are chewy (much depends on which noodle manufacturer the hawker get his supply from) and the gravy cooked in such a way you can taste the spices but not overpowered by it. It is recommended that you mixed the chopped garlic that accompanies with it to enhance the great tasting Lor Mee .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs