Hokkien Lor Mee Recipe -

Ingredients below
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Thick starchy gravy . This is the general idea that people have of Lor Mee. Yes its all true, and its too damn shiok! If youre a fan of braised dishes with that dark gooey sauce, youll love this Lor Mee recipe. Its not the easiest of dishes (like most braised dishes), but really fulfilling once you complete it.

There are 2 criteria to this recipe, which are the gravy with Chinese black vinegar, as well as the toppings that go into this mouth-watering noodle dish. The toppings varies from braised pork belly, braised egg to many other deep fried items. We added deep fried snake head fish slices which goes really well with the thick vinegary gravy and youll have a hawker classic made in the comfort of home!

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Ingredients here
Gravy:
500g pork belly
6 hard-boiled eggs
40g ginger cut into slices
6 cloves of garlic cut into slices
50g rock sugar
4 cups water
1 cup dark soya
2 tbsp. five spice powder
cup of Chinese black vinegar
1 tsp salt (adjust to taste)
1 tbsp. sugar (adjust to taste)
2 tbsp. light soya sauce
3 eggs
cup tapioca starch mixed with water

Gravy Toppings:
Braised pork belly (cut into strips)
Eggs (cut into halves)
500ml oil for deep frying
Fried fish slices
400g snake head fish fillet
tsp salt
tsp white pepper powder
tsp sesame oil
2 tbsp. plain flour
1 egg white
3 strips fried ngoh hiang (cut into 1 inch pieces)
6 fried wantons
1 large fish cake (cut into slices)
Chinese celery for garnish
200g yellow noodle with 30g bean sprouts per serving
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Full recipe:- http://themeatmen.sg/lor-mee/

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