July 03, 2009                    

Braised Noodle ( Lor Mien, Lor Meen, Lam Mee )

This is a very popular steaming hot concoction of thick yellow Shanghai noodle. You can choose the different thickness of noodles if you want. The characteristic feature is the smoothness of this dish. It is of utmost important to add just the right amount of corn flour to give optimum thickness and smoothness. Too much of corn flour will make it gloppy, while too little will not differentiate it from ordinary soup noodle.

Another special feature is its slight tangy taste when served with Chinese black vinegar. A splash or two of this black vinegar, a big dollop of chili sauce, and a sprinkle of white pepper - heaven in a bowl!

		Shanghai Braised Noodle
		Ingredients: 200 g dried Shanghai noodle (1 packet). 1 handful of pre-soaked dried lily buds, tie a knot to each bud to prevent the strands from branching out. 1 small bowl of pre-treated wood ear mushroom 1 small piece of bamboo shoot, cut into strips. 3 stalks of green, blanched. 250 g pork, sliced and marinate with (a) 3 bowls of superior soup well-seasoned with salt, pepper.     a. 1 T soy sauce, 1T corn flour, 1/2 t sesame oil     b. 3 T cornfour dissolved in 6 T water     c. 3 egg, beat well     d.   2 T mashed garlic, 1 T soy sauce, 1/2 t sesame oil, 2 T Chinese black vinegar
Singapore Lor Mien: Singapuradailyphoto

 

		Sesame oil		Braised Noodle ( Lor Mien, Lor Meen, Lam Mee ) Serves 3, cook time 40 minutes Method: 1. Scald dry noodle till al dente. Rinse over running tap water and sieve dry. Refer to noodle preparation. Divide into 3 bowls. 2. Heat oil, add wood mushrooms, bamboo shoot, lily bud, stir fry for 3 minutes. Add pork slices and stir fry for 2 more minutes. 3. Add superior soup and bring to boil. 4. Add (b) over medium fire, stir vigorously to thicken the soup and to prevent lumpy corn starch formation. 5. Add egg from above in a thin stream, turn of fire immediately to form silky egg strands. 6. Add (d). Garnish. 7. Add soup stock to warm noodle till just covered. 8. Serve while steamy hot with black vinegar and chili sauce.   ...mmmMM, delicious!!	Dried tiger lily bud
Dry Shanghai noodle or longevity noodle		Black vinegar			Wood ear mushroom

Chili sauce for the noodle   Pound 5 cayenne with 50 g of dried shrimp till fine, add 4 pips of garlic and pound coarse. Add and mix thoroughly with 2 tbsp of lime juice or vinegar, 1tsp of sugar, salt to taste and 1tbsp soy sauce.

 

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