Same ingredients as hokkien mee but this one is served in thick brown gravy instead of prawn soup. Most of the hokkien mee stalls in Penang sell lor mee as well. You can actually order a mixture of both to get the best of both.
Hawker food in Penang
by Yue Li
source taken from: http://www.worldisround.com/
Penang Lor Mee Recipe:
Recipe by Amy Beh
Ingredients
# 250g lean pork
# 2 litres fresh chicken stock
# 200g prawns, keep shells intact
Seasoning (A)
# 1/2 tsp salt
# 1/2 tsp pepper
# 1 tsp light soya sauce
# 1 kg fresh yellow noodles
# 1 cup bean sprouts, tailed
# 3 hardboiled eggs, cut into wedges or halved
Seasoning (B)
# 2 tbsp light soya sauce
# 1/2–3/4 tsp thick soya sauce
# Salt to taste
# 1/2 tsp monosodium glutamate
Thickening
# 3–3½ tbsp corn flour mixed
# 100ml water
# 2 eggs, lightly beaten
Chilli and garlic sambal
# 3 tbsp chilli paste
# 3 tbsp oil
# 1/8 tsp salt or to taste
# 6 cloves garlic
# 2 tbsp chicken stock
# 1/8 tsp salt
Method
Marinate pork with seasoning (A) and set aside. Bring chicken stock to a boil.
Add in pork and simmer for 10 minutes. Remove and set aside to cool then cut into thin slices.
Add seasoning (B) to the stock and bring to a simmering boil.
Add corn flour thickening and stir well to mix. Bring stock away from the heat and drizzle in the beaten eggs.
Stir gently to mix. Scald noodles and bean sprouts separately and put required amount of noodles and bean sprouts into individual serving bowls.
Ladle out starchy gravy or stock over the noodles. Add a few slices of pork and a slice of hard-boiled egg.
Serve with chilli garlic sambal.
Chilli Garlic Sambal
Heat 3 tbsp oil a small saucepan. Add chilli paste and salt and cook until oil rises. Dish out and set aside. Put garlic, chicken stock and 1/8 teaspoon salt in a food processor. Blend into a fine paste. Set aside for use.
source taken from: http://kuali.com/recipes/
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