Where to find Penang Lam Mee - Lam Mee Recipe

This is the hawker version of the traditional nyonya (Straits Chinese) birthday noodles, which signifies long life. The scalded yellow noodles, beehoon, bean sprouts are served in soup, garnished with prawns, sliced pork, fried egg strips & spring onions, and eat with sambal belacan.
by Yue Li

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Recipe of cooking Lam Mee

1/2 no chicken
300g shelled king prawns
200g lean pork
1 kg thick yellow noodles / hokkien noodles
300g mung bean sprouts
150 flowering cabbage / choy sam
5 nos egg, cooked and sliced
Adequate chopped spring onion
Adequate prefried shallots
3 nos egg white, beaten

4 tsp salt
1 tbsp oyster sauce
1 1/2 monosodium glutamate
1 tsp sugar
2 tbsp light soy sauce
2 tsp dark soy sauce

For thickening : mix well
8 tbsp water chestnut starch
Adequate water
8 tbsp tapioca flour

Stock Ingredients
600g pig's marrowbone
60g ikan bilis
500g sweet turnip / yam bean
1 whole garlic
50g ray fish cutlet
50g pepper corns
10 nos shallot
6000ml water

1. To make stock, rinse all ingredients and put them into a deep pot. Pour in water. Bring to boil, then reduce to low heat. Simmer for 3-4 hours. Remove from heat. Through sieve. Keep aside.

2. Put the chicken, prawns and lean pork into the stock. Cook over low heat until cooked thoroughly. Dish up. Shred the chicken, slice prawns and pork into thinly slices.

3. Add seasoning into stock, then thicken with water chestnut starch mixture solutions. Add in beaten egg white gently and stir well.

4. To serve, blanch the noodles, eban sprouts and choy sum into a pot of boiling water. Dish up in a deep bowl. Serve with sliced prawns, pork, egg and thick soup, sprinkle chopped spring onion and prefried shallots.

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