STORY TO BE TOLD

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

source taken from: http://www.worldisround.com/

Recipe of cooking Lam Mee

Ingredients
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

Seasoning
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

Method
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.

source taken from: http://littleguykitchen.blogspot.com/

Flat rice noodles served in clear soup, garnished with minced / sliced pork, sliced mushrooms, ikan bilis (anchovy) & green veges.

by Yue Li

source taken from: http://www.worldisround.com/

Where to find Pan Mee

# Pan Mee is available at the following locations in Penang:

At Hou Mei Yuen Cafe in Bukit Jambul (lunch), every Mondays, Wednesdays and Fridays
# Super Tanker Food Court, Lip Sin Garden
# Teluk Bayan Food Court, Sungai Nibong

source taken from: http://www.penang-traveltips.com/

Pan Mein (Flat Flour Noodle Soup)
Recipe by Amy Beh

Ingredients
# 150g pan mee (flat flour noodles); get them ready-made from the wet market
# 100g dried anchovies, washed and drained
# 200g chicken meat, diced
# 100g dried black fungus, soaked to soften, shredded and scalded
# 100g vegetables (any leafy vegetable of your choice)
# 1.5 litres fresh chicken stock

Seasoning:
# Salt and sugar to taste
# Dash of pepper
# 1/2 tsp light soy sauce
# 1 tsp chicken stock granules

Garnishing:
# Shallot crisps
# Chopped chilli padi

Method
Deep-fry anchovies in hot oil until golden and crispy.

Blanch noodles (pan mein) in boiling water till three-quarters cooked then dip into a basin of cold water for 30-40 seconds. Return the noodles to the boiling water and blanch briefly for less than a minute. Divide noodles among individual serving bowls.

Bring chicken stock to a boil, add in diced chicken and cook for 8-10 minutes. Add vegetables, dried fungus and seasoning.

Scoop out some soup into each bowl of noodles. Add a dash of sesame oil and garnish with pre-fried anchovies, shallot crisps and chopped chilli padi before serving.

source taken from: http://kuali.com/