Lor Mee is a traditional Chinese hawker dish. This recipe is a result of experimentation. I threw in a lot of ingredients because I wanted to finish them up quickly. lol the outcome was rather nice and refreshing.

This recipe serves 5.

Ingredients:
200g belly pork
5 hard-boiled eggs, shelled
1/2 cup chunks of fried fish
1/2 cup 0.5cm thick slices of ngoh-hiang
5 fried dumplings (either gyoza or wanton)
1/2 cup sliced fried fish cake
1/2 cup mixture of chopped spring onion and celery
1 1/2 tsp minced garlic
5 tbsps good quality black vinegar
1/4 cup chopped red chilli padi
Ground Pepper
1 kg Hokien mee (thick yellow noodle)
250g bean sprouts, cleaned
1 egg white
1/3 cup potato flour
1 shallot, slightly crushed
2 cloves garlic, slightly crushed
4 slices ginger
1 star anise
1/4 tsp white pepper corns
1/4 cup dark soya sauce
1 tbsp light soya sauce
1 tbsp cooking oil
Sugar, approx 1 tbsp
Salt to taste

Method

1. Heat a deep pot with cooking oil and saute crushed garlic and shallot, ginger, peppercorns, star anise and sugar until fragrant.
2. Add belly pork, sear on both sides.
3. Add 10 cups of hot water, hard boiled eggs and dark soya sauce. Leave to simmer for an hour or slightly more.
4. Season with light soya sauce and salt (Use 1/2 teaspoon first because Hokkien mee and other ingredients such as the fish cake may be salty).
5. Remove braised belly pork and the hard boiled eggs. Cool before slicing them. Discard softened shallot, garlic, star anise, ginger and peppercorns.
6. Bring stock to boil again. Stir in egg white.
7. Mix potato flour with water to form a diluted paste. Pour over simmering stock, stirring all the time until gravy thickens. Taste, adding a little more black soya sauce and sugar if necessary.
8. Divide mee and beansprouts in five portions. Scald in boiling water for 30 seconds. Drain well and put in large serving bowl.
9. Pour thickened gravy, about 1 1/2 cups per bowl, garnish with sliced belly pork, halved eggs, fried fish chunks, sliced fish cake, ngoh-hiang and fried dumplings. Garnish with minced garlic and chopped spring onion and celery. Serve immediately with the chopped red chilli padi and vinegar.

Yes cooking this was about as tedious as compiling and writing the recipe. But you will gain optimum satisfaction!

Hi I haven't heard of this it sounds nice.