Lor Mee

Lor mee is one of the Singapore local dish which is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles . The ingredients added into the noodles are usually Nor Hiang( mince port/chicken spring roll), fish cake, fish, crispy round and flat meat dumplings and eggs.

The thick gravy is made of  Tapioca or corn starch, spices, sauces , garlic and eggs. 

Lor mee can be added with Vinegar and pepper to enhance the taste and favor of the dish. Some people would also like to put red chilli.

One of the usual Lor Mee stall that is recommended by the media is none other than the Lor Mee stall located at second floor of Tanjong Pagar food market( very near to Tanjong Pagar MRT station).

The stall is famous for their traditional sauce and spring roll & crispy meat dumplings. They use to sell fried Shark meat which is very tasty sell at $ 2 to $3 per plate.

Here is how their Lor Mee looks like. Each plate costs about $3 to $4.

                         

The name of this Lor Mee stall is Soon Heng Food Delights, #02-19 Tanjong Pagar Food Market.

Long queue can be expected during lunch time from 12 pm to 1.30 pm. It is better to go there about 11 am or earlier if you want to avoid the lunch crowd.

The noodles are rather chewy and the braised eggs is nice as well as the fried meat balls and spring rolls.

Over at Xin Mei Xiang lor mee stall located at Old Airport Rd, #01-116, Old Airport Rd Food Centre, Block 51 where they serve slightly less thick and starchy Lor mee. The silky,smoother texture of the dish makes it easier for customers to enjoy the noodles and the gravy that was thickened with eggs and seafood favor.

                             

Operating hours is from 9:30 am to 3 pm.

Another very nice lor mee stall is located at Amoy Street Food centre  namely - Yuan Chun Famous Lor Mee which I use to patronize during lunch time. What is so special about their Lor Mee is that their gravy  has a very rich and fragrant smell plus the generous amount of fried snapper fish meats and the combination of spring roll and pork belly bits ( very crispy) that make it quite outstanding in enhancing the favor when tugging in the Lor Mee.

                  

A plate of Lor Mee costs about $3 to $4. Their address is at Maxwell Road, #02-79/80 Amoy Street Food Centre , 2nd Floor right at the corner.

Getting there is quite easy as it is just a walking distance from Tanjong Pagar MRT station. Many buses like bus 100,70,145,196,10 also goes to Amoy Street food centre about 5- 10 minutes away from nearby bus stop.

 

The Ingredients

2 cloves Garlic, chopped

5 grams Ginger, julienned

10 grams Shallots, sliced

30 grams Pork Belly, parboiled and cut into little cubes

5 Prawns, deshelled and parboiled, Maureen uses raw ones in the video.

5 Clams, cleaned

50 grams Cabbage, cut 1 centimetre thick

5 grams Chinese Chives, cut into 2 centimetre pieces

150 grams Wheat Flour Noodles

3 cups Chicken Stock

150 millilitre Hua Tiao Wine

1/2 – 1 teaspoon Corn Flour, mixed with a little cold water

¼ teaspoon Salt

¼ teaspoon Chicken Powder

¼ teaspoon Oyster Sauce

¼ teaspoon Sugar

15 grams Peanuts, with skin on and deep fried

10 grams Seaweed, shredded and deep fried

A dash Ground White Pepper

The Method

Add a drizzle of oil, wheat flour noodles and fry them over high heat for about 30 seconds .Ensure that the noodles are not clumping together.

Pour 3 tablespoons oil in a wok and fry garlic, ginger and onions until fragrant.

Add in the other ingredients (pork, prawns, clams, vegetables) and mix well.

Add chicken stock.

Add seasoning and allow the noodles to braise for a while.

Thicken the soup lightly with a little corn flour mixture.

Splash Hua Tiao wine around the wok just before serving and toss well.

Transfer to bowl.

Garnish with peanuts, seaweed, spring onions and a dash of pepper powder.

Lor Mee is ready to be served.