Penang Lor Mee

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food

 

Ingredients: (serves 3)

450g yellow noodles

150g bean sprouts

Braising ingredients:

300g pork belly (remained whole)

3 hard-boiled eggs (shelled)

1 tbsp chopped garlic

Seasonings:

1 tsp five-spice powder

1 tsp ground white pepper

1 tbsp light soy sauce

1 tbsp cooking caramel

5g rock sugar

3 slices liquorice

½ tsp salt

1 litre stock

Flour solution:

4 tbsp water chestnut flour

50ml water

1 egg (beaten)

Chilli sauce:

3 tbsp chilli paste

1 tbsp shallot oil

A pinch of salt

Garnishing:

1 stalk spring onion (diced)

3 tbsp fried shallot

Preparation Instructions:

  1. Heat up 2 tbsp of cooking oil, stir-fry chopped garlic and pork belly until fragrant. Add five-spice powder, ground white pepper, light soy sauce, cooking caramel and rock sugar accordingly, stir-fry for a while. Add some water just enough to cover the meat. Add liquorice and salt, bring to a boil. Switch to low heat and braise for 10 minutes. Add hard-boiled eggs and continue to braise until the meat has softened. Remove the meat and eggs, set aside for later use.
  2. Pour stock into a pot, add braising sauce and bring to a boil. Mix water chestnut flour and water, and gradually pour the solution into the soup. Mix well and bring to a boil. Add beaten egg, season with sugar and salt.
  3. Heat up a saucepan with 1 tbsp of shallot oil, saute the chilli paste until fragrant. Season with salt. Remove and set aside.
  4. Blanch yellow noodles and bean sprouts in boiling water until cooked. Cut braised meat and eggs into slices.
  5. Arrange some yellow noodles and bean sprouts in a bowl, top with meat and egg slices. Pour in the soup, garnish with chopped spring onion and fried shallot.
  6. Serve with chilli sauce.

 

 

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