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Singapore Lor Mee
A rich and savory noodle dish featuring thick yellow noodles in a thick, starchy gravy, typically topped with braised pork, fried fish, braised egg, and a drizzle of chili sauce and vinegar.
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- 500 g Thick yellow noodles
- 300 g Pork belly(cut into bite-sized pieces)
- 200 g Firm white fish fillets(cut into chunks, for frying)
- 4 large Eggs(hard-boiled and peeled)
- 5 cloves Garlic(minced)
- 1 inch Ginger(sliced)
- 2 pieces Star anise
- 1 inch Cinnamon stick
- 4 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 1 tbsp Rock sugar or brown sugar
- 1.5 liters Water or stock
- 4 tbsp Cornstarch slurry(cornstarch mixed with 6 tbsp water, for thickening)
- for frying Cooking oil
- to serve Chili sauce
- to serve Vinegar
- for garnish Coriander leaves
ðšâð³ äœãæ¹
- 1
Braise the pork: In a pot, combine pork belly, minced garlic, sliced ginger, star anise, cinnamon stick, dark soy sauce, light soy sauce, sugar, and water/stock. Bring to a boil, then simmer covered for at least 1 hour, or until pork is tender. Remove pork and set aside. Strain the braising liquid and reserve.
- 2
Prepare the gravy: Return the strained braising liquid to the pot. Bring to a simmer. Gradually whisk in the cornstarch slurry until the gravy reaches a thick, luscious consistency. Adjust seasoning if needed.
- 3
Fry the fish: While the pork is braising, dredge the fish chunks in a little flour or cornstarch and deep-fry until golden brown and cooked through. Drain on paper towels.
- 4
Prepare the noodles: Blanch the thick yellow noodles in boiling water until heated through. Drain well.
- 5
Assemble the dish: Divide the blanched noodles among serving bowls. Ladle a generous amount of hot gravy over the noodles. Top with slices of braised pork, fried fish chunks, and a halved hard-boiled egg.
- 6
Garnish with fresh coriander leaves. Serve immediately with a side of chili sauce and vinegar for diners to add to their preference.
ð¡ ããã®ã³ã
- âThe key to a good Lor Mee is the rich, flavorful gravy. Don't rush the braising process for the pork.
- âEnsure the gravy is thick enough to coat the noodles well. Add more cornstarch slurry if needed.
- âThe combination of chili sauce and vinegar is essential for balancing the richness of the dish.
- âSome variations include adding fried wontons or braised peanuts.
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- Add braised peanuts for extra crunch.
- Include fried wonton skins for added texture.
- Some stalls offer a version with shredded chicken instead of pork.