This is my way of cooking Loh Mee (Home Cooking). During MCO (Movement Control Order), I tend to explore into cooking (I think not only myself but many others exploring cooking too) and I have cooked a few of my favorite dishes like curry pork, kong pao chicken and braised pork or chicken. And today, I trying my hands on “LOH MEE”.
My wife bought some yellow noodles (the thick type) last week and I have most of the ingredients available in the kitchen, time for my “loh mee” for the 1st time. Of course before I start cooking, I made some research online for the simplest recipe and improvise it a bit on my own.
First, I marinate the pork (by the way, I don’t have prawns so I only make do with what I have at home) with the followings:-
- White soy sauce.
- Black vinegar.
- Corn flour.
- Pinch of salt.
- Keep in fridge for an hour or so.
Prepare other ingredients:
- Chopped garlic.
- Yellow noodles (thick noodles preferred).
- Fish balls strips.
- Meat balls.
- Light soy sauce.
- Dark vinegar.
- chicken stocks.
- Chinese wine.
- Fish sauce (if wanted more salty).
Cooking the pork and fish ball strips:
- Add cooking oil and stir fry garlic in pan.
- Add pork.
- Add fish ball strips.
- Remove all the above into a bowl.
Cooking the noodles:
- Add oil.
- Add pork and fish ball strips.
- Add water.
- Add chicken stocks.
- Add light soy sauce.
- Add dark vinegar.
- Add meat balls.
- Add yellow noodles.
- While stirring, add cornflour (mixed in water).
- While stirring, add eggs (mixed stirred).
- If taste not salty enough, add light soy sauce (but adding fish sauce is better).
- Cover and let it boil for about a minute or 2.
- Stir until cook (able to smell the aroma).
- While is hot, add Chinese wine to bring out more aroma.
- Serve HOT!
Yes, eat with chili padi is best.
How about some home cooked hokkien mee?
Refer here: https://edwardkoo.com/home-cooked-hokkien-mee-noodles/