Sunday, April 27, 2014

Lor Mee (Braised Noodles)

I cooked "Lor Mee" (Singapore-style) this weekend and updated my earlier post with new photos.

Lor mee simply refers to braised noodles, which typically uses thick yellow noodles served in a bowl with a thick flavoursome gravy (thickened with starch solution and/or egg). They are usually topped with sliced pork, deep-fried yam or other fritters, hard-boiled egg, fish cake or fresh seafood, and then served with a generous drizzle of black vinegar, chilli and minced garlic.

I still have not had Lor Mee in Sydney, though I'm sure it would be available in one of the many Malaysian/Singaporean eateries that have been popping up in many places recently. I remember many years ago, there were only a couple of such eateries in the city, but now, there are just too many to keep track of. Of course, everyone claims to serve Malaysian/Singaporean cuisine, but whether they are authentic or not is something else.