Classic Penang Loh Mee
Hidangan tradisional · Malaysian
A rich and savory noodle dish from Penang, characterized by its thick, starchy gravy, tender braised pork, and a variety of toppings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Pork belly500g
- Star anise3 pcs
- Cinnamon stick1 pc
- Garlic5 cloves
- Ginger1 inch
- Dark soy sauce3 tbsp
- Light soy sauce2 tbsp
- Rock sugar1 tbsp
- Cornstarch4 tbsp
- Eggs4 pcs
- Yellow noodles500g
- Bok choy1 bunch
- Fried shallots1/2 cup
- Chili padito taste
- Saltto taste
- Wateras needed
- Black pepperto taste
Langkah
- 1
Braise the pork belly: Sear pork belly until golden brown. Add star anise, cinnamon stick, crushed garlic, and ginger. Stir-fry briefly. Add dark soy sauce, light soy sauce, rock sugar, and enough water to cover the pork. Simmer for 1.5 hours until tender. Remove pork, slice, and reserve braising liquid.
- 2
Prepare the gravy: Mix cornstarch with water to form a slurry. Thicken the reserved braising liquid by gradually adding the cornstarch slurry while stirring over medium heat until a thick, glossy gravy forms. Season with salt and pepper.
- 3
Cook noodles and bok choy: Boil yellow noodles according to package directions. Blanch bok choy until tender-crisp.
- 4
Boil eggs: Hard-boil eggs, peel, and cut in half.
- 5
Assemble the dish: Place cooked noodles in serving bowls. Ladle the hot gravy over the noodles. Top with sliced braised pork belly, half a hard-boiled egg, blanched bok choy, and a generous sprinkle of fried shallots. Serve immediately with chili padi on the side.
