Hokkien Loh Mee
85% asli · Chinese (Fujian)
A variation of Loh Mee originating from Fujian, often featuring a darker, richer gravy and a mix of seafood and pork.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Pork shoulder300g
- Prawns200g
- Dried shiitake mushrooms5 pcs
- Garlic4 cloves
- Ginger1 inch
- Dark soy sauce4 tbsp
- Oyster sauce2 tbsp
- Cornstarch4 tbsp
- Eggs4 pcs
- Thick yellow noodles500g
- Bok choy1 bunch
- Saltto taste
- Wateras needed
- Black pepperto taste
Langkah
- 1
Prepare ingredients: Soak dried shiitake mushrooms until softened, then slice. Slice pork shoulder thinly. Peel and devein prawns. Mince garlic and ginger.
- 2
Cook pork and mushrooms: Stir-fry pork slices until lightly browned. Add minced garlic and ginger, stir-fry until fragrant. Add sliced mushrooms, dark soy sauce, and oyster sauce. Cook for a few minutes.
- 3
Make the gravy: Add water to the pan with pork and mushrooms. Bring to a simmer. Add prawns and cook until just done. Mix cornstarch with water to form a slurry and gradually add to thicken the gravy. Season with salt and pepper.
- 4
Cook noodles and eggs: Boil thick yellow noodles and bok choy. Hard-boil eggs, peel, and cut in half.
- 5
Assemble the dish: Place noodles in bowls. Ladle the rich gravy with pork, prawns, and mushrooms over the noodles. Top with half a hard-boiled egg and blanched bok choy. Serve hot.
