Here is a dish that I have been wanting to do for the longest time. I did the Penang version which is basically having a less thick & starchy sauce base. For those that are not familiar with this dish, it is a traditional recipe where by either yellow egg noodles or vermicelli is the main staple cooked together in a flavorful black sauce made from a mixture of pig bone broth, five spice powder, corn starch & some eggs (& that's just for the sauce!) served with an assortment of tasty toppings to your own preference.
Toppings (Clockwise from top): Chopped spring onions, fried shallots, tau kua (dried toufu), chopped red chillies, 'cai por' (chopped fermented vegetables) & 'wu xiang' (middle: five spice meat rolls)
After preparing the sauce overnight, heat up & prepare the additional toppings & noodle of choice. I added in half a braised egg & a table spoon of spicy sambal paste for extra taste & fire! Serve hot. :)
Now just mix everything into the sauce & dig in or you can slowly savor the toppings while scooping up a mouthful of noodles underneath. The sauce will have you craving for extra servings guaranteed. Yum. :p
4 comments:
Thanks for sharing. This reminds me of a chinese inspired thai dish. We use the different kind of noodle though. The photo looks really good:)
Love Penang Lor Mee.... yummy.
Hey, love your recipe, I am from Penang, but had never taste lor mee with taupok or spring onion in it, does it goes well?
Hi Kim,
The taupok goes very well with the dish as the Lor Mee sauce blends in well the bland taupok taste.
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