This is not a recipe post because I dislike making lam mee as it involves many ingredients. However, it is the dish to make for old folks birthdays. Hence, it earns its name ‘birthday mee’.
This plate of lam mee is not exactly the lam mee which has prawns in it. The stall owner call it the Fook Kwei Mee. Anyway, it is a very delicious noodle. I asked him to give me lots of coriander leaves and sambal.
Basically, lam mee is made of this really sweet and clear soup which is achieved by boiling pork ribs/chicken carcasses for hours. It takes skill to get the right taste, with clear soup and so far, only few people have made lam mee that tasted good. The yellow noodle is given a quick dunk in boiling water. Then, things like prawns, sliced meat, thin omelette, crispy shallots and coriander leaves are sprinkled as garnishes.
The part I love most about lam mee is the mixing of the sambal belacan into the piping hot soup. It is heavenly.
(this post took a mighty long time to do ‘cos of the slow internet speed)
Lau nua liau…..
Happy New Year to you and readers !
Lam Mee, YumMee!
You are so right. Nowadays to wait for the whole page to download you can do lots of things. So damn ‘too lan’ leh. My hubby love lam mee and I learn to do it from my father in-law – with his agak-agak recipe. Hahaha
Hi, can anyone provide a recipe of Lam Mee? Love Lam Mee because of the clear yummy yummy soup and of course the sambal belacan …
Hi Lilian,
Happy New Year!! Do you have the recipe for Lam Mee? I never had this before but I’m sure it must taste very good. It loosks so yummy!
Where is it available in Penang? 🙂
Again, where is it available in Penang?
Remis Aman – Oh, I am sorry I missed the question earlier. Actually, I don’t know where exactly is the best place for lam mee but this plate is from Johor Road hawker which is available only in the evening. It is along Jalan Anson, where the Padang is? Next to the petrol station, across the Buddhist Association..
Cynthia & Cindy – I don’t have a recipe but basically, it is not that hard to make. Just make a very nice stock with those huge pork bones. You need to boil them for a long time to get a good stock. As for the other ingredients, it is mostly boil and garnish. Like prawns, meat, noodles, beansprouts. Sprinkle with egg omelette which you need to fry in very thin layers and cut finely. Don’t forget the shallots deep fried in oil till crispy. The secret is in the stock which I have never quite master yet.