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)