Monday, October 19, 2009

'Lam Meen'/Noodles | 7 comments:

Ipoh is famous for its white, fatty Bean Sprouts which have short roots.  They grow very well here because of its water from the surrounding mountains and streams, as it's in a valley ...... the Kinta Valley.










Won Ton Noodles, whole and loosened, ready to be cooked




blanched Bean Sprouts




'Lam Meen' served with sambal belachan, a spicy shrimp paste.  This is not soupy, just enough soup/gravy to pour over the noodles, to moisten them,  'lam' meaning to pour, hence the name 'Lam Meen'.

Recipe for 'Lam Meen'
Ingredients :
  • 300 gm Chicken Frame
  • 150 gm Pork fillet
  • 100 gm Prawns, shelled with tail intact
  • 70  gm Shallots - sliced to make shallot crisps
  • 1 egg - to make an omelette
  • 3 Won ton mee/noodles
  • 150 gm Bean Sprouts
  • 4 cups of water to make chicken stock
  • Spring onions  - chopped for garnishing
  • Salt and Light Soya Sauce to taste
Seasoning for pork fillet :
  • 1 Tsp  salt
  • 1 Tsp light soya sauce
  • 1/4 Tsp sugar
  • 1/2 Tsp oyster sauce
  • A dash of pepper
Seasoning for prawns :
  • 1/2 Tsp sugar
  • 1/4 Tsp salt
  • A dash of pepper
Method :
  1. Soak the brean sprouts in water to prevent browning, set aside.
  2. Make stock with chicken frame , 4 cups of water, add salt to taste. 
  3. Cut the pork fillet into strips and marinate with the above seasonsing, set aside.
  4. Likewise, marinate the prawns with the above seasoning.
  5. Fry shallots with 3 Tbsp oil till light brown to make shallot crisps.  Dish out and drain.
  6. Fry an omelette with the lightly beaten egg, roll out and cut into strips.
  7. Cook the pork fillet with 1/2 cup water, thicken the gravy with some cornflour mixed with water.
  8. Cook the prawns in the soup and dish out.
  9. Boil some water and when it's rapidly boiling, blanch in the bean sprouts, dish out and drain in a colander.
  10. In the same pot of  boiling water, toss in one loosened won ton noondles,  keep stirring for 2 minutes.  Dish out with strainer and 'kor lang hor', i.e. rinse in running water.  This is to make the noodles crunchy and also remove the 'kan sui'/lye water used in making the noodles.  Return the noodles to the boiling water, keep stirring for 2 minutes.  Noodles are done once they are translucent.
  11. To serve, in a bowl put noodles, bean sprouts top up with with the pork fillet, prawns, omelette and some soup.  Garnish with shallot crisps, spring onions and a dash of pepper.  Serve with some sambal belachan.

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7 comments:

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  1. This reminds me of dad cooking in the kitchen. Can't go wrong with noodles. I always love them.

    ReplyDelete
  2. That looks so homey and comforting... but it looks easy to make too :)

    ReplyDelete
  3. Divina
    Yup, it's an all in one meal, carbohydrates, protein and fibre

    Penny
    It's easy to make and tasty too. Why not try it out?
    If won ton noodles are not available, you can substitute with vermicelli, other types of dried noodles or even spaghetti.

    ReplyDelete
  4. Haven't taken this for a long time! 'Ipoh Chicken Strips Hor Fun' also my favourite. Miss all the food so much!

    ReplyDelete
  5. My Little Space
    Just being inquisitive. You are Malaysian? Ya, Ipoh is famous for Hor Fun, soft and smooth.

    ReplyDelete
  6. A little different from our KL version which is more soupy, with black sauce and beaten egg included.
    Anyway, I'm sure Ipoh style is as tasty by the look of your tempting pics! :-D

    ReplyDelete
  7. Hi Jacqueline
    Think the KL type is 'Loh Mee', brown with a gluey sauce, egg, more towards 'Wat Tan'.

    ReplyDelete

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