Tuesday, April 9, 2013

Lam Mee With Sambal Belacan


We Malaysians are truly blessed. We get to eat all the time because Malaysia is  the biggest food galore. Walk out any time of the day, including the wee hours, we can find food. Additionally, we have such a huge range, you name it, we have it. All sorts (Lamb Burger, Kampung Fried Rice, Ikan Asam Pedas, Japanese Lotus Root Soup, Watermelon Mint Salad, Rosemary Cheesy Potatoes, Egg Cheesy Bun, Ghee Almond Rice, Thai Style Steamed Fish, Indian Masala Chicken Curry & Crispy Fried Bitter Gourd). No wonder we can't stop eating and then we complaint about putting on weight. I am with all of you as well, no worries. Who does not love to eat after all? Of course we do. 


Between the many types of food,, I somehow love Chinese food (Braised Chicken FeetChilli Honey Clams, Butter Basil Prawns & Chinese Chicken Herbal Soup). Don't ask me why, by right I should be in love with Indian food right? I know. But still, somehow, its the Chinese call, generally at the coffee shops (Asam LaksaFried MeeChicken Wanton Soup, Fried Kuey Teow, Chinese Fried Rice, Chick Kut Teh, Prawn Mee, Curry Chicken Noodles, Burdock Root Kei Chi Soup, Prawn Curry Laksa, Seafood Hokkien Mee & Prawn Mee Hoon Soup). 

One of my all time fav is "Lam Mee" - thick egg noodles in gooey gravy and paired with the ever loved power packed sambal belacan /shrimp paste chilli dip. For its thick gravy, I sort of know it's made with pork broth or chicken broth. - both a taboo for my other half. That's why he won't ever order lam mee. So as "the good wife", I  made lam mee with seafood. Prawn gravy from the prawn heads and shells saved after making Nasi Lemak (Coconut Rice) With Prawn Sambal, then the kailan, fish balls and squids, drenched over egg noodles and paired with sambal belacan

For the gravy
1/2 litre prawn stock
1 1/2 tbsp dark soya sauce
1 tbsp oyster sauce
2 eggs - lightly beaten
1 1/2 tbsp corn flour (mix with some water)
Pepper for taste
Salt for taste 

Others (as needed )
Thick egg noodles - blanch just for a minute or two.
Kai Lan (Chinese broccoli) - blanch to soften. 
Prawns - remove head, de-vein and leave the tail on
Fish balls
Squids/sotong - clean and cut into round rings.  
4 garlic - chopped
1 inch ginger - chopped
2 tbsp oil
Method
Sauté ginger and garlic.
Add seafood (prawns, fish balls and squids) and fry for about 2-3 mins.
Pour in stock and simmer.
Combine in soya sauce and oyster sauce.
Season with pepper and salt.
Gently swirl in eggs using a chopstick.
Pour corn flour bit by bit to thicken the gravy.
Meanwhile assemble noodles and kai lan in a bowl.
Then pour the gravy over the noodles.
Serve with sambal belacan.
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27 comments:

  1. As usual, this looks super yummy,Nava! Wonderful pictures!! :)
    http://www.rita-bose-cooking.com/

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  2. I understand what u say about the best dishes of Malaysia. I visited there once and tasted the best foods in my life. Still remembering them:) Lam mee with sambal belacan looks very delicious dear. Never tasted it before.

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  3. Very nice dish dear. Never tasted before .... bookmarking this.

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  4. The thick egg noodles definitely has unique taste from that of the rest! I have heard of Kai Lan, but never tasted one.
    The recipe looks very delicious and although the quantity looks little, being a street food recipe, I'm sure it was satiating!!

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  5. Wow "N" number of Malaysian recipes. Nice to learn new dishes. Perfect clicks...
    Thanks for sharing dear...

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  6. Street food is easily available, tastes good and you don't have to slave in the kitchen for hours. But there is nothing more satisfying than home cooked meal.Your LM with SB looksgod. Did you use corn flour or corn starch?

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  7. Thanks for such soothing words dear, am truly touched by ur words. U know somethings, am such a big fan f ur blog and ur pics..Hope to try new malaysian recipes from ur blog

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  8. Thanks all my beloved blogger friends for the great words.
    Bal - its cornflour, actually never used cornstarch before.

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  9. A good sambal belacan will add character even to a lousy lum mee!

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  10. Looks very great !! I am visiting u once dear.. For all the wonderful dishes spread in ur blog.. Have become a die hard fan now !!

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  11. You always made mouth "watering dish" it's been long time since I had sambal belacan,sound good together with that noodle dish :)

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  12. Delicious Smabal belacan, flavorful Nava, you cook Malaysian dishes very well.

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  13. Hi Nava, delicious mee and the sambal belachan is to die for...Nice click.

    Your blog is excellent, I'm following you. Thanks for your lovely compliment in my blog. Have a nice day.

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  14. Nava, this noodle look so good...love the spicy in it and the pictures are awesome.
    Have a great week :)

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  15. Love your presentation Nava . Very tempting clicks . Loved ur recipe

    http://www.followfoodiee.com/

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  16. beautiful presentation...Thanks for stopping by :)

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  17. Looks delicious... Loved the addition of prawns and fish Nava :-)

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  18. Delicious meal with wonderful colours :)

    Cheers
    Choc Chip Uru

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  19. Nava, blogging introducing me new cuisines, recipes...Thanks for sharing this recipe..I think this recipe suits Indian plate and Sure try this out!

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  20. Nava..Your pictures are stunning, tempting me to grab from my screen..Yummy..

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  21. Wow this is such a tempting full pack meal. Wish I could taste this. New for me. I must try to make this sometime. Bookmarking this.

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  22. This is such a flavorful dish, would love to try it soon :)

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  23. I really love this recipe! Goes good with rice!!

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