Indulge
in the exquisite flavors of Nyonya Lam Mee, a tantalizing Malaysian delight
that will transport your taste buds to culinary nirvana. You
might wonder about this dish, but let me assure you - it's a noodle sensation
that you won't soon forget.
Nyonya Lam Mee holds a special place in my heart; it's a favorite whenever I visit the hawker stalls. Visualise this: plump yellow egg noodles swimming in a velvety gravy, each bite bursting with savory goodness. While each stall may have its unique twist, the essence remains - a comforting bowl of noodles and gravy, paired with the fiery kick of sambal belacan.
Ingredients
1/2 liter prawn
stock
1 1/2 tbsp dark
soy sauce
1 tbsp oyster
sauce
2 eggs, lightly
beaten
1 1/2 tbsp corn
flour (mixed with water)
Pepper and
salt, to taste
Thick egg
noodles, blanched briefly
Kai Lan
(Chinese broccoli), blanched
Prawns, cleaned
and deveined
Fish balls
Squids, cleaned
and sliced into rings
4 cloves
garlic, chopped
1-inch ginger,
chopped
2 tbsp oil
Method:
Heat oil in a
pan and sauté chopped ginger and garlic until fragrant.
Add the seafood
(prawns, fish balls, and squids) and fry for about 2-3 minutes until they are
partially cooked.
Pour in the
prawn stock and allow it to simmer gently.
Stir in the soy
sauce and oyster sauce, ensuring they are well combined.
Season the
gravy with pepper and salt according to taste.
Using a
chopstick, gently swirl in the beaten eggs to create a silky texture.
Gradually add
the corn flour mixture bit by bit to thicken the gravy, stirring continuously.
In a separate
bowl, assemble the blanched noodles and kai lan.
Pour the
thickened gravy over the noodles.
Serve hot with
sambal belacan on the side for an extra kick.
Now, gather your ingredients, roll up your
sleeves, and prepare to embark on a culinary journey like no other. Nyonya Lam
Mee awaits, promising to delight your senses and leave you craving for more
with each tantalizing spoonful.
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