Nyonya Lam Mee

If you are asking this Indian lady what is Lam Mee or Nyonya Lam Mee, all I can say is that its definitely a Nyonya Chinese style (Chinese Chicken Herbal Soup, Burdock Root Soup & Tea Eggs) noodle dish (Prawn Curry Laksa, Penang Mee Yoke & Penang Assam Laksa) or even just Chinese style (Chap Chai, Chicken Wanton Soup & Hong Kong Style Steamed Fish). Other than that, I say none because I actually don't know, but Nyonya Lam Mee is not new for me. In fact, one of my favourites and whenever I am at the hawker stalls, I make sure I grab Lam Mee which basically is sizeable yellow egg noodles soaking in a thick gravy. Of course, each lamb mee is different depending on who is making it. Regardless, as I have already told you, its noodles and gravy, and eaten alongside Sambal Belacan/shrimp paste chilly dip. So, how do we go about making Nyonya Lam Mee? For this my style? Prawn stock and seafood added and thicken by cornflour and egg, gravy or you can even call it sauce, tipped over egg noodles and kai lan/Chinese broccoli (Chay Kway Teow, Yong Tau Foo, Hakka Noodles & Vegetarian Chow Mein) and as I have already told you, we need the kicky punchy spiciness of 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.