Tuesday, April 9, 2013

Nyonya Lam Mee

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.



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



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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