Loh Mee

Chinese, Noodles July 12th, 2007

loh mee

Loh Mee is literally translated as “Stewed / Braised Noodles”. Whilst it is not stewed as long as say, a meat dish, nevertheless the cooking time is longer for this type of noodle compared to other types. Oh, by the way, Loh Mee is in the hokkien dialect. There are two known types of stewed noodles here in Malaysia, the other being Lam Mee. The gravy is slightly different.

Our family recipe for Loh Mee is southern-styled, meaning from Pontian, Johor. It is quite similar to the one from Ulu Yam. Lam Mee has a slightly different taste ot the gravy compared to Loh Mee. The highlight of this dish for me is the use of black vinegar which gives this noodle a slightly sour, but appetising taste. We used to have this often during Chinese New Year.

Thick yellow noodles are used for this recipe. It is not as thick as udon or even hokkien mee but definitely thicker than wan ton noodles or even mee goreng noodles. Because it is thicker and has a “tougher” texture, it requires a longer time to cook it. Hence, it is stewed in the gravy for at least 5 minutes, covered.

This is our family recipe for Loh Mee

 

Ingredients

  • 500 grammes of thick yellow noodles
  • 5 pieces of pre-soaked chinese dried mushrooms or shiitake mushrooms (sliced)
  • 50 grammes of pork tenderloin (sliced thinly)
  • 2 large eggs
  • Choy sum / Sawi / Chinese Mustard Leaves (amount up to you, cut into 6cm lengths)
  • 5 bulbs shallots (sliced thinly)
  • 1 litre warm water or chicken stock or water previously used to soak mushrooms
  • Potato / Corn starch (mix 1 tablespoon of potato / corn flour with 100 ml water)
  • 5 tablespoons cooking oil (palm oil preferred)

 

Marinade (for pork tenderloin)

  • 2 teaspoons light soya sauce
  • a couple of dashes of white pepper powder
  • 1 teaspoon corn flour

 

Seasoning

  • 1 to 2 tablespoon dark soya sauce
  • 1 tablespoon light soya sauce
  • Salt and white pepper powder to taste

 

Method

Marinade pork tenderloin for at least 30 minutes.

Heat oil in wok and fry shallots till brown. Remove shallots and set aside. Remove oil and place in a suitable container leaving about 1 tablespoon of oil behind.

In a heated wok, add mushrooms and stir fry for 1 minute. Add pork slices and continue to stir fry till pork turns colour (add some of the oil previously used to fry shallots if wok is drying up). Add 500 ml warm water and bring to boil.

Once water starts boiling, add noodles and seasoning. Stir well and add more water to ensure that the water covers the upper layer of noodles. Cover with lid and stew for 5 minutes on medium to high heat whilst stirring once a while to ensure even cooking. Add more water if drying up.

I usually chew the noodles to see if it is cooked which should be slightly soft by then. Add choy sum and stir it well. Next, break eggs over the noodles and stir it into the noodles, allowing it to break.

The noodles are to be served slightly wet, but not soaking in gravy. If it is too wet, add a little potato / corn starch to thicken the gravy.

Dish out and sprinkle fried shallots over the noodles. When serving on individual bowls, add black vinegar (to taste) to the noodles.

 

 

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Comments

  1. 1
    Sweet jasmine
    July 13th, 2007 at 1:49 am

    the loh mee from my hometown Ayer Tawar, Sin Hun Seong restaurant is very popular. u should try it if u happen to go to Sitiawan. u will pass Ayer T. onthe way to sitiawan. I will blog about it in my blog later…

  2. 2
    lilian
    July 13th, 2007 at 1:15 pm

    In Penang, Loh Mee is totally different. It is a goey mess of tapioca flour gravy and served with vinegared garlic. Like your Loh Mee idea. Another recipe to try.

  3. 3
    Caprice
    July 14th, 2007 at 12:47 pm

    Dear Pablo,

    I am so TOTALLY thrilled to discover your food blog! For the longest time I have been looking for something like this, full of recipes of simple home cooking…. easy yet wholesome and totally delicious!

    You are a godsend to those of us who cannot cook but miss Malaysian home cooking!

  4. 4
    Caprice
    July 14th, 2007 at 12:50 pm

    Ok, I forgot to mention this… most important, your recipes look TOTALLY authentic too, just like my mom’s cooking hehe :)

  5. 5
    YokeHar
    July 16th, 2007 at 1:41 am

    still prefer Ulu Yam’s Loh Mee
    even though my mum’s from Ulu Yam,
    she can’t really cook it the way they have in UluYam.

  6. 6
    reeseboston
    July 16th, 2007 at 7:33 am

    Pablo,

    Bravo! You have outdone yourself again. I have almost forgotten all about loh meen till you post this recipe. Good job! BTW, I am planning a trip to visit KL, hopefully by end of Aug. Will bring you a bottle of General Gau chicken’s sauce for you to try on!

    Reese

  7. 7
    pablopabla
    July 16th, 2007 at 2:36 pm

    sweet jasmine : Phoar! I was in Sitiawan early June this year. Nobody mentioned about the yummy loh mee there! Hope you’ll promote it soon :)

    lilian : Well, in most places, loh mee is a gooey mess. The difference lies in the colour. Hope you’ll try this out and see how it fares.

    caprice : Thanks for the kind words Caprice! Yeah, they are authentic. That’s why you’ll see the same plates being used time and again for the food. LOL! I must invest in some better looking ones soon :)

    YokeHar : Ulu Yam’s is famous indeed. But there’s also a gem of a restaurant there with good claypot dishes. Unfortunately, I forgot its name liao.

    reeseboston : I’d be honoured to see General Gau, Reese! Keep me posted on your return trip!

  8. 8
    psychochique
    July 16th, 2007 at 11:23 pm

    Wow! I used to eat this when I was a kid. By the way, i am from Pontian!!!! hehehe You have no idea how excited I was when i saw this post.

  9. 9
    pablopabla
    July 17th, 2007 at 4:20 pm

    psychochique : Wah! You’re from my hometown :) Still go back there or not? Must post Heng Heng’s noodles one day ;)

  10. 10
    reeseboston
    July 18th, 2007 at 12:12 pm

    Okie Doc!

  11. 11
    psychochique
    July 19th, 2007 at 11:34 pm

    pablopabla, I am shocked that you are from Pontian too! My god, I love Heng Heng’s noodles. But people nowadays call it “Daylight robbery noodles”. You know what I mean lah…. hehehehe The otah is yummy too. I am in the US now. My fiance and I went back this past CNY and boy he fell in love with the ta mee too. Don’t forget the “Ho Cheong laksa and nasi lemak”. You must blog more about Pontian. Yummy food :) By the way, I have tried several of your recipes at home. You are an awesome cook! I see lots of similarity between your cooking and my mom’s :D

  12. 12
    pablopabla
    July 20th, 2007 at 1:59 pm

    psychochique : My parents are from Pontian and I lived there a couple of years before primary school. Still go back there at least once a year to savour the “daylight robbery char siew can fly” noodles. The Ho Cheong laksa and nasi lemak is for breakfast before going to do Ching Ming duties and oh-chien at food court is a must for supper :D

    The similarity in the cooking is because these recipes are inherited from Pontian people lor. LOL! :)

  13. 14
    Qi
    October 10th, 2009 at 4:39 pm

    Hi Pablo,

    Your version of Loh Mee is very unique, as most Loh Mee are wet, yours is pretty dry. Must try to make this version next time!

    As my hometown is not far away from Ulu Yam, I have posted a Ulu Yam version of Loh Mee recipe in my blog recently, hope you will find it interesting!

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