For some reason, I have been thinking of the Lor Mee at Tanglin Halt food center. But stalls are tardy to start business immediately after the Chinese New Year. Meanwhile, craving for the dish gets more intense by the day. Rummaging the freezer for Chinese New Year left overs, I will have to make a quick assembly of the noodle dish before nothing but Lor Mee occupies my entire being!
For 3.
Stock :
Pork belly, scalded
2 star anises
1/2 cinnamon
1 clove garlic, skin on
1 T black soy sauce
1 T light sauce
4 bowls of water
3 raw eggs with shell on, washed and cleaned
Crispy stuff :
Fish cake whole
Fried wantons,6
Battered fish fingers
3 C bean sprouts
3 C yellow noodles
Additional flavor ( optional ):
3 T malt vinegar
Parsley, chopped
Garlic raw, chopped
Sambal chilli
Prepare stock by placing all the stock ingredients in a slow cooker, sans eggs. Cook on high for about 2 hours.
Place clean eggs into stock and retrieve hard boiled egg one hour later. Cool eggs, shell and halved. Remove pork and cut to slices. Set aside. If an egg-drop soup style kind of stock is preferred, stir in beaten egg into hot stock. Thicken stock with potato starch solution ( 4 T in 1/2 C of water ). Keep warm.
For the garnish, fry fish cake whole and leave to cool before slicing. Deep fry wantons and any favorite crispy garnish you can get your hands off.
Bring a pot of water to the boil and scald noodles and bean sprouts. Drain.
Prepare 3 portion of noodles/sprouts. Ladle thicken stock onto noodles. Garnish with crispy bits of wanton, fish in batter,fish cake, pork etc. Stir in malt vinegar,chopped garlic,parsley, chilli if you wish to experience the authentic hawker taste.
Serve piping hot!
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