Lor Mee (Noodles in Gravy) and Ngoh Hiang (5 Spice Prawn and Meat Rolls)

Lor Mee

Hubby asked for a Pork Rib Rice Noodle Soup this week and I decided to kill 2 birds with one stone and use the pork rib stock to make another one (prawn stock) and have as the final product a Lor Mee. Of course that meant another few days of prawn eating and saving but it was well worth it seeing that I love Lor Mee and have been craving for it.

And to go Hokkien all the way, I've also made some Ngoh Hiang to go with the noodles, only I had run out of beancurd skin and had to make them in rice paper like for Vietnamese Nems.

Lor Mee :

Prawns

Squids

Fish

Light Soy Sauce

Ground Ginger

Sugar

Fresh Ginger

Garlic

3 Tbsps Flour

600ml Prawn Stock

3 Tbsps Oyster Sauce

1 Tbsp Dark Soy Sauce

2 Tbsps Fish Sauce

1 Tsp Sesame Oil

Pepper

Fresh Yellow Noodles

Bean Sprouts

Hard-boiled Eggs

Coriander Leaves

Fried Shallots

Chilli

Dark Vinegar

Marinate the seafood for a few minutes. Pan-grill them till they turn golden and set aside.

In the same casserole, heat up some oil and fry the garlic and ginger till fragrant. Add in the flour and stir well. Stir in half the prawn stock and all of the sauces and bring to a boil, stirring all the time. Lower heat slightly, add in the remaining prawn stock and the sauce left over from the seafood marinade and stir well.

Now add in the noodles (they add a particular flavour to the gravy and vice versa) and cook for a minute. Remove the noodles and place them on a plate. Serve hot with the garnishing, gravy etc.

Ngoh Hiang Filling

The Ngoh Hiang are easy to make and it was my misfortune to run out of beancurd skins. The rice paper rolls were a good substitute and I have become quite good at manipulating them, not even needing to wipe them dry after the softening. But I must admit that they were not as good as beancurd skins. Too soft and not salty enough.

Before the frying

Ngoh Hiang Filling :

Salt

Sugar

Light Soy Sauce

Dark Soy Sauce

Pepper

Flour

5 spice powder

Minced Pork

Minced Prawns

Crabmeat

Water Chestnuts

Onions

Eggs

After