Recipes - Malaysian & Singaporean

Penang Nyonya Lam Mee
R00634_Penang-Lam-Mee


Traditionally cooked as a birthday dish (aka Seh Jit Mi), the noodles in the Penang Nonya Lam Mee is said to represent longevity and is symbolic in the celebration of the auspicious occasion. This dish is a must for Hokkien people from the older generations when they celebrate their 60th, 70th and 80th birthdays. Even if it’s not for birthdays, this dish always makes a satisfying meal!
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

2kg pork bones (pork bones and ribs)
1 tbsp whole white peppercorn (crushed lightly)
600gm prawns
1 chicken breast with bones on
200gm pork belly without skin
200gm dried scallops (soaked)
Rock sugar (to season)
1.5kg yellow noodles (blanched)
200gm bean sprouts (blanched)
4 eggs
Fried shallots
Fried garlic oil
Spring onion (chopped)
Coriander (chopped)
Chives (cut to 3cm length)

Sambal Belacan

6 red chilies and a few birds eye chillies (adjust according to desired spiciness)
10g toasted belacan (shrimp paste)
2 tbsp lime juice
1-1½ tsp sugar
Salt (optional or to taste)




Steps:
  1. To prepare the lam mee stock, rinse the pork bones and chicken carcass. In a pot of boiling water, bring these to a boil for 5 mins to remove the scum. After boiling, discard the water and rinse the bones under running water. Separate the big pork bones and pork ribs.
  2. In a big stock pot, bring 4L of water to a boil and add in the big pork bones and crushed white peppercorn. Add soaked dried scallop into stock pot and continue boiling under medium heat for 1½ hours.
  3. In a separate pot, boil chicken breast and pork belly till cooked. Shred chicken meat and sliced up pork belly thinly. Add the meat stock from the boiled chicken and pork belly into the earlier pork bone broth.
  4. Boil prawns with shell on till cooked. Remove the prawns and remove their shells immediately. Put the prawn’s shells back into the boiling prawn water and boil for another 5 mins. Strain the prawn stock and add the prawn stock into the earlier pot of pork bones stock. You may add the prawn shells into the big pot but when you remove them as you may leave some traces prawn shells in the pot.
  5. Keep the shredded chicken meat, pork belly and prawns aside.
  6. By now, your pork stock should have the other stocks from chicken, pork belly, prawns and dried scallops boiling for about 1½ hours. Add in pork ribs and boil for another 1 hour and season with some rock sugar. Season the stock with salt and pepper. Total boiling time for pork stock should be about 2½ – 3 hours at minimum.
  7. While waiting for pork stock, use a flat pan to prepare the egg omelette and then, cut into thin strips.

Preparing the sambal belacan

  1. Pound red chillies, birds eye chilli (cili padi) and toasted belacan into a thick paste using mortar and pestle. You may also use the blender but the texture will be different. Add calamansi lime juice to the sambal belacan to make it a little runny. Amount of chilies, belacan and calamansi lime juice vary according to taste.

To serve

  1. Blanch yellow noodles and bean sprouts in boiling water for 1 min. Place a spoonful of chicken, prawn, pork belly, dried scallop, egg omelette and bean sprouts on the noodles. Ladle in hot stock and a few pieces of pork ribs.
  2. Finish off with a drizzle of garlic and oil and garnish the noodles with fried shallots, spring onions, chives and coriander.
  3. Enjoy the lam mee with sambal belacan (spicy chilli paste).

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Penang Nyonya Lam Mee

Penang Nyonya Lam Mee

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Traditionally cooked as a birthday dish (aka Seh Jit Mi), the noodles in the Penang Nonya Lam Mee is said to represent longevity and is symbolic in the celebration of the auspicious occasion. This dish is a must for Hokkien people from the older generations when they celebrate their 60th, 70th and 80th birthdays. Even if it’s not for birthdays, this dish always makes a satisfying meal!

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

2kg pork bones (pork bones and ribs)
1 tbsp whole white peppercorn (crushed lightly)
600gm prawns
1 chicken breast with bones on
200gm pork belly without skin
200gm dried scallops (soaked)
Rock sugar (to season)
1.5kg yellow noodles (blanched)
200gm bean sprouts (blanched)
4 eggs
Fried shallots
Fried garlic oil
Spring onion (chopped)
Coriander (chopped)
Chives (cut to 3cm length)

Sambal Belacan

6 red chilies and a few birds eye chillies (adjust according to desired spiciness)
10g toasted belacan (shrimp paste)
2 tbsp lime juice
1-1½ tsp sugar
Salt (optional or to taste)

Instructions
  1. To prepare the lam mee stock, rinse the pork bones and chicken carcass. In a pot of boiling water, bring these to a boil for 5 mins to remove the scum. After boiling, discard the water and rinse the bones under running water. Separate the big pork bones and pork ribs.
  2. In a big stock pot, bring 4L of water to a boil and add in the big pork bones and crushed white peppercorn. Add soaked dried scallop into stock pot and continue boiling under medium heat for 1½ hours.
  3. In a separate pot, boil chicken breast and pork belly till cooked. Shred chicken meat and sliced up pork belly thinly. Add the meat stock from the boiled chicken and pork belly into the earlier pork bone broth.
  4. Boil prawns with shell on till cooked. Remove the prawns and remove their shells immediately. Put the prawn’s shells back into the boiling prawn water and boil for another 5 mins. Strain the prawn stock and add the prawn stock into the earlier pot of pork bones stock. You may add the prawn shells into the big pot but when you remove them as you may leave some traces prawn shells in the pot.
  5. Keep the shredded chicken meat, pork belly and prawns aside.
  6. By now, your pork stock should have the other stocks from chicken, pork belly, prawns and dried scallops boiling for about 1½ hours. Add in pork ribs and boil for another 1 hour and season with some rock sugar. Season the stock with salt and pepper. Total boiling time for pork stock should be about 2½ – 3 hours at minimum.
  7. While waiting for pork stock, use a flat pan to prepare the egg omelette and then, cut into thin strips.

Preparing the sambal belacan

  1. Pound red chillies, birds eye chilli (cili padi) and toasted belacan into a thick paste using mortar and pestle. You may also use the blender but the texture will be different. Add calamansi lime juice to the sambal belacan to make it a little runny. Amount of chilies, belacan and calamansi lime juice vary according to taste.

To serve

  1. Blanch yellow noodles and bean sprouts in boiling water for 1 min. Place a spoonful of chicken, prawn, pork belly, dried scallop, egg omelette and bean sprouts on the noodles. Ladle in hot stock and a few pieces of pork ribs.
  2. Finish off with a drizzle of garlic and oil and garnish the noodles with fried shallots, spring onions, chives and coriander.
  3. Enjoy the lam mee with sambal belacan (spicy chilli paste).

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