Chinese Cuisine Recipe

If you like noodle, then you should have tried Loh Mee before, or at least you have heard it before. Same as other noodle dishes, i.e curry mee, laksa, wat tan hor, and etc, the soup/gravy play the most important role. Of course, using fresh ingredients is also an essential to make yummy noodle meal.

Basically, Loh Mee is one of the great Southeast Asian foods: wheat noodles in a dark, thick corn starch egg gravy. When talk about Loh Mee, the most famous Loh Mee in Malaysia is Ulu Yam Loh Mee.  For you information, Ulu Yam is a name of a place, located somewhere not far away from the capital, Kuala Lumpur. Well, the gravy of Loh Mee is exactly same as the one of Wat Tan Hor, except dark vinegar is added in. That is why it is dark in color.

It is never difficult to cook Loh Mee, in fact, you can make your own version of Loh Mee – just add your name to the Loh Mee, for example, Qi Loh Mee.. hehe..

Yee Mee is used

Well, you may use thick wheat noodle or Yee Mee (fried noodle) to make this dish. I chose Yee Mee(fried noodle), not because Loh Yee Mee tastes better than wheat noodle, simply because I feel like eating Yee Mee. If you prefer Hor Fun, you can always replace wheat noodle with Hor Fun! You are the cook, you decide, since there is no right or wrong in cooking.

Ingredients for Loh Mee:

500g thick wheat noodle/ 3 Yee Mee                            100g pork meat, sliced

8 – 12 prawn, peeled and cleaned                                 1 egg

100g squid, cleaned and cut                                           cabbage leaves (amount up to you), cut

4 clove garlic, crushed                                                      3 tbsp cornflour and 2 tbsp water to make mixture

1/2 chicken stock cube                                                     500ml water

2 tbsp cooking oil                                                              vinegar and salt to taste

the gravy is the essential

Cooking Method:

1)      Heat up a wok, put oil to fry garlic till fragrant, add in sliced pork meat, stir fry with high heat, then add in squid and finally prawn. Stir fry for 1 minute.

2)      Pour in water and bring to boil. Add in chicken stock cube, when fully dissolved, add cabbage leaves, and bring back to boil.

3)      Add in thick wheat noodle/Yee Mee, cook for 2 minutes then slowly add in the corn starch mixture to make it thicken. Add enough salt.

4)      Remove from heat, break the egg and stir well till the egg mix well with the gravy.

5)      Served hot, add black vinegar and cut chilies.

Simply Delicious!

Well, it’s done! I would say this is a healthy diet recipe, as there are meat, seafood, vegie, egg, noodle (carbo), a great combination that full of nutrition needed by our body, further more, not much oil is used to make this dish!

Hope you will enjoy and try this Chinese cuisine recipe at home.

Oh, remember how we made Wat Tan Hor? In order to make a smooth gravy, we shouldn’t let the egg cooked for too long, the best way is to remove heat immediately right after the egg is beat in. Since the gravy is hot, the egg will cooked once it mix well with the gravy!

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