Mom's Lor Mee

Lor mee is braised noodles. It is thick yellow noodles, and served in a thick, starchy gravy. It's not commonly found in Kuching, though.There are various styles of lor mee .... and depending on the style, the types of noodles used and the ingredients used differ. The Hokkien style lor mee comes in a darker hue, and has a distinctive vinegary flavour. The Heng Hua style lor mee, however, uses handmade noodles and are lighter in colour.

Mom decided to cook lor me for dinner, and her version resembles the paler Heng Hua style noodles.

The gravy was cooked from scratch, by boiling chicken bones for long hours, then thickened with starch and egg. Condiments used were pork slices, prawns, shiitake mushroom strips, and some fish cake slices. The noodles were served hot with a garlic, chilli, soy and malt vinegar condiment.

I must say that I enjoyed the lor mee a lot, mainly because of the very sweet and delicious gravy. The soy and vinegar condiment enhanced the flavour even more. :))