Putien (HengHua) Lor Mee
Putien cuisine has made its way here since a few years ago and is gaining popularity. This HengHua style lor mee is vastly different from the one we are used to but very tasty nevertheless. Try it you might like it!
You’ll get:
4 portions of delish lor mee
You need:
- 1tbsp vegetable oil
- 100g of pork belly, skin removed and sliced
- 4 cloves of garlic, chopped
- 1 shallot, chopped
- 150g of mid-sized prawns, de-veined (about 6–7 prawns)
- 200g of short neck clams, mid-size
- 4 dried mushroom, soaked and soften and slice into strips
- 200g napa cabbage, cut into 1" strips, crosswise
- 1 tsp shaoxing wine
- 1.5L chicken stock
- 1 tsp black vinegar
- Sugar, salt, grounded white pepper and light soy sauce for seasoning
- Handmade style dried noodle enough for 4
Your equipment:
- A wok
- A medium pot
- A wooden spatula
Time to make:
15min preparation. 25min cooking time
To make:
Heat up 1 tbsp vegetable oil in wok over medium heat
Add pork belly to wok and let it cook and fat render
Add garlic and shallot to wok and fry till fragrant
Once garlic is fragrant, add chicken stock, mushrooms, cabbage, prawns and clams to wok
Bring the broth to a boil, then bring heat down to simmer
Add shaoxing wine to broth
Add seasonings to broth and adjust to taste
Let broth simmer for 15mins. Set aside.
Cook noodles in medium pot until soft.
Serve noodles in a bowl and scoop broth over noodles.
Garnish with spring onion
Serve immediately. The noodles soak up the broth real fast so only start cooking the noodles when you are ready to serve.
Note:
There are many “handmade” style noodles in the market. I used this but any thin wheat-based noodle should work.
If you don’t have that much chicken stock, ready-made stock works too!
My name is Rayner. Cooking and baking are my hobbies and my way to get my mind off work. Come follow my food journey and see what I’m cooking up for the family.
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