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Sometimes I get into the mood to cook the comfort food of my childhood. This is the type of Lam Mee that my late mother used to cook for our family. I didn’t have the recipe written down and I tried to re-create what I could remember as something close to my mother’s. I did however omit two ingredients which are MSG and corn starch. I never liked the starchy type of soup, so I didn’t use any corn starch. I find this recipe very easy as do as it does not need the many hours of preparation often needed for a soup. This would be the simplified version that still give a very satisfying result.

In Penang, this is often referred to as “Birthday Noodles” as it is often served as a traditional food for a birthday celebration. It is usually served together with Sambal Belacan. I like to mix the Sambal Belacan into the soup together with the noodles.

I used homemade noodle by Phillips Noodle Maker. Our family has been stop eating yellow noodle.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Penang Lam Mee

Yields: 4 servings

INGREDIENTS

For the soup:

200g pork belly, sliced into strips

250g medium size prawns + 1 tbsp oil

3 pieces dried scallops, soaked in hot water

10 shitake mushroom, soaked and sliced into strips

8 shallots, peeled and sliced thinly

2 cloves garlic, chopped

1 tbsp corn flour + 2 tbsp water

Salt & pepper to taste

2 litres water

6 tbsp cooking oil

2 tbsp corn starch + 2 tbsp water (Optional, I didn't use)

To servce:

500g homemade noodles or yellow noodles

150g bean sprouts

Chives, cut into 1 inch long (I didn’t used in this recipe)

Garnishing:

2 eggs

Spring onion, chopped

Coriander, chopped

2 red chillies, cut

Fried shallots (from the above)

Sambal Belacan:

8 red chilies, cutted

30 – 40g belacan, tosted

Juice of 2 calamansi lime

Salt to taste

METHOD:

For the soup:

Shell and devein the prawns and keep the tails. Set aside. Keep the shells.
In a saucepan, fry the prawn shells in 1 tablespoon oil until fragrant. Transfer to a big pot, add 2 litres of water and bring to boil. Turn the fire to medium low and simmer for 5 - 10 minutes. Strain the stock and discard the prawn shells. Keep aside.
In a wok, heat up the oil and fry the shallots until golden and crisp (Please make sure the oil is very hot before adding the shallots. Otherwise, the fried shallots will be soggy). Dish out the fried shallot and keep aside.
With the remaining oil in the wok, saute the garlic until fragrant. Add the pork belly, mushrooms and scallops with the water, stir well. Add in the prawn stock. Turn the fire to medium low and simmer for about 15 minutes with lid on until the meat is tender. Add the prawns and boil for 1 minute. Remove the prawns and keep aside.
Turn the fire to low and slowly add in the corn starch mixture (if you corn starch is used). Season with salt and pepper.

For serving ingredients:

Blanch noodles, chives and bean sprouts separately in a boiling water. Set aside.

For garnishing ingredients:

Fry the egg into thin omelettes. Roll the omelettes and slice thinly. Set aside.
Chop the spring onion and coriander separately. Set aside.

For sambal belacan:

Pound red chillies and toasted belecan together using mortar and pestle to the desired consistency.
Add salt to taste and lime juice.

To serve:

Place a portion of cooked noodle in a deep dish, arrange some bean sprouts, chives and prawns at the side.
Pour the hot stock on top. Garnishing with chopped coriander, spring onion, cut chillies, sliced omelette and shallot crisps.
Serve together with Sambal Belacan.

Enjoy:)