Short-cut Lor Mee

I have a pot of braised sauce leftover from Teochew Braised Duck. I have gone off to make many spin-off dishes from this pot. This is another dish - the short-cut lor mee.


Ingredients:
- a pot of braised sauce (see recipe from Teochew Braised Duck) 
- a pack of Hokkien Mee (I like to use spaghetti) 
- 1 pack of beanspouts, washed
- 1 pack of parsley, chopped 
- store-bought Ngoh Hiang 
- 2 hard-boiled eggs, halved 
- 1 pack of meatballs
- 1 can of braised pork belly 
- fried dough fritters
- minced garlic 
- salt 
- sugar
- vinegar 
- sambal chili 

Procedures:
1) Bleach noodles and beanspouts. Set aside in serving bowls. 
2) Toast Ngoh Hiang and dough fritters until crispy. 
3) In the braised sauce, heat up meatballs, parsleys and braised pork belly. 
4) Assemble the Ngoh Hiang, hard-boil egg, meatballs, braised pork belly, dough fritter on top of the bed of noodles and beanspouts. 
5) Season the braised sauce with salt and sugar as desired. Thicken it with corn starch. Add a beaten egg. 
6) Pour the braised sauce into the serving bowls. Serve with minced garlic, vinegar and sambal chili. 



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