Nyonya Lam Mee
Traditionally for the older generations in Penang, Lam Mee is a must serve during birthday celebration to symbolize longevity. Therefore last July when we had a small birthday party for Ming Ray, his favourite Auntie Lan insisted to make Lam Mee as his main lunch meal.
The specialty of this dish lies in the gravy, which is made of clear soup by boiling pork ribs/chicken bones for hours which gives strong flavour of the meat taste. It is then served with yellow noodle topped with shrimps, shredded meat, pink colored shredded omelets, shallot crisps and coriander leaves. Different from the variation served in Kuala Lumpur, Penang Lam mee is not as starchy and not as dark colored compared to KL Lam Mee.
For a true authentic way of eating Lam Mee is best eatenwith a little bit of Sambal Belacan. However since our host and his 2 little guests couldn’t take spicy food, we did not make effort to prepare it.
LAM MEE (BIRTHDAY NOODLES)
Pork ribs/chicken bones
Medium prawns (shelled)
Fish Cake (optional)
Pink shredded Omelet (egg mixture with a few drops of pink coloring)
Bunch of Chinese cabbage/Bean sprouts （blanch)
Bunch of coriander leaves
Shallots (slice thinly)
Sambal Belacan (optional)
1. Blanched pork/chicken bones with boiling water for 5 minute. Pour away the water leave it aside.
2. Bring water to boil, blanched prawns for 3-4 minutes or until cooked. Remove prawns.
3. Add in pork/chicken bones to the boiled water; simmer on low heat for about 1-2 hours.
4. Adding salt and pepper to taste. Add in starch mixture and stir to thicken gravy and leave to keep warm. For thicker gravy add in more starch.
5. Lightly beat the eggs and add a few drops of red coloring, pan fry the egg mixture into thin omelet and cut it into strips.
6. Deep Fry sliced shallots on low fire until crispy, remove and set aside.
7. Cook noodles for 2 minutes, dish and drain in a large pot and pour in some cooking oil to avoid noodles stick to each other.
8. To serve, place some yellow noodle in a bowl, add in prawns, pork ribs, shredded omelet and coriander then pour in soup and last by not least to garnish with crispy shallots.
9. Serve hot, optional adding 1 tsp of sambal belacan/chili paste.