Lor mee: Difference between revisions
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It's originate from malaysia |
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| caption = Lor mee sold in [[Bukit Batok]], Singapore |
| caption = Lor mee sold in [[Bukit Batok]], Singapore |
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| country = [[Malaysia]]<ref>{{ cite web | url=http://www.tourmalaysia.com/2010/09/25/penang-food-loh-mee-%E5%8D%A4%E9%9D%A2/|title=Penang Street Food:Loh Mee}}</ref> |
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| country = [[Singapore]] |
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| region = [[Malaysia]] and [[Singapore]] |
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| course = Main |
| course = Main |
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'''Lor mee''' ({{zh|c=鹵麵|poj=lóo-mī}}) is a [[Chinese cuisine|Chinese]]-inspired [[noodle]] dish served in a thick [[starch]]y [[gravy]] and thick flat yellow noodles (also known as lor mee). The dish is eaten by [[Hoklo people|Hokkien]]s ([[Min Nan]] speakers) in [[Singapore]] and [[Malaysia]]. The thick gravy is made of [[corn starch]], [[spice]]s and [[egg (food)|egg]]s. The ingredients added into the noodles are usually [[ngo hiang]], [[fish cake]], fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. [[Vinegar]] and garlic can be added as an optional item. The dish is also eaten with red [[Chili pepper|chili]]. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. |
'''Lor mee''' ({{zh|c=鹵麵|poj=lóo-mī}}) is a [[Chinese cuisine|Chinese]]-inspired [[noodle]] dish served in a thick [[starch]]y [[gravy]] and thick flat yellow noodles (also known as lor mee). The dish is eaten by [[Hoklo people|Hokkien]]s ([[Min Nan]] speakers) in [[Singapore]] and [[Malaysia]]. The thick gravy is made of [[corn starch]], [[spice]]s and [[egg (food)|egg]]s. The ingredients added into the noodles are usually [[ngo hiang]], [[fish cake]], fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. [[Vinegar]] and garlic can be added as an optional item. The dish is also eaten with red [[Chili pepper|chili]]. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. |
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==References== |
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{{Reflist}} |
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==See also== |
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* [[Malaysian cuisine]] |
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{{Malaysian cuisine}} |
{{Malaysian cuisine}} |
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Revision as of 08:04, 11 August 2014
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 Lor mee sold in Bukit Batok, Singapore | |
| Course | Main |
|---|---|
| Place of origin | Malaysia[1] |
| Region or state | Malaysia and Singapore |
| Main ingredients | thick flat yellow noodles, ngo hiang,fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy |
Lor mee (Chinese: 鹵麵; Pe̍h-ōe-jī: lóo-mī) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.
References
See also
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