Terengganu Style Loh Mee; Mummy claimed that she used to have it when she was a child. YES! Mummy is orang Terengganu. Erm…what is the difference between the usual Lor Mee and this? I would say, the soup! Mummy got the recipe from a cookbook.

Broth

• 4-5 shallots, pound to a paste
• 500g prawns, shelled and deveined
• 125ml dark soy sauce (kicap manis)
• 500g cooked crab meat (substitute with chicken thigh)
• 2 litres hot chicken stock
• 6-8 tablespoon sweet potato flour, mixed with 125ml water
• salt to taste

500g yellow noodles(substitute with lou shu fun), blanched

Toppings

• 300g bean sprouts, tailed & blanched
• 100g Chinese chives, cut into 3cm length and blanched
• 1 large cucumber, cut into julienne
• chilies or bird-eye chillies, sliced
• fried shallots
• 5 limes, quartered

To prepare broth:

Heat oil in a wok over medium heat. Fry shallot paste until fragrant. Add prawns and kicap manis. Cook for 5 minutes. Add crab meat (here I substitute with chicken thigh), water & chicken stock; bring to boil. Lower heat and stir in potato flour mixture. Bring to boil. Season with salt and remove from heat.

To serve:

Place noodles in a bowl. Add broth and top with bean sprouts, chives, cucumber, chillies, fried shallots and squeeze of lime.