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