LOR MEE (卤面) BRAISED NOODLES

Ingredients:

500gn to 600gm Ang Goli Fish/Sea Breams
300gm Pork Belly
6 cups of Boiling Water
3 Slices of Ginger
2 small Cloves
1/2 small piece of Cinnamon Stick
1 Star Anise
4 Cloves of whole Garlics
1tbsp Raw Sugar
1/2tsp Five Spice Powder
6tbsp Dark Soy Sauce
2tbsp Light Soy Sauce
Salt and Pepper to taste

Garnishing Ingredients:

Pork Belly
Fish Meat
Fish Cakes
Ngoh Hiang
Hard Boiled Eggs
Red Chilli/Chopped Cilantro/Minced Garlics/Black Vinegar

Noodles and Beansprouts

Method:
1. In a pan, heat up 1tbsp oil, add in the pork belly, pan fry both side until slightly brown but not cooked, dish up and set aside.
2. Fillet the fish into 2 parts. Pan fry one portion with the same pan after the pork belly. Pan fry fish till cooked. Dish up and set aside.
3. Put the other portion of fish to steam until cooked.
4. In a medium pot, fragrant the spices and garlics together, add in water and bring to boil. Add in pork belly, hardboiled eggs, raw sugar, light and dark soy sauce, salt, pepper. Bring all to boil on small heat about 45mins to an hour. (**Taste to your liking)
5. Remove the spices, garlics, pork belly and eggs from the soup.
6. Break or flake the steamed fish meat into small pieces, add into the soup.
7. To thicken the soup/gravy, mix potato starch with water, slowly stir into the soup depending on the consistency you prefer.

To serve:

1. Blanch the beansprouts and noodles in boiling water and into individual serving bowl.
2. Ladle the gravy over the noodles. Garnish with your preferred ingredients, pork belly, fish meat, hardboiled egg, fish cake, ngoh hiang, chopped cilantro, red chilli, black vinegar, finely chopped garlics (optional)
Serve immediately.

Enjoy