Lor mee

Lor Mee is a comforting Hokkien noodle dish originating from Zhangzhou, known for its signature thick, starchy gravy that adheres to every strand of noodle. This dish has traveled far and wide, with delicious variations enjoyed by Hokkien communities in Singapore, Indonesia, and Malaysia.

The gravy, which gives Lor Mee its distinctive texture, is typically made from cornstarch, a blend of spices, and eggs. Ingredients can vary, but you'll often find savory additions like ngo hiang (a type of meat roll), fish cake, slices of fish, round and flat meat dumplings, and a halved boiled egg. Different vendors might offer various toppings depending on their interpretation of the dish and the price point.

To enhance the flavors, you can add a splash of vinegar and a touch of garlic. Some versions even include a hint of red chili for extra heat. While traditional Lor Mee recipes often featured fried fish as a topping, this ingredient is less common in contemporary versions.

Regardless of how it is served, Lor Mee remains a beloved dish, offering a hearty and flavorful experience in every bowl.