Thick and gooey with a strong five spice aroma, the Penang lor mee is one of the hawker fare in this food paradise that can only be found here. It is not to be confused with stir-fried noodles with cabbage and meat, also known as lor mee in other states.
The Penang lor mee is prepared differently and a whole different bowl of goodness. Lor mee, just like Hokkien mee, in Penang is a soupy dish and sometimes, it is also sold by Hokkien mee hawkers due to the similarities of some of the ingredients.
The origins of lor mee can be traced back to the Fujian province in China but due to the mix of cultures here, it has somehow evolved into a truly Penang cuisine with Hokkien and Hainanese influences.
The soup or thick gravy base for the lor mee is a pork bone and shrimp broth that has been given an extra flavour with the addition of five spice powder and then thickened into a sticky consistency with corn flour and eggs.
This results in a thick, brown, gooey soup base for the yellow noodles, slices of pork, bean sprouts, bean curd, innards and hard boiled egg. This is topped with crunchy fried shallots.
Extract taken from MMO because Steven Ooi (aka K.E.Ooi) is the photographer for the article. Read the full article here.