Singaporean Braised Noodles (Lor Mee – 卤面)

2 March 2015 - Singaporean Braised Noodles (Lor Mee – 卤面)

My father doesn't used to strong sour food so he added some water to the gravy before he ate it (^-^); although
I've decreased the amount of black vinegar.

The recipe is from KWGLS

Singaporean Braised Noodles (Lor Mee – 卤面)
serves 5-6

For braising of eggs and meats
    500 g sliced pork belly meat
    2 pieces dry bean curd (optional)
    4 hard boiled eggs
    5 cloves garlic, cut into slices
    2 cm gingers, cut into slices
    1 medium size rock sugar (about 4 cm in diameter)
    1 cup dark soy sauce
    3 cups water (or water adequate to cover the meat)
    1 tsp 5 spice powder

Preparing the gravy
    3 cups meat broth (from braising of meat above)
    3 cups water
    1 cup Chinese black vinegar
    1/2 cup of tapioca/corn/sweet potatoes starch
    3 eggs lightly beaten

For assembly and garnishing
    Braised eggs cut into halves
    Braised meats cut into slices
    500 g yellow noodles
    250 g rice vermicelli (optional)
    100 g beansprouts
    100 g fish cake cut into slices
    200 g deep fried fish fillets (optional)
    6 deep fried wantons
    1 Chinese meat roll, cut into slices
    1 whole garlic, minced
    2 stalks of Chinese celery, minced
    Some deep fried shallots