Lam mee with sambal belacan
Noodles drenched in thick gooey gravy, paired with the typical authentic spicy Malaysian sambal belacan.
Ingredients
3
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Preparation
Preparation40 min
Cook time25 min
- Sauté ginger and garlic.
Add in seafood and fry for about 2-3 mins.
Pour in stock and simmer.
Meanwhile assemble noodles and kai lan in a bowl.
When stock is heated through, add soy and oyster sauce.
Season with pepper and salt.
Gently swirl in eggs using a chopstick.
Pour corn flour to thicken the gravy.
Then pour the gravy over the noodles.
Serve with sambal belacan.
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