Name: Lam mee with sambal belacan
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 3
Cuisine: En
Ingredients: For the gravy; 1/2 liter prawn stock; 1 1/2 tbsp dark soya sauce; 1 tbsp oyster sauce; 2 eggs - lightly beaten; 1 1/2 tbsp corn flour (mix with some water); Pepper for taste; Salt for taste (only if needed); Others (subjective to the amount you prefer); Thick egg noodles (blanched); Kai Lan (Chinese broccoli) - blanched; Prawns - remove head, de-vein and leave the tail on; Fish balls; Squids/sotong - cleaned and cut into round rings.; 4 garlic - chopped; 1 inch ginger - chopped; 2 tbsp oil

Ingredients

For the gravy
1/2 liter prawn stock
1 1/2 tbsp dark soya sauce
1 tbsp oyster sauce
2 eggs - lightly beaten
1 1/2 tbsp corn flour (mix with some water)
Pepper for taste
Salt for taste (only if needed)
Others (subjective to the amount you prefer)
Thick egg noodles (blanched)
Kai Lan (Chinese broccoli) - blanched
Prawns - remove head, de-vein and leave the tail on
Fish balls
Squids/sotong - cleaned and cut into round rings.
4 garlic - chopped
1 inch ginger - chopped
2 tbsp oil

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.