Full of Love Lor Mee

All thanks to a dear friend for tagging a recipe for Lor Mee and I decided to try my hands out on this dish. Helps a lot that my darling girl loves this whenever we head to the food court. That's double motivation. Hehehe.  Giving due credits to the video blog that I used as a guide:

https://youtu.be/0g9kMXezoRQ?list=PLOMtlf9owzJZYF45-n5RUZg6XwWX-bWal

Ingredients:

- Pork belly (to shorten cooking process, the pork belly can be cut into smaller parts)

- 2 tbsp five spice powder

- 3 hard boiled eggs de-shelled

- 6-8 cloves of garlic

- 1 rock sugar 

- 5 slices of ginger 

- 1 cup of dark soya sauce 

- 8 cups of water

- yellow flat hokkien noodles

- 1 egg beaten (last item for the gravy)

- 1 bowl tapioca starch mixed with water (last item for the gravy)

Garnishing:

- parsley

- ngoh hiang (can buy ready made ones from supermarkets)

- fish fritters (can buy ready made ones from supermarkets)

- chopped chili 

- black vinegar 

Here goes:

Step 1: 

pour the cup of dark soya sauce and water together, add in the garlic and ginger, rock sugar and five spice powder, stir and bring to boil. 

Step 2: 

add in the pork belly and continue to boil for 40-45 mins.  While this is being cooked, start to prepare hard boil eggs. De-shell when eggs are ready. Add the hard boil eggs into the braising pot of pork. 

Step 3:

While the pork and eggs are boiling, you can prepare to airfry the frozen ngoh hiang and fish fritters. All at 200 degree and for 6-7 minutes, with one time flipping of the items in the air fryer basket. Set aside when done. 

After 45 mins, the pork should be ready and eggs nicely braised. Sieve out and set aside. If the braising liquid is getting too little, add in more water and continue to simmer. 

Start to slice the pork belly and halved the eggs and set aside. 

Step 4:

While the braise is still simmering, beat up an egg and mix the tapioca with one cup of water. In circular motion, gently pour in the egg, using a chopstick to swirl the egg and the braise. 

When done, add in the tapioca starch mixture, also stirring as you introduce the mixture into the pot. Then turn the fire slow and let it boil and thicken. 

Step 5:

Prepare a pot of hot water and upon boiling, add the yellow noodles inside the boiling water to blanch. If you are preparing for more than 1 person, suggest to blanch the noodles in batches (one guest at a time) so as not to overcook the noodles. 

After blanching, dish into a bowl. You can now scoop the thickened braise onto the noodles, follow by garnishing with your braised eggs, chopped chilli and parsley, ngoh hiang and fish fritters and of cos, vinegar!

There you go, a bowl of piping hot Lor Mee in the comfort of the home. 

Give it a try, and you will like it. 

Happy mum

Oneh Oneh

A non-dessert person like me has a husband who loves desserts. Hence, to pamper him, I decided to try my hands at Oneh Oneh. It's one of those "to try" item  and boy, am I glad to be able to do up this!

I referred to this vlog as a guide: https://youtu.be/cfQQ1ttWmdI

Ingredients:

- Pandan leaves 

- 100g Glutinous Rice Flour

- 40g Tapioca Flour

- 40g fine sugar

- 1 tsp salt

- 150ml water

- Gula Melaka (chopped)

- pot of boiling water

- fresh grated coconut 

Here goes the procedures:

Step 1: 

Chopped the Pandan leaves into inches and place inside the blender along with 150ml water. Blend till smooth. 

Step 2:

Using a clean towel or filter bag, pour the Pandan leaves blend and extract the essence (the Pandan liquid).  Set aside for later use. 

Step 3:

Sieve the 2 flour mixture into a large bowl. 

Step 4:

Add in salt and sugar. Mix well. 

Step 5:

Make a well in the flour and pour the Pandan extract slowly into the hole.  

Step 6:

Start mixing the flour. If the mixture is too dry, add more of the Pandan liquid. Knead till the flour becomes a dough. Set aside. 

Step 7:

Start boiling a pot of water 

Step 8:

Break the dough into small parts and roll them into ball-like size and set aside 

Step 9:

Make a well in the dough ball and start filling the ball with the chopped Gula Melaka.  Close up the well and roll into ball again to secure the fillings and prevent them from spilling. 

Step 10: 

Drop the balls into the boiling water and seive them out when the balls start to float. 

Step 11:

Prepare a large plate and fill the plate with grate coconut. Roll the balls into the plate and start coating with the grated coconut. 

Step 12:

Plate them prettily and you are ready to serve. 

Hope you will have as much fun preparing this for your loved ones. 

Happy Mum