Thanks for the recipe. Helps a Singaporean who's living abroad to taste local delights. Mine turned out too salty and too much vinegar. I will need to try again!
+Kevin Chen Hi Kevin adjust the salt and vinegar to you preferences alway add it a little at a time, it always tricky to adjust to everyone's tasty. We have people who are crazy about the black vinegar haha!
Thank you for the Lor Mee recipes. I make it yesterday it taste so nice. My husband though I bought it from the hawker centre.He even asked me which hawker centre I bought it from.
It's incredible how you are seemly able to cook up all the uniquely Singaporean dishes. I wonder how many more you can come up with before running out of ideas XD
+Irving Chia Yup Chicken recipe type of dark soya sauce, Chinese black vinegar will be those add in Bak Chor Mee or use for dipping when eating Guo Tie
theMEATMENchannel I don't think you used the thick sticky sweet kind. You used the more watery and less diluted kind. Both are graded "special grade" but taste wise it really is different. At first I tried Lee kum kee "premium dark soya sauce" which is inherently salty. Failed. Then I switched to a "standard grade" which proved to be too bland. Finally when I saw a comment that you mentioned it's those "sweet sticky" kind of dark soya sauce I went to buy it. I discovered this "special" grade is available in a couple of variations. The more watery kind and the "sticky sweet kind used as a chicken rice condiment" kind. Then I noticed when you poured your dark soya into the pot, it actually isn't THAT thick and sticky. I sense that I have made a mistake. I put my "sticky sweet" dark soya sauce in sparingly, about 90ml. And the taste is just about correct. Please correct me if I am wrong. Am not trying to criticize, but am an avid new home cook here who is frustrated by the lack of information. Had I added the whole cup (about 230ml) of the "sticky sweet" kind of dark soya, it would have been ruined. Please correct me Have tried your recipe for 4 times before and all failed. My guess is the amount of 5 spice powder, vinegar and most importantly the type of dark soya sauce.
Meatmen, you have 2 errors in your copy. When you are frying the wontons, it says '1 large fish cake' and at the end the 'ngoh hian' is a typo. Thanks and love your videos btw.
my neighborhood coffee shop's lor mee only have 3 meatballs, 4 pork slices and 1/2 braised egg.. if these are the actual/standard lor mee ingredients then i think i got cheated already.. lol..
Cherry Yeong hahahaha... me too... i tried this recipe too.. need to add more water and sugar to adjust the strong black vinegar.. well it will be wasted if throw it away.. so just adjust it.. add some sugar and other stuff.. somehow.. it taste not bad at all.. really thanks to this recipe.. adjust from this recipe and i finally taste the lor mee i that missed so much...
Since when people put vinegar in the Lor?!? And the egg is not laced in the gravy thin enough, it should be thin flake floating in the LOR. MORE INGREDIENTS DOES NOT MAKE BETTER LOR MEE. We are not tasting the integrity of "Lor" and the "Mee" when there's too many "Other Stuff." If everyone has a need to make it "special" or "unique" then eventually there won't be a Lor Mee; there'll will only be a FRANKENSTEIN version of it. Yeah yeah, it may still taste very good, but it is NOT better, just different, but it is no LOR MEE anymore. And who says that the original LOR MEE need to be changed?
Thanks for the recipe. Helps a Singaporean who's living abroad to taste local delights. Mine turned out too salty and too much vinegar. I will need to try again!
+Kevin Chen Hi Kevin adjust the salt and vinegar to you preferences alway add it a little at a time, it always tricky to adjust to everyone's tasty. We have people who are crazy about the black vinegar haha!
Instablaster...
i cooked yesterday , it was so great , my husband like it very much . thks for sharing
Thks for this recipe.my whole family love it.so thankful to u😁. They keep saying very delicious and had many returns.
:)(: yummm! looks delicious...:) Tks for sharing,,, today m cooking braised pork,, will try out yr lor mee recipe..
Thank you for the Lor Mee recipes. I make it yesterday it taste so nice. My husband though I bought it from the hawker centre.He even asked me which hawker centre I bought it from.
+zhang chen haha that's great!
Thank you for the reply. I love all your recipes. Now whenever i want to cook anything I go look at your youtube first.
Thanks for the support!
You are welcome.
This looks delish! Nice video and Subscribed !
Thanks for sharing 🌻
Always happy to share :) Have an awesome Friday Mary!
THAT LOOKS SO GOOODD
omg, that looks awesome!
epic. will be making this next weekend.
looks great !!
Hi your videos are real great please upload more! :D
Ngoh hiang recipe pls! Look delicious!
repeated large fish cake twice. thank u for the recipe!
It's incredible how you are seemly able to cook up all the uniquely Singaporean dishes. I wonder how many more you can come up with before running out of ideas XD
+xiaocurrypuff haha we will just keep looking for new dishes, we are also expanding into doing other cuisines still mainly Asia food.
+theMEATMENsg Love what you guys are doing man!
Thanks for sharing
Glad you like it ! :)
Vinegar into the boiling stock? Not for me. U got the sequence wrong. Vinegar is added at the last stage when serving.
may i suggest, to thicken the sauce then drip the egg in =)
Good recipe...
What the difference of loh mee and lam mee it's same
What type (brand) of vinegar did you use? thanks.
gold plum chinkiang vinegar
What types of dark soya sauce ? chicken rice type dark soya sauce or others ? As for the Chinese black vinegar, what types ?
+Irving Chia Yup Chicken recipe type of dark soya sauce, Chinese black vinegar will be those add in Bak Chor Mee or use for dipping when eating Guo Tie
+theMEATMENsg you meant the chicken rice sweet thick sticky type of dark soya sauce, right ?
yup
theMEATMENchannel I don't think you used the thick sticky sweet kind. You used the more watery and less diluted kind. Both are graded "special grade" but taste wise it really is different.
At first I tried Lee kum kee "premium dark soya sauce" which is inherently salty. Failed. Then I switched to a "standard grade" which proved to be too bland.
Finally when I saw a comment that you mentioned it's those "sweet sticky" kind of dark soya sauce I went to buy it. I discovered this "special" grade is available in a couple of variations. The more watery kind and the "sticky sweet kind used as a chicken rice condiment" kind.
Then I noticed when you poured your dark soya into the pot, it actually isn't THAT thick and sticky. I sense that I have made a mistake. I put my "sticky sweet" dark soya sauce in sparingly, about 90ml. And the taste is just about correct.
Please correct me if I am wrong. Am not trying to criticize, but am an avid new home cook here who is frustrated by the lack of information. Had I added the whole cup (about 230ml) of the "sticky sweet" kind of dark soya, it would have been ruined. Please correct me
Have tried your recipe for 4 times before and all failed. My guess is the amount of 5 spice powder, vinegar and most importantly the type of dark soya sauce.
Will the taste be different if I substitute pork belly with chicken or beef? And which part of chicken or beef should I use?
+Sumithra Ng yes it will be slightly different, for chicken maybe the thigh cut and beef use a cut with higher fat content
😋😋😋👍👍👍
Hi! what knife are you currently using and where do you get them from?
I tried this.. its bitter.. what have i done wrong
Where is the chilli paste?
What's ngoh hian?
我非常怀念新州卤面回来马来西亚后一直找不到一样的味道好痛苦
Malaysia lor mee better
Meatmen, you have 2 errors in your copy. When you are frying the wontons, it says '1 large fish cake' and at the end the 'ngoh hian' is a typo. Thanks and love your videos btw.
How many servings for this recipe?
+Foo Fang Xiong 4-6 pax
How can I substitute the non halal ingredients to halal version ingredients? Thank u
Hi! you can replace the braised pork belly and ngoh hiang with shredded chicken
theMEATMENchannel thank you so much. I’ve been a fan of your channel. Great work
@@joramd.shariff6097 Thanks! Thats really nice to hear
This video is killing me slowly... look so delicious!
No bean curd?
The most important is the soup must sticky enough for me then awesome...!!!!
where's the minced garlic, chilli, pepper and vinegar condiments?
you can add them to your preference
Hi it'd be better if you write how many people does your recipe serve :)
my neighborhood coffee shop's lor mee only have 3 meatballs, 4 pork slices and 1/2 braised egg.. if these are the actual/standard lor mee ingredients then i think i got cheated already.. lol..
非常喜欢！赞！
Is the dark soya is dark soy sauce?
Hi! Yes it is
Hey there, am I able to switch the pork belly to something else?
+Shah Mohamed yes you can replace with chicken thighs
Can I skip vinegar ?
+Happy Baby Yes you can
How many ml is one cup?
around 215 ml
In the sub titles did you mistake “fried wanton” for fish cakes ? Those are obviously not fish cakes but wantans. Fish cakes is mentioned 4 times !
can you do a video on mee sua?
+neternity not at the moment.
Singapore's ChefSteps. Hahaha
so generous w the leow..
I cooked it but it didn't taste like the lor mee I had in Singapore. The sauce tastes weird and strong. The meat and the egg tasted great though.
I think the vinegar you used could be too strong.
Can i change the pork to meat or chicken?
+Ariff Cartman yes you can.
Best chicken.
It’s actually not very Hokkien but it looks delicious
my one taste sour because of the black vineger :(
you have to adjust to you preference, some prefer it heavy on the black vinegar
Cherry Yeong hahahaha... me too... i tried this recipe too.. need to add more water and sugar to adjust the strong black vinegar.. well it will be wasted if throw it away.. so just adjust it.. add some sugar and other stuff.. somehow.. it taste not bad at all.. really thanks to this recipe.. adjust from this recipe and i finally taste the lor mee i that missed so much...
You wrote 1 large fish cake while frying the wantons. XD
+Eyoviel Linyun hahaha typo
No shintake
wanton or fishcake? or fish wanton?
dat wonton tho
Lor mee or lam mee confused?
Lor mee
U forget to put minced garlic, vinegar and chili lol
Since when people put vinegar in the Lor?!? And the egg is not laced in the gravy thin enough, it should be thin flake floating in the LOR. MORE INGREDIENTS DOES NOT MAKE BETTER LOR MEE. We are not tasting the integrity of "Lor" and the "Mee" when there's too many "Other Stuff." If everyone has a need to make it "special" or "unique" then eventually there won't be a Lor Mee; there'll will only be a FRANKENSTEIN version of it. Yeah yeah, it may still taste very good, but it is NOT better, just different, but it is no LOR MEE anymore. And who says that the original LOR MEE need to be changed?
8 vegetarians was here. 🙄
lobak
so many errors
repeated large fish cake twice. thank u for the recipe!
Minnie Minnie The first one was wonton