Good morning from Singapore,2021lene 🤓 Congratulations on your pregnancy 👏🏻👏🏻 get your hubby to cook this to fix your craving. 🤓 We wish you a smooth & safe delivery.
May I know the ingredient to get 1 liter chicken stock (can replace by fish stock)? Also, can we omit cloves? If we don't have the net container can we just put the spice into the pot? Thanks of sharing. We love loh mee but can't get in Spain.
To reheat take-away Loh-Mee, add some-water(cover base of pot) to a non-stick pot, bring water to a boil. Add the gravy. The weight of the thick starch will push to water to all sides and heat it up evenly. The bubble-boil will prevent the startch from burning. Stir only when it is evenly similar(water and starch) temperature, stir only the middle. When confident, stir-mix. The magic of Loh-Mee is the starch. Thick when hot, thicker when cool, thin like water, over time-taken to eat when mixed with Bee-hoon+Mee. Think of esophagus and stomach and intestines as kitchen-sink piping. Thick-starched-gravy goes in, stick the walls of pipes, sticker the dirt and change the shape of the dirt, converts itself into thin-liquid water, within minutes. Breaking-down starch is a difficult topic for western-engineers. Reheating starch is a difficult topic for western-chefs. Lah-saap jiak, Lah-saap tua. Where Lah-saap... western-medicine probably...
Hi Janson. Sorry for our late reply. You can use cheaper alternatives like kamong or sek la fish. Just fry them till crispy on the outside before peeling them. Black pomfret can also be used but you need to fry them till crispy otherwise the flesh may not be suitable as it contains more moisture than the other two types of fish.
Hihi. That can be added after cooking. Just leave it with garlic, coriander leaves and sambal chilli on the table as condiments and sauces for your guests. Your guests can add whatever they like.
Wow nice! We love how cultures intertwined with each other because of food. Awesome! How I wish people in the world from different countries will see ourselves as one people rather than divided by country and religion. - Jamie
Umm, I think I get what Galvin means, it was because you only showed finishing the soup. I think it would be great if you could like show what you did with the meat, noodles etc. Otherwise great video! Looks very "hawker style" :)
Billion dollar global insight to max profits and charity donations via monetisation in anime, real life, movies, gaming or thesis. Humans have existed between 200,000 to 5,000 or I mean 200 years. There are many generations of expert hawkers and restaurant chefs that have lived, retired and died. Monetise TH-cam channel where channel owner hire retired ex-hawker chef to reveal his recipe. Video title: “Singapore Lor Mee Recipe by Retired Hawker Chef”. TH-cam Channel lists the all Singapore hawker dishes and recipes. This will max food hygiene and health of Singapore workers to ease the congestion on the Singapore healthcare systems, costs to government and alleviate pain and suffering to preserve human lives.
I enjoyed watching your cooking video.I cooked the mee goreng and it was yummy.Thanks.😊
Awesome! 👍🏻👍🏻👍🏻👍🏻👍🏻😋 Happy to know that you enjoyed it!
Your cooking step by step method is very clear and most of the dish turn out to be yummy
I like to watch your cooking. I like to cook.but so sad I am a stroke patient. Left limbs are immobile.
You make everything so ''EASY '' and You make Us appear as Chef Our Selfs ..
Thank You ....
What a great recipe and video. Chef you are so clear and lovely to follow along. Living in UK i miss Lor Mee so much! Thank you for this video
You’re most welcome, Elle. I hope you can get all the ingredients there in UK. Happy cooking!
My favourite dish, not so heaty and not bland at all
May I know what kind of dark soya sauce is being used? Can those with caramel be used or those salty ones?
I'm based overseas and am pregnant with an overwhelming craving for lor mee that brought me to your channel! Wishing I'm back home now 😥
Good morning from Singapore,2021lene 🤓 Congratulations on your pregnancy 👏🏻👏🏻 get your hubby to cook this to fix your craving. 🤓 We wish you a smooth & safe delivery.
I am in New Zealand and I haven't been back for 9 years, I will definitely go back soon to eat authentic lor mee.
May I know the ingredient to get 1 liter chicken stock (can replace by fish stock)? Also, can we omit cloves? If we don't have the net container can we just put the spice into the pot? Thanks of sharing. We love loh mee but can't get in Spain.
I normally add crispiest for the ingredients that I think is one of the mainstay of lor mee. It’s minced pork in cornstarch batter deep fried.
Another successful cooking for the family. I added shallots oil to the noodle to add more aromatic flavor.
Thank you for sharing recipe
what brand of dark soya sauce did you use? :)
Love your dog! So cute! Pomeranian I think!
Hello sir. Would it be possible to replace the pork with chicken ? Thanks !
Thanks for sharing. Could I use shaoxing wine instead of rice wine?
I also have the same question
Coco is adorable!
+thefluffyduckk heee she is very mischievous too 😆😆
To reheat take-away Loh-Mee, add some-water(cover base of pot) to a non-stick pot, bring water to a boil. Add the gravy. The weight of the thick starch will push to water to all sides and heat it up evenly. The bubble-boil will prevent the startch from burning. Stir only when it is evenly similar(water and starch) temperature, stir only the middle. When confident, stir-mix.
The magic of Loh-Mee is the starch. Thick when hot, thicker when cool, thin like water, over time-taken to eat when mixed with Bee-hoon+Mee. Think of esophagus and stomach and intestines as kitchen-sink piping. Thick-starched-gravy goes in, stick the walls of pipes, sticker the dirt and change the shape of the dirt, converts itself into thin-liquid water, within minutes. Breaking-down starch is a difficult topic for western-engineers. Reheating starch is a difficult topic for western-chefs.
Lah-saap jiak, Lah-saap tua. Where Lah-saap... western-medicine probably...
Thanks for sharing chef,
Thank you so much. I got try. Very nice
Happy cooking 🥘
Some places peel the fried fish
Which cheap fish would u recommend ? Black profret?
Hi Janson. Sorry for our late reply. You can use cheaper alternatives like kamong or sek la fish. Just fry them till crispy on the outside before peeling them. Black pomfret can also be used but you need to fry them till crispy otherwise the flesh may not be suitable as it contains more moisture than the other two types of fish.
@@spicenpans no problem , thank you for your reply you always help us do good food
Where can I buy the spice container? What I use is only the smaller type.
Hihi. Roland got it from a market in Vietnam but I have seen it sold on Taobao too. Search for 汤料球
Spice N' Pans Thanks for the information.
Keep practising mate! You're almost there.
Thank you for your encouragement 🙏
looks good will try it!
Happy cooking, Richard!
No black vinegar? Why?
Hihi. That can be added after cooking. Just leave it with garlic, coriander leaves and sambal chilli on the table as condiments and sauces for your guests. Your guests can add whatever they like.
This is the inspiration of our famous noodle soup dish named Lomi which is very popular here in the Philippines
Wow nice! We love how cultures intertwined with each other because of food. Awesome! How I wish people in the world from different countries will see ourselves as one people rather than divided by country and religion. - Jamie
Soooo beautiful
Nice to meet coco! Nice recipe.
Looks yummy, looks like Doggie wants the meat..haha.
Haha. Yes. We can never eat in peace 🤪
your recipes are pretty good, but it feels like you stopped half way?
+Galvin Widjaja Opps really? In what sense? We would love to know so we can improve. Thanks so much
Umm, I think I get what Galvin means, it was because you only showed finishing the soup. I think it would be great if you could like show what you did with the meat, noodles etc. Otherwise great video! Looks very "hawker style" :)
哇，我還沒有嚐過新加坡的滷麵的味道，我支吃過我老家雲南昆明的味道，昆明的滷麵一般會放很香菇和鴨蛋麵。若是我有時間的時候我可能會使一下你的做法。
早上好！我们新加坡的煮法应该是从厦门哪传过来的。不过隔了几代，应该有些差异了。
喔我懂了，廈門的福建健菜很好吃呀，我只吃過一次，新加坡的華人大多素都是從南方來的對嗎，叔叔？
是的呀。
the dog earned my like
Haha thank you & woof!
Wowww your dog is damn cute
Hehe. Thank you. 🤓🤓
Ur puppy is too distracting!! Cute!!
LOL
Billion dollar global insight to max profits and charity donations via monetisation in anime, real life, movies, gaming or thesis. Humans have existed between 200,000 to 5,000 or I mean 200 years. There are many generations of expert hawkers and restaurant chefs that have lived, retired and died. Monetise TH-cam channel where channel owner hire retired ex-hawker chef to reveal his recipe. Video title: “Singapore Lor Mee Recipe by Retired Hawker Chef”. TH-cam Channel lists the all Singapore hawker dishes and recipes. This will max food hygiene and health of Singapore workers to ease the congestion on the Singapore healthcare systems, costs to government and alleviate pain and suffering to preserve human lives.