Wowza. I love how excited you are about this dish. I'm not used to having fried fish in a pork dish, but you have not led me wrong yet. I'm going to my Asian store tomorrow to stock up and will add a few items to my list.
This is so similar to Filipino Batangas pork Lomi. Usually the most common lomi we eat is chicken, essentially a thick chicken soup, Batangas lomi on the other hand has pork, egg, chicharon, kikiam (ngo hiang in Chinese) and fishballs. I love this cause this just proves once again how connected we all are in Asia and how, were we to visit a different SEAN nation, we'd still find things that remind us of home. I think this is due the Hokkien/Fujianese influence in both Singapore and the Philippines.
This is very similar to our noodle street food here in the Philippines which is called "lomi". The thick noodles, thick yummy soup, the meat with boiled egg and crunchy veggies 🤤
Omg this soup is just so lush… I’m eating my bowl of prawn corn soup that I made and I’m watching this and thinking omg I want this dish now …. Yummmmmm 💜💜🌸
An old tutor of mine from Cambridge who mainly listens Bach... Loves Aphex Twin... It's the only electronic music he'll listen to... And that says a lot!
This look so yummy! I am not a real fan of garlic, however, I realised that it is essential, like the vinegar and red chillies. Otherwise, the lor mee seems to be missing something.
from masterclass source: When making sauces, tapioca starch and cornstarch have different effects on the final product. While you can use either for thickening sauces, tapioca starch makes sauces slightly translucent with a glossy finish, whereas cornstarch makes sauces opaque with a matte finish.
This is lomi in the philippines but the difference is the braised pork, the spices and how you cooked the pork, it's like how you prepared "PARES" here in the philippines.
(It's not a silly question at all, we all have cooking conundrums sometimes). Personally, I'd try to re-use the oil until the colour, smell or condition deteriorates. Usually, two or three fryings are possible with deep-fat frying oil if it's not allowed to over-heat and break down, and carefully strained afterwards. When the colour darkens, or it takes on an "off" smell, then it's time to discard it. It is recommended NEVER to pour cooking oil down the drain as it's not only bad for the environment, it might block the drains / plumbing which can be very expensive to remediate. As it's fish-flavoured oil, I'd keep the oil for other seafood dishes such as fish & chips, salt & pepper squid, battered prawns, or using it up in seafood stir-fries etc. Also, if one uses a wok and one fries only a smaller amount of food at a time in several batches, the quantity of oil needed to achieve a "depth" of frying fat is less in a wok than a deep-fat fryer, frying pan etc. so that's another consideration for household economy. If there's not a lot of oil to discard, pour it into a leakproof container (e.g. empty peanut butter jars) and put it out with the regular rubbish, but check with your local council for their rules & recommendations as well. My favourite way is to keep empty oil bottles and funnel all the discarded oil into it. When it is full, I take it to my local restaurant or takeaway. Beforehand, I'd ask the owner if it's OK to dispose of it in their oil recycling tank, and I've never been refused. The tank is usually in the car parking lot, basement etc. and that's where they discard their own frying oil from the restaurant. My "contribution" gets added to it; the company that supplies the tank picks up the used oil and recycles it into bio-diesel, which is a win-win for everyone. Hope this helps.
By the way good try This is more like "Taiwan Braised Pork" Lor Mee is originally from Penang,Malaysia. The gravy is actually thicken with egg not starch 😊
Nope, is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi.
Every time I watch this channel I end up feeling hungry and craving whatever is being made. WANT! Thanks Marion! 😋
Goodness you make Asian cuisine so authentic!
Wowza. I love how excited you are about this dish. I'm not used to having fried fish in a pork dish, but you have not led me wrong yet.
I'm going to my Asian store tomorrow to stock up and will add a few items to my list.
Please try it. It’s amazing!!!!
Ooh not everyone will cover Lor Mee 😮
It is really good 😊
Im from SG and never really considered how lor mee is prepared. I'm curious to try your recipe someday now!
This is so similar to Filipino Batangas pork Lomi. Usually the most common lomi we eat is chicken, essentially a thick chicken soup, Batangas lomi on the other hand has pork, egg, chicharon, kikiam (ngo hiang in Chinese) and fishballs. I love this cause this just proves once again how connected we all are in Asia and how, were we to visit a different SEAN nation, we'd still find things that remind us of home. I think this is due the Hokkien/Fujianese influence in both Singapore and the Philippines.
It's a cross between humba and lomi.
This is very similar to our noodle street food here in the Philippines which is called "lomi". The thick noodles, thick yummy soup, the meat with boiled egg and crunchy veggies 🤤
Ooooh I’d love to check out the Filipino version!
Omg this soup is just so lush… I’m eating my bowl of prawn corn soup that I made and I’m watching this and thinking omg I want this dish now …. Yummmmmm 💜💜🌸
Yum! These noodles look amazing!
I'm going to Singapore for the first time in about a month, I cannot wait to try all the local food!
Best one is at block 79 circuit road hawker centre. It’s better than the ones Marion had tried when she was here
@@user-pt2pc5uf1g Thanks, I'll add that to the list!
Welcome to Singapore! Hope you'll enjoy yourself
Omg I’m so early! Perfect timing for a great video, I just settled into bed 😋
An old tutor of mine from Cambridge who mainly listens Bach... Loves Aphex Twin... It's the only electronic music he'll listen to... And that says a lot!
Always love your energy😂
Again, another unreal amazing recipe. I'll have to try this to make Uncle Roland happy of Spice N Pans fame, you guys just make meal times great.
Marion oh my goodness im so hungry now!! I wish i had all those ingredients on hand 🤤 yummy i need some of those noodles😋
Marion, you are a STAR!
Looks fabulous 😋 thanks for sharing 🌺
why do i watch this late at night 😅. I'm so hungry now 🤤
🤣
eating this with a little added chinese black vinegar is the true authentic way of eating it!
Wow 🤩 love it! Good job!
The queen of noodles is back ❤🎉
🥰
Love your creativity ❤
Singaporean here and i can eat lor mee every day. 😋
I'm allergic to mushrooms, any suggestions as to what I can substitute shiitake mushrooms with?
Damn Marion, I was soooo mesmerised by this dish I started chewing my phone 😂
The old school lor mee has only braised pork belly w skin n fish meat from fried fish in black thick stock made from pig bones.
very very well done!!!
Bold claim! I really love laksa!
Hoping to see you in Bangkok September Marion ❤
Captain Planet!! When the powers combined…
It’s totally Captain Planet!!!! And not Power Rangers! You’re right!
YUM YUM!!! ❤❤❤
This look so yummy! I am not a real fan of garlic, however, I realised that it is essential, like the vinegar and red chillies. Otherwise, the lor mee seems to be missing something.
I think the powers combined reference is to Captain Planet! ❤️🌏💨🌊🔥
Can we substitute tapioca flour with corn or potato starch ?
Looks so good. Why do you use tapioca with the meat instead of cornflour to thicken?
from masterclass source: When making sauces, tapioca starch and cornstarch have different effects on the final product. While you can use either for thickening sauces, tapioca starch makes sauces slightly translucent with a glossy finish, whereas cornstarch makes sauces opaque with a matte finish.
I tried with cornflour and I had to add so much that the flavour was really badly affected. The tapioca thickened without affecting the flavour 😊
This is lomi in the philippines but the difference is the braised pork, the spices and how you cooked the pork, it's like how you prepared "PARES" here in the philippines.
You should add on Chinese vinegar on it.
Tesliur lah...That fresh ingredients! 🇸🇬Singapore + Dubai/Arab = LAKSA CAMEL/ 🥩🐪🍜🌶️🧅🫓 🌟🌟🌟🌟👨🏻🍳
Miss out drop egg into the gravy for lor mee.
Wait, have you missed out on adding an egg into the sauce? Some stalls do that to add an additional flavor to the sauce. 😅
😋😋😋😋😋
❤🤍💙 all your videos #MARION👍
Lormee is so underrated
I agree!!!
Stupid question perhaps, but how do you dispose of all the oil after you fry the fish?
(It's not a silly question at all, we all have cooking conundrums sometimes).
Personally, I'd try to re-use the oil until the colour, smell or condition deteriorates. Usually, two or three fryings are possible with deep-fat frying oil if it's not allowed to over-heat and break down, and carefully strained afterwards. When the colour darkens, or it takes on an "off" smell, then it's time to discard it. It is recommended NEVER to pour cooking oil down the drain as it's not only bad for the environment, it might block the drains / plumbing which can be very expensive to remediate.
As it's fish-flavoured oil, I'd keep the oil for other seafood dishes such as fish & chips, salt & pepper squid, battered prawns, or using it up in seafood stir-fries etc. Also, if one uses a wok and one fries only a smaller amount of food at a time in several batches, the quantity of oil needed to achieve a "depth" of frying fat is less in a wok than a deep-fat fryer, frying pan etc. so that's another consideration for household economy.
If there's not a lot of oil to discard, pour it into a leakproof container (e.g. empty peanut butter jars) and put it out with the regular rubbish, but check with your local council for their rules & recommendations as well.
My favourite way is to keep empty oil bottles and funnel all the discarded oil into it. When it is full, I take it to my local restaurant or takeaway. Beforehand, I'd ask the owner if it's OK to dispose of it in their oil recycling tank, and I've never been refused. The tank is usually in the car parking lot, basement etc. and that's where they discard their own frying oil from the restaurant. My "contribution" gets added to it; the company that supplies the tank picks up the used oil and recycles it into bio-diesel, which is a win-win for everyone.
Hope this helps.
@@LemLTay Amazing answer. Thank you so much! X
By your powers combined, I am captain planet!
Did you guys not have Captain Planet in Australia?? "With your powers combined, I am Captain Planet" lol that's what I thought of, not Power Rangers.
By the way good try
This is more like "Taiwan Braised Pork"
Lor Mee is originally from Penang,Malaysia. The gravy is actually thicken with egg not starch 😊
Nope, is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi.
Everything is great but you should have blanched the pork belly first to get rid of the white foam and porky smell first .. that would be better.
Have you tried Mala? Haha
Broooooooooooooooooooooooooooooooooooooooooooooooooooooooo got me licking the screen.
👍 🙋🇸🇬
Ok... Marion say so one ah... Loh Mee is Singapore one ok... step aside the rest of you...
Egg drop the sauce
What if you don’t eat pork 🥴?
Then your missing out on a whole world of flavour.
You could do it with chicken thighs 😃
Almost anything is better than singaporean laksa. Malaysian laksa on the other hand.................
Braised pork without skin? Nono
I miss the old editing style and calmer videos...this is too much for me personally. I guess I am not the right audience.