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Friday, May 16, 2014

Lo Mie/Lor Mee (Braised Noodles in Thick Broth)


In Indonesian & English

Bahan

  • 500 gr Mie kuning besar, 100 gr Toge, Air
  • 250 gr Bihun, 2 btg Seledri/Dn.bawang-iris
  • 100 gr Otak2-ptg2/Udang sdng-goreng
  • 2 Baw.pth-cincang & goreng, Baw.goreng
  • 1 Ngohiong roll-iris2, 6 Pangsit goreng
Bahan kuah:

  • 700 ml Kaldu-sisa merebus daging
  • 175-200 ml Cuka cina hitam *, Lada
  • 65 gr Maizena+225 ml Air-larutkan
  • 700 ml Air, 3 Telur-kocok, Garam
Bahan telur & daging kecap:

  • 500 gr Daging perut babi-ptg bsr *
  • 2 lbr Kembang tahu kering
  • 4 Telur rebus-kupas, 3 cm Jahe-iris
  • 1 st Bumbu ngohiong, 750 ml Air
  • 225 ml Saus soya pekat/Kecap delux
  • 1 Gula batu uk. sedang (dia: ± 4 cm)
  • 5 Bawang putih-iris2

Cara membuat

  • Telur & daging kecap: Didihkan air, bawang pth, saus soya pekat, gula batu & bumbu ngohiong di panci. Mskkan daging (tambahkan air jika air tdk cukup utk menutupi daging). Masak sampai daging empuk ± 15 mnt (tergantung ketebalan daging). Setlh empuk, mskkan kembang tahu & telur, masak 10 mnt. Tutup panci & biarkan di dlm pot 15-30 mnt. Angkat telur & daging dr panci. Belah telur & iris2 daging, sisihkan. Kaldu terasa lebih enak bila dimasak sehari seblmnya.
  • Kuah: Di panci yang sama, tuang 700 ml air uk mengencerkan kaldu. Tuang cuka hitam secara bertahap (jika ragu2 apakah akan terlalu asam). Didihkan kuah. Tuangkan telur bertahap sambil aduk2 melingkar secepatnya agar kuah menjadi spt sup telur. Tuang larutan maizena bertahap sambil terus diaduk hingga kuah mengental. Bumbui dng garam & lada. Angkat & sisihkan.
  • Didihkan air secukupnya dng bbrp tetes minyak. Masak sebentar secara terpisah: toge selama ± 1 mnt, bihun ± 3 mnt & mie kuning ± 3 min. Tiriskan & sisihkan.
  • Taruh mie, bihun & toge di mangkuk saji. Tuang kuah sampai menutup mie. Beri telur, daging, pangsit, ngohiong & otak2. Taburi baw.pth cincang, seledri & baw.goreng. Sajikan dng sambal.
  • * Daging babi dpt diganti dng dada ayam+tulang. Cuka hitam cina dpt diganti dng mencampur: 25 ml cuka Balsamic, 15 ml Cuka beras, 135 ml Air.
Adaptasi dari resep Ken Goh, dng sedikit modifikasi. Terima kasih Ken..:)

Bila hendak membuat sendiri, klik pada link untuk melihat resep:
Ngohiong Roll & Pangsit Goreng/Rebus.

Ingredients

  • 500 gr thick Yellow noodles, fried Shallots
  • 250 gr Rice noodles, 100 gr Beansprouts
  • 100 gr Fish cake-sliced/Shrimps-fried
  • 1 Chinese meatloaf-cut, 6 fried Wontons
  • 2 stalks Asian celery/Green onion-sliced
  • 2 cloves Garlic-minced & fried, Water
Gravy ingredients:

  • 700 ml Meat broth-from braising, Salt
  • 175-200 ml Chinese black vinegar *
  • 65 gr Corn starch+225 ml Water-diluted
  • 700 ml Water, 3 Eggs-beaten, Pepper
Braised eggs & meat ingredients:

  • 500 gr Pork belly meat *-big cut
  • 2 sheets Dried bean curd, 750 ml Water
  • 5 cloves Garlic-sliced, 1 tsp 5-spice pwd
  • 3 cm Ginger-sliced, 4 boiled Eggs-peeled
  • 1 med. size Rock sugar (diameter 4 cm)
  • 225 ml Dark soy sauce

Directions

  • Braised eggs & meat: In a pot, boil the water, garlic, ginger, dark soya sauce, rock sugar & 5-spice pwd. Add in the meat (add some more water if it`s not enough to cover the meat). Let it simmer until the meat softened for ± 15 min (depends on the thickness of your meat). After the meat softened, put in bean curd & boiled eggs. Let it simmer for another 10 min. Close the pot lid & let it rest in the pot for 15-30 min. Remove the eggs & meat from the pot; halve the eggs & slice the meat. Set aside. The broth will be tastier if you braised the meat & eggs 1 day in advance.
  • Gravy: In the same pot, pour in 700 ml water to dilute the meat broth. Gradually put in the black vinegar (if you are concern it may be too sour for your taste buds). Bring it to a boil. After the gravy is boiling, gradually add in the eggs; stir it in a circular motion as fast as possible. It will become an egg drop/flower soup. Gradually pour in the corn starch mixture; stir the gravy constantly. Season with enough salt & pepper. Remove from the heat & set aside.
  • In a pot, bring some water & a few drops of cooking oil to boil. Blanch the bean sprout (± 1 min), rice vermicelli (± 3 min) & yellow noodles (± 3 min) separately. Drain & set aside.
  • Place yellow noodles, rice noodles & bean sprouts into serving bowls. Pour in the gravy just enough to cover them. Put braised egg & meat, wonton, Chinese meatloaf & fish cakes on top. Sprinkle 1 tsp of minced garlic, celery & fried shallots. Served it with chili sauce/sliced chilies.
  • * You can substitute the pork belly with chicken breast+bones. Chinese black vinegar can be substitute with mixing 25 ml Balsamic vinegar, 15 ml Rice vinegar, 135 ml Water.
Adapted from Ken Goh recipe, with a minor modification. Thank you Ken..:)

Please click on the recipe links for homemade:
Chinese Ngohiong/Chinese Meatloaf & Fried Wonton.

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