Lam Mee/Birthday Noodles 淋面

Traditionally for the older generations in Penang, Lam Mee

is a must serve during birthday celebration to symbolize longevity. Therefore

last July when we had a small birthday party for Ming Ray, his favourite Auntie

Lan insisted to make Lam Mee as his main lunch meal.

The specialty of this dish lies in the gravy, which is made

of clear soup by boiling pork ribs/chicken bones for hours which gives strong

flavour of the meat taste. It is then served with yellow noodle topped with shrimps,

shredded meat, pink colored shredded omelets, shallot crisps and coriander

leaves. Different from the variation served in Kuala Lumpur, Penang Lam mee is

not as starchy and not as dark colored compared to KL Lam Mee.

For a true authentic way of eating Lam Mee is best

eatenwith a little bit of Sambal Belacan.

However since our host and his 2 little guests couldn’t take spicy food,

we did not make effort to prepare it.

LAM MEE (BIRTHDAY NOODLES)

Medium prawns (shelled)

Fish Cake (optional)

Yellow noodle

1.

Blanched

pork/chicken bones with boiling water for 5 minute. Pour away the water leave

it aside.

2.

Bring

water to boil, blanched prawns for 3-4 minutes or until cooked. Remove

prawns.

3.

Add

in pork/chicken bones to the boiled water; simmer on low heat for about 1-2

hours.

4.

Adding

salt and pepper to taste. Add in starch mixture and stir to thicken gravy and

leave to keep warm. For thicker gravy add in more starch.

5.

Lightly

beat the eggs and add a few drops of red coloring, pan fry the egg mixture into

thin omelet and cut it into strips.

6.

Deep

Fry sliced shallots on low fire until crispy, remove and set aside.

7.

Cook

noodles for 2 minutes, dish and drain in a large pot and pour in some cooking

oil to avoid noodles stick to each other.

8.

To

serve, place some yellow noodle in a bowl, add in prawns, pork ribs, shredded

omelet and coriander then pour in soup and last by not least to garnish with

crispy shallots.

9.

Serve

hot, optional adding 1 tsp of sambal belacan/chili paste.

1。用开水中烫一下猪肉/鸡骨头，倒掉水，把它放在一边。。

2。把水烧开，焯烫虾约3-4分钟或至熟，

3。加入猪肉/鸡骨头进开水，低火煨约1-2小时。加入盐和胡椒调味。加入淀粉的混合液，搅拌至汤汁变稠，保暖。添加更多的淀粉假如要较稠的汤汁。

4。轻轻地打蛋，加几滴红色着色，蛋液放入油锅内煎成薄蛋卷，拿起并把它切成条。

5。小火油炸切片葱，直到酥脆，捞出待用。

6。煮面条2分钟，捞起沥干，以避免面条粘，倒入一些烹调油在一个大锅里，。

7。把一些黄色面条在碗里，然后加入虾，排骨，肉丝煎蛋卷和香菜后倒入汤，最后加上香脆葱装饰。

8。趁热吃，假如喜辣可添加1茶匙叁峇马来栈/辣椒酱。