PenangTime.com: Recipe Guide
LAM MEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Stock: 500g Pork ribs, 200g prawn shells/heads, 2 liters water, 1 tbsp rock sugar, salt.
- Noodles: 500g Yellow noodles (blanched).
- Toppings: Prawns (boiled), pork slices, omelette strips, bean sprouts, coriander.
- Thickener: Cornstarch slurry.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Stock Base: Sauté prawn shells in oil until red. Add water and pork ribs. Simmer for 1-2 hours. Strain.
- Season: Season the clear stock with salt and rock sugar.
- Thicken: Add cornstarch slurry to the boiling stock until it achieves a gravy-like consistency.
- Assemble: Place noodles in a bowl. Arrange toppings. Pour the thick gravy over everything.
- Serve: Serve with sambal belacan on the side.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The stock must be rich in prawn flavor; don't skip frying the shells.
Tried this recipe?
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