Lor mee singapore recipes

Singaporean lor mee (braised noodles) -updated

Singaporean lor mee (braised noodles) -updated

This Singaporean braised noodles or known as LorMee is one of my most favorite noodle dishes EVER. My first encounter with this dish was when I just moved to Singapore many years ago
Lor Mee, Bukit Purmei Road

Lor Mee, Bukit Purmei Road

The lormee is indeed superb, freshly made ingredients that were in plentiful supply, drenched in a rich and starchy gravy that made all the difference
Take 2 Cafe @ Goldhill Shopping Centre (Novena)

Take 2 Cafe @ Goldhill Shopping Centre (Novena)

I always love a good plate of nasi lemak and this did meet my expectations of a good home-style one. Take 2 Cafe is a family-run establishment that serves up home-style local delights like lormee, lontong, nasi lemak, hor fun and even light bites like kaya butter toast, chee cheong fun, luncheon meat sandwich and more. The Traditional Braised LorMee (S$5. Singapore 307612
Foochow Noodle Soup

Foochow Noodle Soup

Well it might be the one you know because saucy noodles like such is very popular in the Asian Cuisine hence you have the dishes like the Hokkien Mee from the Hokkiens, Hailam Mee from the Hainans, Wat Tan Hor Fun from the Cantonese, Heng Hua Mee from the Heng Huas, LorMee from Singapore and Malaysia and Lomi from the Philippines
Swee Guan Hokkien Mee, Geylang Lor 29

Swee Guan Hokkien Mee, Geylang Lor 29

Google Hokkien mee in Singapore, and Geylang's Swee Guan Hokkien Mee will inevitably pop up. These are all what makes Swee Guan Hokkien Mee such a master in its class

Malaysia Boleh @ Jurong Point

Lorbak has similar ingredients like Wu Xiang (Ngoh Hiang) in Singapore with items such as deep fried tofu, deep fried prawn cracker cake, ngoh hiang, fish cake/fish ball, sausages and etc

Lor Mee

LorMee is a noodle dish found in Malaysia and Singapore where thick yellow noodles are served in a very starchy gravy alongside other ingredients such as ngo hiang, fish cake or balls, fried meat dumplings, half a boiled egg and slices of pork belly to name some

Penang Hokkian Lor

The soup is thicker than what you can get from the normal prawn noodle and it is also different from the normal type of LorMee