Tuesday, October 23, 2007

Quick Vegetarian Lor Mee

Lor mee’s recipe usually call for stock that is simmered over an hour or more with chicken carcasses, pork bones and some spices. For this quick and easy homemade vegan version, I used only the spices and just do a quick boiling for 15 minutes. If you prefer better flavour stock gravy, used vegetables and the spices to brew the stock for 1-2 hours. I added finely shredded or chopped beancurd sheet to recreate the marbled effect with beaten egg. King oyster mushroom is used to replace the thinly sliced pork or chicken fillet. Top with some Chinese lettuce and shallot crisps, if desired. And don’t forget the chilli.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 200g hokkien mee, blanched
° 40g beanspouts, tailed and blanched
° few sprigs coriander leaves, for garnish

Gravy
° 750ml water
° 2 star anises
° 1 cinnamon stick, 3cm lengths
° 1 tablespoon white peppercorns
° 3 slices ginger
° 150g king oyster mushrooms, sliced
° 1 teaspoon Chinese five-spice powder
° 1 teaspoons dark soy sauce
° ¾ teaspoon salt or to taste
° 3 - 3½ tablespoons tapioca starch, mixed with 100ml water
° 1 piece bean curd sheet 16x24 cm (optional), finely shredded or chopped

Method
1. Place the star anises, cinnamon, white peppercorns, ginger, king oyster mushroom and water in a pot. Bring soup to a boil and simmer for 15 minutes to make the stock. Remove the king oyster mushroom and set aside. Remove the rest of the ingredients with a slotted spoon and discard. Strain the stock.
2. Throw in the bean curd shreds and bring to a boil. Season to taste with five-spice powder, dark soy sauce and salt.
3. Stir in tapioca starch solution slowly and stir continuously until the gravy thickens.
4. To serve, divide beansprouts, hokkien mee, king oyster mushrooms between serving bowls. Ladle the gravy into individual serving bowls, garnish with coriander leaves and serve hot.

12 comments:

Shermaine said...

very interesting! Will try it out!

You have a very interesting website!

Anonymous said...

Very authentic tasting. Tried it out and loved it.

a veg*n @ Blog*Spot said...

Hi :D

Thank you very much :D It is so lovely of you to tell me this. Shall share more recipes when time permits.

Have a great day.

Cheers :)

Mum On The Run said...

I missed this dish so much since living in the West. Now that I have tried it, there is no going back... Thank you so much.

a veg*n @ Blog*Spot said...

Hi Mum on the Run,

Thank you very much :) glad you like it. I read about the post on your blog about this lor mee.

Happy to see that this recipe can be of some use.

Have a lovely week.

Cheers :)

Jack said...

Now that the hawker centre near my house is closed, I really missed my LOR MEE.

I guess its time for me to make my own.

Thanks.

a veg*n @ Blog*Spot said...

Hi Jack,

Sad to hear the hawker centre is closed. Maybe you can cook or have it elsewhere.

Have fun.

Cheers :)

Bakezcute said...

Thanks so much for your recipe here. I can learn more vegetarian dishes now.

I just turned vegetarian for 6 months, cooking is sucks and hubby is complaining about my cooking with no taste skill. :(

But your blog do helps me a lot. Appreciate on your efforts. :)

Bakezcute said...

Thanks so much for your recipe here. I can learn more vegetarian dishes now.

I just turned vegetarian for 6 months, cooking is sucks and hubby is complaining about my cooking with no taste skill. :(

But your blog do helps me a lot. Appreciate on your efforts. :)

a veg*n @ Blog*Spot said...

Hi Bakezcute

A 6-mth old vegetarian. Bravo! Happy for you. Rejoice.

Thank you for keeping the compassion alive by eating in such a way that reduce the suffering of living beings.

No worries, I think you will be able to cook well soon.

Keeping a happy mind and enjoy the process of playing with the ingredients, a little this and that by gut feeling ... a pot of wonder!

Thank you :)

Cheers :)

Leo Choo said...

When to put the hokkien mee?

a veg*n @ Blog*Spot said...

Hi Leo Choo

Sorry for the late reply, was very busy lately. For me, it is during serving time and I just like to put the noodle in the bowl and pour the gravy over.

No fast rule and base on preference : )

Have a brilliant day :)

Cheers, :)

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