Wednesday, May 14, 2008

Recipes from Other Sources


Abalone Mushroom Noodle / Lor Mee

Click here for the recipes : Vegetarian Recipes from Other Sources

9 comments:

Sheela said...

Could I have the Lor Mee recipe in English pls? Thanks

Crystal @ Blog*Spot said...

Hi Sheela

Give me some time, quite busy at the moment, i will do the translation and put in the comments :)

Have a lovely week. : )

Sunny said...

The Lor Mee looks so good, I feel so tempted to try it...

Sheela said...

Sure would love it if the lor mee recipe in that page cud be translated. THanks

Crystal @ Blog*Spot said...

I must get it done sooner, sheela :)

Crystal @ Blog*Spot said...

Abalone Mushroom Noodle

Ingredients:
50g lettuce
70g Bai Ling mushroom
150g yellow noodle
50g carrot
10g rock sugar
2 slices ginger

Spices Ingredients:
2 small slices Dang Gui
10g star anise
5g cinnamon
5 white peppercorns


Method:
1. Stir fry ginger and till fragrant, bring to a boil and add in the spices, carrot and rock sugar. Simmer for 1.5 hours. Add in seasoning to form the soup base.
2. Cut Bai Ling mushroom into thin slices, add some soup and stream for 3 minutes.
3. Blanch yellow noodle in boiling water. Add the soup base to the serving bowl and follow by the yellow noodle. Top with mushroom and lettuce. Add in some sesame oil and serve.

Crystal @ Blog*Spot said...

Lor Mee


Ingredients:
30g Japanese fresh mushroom
30g White shimeji mushroom
30g fresh bamboo shoot
10g black fungus
15g gluten
15g vegetarian ham
1.5 vegetarian prawn
150g flat yellow noodle


Mix vegetables ingredient:
20g Japanese cucumber shreds
20g carrot shreds
20g bean sprout


Spices:
7g star anise
5g cardamom
5g cinnamon
3g peppercorns
2片 bay leaves
2g Chinese five-spice powder


Method:
1. Stir fry spices and ginger paste till fragrant. Add in the rest of the ingredient – mushrooms, bamboo shoot, black fungus, gluten, vegetarian ham and vegetarian prawn and stir fry till fragrant.
2. Used top quality light soy sauce and cook briskly. Add in water and bring to a boil. Add seasoning and thicken with corn starch. Add in sesame oil.
3. Blanch carrot and bean sprout in boiling water. Blanch noodle in boiling water. Add soup to noodle, top with cucumber, carrot and bean sprout shreds, and serve.

Anonymous said...

Hi Crystal,
They changed menu again bf I can post their 2 noodle delicacies.
Is the English translation of "碱水面" = normal Yellow noodles we find at mee stalls? I liked one of their new noodles but it does not tasted exactly like normal yellow noodles.
See my latest post on some of their new menu dishes: http://vegefoodhunt.blogspot.com/2008/08/lotus-heart-tea-house.html when you are available.
Cheers:-)
Sunny

Crystal @ Blog*Spot said...

Hi sunny,

I haven't taste that yet. Yes, yes, 碱水面 is the yellow cooked noodle we get from wetmarket mee stall and from supermarket.

Maybe they used lai mian.

I am looking for Japanese lai mian, but can't find in veg. stall. My boy likes it so much when we were in Japan many years back. cheers :)

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