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Sunday, 24 July 2016


Lu Mien
spoken in Foochow dialect 
yellow noodles
in thick dark soup

This dark soup is actually made from
the sauce derived from 
cooking the pork 

It gets its authentic taste from bamboo shoots.
We can only get fresh bamboo shoots from Sitiawan fresh market.
 So glad now we can get canned ones quite easily.

To start
we must cook the pork 
in dark soya sauce & some simple ingredients

Pork is then sliced & 
the sauce is used to cook soup by adding stock

To shorten the procedure
very often char siu is used to replace the dark pork belly!

pork belly 
1) marinated in black sauce, soya sauce, sugar, pepper, a little
    5 spice powder & salt
2) pan seared the pork (optional)
3) add the marinate & some water to cook through 

stock, can be from ikan bilis or bones
garlic, minced
fresh shrimps
fish cake & cuttle fish, sliced
scallion, cut into 1" length
pork belly, sliced (I replaced some with char siew for colour)
1 egg, beaten
thickener, 2 Tbsp corn flour + water

Optional: (but will give authentic lu mien taste)
bamboo shoot, sliced
cabbage, cut into pieces
dried lily bulb (golden needle in Foochow), soaked & knotted
dried black fungus (mumi). soaked

For added natural flavour (to replace the chicken powder)
suggested by Ding Mee Ling, my very good Fuzhou friend in Sitiawan-
add 2 whole big onions to the soup while boiling the stock

1) fry garlic in oil & add stock, pork stew gravy & bring to a boil
2) add shrimps, fish cake, cuttle fish & sliced stew pork
3) once boiled, add more black sauce to darken the colour
4) add salt, pepper & chicken powder to taste
5) thicken the soup with thickener & stir in beaten egg & scallion
6) cook noodles separately in plain water & put into a serving bowl
7) pour dark soup over & enjoy

Note: This is best eaten with 
           1) chopped garlic in vinegar &
           2) kampong koh chiili sauce

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