FOOCHOW LONN YEN

Lonn 

is egg in Foochow

Lonn Yen

simply means egg noodles

My mom used to cook very often as meals for the family

whereas

My mother-in-law would cook a big pot

for the whole family during Chinese New Year

Lonn Yen 

is a typical Foochow dish

It is their very own version of noodles

just like other dialects' Ban Miang

Lonn Yen is made with tapioca flour

After kneading, it is diluted and then pan fried,

cut into strips

and then cooked in a soup

If you are interested,

I gladly share with you this recipe

Lonn Yen

200g tapioca flour

40g plain flour

1 large egg, lightly beaten

240ml (1 cup water)

1. combine both flours in a basin

2. add beaten egg and 100ml water SLOWLY to bind the flour

3. continue with kneading the flour until it forms a smooth dough

4. cover & leave aside for 10min

5. after 10min, using a hand whisk SLOWLY mix in 100ml water

6. check for consistency, it should be relatively thin batter for making pancake

7. more water can be added if necessary

8. heat a wok or pan, lightly oil the pan (for 1st pancake only)

9. scoop batter & pour into the heated pan, swirl pan to cover a larger area

10. when the side begins to curl, turn to the other side & fry until slightly browned

11. remove & fry the next pancake without adding oil to pan

12. stack up the pancakes to cool

13. when cooled, roll up pancake individually & use a scissors to cut to the thickness you like

14. open up into strips & air the lonn yen

Lonn Yen Soup

chye sin (any green leafy veg. will do)

shallots 

ikan billies 

minced or sliced pork 

2 slices ginger

prawns

stock or chicken granules

salt & pepper to taste

1. fry shallots in some cooking oil, remove

2. fry ikan bilis until crispy, remove

3. fry ginger, and sliced pork if you are using 

4. add enough stock or water to make soup, bring to a boil

5. add minced pork, prawns, vegetables & chicken granules

6. when ready to serve, add lonn yen, fried ikan bilis & fried shallots

7. enjoy

Notes:

1. more eggs can be added to make lonn yen, but need to adjust water accordingly

2. Lonn yen, after air dried, can be frozen until required

3. lonn yen soup is individual, can be adapted to your own taste buds

4. just like miang siang, the lonn yen must be consumed immediately after cooking in soup to avoid expanding

5. ginger is a must because lonn yen is cooling because of tapioca flour