Ulu Yam Lor Mee (Braised Noodles) Recipe

There are two main versions of this popular Ulu Yam Loh Mee (braised egg noodles). The first one is the original black gravy type and the second is with yam paste added. I love both types but the loh mee with yam gravy taste rather unique and has nice yam aroma in it. The base gravy for these two types of noodles is the same. Some people like to add black vinegar to the Lor Mee and this made the gravy even tastier.

Ingredients
Yellow Mee, 1 bowl, blanched in boiling water and drain away excess water
Prawns, 5 pcs (medium)
Pork or Chicken meat, 5 pcs (bite size)
Garlic, 3 pcs, chopped finely
Black Soya Sauce, 1 teaspoon or more if you want it to be darker
Light Soya Sauce, 1 tablespoon
Pork fat (optional),
Deep fried until crispy
Water, 2 bowls
Salt to taste
Corn flour and water mixture
Chinese Celery (daun sup) and Spring Onions for garnishing

Sauté garlic in vegetable oil until it turned golden brown and put aside. Use the left over oil to fry the pork (or chicken) and prawns for a short while. Add in water and bring to a boil. Add black soya sauce and light soya sauce. Use corn flour water mixture to thicken the gravy. Add salt to taste. Pour the gravy over the mee. Add a dash of black vinegar. Garnish with fried garlic, spring onions, deep fried crispy lard and Chinese celery before serving.