Local Hawker Food - Loh Mee

Adapt from "Best of Singapore cooking" by Mrs Leong Yee Soo

Ingredient:
600g fresh flat yellow noodles
400g beansprouts, washed & drained
200g chinese mustard (chye sim), cut into short lengths


Seasoning A:
1 tbsp light soy sauce
1 tsp sugar
1 tsp ginger juice

Ingredient A
250g small grey prawns (shelled & deveined)
200g squids, cut into thin rings (remove ink bags)
250g spanish mackerel (tenggiri papan) cut into thick small pieces
200g fresh oysters (optional)

Seasoning B
3 tbsp oyster sauce
2 tbsp thai fish sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1/2 tsp pepper
1 tsp chicken stock granules

Garnish:
3 sprigs coriander leaf (chinese parley) cut into short lengths
2 red chillies, seeded, sliced thinly lengthwise
6 tbsp crispy shallots


Method

1. Wash and drain prawn shells and fry with 2 tbsp oil. Add 1 litre water, bring to boil in wok till stock is reduced by one-third.

2. Marinate Ingredient A with seasoning A for 1/2 hr.

3. Heat 4 tbsp oil in wok. Fry garlic and sliced ginger till light brown. Add flour; stir for 1/2 min, pour in 1/2 of prawn stock and seasoning B and bring to boil. Pour in remaining stock with seasoned Ingredient A, cover pan and bring to boil.

4. Remove prawns and fish to one side of pan, put in the chye sim and bean sprouts to cook for 1/2 min over high heat, then remove put aside. Add in the noodles and cook for approximately 1 min. Remove noodles and drain dry.

5. Put cooked noodles into a plate, then spoon gravy over and garnish to serve hot.