Heng Hua Lor Mee
The Meatmen
February 19, 2021
Heng Hua or Xing Hua Lor Mee originated from Putian in Fujian Province in China. Just like the Chinese culture, the taste of Heng Hua Lor Mee is rich with so much depth!
Don’t be fooled by its simplicity, this Heng Hua Lor Mee recipe is so flavourful with infused umami flavours from the clams. So sweet and delicious!
This dish is truly the embodiment of SIMPLE & DELICIOUS. So give it a try and let us know what you think.
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Ingredients
Adjust Servings
| 3tbsp Cooking Oil | |
| 100g Pork Belly (sliced into strips) | |
| 4Shallots (sliced) | |
| 4Dried Scallops (rehydrated) | |
| 10g Dried Shrimps (rehydrated) | |
| 4Dried Mushrooms (rehydrated and sliced) | |
| 100g Chinese Cabbage (cut into small pieces) | |
| 600ml Chicken Stock (store bought) | |
| 600ml Water | |
| 20pieces Clams | |
| 8pieces Prawns | |
| 2pieces Dried Chinese Noodles, approx. 240g | |
| 3tbsp Hua Tiao Wine | |
| 2tsp Sesame Oil | |
| Salt and White Pepper to taste | |
| 100g Cai Xin | |
| Corn Starch Solution (optional) |
Directions
1.
In a pan over medium heat, add 3 tbsp cooking oil, add pork belly, shallots, dried scallops, dried shrimps and dried mushrooms. Stir fry all the ingredients until fragrant.
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2.
Add in chinese cabbage and continue to stir fry.
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3.
Add in chicken stock, bring to boil, cover and simmer on low heat for 8 - 10 minutes.Add in dried chinese noodles, clams, prawns, and mix well.
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4.
Add in hua tiao wine, sesame oil salt and pepper to taste. Cover and let it braise for 2 – 3 mins. Add in cai xin, mix well and let it cook for a minute to desired soup consistency.
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5.
Serve immediately.
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