Singapore Lor Mee Recipe 新加坡卤面 

I enjoyed watching your cooking video.I cooked the mee goreng and it was yummy.Thanks.😊

You make everything so ''EASY '' and You make Us appear as Chef Our Selfs .. Thank You ....

I'm based overseas and am pregnant with an overwhelming craving for lor mee that brought me to your channel! Wishing I'm back home now 😥

What a great recipe and video. Chef you are so clear and lovely to follow along. Living in UK i miss Lor Mee so much! Thank you for this video

I just got back from Singapore and I managed to eat this there. I added chilli and vinegar. It was sooooooooo good!!!! Fried fish loh mee from Chinatown hawker centre.

Coco is adorable!

My favourite dish, not so heaty and not bland at all

Love your dog! So cute! Pomeranian I think!

Thank you for sharing recipe

Keep practising mate! You're almost there.

Thank you so much. I got try. Very nice

I normally add crispiest for the ingredients that I think is one of the mainstay of lor mee. It’s minced pork in cornstarch batter deep fried.

looks good will try it!

Thanks for sharing chef,

To reheat take-away Loh-Mee, add some-water(cover base of pot) to a non-stick pot, bring water to a boil. Add the gravy. The weight of the thick starch will push to water to all sides and heat it up evenly. The bubble-boil will prevent the startch from burning. Stir only when it is evenly similar(water and starch) temperature, stir only the middle. When confident, stir-mix. The magic of Loh-Mee is the starch. Thick when hot, thicker when cool, thin like water, over time-taken to eat when mixed with Bee-hoon+Mee. Think of esophagus and stomach and intestines as kitchen-sink piping. Thick-starched-gravy goes in, stick the walls of pipes, sticker the dirt and change the shape of the dirt, converts itself into thin-liquid water, within minutes. Breaking-down starch is a difficult topic for western-engineers. Reheating starch is a difficult topic for western-chefs. Lah-saap jiak, Lah-saap tua. Where Lah-saap... western-medicine probably...

May I know the ingredient to get 1 liter chicken stock (can replace by fish stock)? Also, can we omit cloves? If we don't have the net container can we just put the spice into the pot? Thanks of sharing. We love loh mee but can't get in Spain.

Another successful cooking for the family. I added shallots oil to the noodle to add more aromatic flavor.

May I know what kind of dark soya sauce is being used? Can those with caramel be used or those salty ones?

Soooo beautiful

what brand of dark soya sauce did you use? :)

This is the inspiration of our famous noodle soup dish named Lomi which is very popular here in the Philippines

Thanks for sharing. Could I use shaoxing wine instead of rice wine?

Hello sir. Would it be possible to replace the pork with chicken ? Thanks !

Some places peel the fried fish Which cheap fish would u recommend ? Black profret?

Where can I buy the spice container? What I use is only the smaller type.

Looks yummy, looks like Doggie wants the meat..haha.

Ur puppy is too distracting!! Cute!!

哇，我還沒有嚐過新加坡的滷麵的味道，我支吃過我老家雲南昆明的味道，昆明的滷麵一般會放很香菇和鴨蛋麵。若是我有時間的時候我可能會使一下你的做法。

Nice to meet coco! Nice recipe.

Wowww your dog is damn cute

No black vinegar? Why?

your recipes are pretty good, but it feels like you stopped half way?

the dog earned my like

Billion dollar global insight to max profits and charity donations via monetisation in anime, real life, movies, gaming or thesis. Humans have existed between 200,000 to 5,000 or I mean 200 years. There are many generations of expert hawkers and restaurant chefs that have lived, retired and died. Monetise RU-vid channel where channel owner hire retired ex-hawker chef to reveal his recipe. Video title: “Singapore Lor Mee Recipe by Retired Hawker Chef”. RU-vid Channel lists the all Singapore hawker dishes and recipes. This will max food hygiene and health of Singapore workers to ease the congestion on the Singapore healthcare systems, costs to government and alleviate pain and suffering to preserve human lives.