Recipe: Lor Mee (Braised Noodles) 卤面

Pre-Covid, Hubby and I used to go out a few times a week for our lunches, eating up delicious hawker food and noodles. Nowadays, we still don't go out much for meals, and would rather cook up our own at home. One of the dishes I learnt how to make at home is one of my favourite noodle dishes, Lor Mee. 

Lor Mee 卤面 is like the white version of Hokkien mee, served in a thick gravy and with black vinegar. It is usually made with thick yellow noodles, but you know what, udon is a fantastic substitute for any braised noodle dishes. In the Lor Mee sauce, you will usually find pork loin (you can use chicken too), fish cake and prawns, along with some greens (choy sum or pak choy would work). I always serve the black vinegar on the side; so you can customize the taste as you like. This took me under 20 minutes to make, so easy! Will definitely be making this more often from now on for lunches.

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Lor Mee 卤面 (Braised Noodles)

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 12-15 minutes

Serves 2


Ingredients
400g udon noodles

1 clove garlic, finely chopped

2 tbsp cooking oil

80g chicken breast or pork loin, sliced

1 fish cake, sliced  

10 peeled prawns

1 pak choy, cut into 1" lengths

For the sauce

700ml hot water

1 tbsp chicken stock concentrate

1- 2 tsp light soy sauce

2 eggs, lightly beaten with 1/2 tsp light soy sauce

1 1/2 tbsp cornstarch, mixed with 3 tbsp water

A dash of white pepper

1/2 tsp ginger wine or Shaoxing wine

To serve

Narcissus Yongchun Laocu (black vinegar)

1 clove garlic, finely chopped mixed with light soy sauce

1. In a wok, heat oil over medium high heat. Add garlic and saute for 1-2 minutes, until lightly golden. Then, add chicken and fish cake and stir fry for 2 minutes. 

2. Add hot water and season with chicken stock concentrate, light soy sauce, ginger wine and white pepper, to taste. Add the beaten eggs in a steady stream and stir quickly and constantly with your fork, so that egg threads form. Then, add in pak choy, prawns and udon and cook for 2-3 minutes.

3. Pour in cornstarch mixture and stir well, until sauce has thickened. Serve noodles with black vinegar and garlic dipping sauce.

Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles

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Recipe: Fried Lala Meehoon

You may have come across this noodle dish before at your favourite seafood restaurants - yes, I'm talking about Fried Lala Meehoon. Here's an easy recipe you can try at home to recreate the dish.

For this dish, I used shelled lala meat, cooked along with some minced pork, beansprouts, bok choy and egg. Absolutely delicious - try it and let me know if you like it too!

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Fried Lala Meehoon
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

Ingredients
180g meehoon, soaked in tap water for 5 minutes
4 tbsp cooking oil
2 cloves garlic, finely chopped
2 bunch bok choy, cut into 1" lengths
150g beansprouts
300ml hot water
200g lala clams, shelled
1/2 tsp chicken stock granules
100g pork mince
2 eggs, lightly beaten
3 tsp light soy sauce
2 tbsp kicap manis
1 tsp ginger wine or Chinese rice wine

1. Beat the eggs and season with 1 tsp light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add the egg mixture and cook until the top is almost set, then using your spatula, roughly chop the omelette into small pieces. Remove from wok and set aside.

2. Heat same wok with 1 tbsp of oil over medium high heat. Add half the garlic, and saute for 1-2 minutes until lightly golden and fragrant. Add the lala clams and ginger wine, season with chicken stock granules and cook for about 2 minutes. Once cooked, spoon into a bowl (along with all the juices) and set aside. 

3. Heat remaining 2 tbsp of cooking oil. Add the garlic and saute for a minute, then add the pork mince and cook for about 2 minutes, until browned. Pour in the water and bring to the boil. Season with kicap manis and 2 tsp light soy sauce. Adjust seasoning to your liking.

4. Add the meehoon and bok choy and cover. Allow meehoon to braise in the stock for about 2 minutes, until most of the sauce has been absorbed. Add in the cooked clam and beansprouts and toss in noodles for about 1-2 minutes, until beansprouts are cooked. Finally, toss in the egg and serve.

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Recipe: Bihun Goreng Putih (Fried White Meehoon)

 Pre-MCO, we would ocassionally visit the Malay food truck in the morning for some of our favourite Malaysian breakfast items such as nasi lemak, curry puff, kuih and more. 

My go-to breakfast item is the bihun putih, literally translated to white meehoon (vermicelli); a very humble, simple dish of bihun stir fried with only cabbage, some egg, carrot and choy sum. It is seasoned with chicken stock so it retains its pure snow white appearance. Basic but very delicious, especially topped with copious amount of sweet-spicy sambal. If you want it to be vegetarian, you can replace the chicken stock with vegetable stock.

When the craving hits, you gotta cook it yourself at home! My version tastes just like the ones we get from the food truck, but with slightly more "liao" (ingredients). If you are feeling luxe, you can serve it with sambal prawns or rendang. 

bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun goreng putih bihun 
Bihun Goreng Putih (White Meehoon)
Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves 4

Ingredients
200g meehoon, soaked in tap water for 2-3 minutes
2 tbsp cooking oil
2 cloves garlic, finely chopped
1 small carrot, peeled and julienned
2 bunch pak choy, cut into 1" lengths
3-4 cabbage leaves, roughly chopped
400ml chicken stock
2 eggs, lightly beaten
1 tsp light soy sauce
Salt, to taste

Serve with sambal or rendang


1. Beat the eggs and season with light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add the egg mixture and spread the egg around with your spatula so that you get a thin omelette. Cook until the top is almost set, then flip the omelette and cook for a further 15 seconds. Using your spatula, roughly chop the omelette into small pieces. Remove from wok and set aside.

2. Heat same wok with 1 tbsp of oil over medium high heat. Add garlic, and saute for 1-2 minutes until lightly golden and fragrant. Add carrot and cabbage and saute for 2 minutes.

3. Pour in the stock and bring to the boil. Once boiling, taste, and adjust seasoning as necessary, adding more chicken stock granules or salt as necessary.

4. Add the meehoon and pak choy and cover. Allow meehoon to braise in the stock for about 2 minutes. Uncover and you will see that most of the sauce has been soaked in, add the egg back in and give it a good stir.

5. Serve with sambal or rendang (optional). It is also good eaten on its own. 

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Recipe: Pad Krapow Gai (Thai Basil Chicken)

Pad krapow gai, also known as Thai basil chicken is one of the easiest, healthy meals you can rustle up in your kitchen. It is just as nice as the pork version, pad krapow moo which I make regularly too. 

I usually use chicken breast, which I mince up in no time at all. Chicken breast is great cos it's is nice, lean and soft. The chicken is cooked along with fish sauce, oyster sauce, bird's eye chilli and brown sugar, and I also add a dash of dark caramel sauce to give it some colour. Don't forget to toss in a large handful of holy basil leaf (or you can use Thai basil if you can't get the former) for that distinctive, fragrant aroma and flavour. Serve with a nice crispy egg, rice and cucumber slices for a complete meal!

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Thai basil chicken (Pad Krapow Gai)

Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 12 minutes
Serves 4

Ingredients
350g minced chicken breast
2-4 bird's eye chilli, deseeded and minced
1 small onion, diced
2 tbsp cooking oil
1/3 cup water
1 tbsp fish sauce
1/8 tsp caster sugar
1 tbsp oyster sauce
1/2 tsp dark caramel sauce
1 1/2 cups Holy Basil leaves, washed

To serve

Rice, for 4
4 fried eggs 
1 Japanese cucumber, peeled and sliced


1. In a wok, heat oil over medium high heat. Once hot, add the onion and chilli and cook for 3-4 minutes, until the onions have softened.

2. Add the minced chicken and cook for about 5 minutes, until it is cooked through. Add water, fish sauce, brown sugar, dark caramel sauce and oyster sauce and cook for another 1 1/2 - 2 minutes, until the sauce has slightly reduced. Taste seasoning.

3. Stir in the holy basil leaves.

4. Serve immediately with white rice, fried egg and cucumber slices.

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Recipe: Tom Yum Fried Mee Hoon

Noodles are my best friend at lunch time. They're quick to prepare, keeps well in the pantry and so versatile; for example, mee hoon (also known as bihun and bee hoon), a type of rice vermicelli can basically take on any flavour that you add to it.

If you love Thai tom yum soup, you will love this Tom yum fried mee hoon. It's appetizing, with a hint of spiciness (you can adjust the spiciness by adding/reducing the tom yum paste you add to the sauce). To balance out the spiciness, I added some shredded lettuce which gives extra freshness and crunch to the dish. When I have tom yum, I like it with prawns and mushrooms, so in my fried noodle version, I made sure to add that in too. Try this recipe and let me know if you enjoyed it too!

Tom yum fried mee hoon 

Tom Yum Fried Mee Hoon
An Original Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves 4


Ingredients
200g bihun (meehoon), soaked in tap water for 2-3 minutes
1 clove garlic, finely chopped
3 tbsp cooking oil
12-15 king prawns, peeled
100g chicken breast, cut into bite-size chunks
2 fish cake, thinly sliced
1/2 carrot, cut into matchsticks
500ml water
1 tbsp chicken stock granules
2 tbsp instant tom yum paste
1/2 pack bunashimeji mushroom (optional)


To garnish
2 eggs
1/2 tsp light soy sauce
2 lettuce leaves, finely sliced
1 spring onion, green part only, finely chopped
2 calamansi limes, halved


1. Beat the eggs and season with the light soy sauce. In a wok, heat 1 tbsp of oil over medium high heat. Add half the egg mixture and spread the egg around with your spatula so that you get a thin omelette. Cook until the top is almost set, then flip the omelette and cook for a further 15 seconds. Remove from wok and repeat for the remaining egg mixture. Set aside to cool. Once cool, thinly slice the omelette.

2. Heat same wok with 1 tbsp of oil over medium high heat. Once the oil is hot, add the prawns and saute them for about 1 minute, or until cooked. The prawns are cooked when they turn orange in colour. Remove from heat and set aside.

3. Add the remaining 1 tbsp of cooking oil and garlic to the same wok, and saute for 1 minute until lightly golden. Add the chicken and stir fry for about 3-4 minutes, then add the fish cake and carrot.

4. Pour in the water and bring to the boil. Once boiling, add the tom yum paste and chicken stock granules. Add mushrooms, if using and cook for another minute.Taste, and adjust seasoning as necessary, adding more tom yum paste or chicken stock granules as necessary.

5. Add the meehoon and cover. Allow meehoon to braise in the sauce for about 2 minutes. Uncover and you will see that most of the sauce has been soaked in, add the prawns from Step 2 back and gently stir to coat.

6. Serve meehoon topped with fresh lettuce, shredded omelette and spring onions. Squeeze some lime over the noodles and enjoy!

Note: If you do not have fresh lettuce, you can add leafy greens such as choy sum or bok choy in Step 4, together with the mushrooms.

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Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe Tom yum fried mee hoon recipe
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Recipe: Butadon 豚丼 (Japanese Pork Rice Bowl)

Butadon 豚丼, literally translated into English as pork bowl, is a Japanese rice bowl topped with pork simmered in a mildly sweet sauce. Butadon is a simple, quick and healthy dish I like to prepare for lunch, served with a bowl of miso soup.

For the butadon, I used thin slices of pork shoulder, the same type which we usually get for our hotpot sessions. The thin slices means that it cooks in no time at all. Once the pork slices are semi-cooked, a mixture of mirin, sake, soy sauce and sugar is added. Finally, beaten eggs are added and cooked to the consistency of soft scrambled eggs. Total comfort in a bowl!

Butadon with egg

Butadon 豚丼 (Japanese Pork Rice Bowl)

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 10-15 minutes

Serves 2

Ingredients

2 tbsp cooking oil

1 onion, peeled and thinly sliced

150g pork shoulder slices

2 eggs, lightly beaten

1 spring onion, finely chopped

For the sauce

1 tsp caster sugar

1 tbsp soy sauce

2 tbsp mirin

2 tbsp cooking sake

To serve

Rice, for two

1. In a small bowl, mix all the ingredients for the sauce and set aside.

2. In a large frying pan or wok, heat oil over medium high heat. Add the onions and cook for 4-5 minutes until softened. 

3. Add the pork slices and cook for about a minute, then pour in the sauce from Step 1.

4. Lower to medium heat and allow to simmer for about 2-3 minutes. 

5. Pour the beaten egg in and allow to cook for about 1 minute, stirring gently one or two times. The eggs should have the same consistency as soft scrambled eggs.

6. Finally, add the chopped spring onions. 

7.  Scoop rice into two bowls and then top with the cooked pork slices, onion and egg. Enjoy immediately!

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Hometown Vietnam Kitchen, Taman Connaught, KL

We discovered Hometown Vietnam Kitchen while we were at Taman Connaught recently. This little shack is operated by a Vietnamese owner/chef, with a menu serving Vietnamese food such as pho, spring rolls, rice and noodle dishes.

I had the beef pho (RM8) which came with all the right components - the noodles, beansprouts, Thai basil, and a generous amount of beef. The soup could be better but for the price, I thought it was passable. For best pho in KL/PJ, see here.

Hubby had the Fried pork noodle (RM7.50) which was pretty good. I enjoyed this more than my pho, as it was nicely seasoned and had plenty of wok hei. The noodles were like Cintan curly noodles, stir fried together with beansprouts, carrots, onion and pork fillet. I would order this again for sure! The Iced Vietnamese coffee (RM4) was excellent too - super caramel-ly and thick.

Hometown Vietnam Kitchen menu

Operating hours: 7am to 6pm daily. Closed on alternate Mondays.

Price: Total bill RM19.50.

Location: Hometown Vietnam Kitchen, Jalan Cerdas 1, Taman Connaught, 56000 Kuala Lumpur, Malaysia. (opposite 99 Speedmart / Beans & Yogurt - paid street parking available).

Tel: 010-507 8239

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Recipe: Stir fried rice cake 炒白粿

Whenever we go for hotpot, my daughter would always get the rice cakes and cook it in the soup. Since she loves it so much,  I decided to cook rice cakes at home. So,  the next time I was out grocery shopping, I searched for dried rice cakes 白粿乾 and found it in Jaya Grocer. I've eaten this before in a couple of noodle restaurants (they call it fried pak ko)... so fingers crossed, hopefully the kids will like it!

This is a simple recipe - the only thing you need to remember is to soak the dried rice cakes for at least 10 hours before cooking, and just before cooking, blanch it in hot water to soften and also to remove excess starch. The rice cakes are stir fried with minced chicken (you can use pork too), cabbage, choy sum, mushroom and wood ear fungus, and seasoned with dark and light soy sauce. Thankfully, it was a great hit with the kids. Will definitely make this again!

Stir fried rice cake 炒白粿

Stir fried rice cake 炒白粿
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10-12 minutes
Serves 2

Ingredients
150g white rice cake 白粿乾
1 garlic clove, finely chopped
1 tbsp cooking oil
100g chicken breast, roughly minced
3/4 tbsp dark soy sauce
1/2 tbsp light soy sauce
2 cabbage leaves, washed and finely sliced
1 stalk choy sum, cut into 1" lengths
4-5 dried Chinese mushrooms, rehydrated and thinly sliced
2 wood ear fungus, rehydrated and thinly sliced
1/2 tsp chicken stock granules
50ml water



1. Soak the dried rice cakes in room temperature water for 10-12 hours. Drain and set aside.

2. Bring a pot of salted water to the boil. Add the rice cakes and cook for 2 minutes, until they are soft and chewy. Drain and then rinse the rice cakes in cold water several times to remove excess starch. Set aside.

3. In a wok, heat oil over medium high heat. Add the garlic and saute for 2 minutes, until golden brown. Then, add the chicken and cook for about 3-4 minutes.Add the wood ear fungus and mushroom and saute for further minute. Add water, light soy sauce, dark soy sauce, and chicken stock granules and reduce heat to medium and simmer for 3 minutes.

4. Add the cabbage and choy sum and saute for about 2 minutes. Finally, add the drained rice cakes and toss to coat in the sauce. Taste, and season with more light soy sauce if necessary. Serve hot.

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Lost World Ipoh Street, Lost World of Tambun, Malaysia

Ipoh is a well-known food haven, so Lost World of Tambun has gathered a variety of local favourites at the 1930s themed Lost World Ipoh Street for theme park visitors to enjoy. Here, you can find Ipoh specialties such as tau fu fah, heong peah, Ipoh white coffee, beansprout chicken, satay and many more!

There are tables with parasols along Ipoh Street as well as a covered area further along (near the beansprout chicken stall) and a private air-conditioned area upstairs. Self-service is operated here, so order at the individual stall, pay at the counter and collect your food. Prices are pretty reasonable for a theme park (ranging from RM2 onwards) and everyone can dine here as the food is certified Halal.

Some of the stalls at Lost World Ipoh Street

In the private dining area upstairs

View from above

View of the Lost World Hotsprings

Guess who took this photo.... nope, not Hubby! It was Baby D:P

Some of the food we tried here included the Chicken Slice Hor Fun (RM8) and Curry Mee (RM8)- they tasted pretty good. We also snacked on the Ipoh Grilled Squid (RM8); to make this, fresh squid is passed through rollers to flatten and then grilled. 

The kids had the siew mai (RM6 for 3 pieces), as well as cakoi (RM2.50), egg tarts (RM4.50), tau fu fah (RM4) and soya bean drink (RM4).

You can also grab one of the fruit juices to cool down - such as the Dragon fruit juice (RM10) or coconut shake (RM10).

Menus at Lost World Ipoh Street

Even if you're not dining here, you can come here to snap some photos - I especially love the mural and 1930s feel that they have created here.

Other related posts from Lost World of Tambun:
Glamping at Lost World of Tambun
Zip line & kayaking - Lost World Adventure Park
Feeding the Giraffe at Lost World of Tambun
Lost World Tin Valley & Dulang Tea House
Lost World Hot Springs & Onsen Noodle House
Lost World Hotel - Super Suite

12 Awesome Things to Do at Lost World of Tambun
Lost World Luminous Forest
Feeding the Camels at Lost World of Tambun
Lost World Amusement Park
Lost World Ipoh Street
Lost World Crystal Spa

Gua Datok Exploration

Opening times: 11am to 10pm daily except Tuesdays (6pm -10pm).

Location: Lost World of Tambun, No.1 Persiaran Lagun Sunway 1, Sunway City Ipoh, 31150 Ipoh, Perak, Malaysia (Parking RM1 per entry).

Tel: 05-542 8801/02

Website: https://sunwaylostworldoftambun.com/

GPS Coordinates: 4.625842, 101.154697


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