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About: Lor mee     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Substance100020090, within Data Space : dbpedia.org associated with source document(s)

Type: ThingFoodyago:WikicatMalaysianNoodlesyago:WikicatSingaporeanNoodlesyago:Food100021265yago:Food107555863yago:Matter100020827yago:Noodle107699584yago:Pasta107698915yago:PhysicalEntity100001930Foodyago:Solid115046900yago:Substance100020090 New Facet based on Instances of this Class

Lor mee (simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; Pe̍h-ōe-jī: ló͘-mī) is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish a