Dish

Lam mee

Lam mee is a popular dish in Malaysia and is often served for breakfast or as a snack. The dish is made by boiling thick egg noodles and then serving them in a rich broth made from chicken or pork bones, garlic, and ginger. The dish is often garnished with green onions, fried shallots, and hard-boiled eggs. Lam mee is a high-carbohydrate dish that is also high in fat and protein.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Noodle Dish

Origins and history

Lam mee originated in Malaysia and has been a popular dish for centuries. It is believed to have originated in the state of Penang, which is located in the northern part of the country. Today, it is a popular dish throughout Malaysia and is often served in restaurants and at home.

Dietary considerations

High in carbohydrates, fat, and protein

Variations

There are many variations of lam mee, including using seafood or tofu instead of chicken or pork. Some people also like to add chili peppers or curry powder to the broth for extra flavor.

Presentation and garnishing

Lam mee is traditionally served in a bowl, with the noodles on the bottom and the broth on top. The dish is often garnished with green onions, fried shallots, and hard-boiled eggs. To eat, you mix the noodles and broth together and then enjoy. It is considered polite to slurp the noodles while eating lam mee, as it shows that you are enjoying the dish.

Tips & Tricks

To make the perfect lam mee broth, use high-quality chicken or pork bones and simmer them for several hours to extract the maximum flavor. You can also add a splash of soy sauce or oyster sauce for extra flavor. When cooking the egg noodles, be sure to follow the instructions carefully to avoid overcooking them.