Batak-style Lam Mee

Ingredients

In the Batak-style Lam Mee, we adapt the original Malaysian dish to the Batak cuisine by incorporating Batak flavors and ingredients. We use traditional Batak spices such as turmeric, ginger, and garlic to enhance the taste of the dish. Additionally, we replace some of the original ingredients with Batak-specific ingredients, such as using Batak-style noodles and garnishing the dish with crispy fried shallots. We alse have the original recipe for Lam mee, so you can check it out.

• 300g (10.5 oz) Batak-style yellow noodles 300g (10.5 oz) Batak-style yellow noodles
• 500ml (2 cups) chicken or beef broth 500ml (2 cups) chicken or beef broth
• 250g (8.8 oz) chicken or beef, thinly sliced 250g (8.8 oz) chicken or beef, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as cilantro or basil) for garnish Fresh herbs (such as cilantro or basil) for garnish
• Crispy fried shallots for garnish Crispy fried shallots for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. 2.
   Add the sliced chicken or beef to the pot and cook until browned.
3. 3.
   Stir in the turmeric powder, soy sauce, and oyster sauce. Mix well to coat the meat.
4. 4.
   Pour in the chicken or beef broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. 5.
   Meanwhile, cook the Batak-style yellow noodles according to the package instructions. Drain and set aside.
6. 6.
   Divide the cooked noodles into serving bowls. Ladle the hot broth and meat over the noodles.
7. 7.
   Garnish with fresh herbs and crispy fried shallots.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Batak-style yellow noodles — If you can't find Batak-style yellow noodles, you can substitute with thick egg noodles or udon noodles.
• Fresh herbs — Feel free to use any fresh herbs you prefer for garnish, such as cilantro, basil, or parsley.
• Crispy fried shallots — You can make crispy fried shallots by thinly slicing shallots and frying them in hot oil until golden brown and crispy. Alternatively, you can find pre-made crispy fried shallots in Asian grocery stores.

Tips & Tricks

• For extra flavor, marinate the sliced chicken or beef in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• Adjust the seasoning according to your taste preferences. Add more soy sauce or salt if desired.
• To make the dish spicier, you can add a small amount of chili paste or chili flakes to the broth.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with water and add it to the simmering broth.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Batak-style Lam Mee hot in individual bowls. It can be enjoyed as a main course for lunch or dinner. Accompany it with a side of pickled vegetables or a fresh salad to balance the flavors.

Presentation advice

To enhance the presentation of the Batak-style Lam Mee, garnish each bowl with a sprig of fresh herbs and a generous sprinkle of crispy fried shallots. The vibrant colors of the garnishes will add visual appeal to the dish.