| 词条 | Lor mee |
| 释义 |
| name = Lor mee | image = LorMee.JPG | image_size = 220px | caption = Lor mee sold in Bukit Batok, Singapore | alternate_name = | country = Malaysia[1] | region = Malaysia, Singapore and Southern Thailand | creator = | course = Main | served = | main_ingredient = thick flat yellow noodles, ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy | variations = | calories = | other = }} Lor mee ({{zh|t={{linktext|鹵麵}}|poj=ló͘-mī}}) is a Chinese-inspired Malaysian noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore, Malaysia and Indonesia. The thick gravy is made of corn starch, spices 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. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. See also
References1. ^{{cite web| url=http://www.tourmalaysia.com/2010/09/25/penang-food-loh-mee-%E5%8D%A4%E9%9D%A2/| title=Penang Street Food:Loh Mee| deadurl=yes| archiveurl=https://archive.is/20140812040207/http://www.tourmalaysia.com/2010/09/25/penang-food-loh-mee-%E5%8D%A4%E9%9D%A2/| archivedate=2014-08-12| df=}} {{Burmese cuisine}}{{Malaysian cuisine}}{{DEFAULTSORT:Lor Mee}}{{Singapore-stub}}{{Food-stub}} 3 : Burmese cuisine|Malaysian noodle dishes|Singaporean noodle dishes |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。