Happy Birthday Hubby!

Last week, I cook a rather a simple dish for Hubby for his birthday. I remember eating this when I was young where Mom will prepare this lovely and tantalizing dish for us. So, trying to recall on how to cook this lovely dish, here’s a version of Lam Mee from my own kitchen’s recipe.

Stock

1. 1 whole chicken carcass, pork ribs and scallop boil overnight. Reboil the soup again next day and add some salt to taste.

Ingredients

1. Breanspout fried with prawns and lotsa garlics. Fried the chopped garlics first before the prawns and beansprout.
2. 2 beaten egg and with a small “dot” of red colourings (edible colors). Fried the egg into an omellete. Sliced them into thinly slices.
3. Chicken meat shred them thinly. You can use drumstick and throw them in half an hour before the stock is ready.
4. “Yellow” mee.

Here’s a photo of my labour and I’m glad it turns out as good as I expected it to be :).

We clean the whole pot of soup and mee without leaving any leftover behind. What is missing here is SAMBAL BELACHAN. If this goes together with the belacan….oooo Heavenly!

It’s simple food, healthy and yummy. What’s more, I don’t have to spend hours in the kitchen preparing this dish.