Lor mee
Lor mee ( simplified Chinese ) minangka sajian mi Hokkien saka Zhangzhou sing disajeni ing kuah pati sing kenthel. Varian sajian uga dipangan dening Hokkiens ( pamicara Min Nan ) ing Singapura, Indonesia lan Malaysia . Ing Filipina, varian lokal diarani Lomi utawa Pancit Lomi. Kuah kenthel digawe saka pati jagung, rempah-rempah, daging, panganan laut lan endhog . Bahan-bahan sing ditambahake ing mie biasane ngo hiang, jajan iwak, iwak, pangsit daging bunder lan rata (biasane daging pitik utawa daging babi), setengah endhog rebus, lan barang liyane gumantung karo kios lan rega sing dibayar. Cuka lan bawang putih bisa ditambahake minangka item opsional. Lor Mee bisa disajikake karo lombok abang. Versi tradisional uga kalebu potongan iwak goreng minangka topping, sanajan sawetara kios sing nyedhiyakake versi iki maneh.Ing masakan Putian, lor mee minangka sajian sing luwih entheng biasane disiapake kanthi kurang pati lan panganan laut tinimbang daging.
 Lor mee sold in Bukit Batok, Singapore | |
| Ajangan | Main |
|---|---|
| Panggonan asal | China [1] |
| Tlatah utawa praja | China, Indonesia, Malaysia, Singapore, Southern Thailand, Philippines |
| Woworan pokok | thick flat yellow noodles, ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy |
 Buku masakan: Lor mee  Médhia: Lor mee | |
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