Mee and My Malaysia - virtual party

Ah Yi Loh Shi Fun - homestyle version Ah Yi Loh Shi Fen( One of Seremban's authentic noodles served at hawker stalls). My mum cooked this dish for me last week. Loh Shi Fun is one of my favourite noodles. Since I hardly go back to Seremban these days, my mum brought a bit of Seremban to me in KL :p


Ingredients
1 packet long loh shi fen(lai fen or mi laksa panjang)
300 gm minced meat(chicken/beef/pork)
3 precooked shitake mushrooms diced *
3 Tbsp chopped garlic
2 tsp.ginger paste
Oil

Marinade for meat
2 tsp. sesame oil
1 Tbsp light soya sauce
2 tsp. dark soya sauce
1 tsp. corn flour
3 tsp. sugar
pepper
1 Tbsp. cooking wine

Sauce:
3 Tbsp dried shrimps chopped fine
2 Tbsp or more chilli boh
6 shallots ground fine
3 pips garlic ground fine
1 lemon grass ground fine
salt and sugar to taste
Lime juice

Garnishing:
Shredded omelette(2 eggs)
Chopped spring onions and coriander( yim sai)
Fried shallots

Gravy**
1 soup bowl of stock( made from boiling meat bones with dried shitake mushrooms , 2 pieces star anise,2 slices of ginger and 3 pips of garlic)
1 Tbsp. potato starch (for thickening) mixed with a little water
2 Tbsp oyster sauce
Salt and pepper to taste
Light soya sauce and a little dark soya sauce for colouring

To make sauce:
1. Fry all sauce ingredients with a little oil until fragrant. Add salt, sugar and lime juice to taste.

Method:
1. Scald the noodles lightly. Divide into portions into deep plates for each serving. Set aside.
2. Saute the garlic and ginger with 4 Tbsp oil till pungent. Add mushrooms and minced meat. Stir to prevent meat from getting lumpy.
3. Add ingredients for gravy. Cook till gravy thickens.
4. Dish out gravy with minced meat and mushrooms for each portion of noodles.
5. Garnish and serve with dried shrimp sauce.

* Hawker stalls do not add mushrooms.

** Gravy should be thick but runny. So, stock and potato starch can be adjusted to produce this consistency.