I often wondered how to prepare the gravy for Loh Mei.
Loh Mei Specialist @ People’s Park Cooked Food Centre is the stall I frequently visit during my trips to People’s Park/Chinatown.
An acquired taste dish if you like Nam Zhor (Fermented Bean Curd).
This is not a usual dish you can find at other food centres.
Now I don’t need to patronize the stall anymore, I can prepare at home with my own added ingredients.
Aside from the normal ingredients mid wings, pork slices, kangkong, beancurd sheets, I have included fish maws and pig skin slices.
Ingredients for the gravy
Two to three tablespoons of red fermented bean curd
Home prepared chicken stock
Sugar to taste
In a pot, add some cooking oil and fry the minced garlic and shallots till fragrant.
Add the red fermented red bean curd and mix well.
Pour sufficient chicken stock and adjust the sweetness with some sugar.
Bring to a boil.
Add your desired ingredients to the dish.
I have included a strip of pork loin and several pieces of mid chicken wings.
These two key ingredients are braised for about half and hour for the pork and fifteen minutes for the wings.
Remove the braised ingredients and set aside (otherwise its will be too salty).
Set aside the gravy and reboiled with the rest of the ingredients before serving.
I have included spinach (kangkong), fish maw slices and pig skin slices.
Just before serving, add some of your selected ingredients in a pot. Add sufficient gravy and bring to a boil.
Serve with noodles or a plate of hot rice.
Check out here for some of my favourite Street Food prepared at home.