Recipe: Penang Lor Mee (Yellow Noodles with Prawns, Egg and Shredded Chicken in a Thick Gravy)

I see that the Pickled Garlic should be made the day before to infuse the flavors.

PENANG LOR MEE (YELLOW NOODLES WITH PRAWNS,
EGG AND SHREDDED CHICKEN IN A THICK GRAVY)

FOR THE PICKLED GARLIC:
50g garlic, chopped
60ml rice vinegar
FOR THE LOR MEE GRAVY:
3 ltr water
60g Knorr Chicken Flavoured Seasoning
90g Knorr All Purpose Seasoning
1 tsp white peppercorns, crushed
40g dark soya sauce
5g five-spice powder, to taste
90g sugar
150g tapioca flour, mixed in
150ml of water
2 egg whites
TO SERVE:
1.2kg yellow noodles
300g chicken, cooked, shredded
150g fish cake, sliced
200g prawns, cooked
250g bean sprouts
5 whole eggs, hard boiled
50g shallots, sliced, fried
50g Pickled Garlic, (Recipe below)

TO PREPARE THE PICKLED GARLIC:
Mix chopped garlic with vinegar and infuse for a day. Keep chilled.

TO PREPARE THE LOR MEE GRAVY:
Mix water with Knorr Chicken Flavoured Seasoning, Knorr All Purpose Seasoning and white peppercorns in a saucepot. Bring to a boil and reduce to low heat. Add in dark soya sauce and five-spice powder. Simmer 10 minutes. Season to taste with sugar.

Lightly thicken mixture with tapioca flour and remove from heat. Gradually stir in egg whites and mix well. Keep warm.

TO SERVE:
Blanch yellow noodles and bean sprouts in a pot of boiling water for a few seconds. Remove, strain and place into serving bowls.

Pour in gravy and garnish with sliced fish cakes, prawns and hard-boiled eggs. Sprinkle with fried shallots and serve with pickled garlic and Knorr Sambal Tumis. Serve hot.

Servings: 10
Recipe by: Kevin Lim & Kurt Pozzato Makes:
Source:
Unilever Foodsolutions Asia

Especially e-mailed from Cuyahoga County Public Library in Cleveland, OHIO/USA

I was told that if more recipes for LOR MEE are found they will forward them!

Hope this is near to ingredients for recipe you are seeking.