Recipe for Ulu Yam Loh Mee

Soup
Chicken/anchovies
5 cloves of smashed Garlics
(depend on ur taste I put more coz the aroma of the garlic make it taste better)
boil ur chicken bones or anchovies to get the stock for the soup.

Ingredients
Hokkien mee or yellow noodle
5 cloves of garlic chop fine
Sliced chicken fillet/pork
Prawn
Fish cakes cut sliced
Choy sam
1 egg beaten
Corn/tapioca starch
3 teaspoon of oil
Oyster sauce
Light Soy sauce
Salt
5 teaspoon of Black/thick soy sauce
(preferable Malaysia made hehe thick enough so don't nd to put too much else too sweet not nice)
Black vinegar when serving

1. Unpack your Hokkien mee or yellow noodle boil in the boiling water for 30 seconds. Then put aside to drain the water.

2. Heat up your pot, pour in oil and fried the chopped garlic till golden brown

3. Then put in the fish cakes, chicken or pork, stir fried till almost cook then put in the prawn

4. Pour in the soup you have boiled just now and wait till it boil.

5. Now put in the seasonings-oyster sauce, light soy sauce, salt and black/thick soy sauce - based on ur own preference taste.

6. Boil the soup for a while then put in the choy sam and the mee. Boil for 2-3 minutes.

7. Mix cold water with corn/tapioca starch. Depend on ur own preference you want it thick or not too thick. Loh mee suppose to be sticky. Pour in the mixture little by little into the soup and stir it. Boil for a while.

8. Then pour in the beaten egg little by little but don't stir it this time. Let it boil for 1-2 minute.

9. Then is ready to serve. Serve it with black vinegar and fried pork fat (zu Yao za). Some chilli padi in light soy sauce for dipping.