Mum called me at work asking if I was coming home early. Curious, I asked her why and she replied, “I’m cooking loo mein so I wanted to check if you’re having dinner at home tonight.”
Without skipping a beat, I said “Of course I’m coming home!!” and made sure I was on time for dinner at 8pm.

The loo mien from Kg Koh (wet market) is by far the tastiest I’ve had. Grandaunt also runs a noodle stall nearby grandma’s house and makes pretty decent loo mein and kampua. Besides these two, I love eating mum’s version because she uses PLENTY of bamboo shoots, black fungus, dried cuttlefish and pork slices. =D
This bowl was no exception. Brimming with “liu”, the eggy brown gravy was slightly gluey and flavourful. The handmade noodles were firm and chewy, while the dried cuttlefish gave the soup a slightly pungent aroma.
I love bamboo shoots, specially the crunchy ones – and my bowl was full of it. I ate the noodles with Kg Koh chili sauce, wishing I had some pickled garlic to go with it. Even so, it was still good!

(Edited: 7/4/09 @ 11.30pm – THANKS MUM!!)

Ingredients:

• 300-400gm belly pork
• 500gm bamboo shoots (sliced)
• Cabbage
• Dried cuttlefish
• Black fungus (soaked till soft)
• Kam Cham (lily buds)
• 3 liters ikan bilis soup
• 3 eggs – beaten with some soy sauce
• Corn flour + tapioca flour
• Chopped garlic & ginger
• Salt & sugar to taste

Method:

1. Heat some oil in the wok and fry belly pork till browned.
2. Add in cuttlefish, and fry till fragrant. Dish out.
3. Fry garlic and ginger, then add in belly pork, squid, bamboo shoots, cabbage, snow flower and Kam Cham.
4. Pour in ikan bilis soup and boil till cabbage becomes soft.
5. Add salt and sugar to taste.
6. Thicken soup with corn and tapioca flour mixture.
7. Add in eggs.
8. Serve with handmade noodles (similar to pan mee noodles, but finer) and enjoy!