Ingredients below Like to see more of your favourite Asian recipes Comment what recipes you want to see next below Heng Hua or Xing Hua Lor Mee originated from Putian in Fujian Province in China. Just like the Chinese culture, the taste of Heng Hua Lor Mee is rich with so much depth! Don't be fooled by its simplicity, this Heng Hua Lor Mee recipe infuses umami flavours of the seafood into the noodles themselves. #henghualormee #putian #meatmensg #henghwalormee #lormee #umami #savoury #delicious #simplerecipes Ingredients here 3 tbsp Cooking Oil100g Pork Belly (sliced into strips)4 Shallots (sliced)4 Dried Scallops (rehydrated)10g Dried Shrimps (rehydrated)4 Dried Mushrooms (rehydrated and sliced)100g Chinese Cabbage (cut into small pieces)600ml Chicken Stock (store bought)600ml Water20 pieces Clams8 pieces Prawns2 pieces Dried Chinese Noodles, approx. 240g3 tbsp Hua Tiao Wine2 tsp Sesame OilSalt and White Pepper to taste100g Cai XinCorn Starch Solution (optional)----Full recipe: http://themeatmen.sg/heng-hua-lor-mee--putian/----P.S. Weve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends. P.P.S. Cant find a recipe you like? Drop us a comment or ping us on our socials.----Get cooking with us:Facebook: https://www.facebook.com/themeatmensgInstagram: https://www.instagram.com/themeatmensgTikTok: https://www.tiktok.com/@themeatmencha...Telegram: https://t.me/joinchat/RkGuNJjo8VjSo4W5----Timestamps:0:00 Best Heng Hua Lor Mee0:26 Stir fry pork belly to form broth1:05 Add Heng Hua Lor Mee1:13 Add remaining seafood1:24 Season and let cook1:48 Add vegetables and serve!
