Lor mee
http://dbpedia.org/resource/Lor_mee an entity of type: Thing
( 다른 뜻에 대해서는 로미 (동음이의) 문서를 참고하십시오.) 로미(민난어: ló͘-mī) 또는 루몐(중국어 간체자: 卤面, 정체자: 滷麵, 병음: lǔmiàn)은 중국 남부 및 동남아시아에서 먹는 국수 요리이다. 푸젠성의 장저우, 취안저우, 푸저우, 푸톈 지역 음식이며, 말레이시아와 싱가포르 등지에서 즐겨 먹는 말레이시아 화교 음식이기도 하다.
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滷麵是來源於福建漳州、泉州、興化及福州一帶的麵食，與打滷麵或淋麵相似，先煮好一鍋濃稠的滷湯，在顧客點餐後才將黃麵燙熟盛進碗內，鋪上舖料，淋上滷湯再撒上香菜或油蔥酥端上。隨著早期福建籍的移民大量移民至馬來半島一帶，目前在馬來西亞與新加坡福建社區可輕易找到這道麵食。在泉州，厦门一带许多家常卤面则已香菇肉酱作为酱料，加上瘦肉，香菇，胡萝卜，香葱，虾米做成家常卤面。
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El lor mee (en chino simplificado, 卤面) es un plato de fideos de inspiración china consistente en unos fideos gruesos planos amarillos (conocidos también como lor mee) servidos en un gravy espesado con almidón.
* Datos: Q5678787
* Multimedia: Lor mee / Q5678787
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Lor mee (simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; Pe̍h-ōe-jī: ló͘-mī) is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish a
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Lor mee
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Lor mee
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로미
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滷麵
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Lor mee
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Lor mee
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Main
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6365951
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1123912177
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Lor mee sold in Bukit Batok, Singapore
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Main
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220
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thick flat yellow noodles, ngo hiang, fish cake, fish, round and flat meat dumplings , half a boiled egg, thick gravy
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lǔmiàn
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ló͘-mī
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卤面
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El lor mee (en chino simplificado, 卤面) es un plato de fideos de inspiración china consistente en unos fideos gruesos planos amarillos (conocidos también como lor mee) servidos en un gravy espesado con almidón. Este plato es consumido por los hoklo (hablantes de chino min nan) de Singapur y Malasia. El gravy espeso se hace con maicena, especias y huevo. Los ingredientes añadidos a los fideos suelen ser ngo hiang, pastelitos de pescado, dumplings redondos y planos de pescado o carne (normalmente pollo o cerdo), huevo pasado por agua y otros, según disponibilidad de mercado y presupuesto. También puede tomarse con guindilla. Las versiones tradicionales incluyen además trocitos de pescado frito encima, si bien pocos puestos sirven ya esta versión.
* Datos: Q5678787
* Multimedia: Lor mee / Q5678787
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Lor mee (simplified Chinese: 卤面; traditional Chinese: 滷麵; pinyin: lǔmiàn; Pe̍h-ōe-jī: ló͘-mī) is a Chinese Hokkien noodle dish from Zhangzhou served in a thick starchy gravy. Variants of the dish are also eaten by Hokkiens (Min Nan speakers) in Singapore, Indonesia, Malaysia and Thailand. In the Philippines, the local variant is called Lomi or Pancit Lomi. The thick gravy is made of corn starch, spices, meat, seafoods and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. Lor Mee can be served together with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. In Putian cuisine, lor mee is a much lighter dish usually prepared with less starch and seafood instead of meat.
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( 다른 뜻에 대해서는 로미 (동음이의) 문서를 참고하십시오.) 로미(민난어: ló͘-mī) 또는 루몐(중국어 간체자: 卤面, 정체자: 滷麵, 병음: lǔmiàn)은 중국 남부 및 동남아시아에서 먹는 국수 요리이다. 푸젠성의 장저우, 취안저우, 푸저우, 푸톈 지역 음식이며, 말레이시아와 싱가포르 등지에서 즐겨 먹는 말레이시아 화교 음식이기도 하다.
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滷麵是來源於福建漳州、泉州、興化及福州一帶的麵食，與打滷麵或淋麵相似，先煮好一鍋濃稠的滷湯，在顧客點餐後才將黃麵燙熟盛進碗內，鋪上舖料，淋上滷湯再撒上香菜或油蔥酥端上。隨著早期福建籍的移民大量移民至馬來半島一帶，目前在馬來西亞與新加坡福建社區可輕易找到這道麵食。在泉州，厦门一带许多家常卤面则已香菇肉酱作为酱料，加上瘦肉，香菇，胡萝卜，香葱，虾米做成家常卤面。
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3265
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thick flat yellow noodles,ngo hiang,fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy
