Lor Mee

Ingredients –  1
300 g chicken meat – minced coarsely
500 g bamboo shoot – sliced thinly
1/2 cabbage – tear
3 pieces dried cuttlefish – soaked till soft and sliced thinly
1/2 cup black fungus – soaked till soft and trim of hard part
A handful of dried lily bud – soaked till soft
3 dried shitake mushroom – soaked till soft
3 eggs – beat lightly
Corn flour + tapioca flour (for thickening)
4 cloves garlic – minced

Ingredients –  2
1 packet Knorr Tiger Lily and Mushroom Soup
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
3 litre Ikan Bilis stock (1 cube Knorr Ikan Billis & 1 cube Knorr chicken cube)

Ingredients –  3
Sauce Ingredients
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp abalone sauce
Salt to taste
1/2 tsp white pepper

1) Put Ingredients 2 in a deep pot and bring to a boil. Lower heat and simmer over low heat.
2) Meanwhile heat some oil in a wok and saute garlics till fragrant, add in dried cuttlefish and fry till aromatic. Add in mushroom, minced meat, black fungus, dried lily bub, bamboo shoots and stir fry to mixed altogether for 3 minutes. Pour this in the stock pot and bring to a boil.
3) Add in cabbage, covered and simmered over low heat till cabbage is soft. Season with sauce ingredients. Adjust to your preference. Thickened with corn starch and tapioca flour mixture. Add in the beaten egg slowly.
4) Serve hot with pan mian noodle or egg noodle (best serve with vinegar garlic and chilli sauce) .Serve as a soup itself with hot rice.