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- Lor_mee abstract "Lor mee (Chinese: 鹵麵; Pe̍h-ōe-jī: ló͘-mī) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices 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. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore.".
- Lor_mee country Malaysia.
- Lor_mee ingredient Fishcake.
- Lor_mee ingredient Ngo_hiang.
- Lor_mee ingredientName "thick flat yellow noodles,ngo hiang,fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, thick gravy".
- Lor_mee region Malaysia.
- Lor_mee region Singapore.
- Lor_mee thumbnail LorMee.JPG?width=300.
- Lor_mee wikiPageID "6365951".
- Lor_mee wikiPageLength "1825".
- Lor_mee wikiPageOutDegree "26".
- Lor_mee wikiPageRevisionID "683001153".
- Lor_mee wikiPageWikiLink Bukit_Batok.
- Lor_mee wikiPageWikiLink Bukit_Batok_New_Town.
- Lor_mee wikiPageWikiLink Category:Malaysian_noodles.
- Lor_mee wikiPageWikiLink Category:Noodle_dishes.
- Lor_mee wikiPageWikiLink Category:Singaporean_noodles.
- Lor_mee wikiPageWikiLink Chili_pepper.
- Lor_mee wikiPageWikiLink Chinese_cuisine.
- Lor_mee wikiPageWikiLink Corn_starch.
- Lor_mee wikiPageWikiLink Egg_(food).
- Lor_mee wikiPageWikiLink Fish_cake.
- Lor_mee wikiPageWikiLink Fishcake.
- Lor_mee wikiPageWikiLink Gravy.
- Lor_mee wikiPageWikiLink Hoklo_people.
- Lor_mee wikiPageWikiLink Malaysia.
- Lor_mee wikiPageWikiLink Malaysian_cuisine.
- Lor_mee wikiPageWikiLink Min_Nan.
- Lor_mee wikiPageWikiLink Ngo_hiang.
- Lor_mee wikiPageWikiLink Noodle.
- Lor_mee wikiPageWikiLink Singapore.
- Lor_mee wikiPageWikiLink Southern_Min.
- Lor_mee wikiPageWikiLink Spice.
- Lor_mee wikiPageWikiLink Starch.
- Lor_mee wikiPageWikiLink Vinegar.
- Lor_mee wikiPageWikiLink File:LorMee.JPG.
- Lor_mee wikiPageWikiLinkText "Lomi".
- Lor_mee wikiPageWikiLinkText "Lor mee".
- Lor_mee c "鹵麵".
- Lor_mee caption "Lor mee sold in Bukit Batok, Singapore".
- Lor_mee country Malaysia.
- Lor_mee course "Main".
- Lor_mee hasPhotoCollection Lor_mee.
- Lor_mee mainIngredient "thick flat yellow noodles, ngo hiang, fish cake, fish, round and flat meat dumplings , half a boiled egg, thick gravy".
- Lor_mee name "Lor mee".
- Lor_mee poj "ló͘-mī".
- Lor_mee region "Malaysia and Singapore".
- Lor_mee wikiPageUsesTemplate Template:Food-stub.
- Lor_mee wikiPageUsesTemplate Template:Infobox_prepared_food.
- Lor_mee wikiPageUsesTemplate Template:Malaysian_cuisine.
- Lor_mee wikiPageUsesTemplate Template:Reflist.
- Lor_mee wikiPageUsesTemplate Template:Singapore-stub.
- Lor_mee wikiPageUsesTemplate Template:Unreferenced.
- Lor_mee wikiPageUsesTemplate Template:Zh.
- Lor_mee type "Main".
- Lor_mee subject Category:Malaysian_noodles.
- Lor_mee subject Category:Noodle_dishes.
- Lor_mee subject Category:Singaporean_noodles.
- Lor_mee hypernym Dish.
- Lor_mee type Article.
- Lor_mee type Food.
- Lor_mee type Article.
- Lor_mee type Food.
- Lor_mee type FunctionalSubstance.
- Lor_mee type Thing.
- Lor_mee type Q2095.
- Lor_mee comment "Lor mee (Chinese: 鹵麵; Pe̍h-ōe-jī: ló͘-mī) is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles (also known as lor mee). The dish is eaten by Hokkiens (Min Nan speakers) in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs.".
- Lor_mee label "Lor mee".
- Lor_mee sameAs Lor_mee.
- Lor_mee sameAs m.0g2n9c.
- Lor_mee sameAs โลร์มี.
- Lor_mee sameAs Q5678787.
- Lor_mee sameAs Q5678787.
- Lor_mee sameAs 滷麵.
- Lor_mee wasDerivedFrom Lor_mee?oldid=683001153.
- Lor_mee depiction LorMee.JPG.
- Lor_mee isPrimaryTopicOf Lor_mee.
- Lor_mee name "Lor mee".