Unlike the normal dark sauce version, Henghua Lor Mee is wok-cooked in white and slight starchy broth with variety of ingredients which include veges, mushrooms, beancurd, pork, seafoods and clams
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I am not a noodle person, yet I didn't know that I can actually replace the noodle with beehoon! What a waste! Imagine that my beloved thin fine Henghua beehoon swims in my favorite white starchy broth (a bit like sour-spicy soup / Sibu's sea cucumber soup) and blends well with my biggest love dark vinegar, it's gonna be my perfect kind of sourly appetizing dish! Can't wait to try that soon when I back for the other famous dishes like the Har Cheong Kai (prawn paste chicken) and Fried Lala (fried clams)
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