Origin of Malaysia Loh Mee 马来西亚卤面的由来

马来西亚卤面的由来

你听过卤面吗？相信你们都曾尝试过。

可是你知道吗？马来西亚卤面原来是创始于乌鲁音，由福春记茶餐室老板林金城研发的。
本来，老板是卖汤面的。有一天他和太太到新加坡吃到“浆糊状”的面，于是突发奇想，自己动手做做看。他在汤面中加入蕃薯粉勾芡并打入蛋花，然后在汤中调入酱油及乌醋，就这样卤面成了家喻户晓，代表乌鲁音的面食。

林金城说：“这样的卤面做法与泉州及兴化的卤面煮法相近，并流行于中南马一带，而北马的卤面则属于漳州及福州卤面的做法，也就是先将黄面条烫熟，淋上卤汤，其中卤汤是以虾汤为底，掺合了酱油调色的卤汁，故呈深褐色，在一般卖福建（虾）面的汤口都可以吃得到。”
可惜，发展将传统逐渐淘汰了。随着政府的发展，曾经拥塞的街道，如今渐渐变得冷清。
林金城告诉记者：“由于政府开辟的一条大道绕过了乌鲁音大街，来往的车辆不需再经过这里，也因吃卤面的人减少，这里的大多数的卤面档已经出去卖了（这让笔者想起了闻名的加叻烧包的遭遇）。据说，现在无论是乌鲁音或乌鲁音巴鲁，卖卤面已寥寥无几了。

也欢迎来尝试 《PJ火炭炒福建面》为你精心炮制的卤面 ！

The Origin of Malaysia’s Loh Mee

Do you hear about Loh Mee before? 
Malaysia’s Lo Mee actually origin from Ulu Yam, Kedai Kopi Dan Makanan Hock Choon Kee’s boss

At first, the main food the boss sold was Soup Mee. The boss got the idea of Lo Mee when visited to Singapore and taste a type of “pasty” mee. Then he try to make it himself by add in sweet potato starch and egg, then put soy sauce and black vinegar along, he has succeed ! And so, Loh Mee has become one of the famous food, which can represent Ulu Yam.

Boss, Lim Kim Sing mention that, this method of making Lo Mee is almost similar to the Loh Mee of QuanZhou City and XingHua, which famous in the Central and South region of Malaysia, thus the Loh Mee in the North region is more to the making method of Zhangzhou and Fuzhou.

Unfortunately, development has made less people passed by Ulu Yam (this remind us of Karak, which famous of Siew Pow). It is said that there are less people selling Loh Mee nowadays in Ulu Yam. 

Welcome to try the Loh Mee of PJ Charcoal Fried Hokkien Mee's stall too !

Loh Mee 卤面 !