I’ve always been a fan of lala meehun at Lai Foong kopitiam in KL. If you haven’t had them, you should definitely spend too much time waiting for a bowl and give it a try if you happen to be around Petaling Street area.
However, as we all know, for a long time during Covid season, dining in wasn’t allowed, and I was forced to come up with my own solution when craving hits, so I came up with a way to re-create this dish, except I used meesuah, you can easily substitute this with meehun (additional 1-2 minute cooking time).
Without spending another 500 words in grandmother stories like most other recipe blogs out there these days, let us just dive in and get started.
- fresh or frozen lala
- 4-5 cloves of garlic, chopped
- 2 inches of ginger, sliced
- some vege (optional)
- water + chicken bullion (or leftover soup stock)
- enough meehun or meesuah for 2 pax
- Chinese rice wine (optional)
- 1 tablespoon cooking oil/lard
- heat up cooking oil and fry garlic & ginger till fragrant
- add in water & chicken bullion (or use soup stock), bring to boil
- add lala and cook for 1-2 minutes, until they start to open
- add meesuah/meehun, then vegetable
- remove & serve while hot
- optionally, add a cap full of Chinese rice wine for extra kick!
Result is a simple dish that’s packed with lala sweetness, enhanced with hotness of ginger & fragrance from fried garlic. If you’ve enjoyed the dish at Lai Foong, you will enjoy this.