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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.

Lala meehun, made simple at home
Lala meehun, made simple at home

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.

Ingredients:

  • 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

ingredients are simple
ingredients are simple – lala, ginger, garlic, vege, chicken bullion

Cooking Instructions:

  • 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!

cooking is done within 3 minutes
cooking is done within 3 minutes

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.

Discuss : KY cooks – Lala MeeSuah Recipe Inspired by Lai Foong Restaurant

  1. Looks good… can open shop ady. Haha… I have never tried the one at Lai Foong. My go to Lala noodle is usually the one at Bai Li Men Pudu. Must add carnation evaporated milk! 😀

  2. Lala! That would be super sweet, the soup.

    Oh? I see you do not cook the mee suah separately first, just throw into the soup? Maybe the mee suah there is different from ours here – the soup would be all starchy and gooey if we do that with ours here.

    • suituapui: yess very sweet indeed. Never had to cook meesuah separately, you’re right perhaps they’re different from Sibu version.

  3. I also have not tried the one in Lai Foong but like the one in Keng Nam Hai, Kepong a lot. I like that they used the coarse/thick beehoon which can withstand the hot soup very well. Aiks, that’s quite a lot of chicken bullion you put in your soup! >_< For maximum flavour? Hehehe! 😉

    • eatwhateatwhere: oOo yaa meehun part is nice! The bullion is homemade with spices only. 🙂

  4. I have not tried the one at Lai Foong, although I always wanted to.
    My recipe blog post never exceed 500 words, haha!

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