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Friday, 5 April 2013

^ CANTONESE STYLE YEE MEE NOODLE ^

A big hello to all my lovely cyber friends! Woohooo it's friday !! I'm feeling happy that it's weekend eve but I have lots of washing and cleaning to do...:-(

I have to plan some exciting menu for my boys for this weekend.....thinking of making some yummy fruit juice for them along with tuna vege cutlet...not easy to make them eat fruits but fruit juice with bright color seem to be ok....will have to visit the pasar malam near my home today after work 

Alrite then, today I'm delighted to share another simple noodle recipe which is my darling hubby's FAVOURITE!! He loves yee mee anytime....either soup, cantonese stir fry or sizzling. This makes cooking easy for me as well coz most of the ingredients are easy to find. 

I was hunting for the thicker version of yee mee but couldn't find any near my place. Next time I must remember to buy it when I visit the chinese morning market. Ok then, check out the clicks and my super simple recipe....I love the thickness in the gravy....a nice recipe to try especially during cold weather!! 




 ^ CANTONESE STYLE YEE MEE NOODLE ^

Ingredients :-
2  - yee mee 
chicken fillets - cut into thin strips 
fish ball - cut each into two
crab stick - cut each into two
carrot - cut into similar size as chicken fillet
1/2 tbsp - chopped garlic
1 egg ~ lightly beaten
1/2 - chicken broth cube
2 tbsp -oyster sauce
sugar to taste
salt to taste
ground white pepper - optional
romain lettuce - washed and cut into two
water as needed
3 tbsp - corn flour 

Method :-

  1. Soak the yee mee in water for about 30sec and drain.
  2. Heat a little oil in a nonstick wok and fry the drained yee mee till crispy and a little browned. (You may omit this step if you wish to use the yee me as it is)
  3. Marinate the chicken fillet with some ground white pepper, oyster sauce and little corn flour.
  4. Heat 1 tbsp of oil in a deep sauce pan. Fry the chopped garlic till aromatic and add in the chicken fillets. 
  5. Fry till the chicken is 3/4 cooked and add in water needed for the gravy and bring it to a boil.
  6. Later add in the chicken broth cube, oyster sauce, carrot, fish ball, salt, sugar and ground white pepper. Stir well.
  7. Bring to a boil again and check the seasoning. 
  8. Meantime, transfer the fried yee mee noodle onto a serving plate.
  9. Mix corn flour with a little water in a separate bowl and pour over the mixture into the gravy while stirring continuously to mix. 
  10. The gravy will get to thicken and at this point throw in the crab stick and pour in the beaten egg
  11. Stir gently while adding the beaten egg into the gravy.
  12. Lastly add in the romain lettuce and switch off the flame.
  13. Pour over the gravy onto the yee mee and serve immediately with cut bird's eye chilly!!! Syiioookkkk






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