Making Cantonese Yee Mee might seem like a culinary revelation (MEE SIAM), but it’s actually quite simple. While some may treat cooking as a grand affair (MALAY STYLE PRAWN NOODLES) Ms. Nava takes a more straightforward approach. It's not about impressing others with complex techniques; it's about making delicious food effortlessly (FRIED NOODLES ESCTASY). So, let's skip the stories and dive straight into Seafood Yee Mee. The key to this dish lies in the stock. Once you have a good stock, everything else falls into place. Here’s how you can prepare the essential stocks.
For a vegetarian option, which also works for Seafood Yee Mee, you can make a vegetable brown stock. Sauté carrots, oyster mushrooms, onion and garlic in some butter or oil. Then, add water and let it simmer over low heat to extract the flavors. This creates a rich brown stock.
For a lighter
vegetarian stock, simply simmer the vegetables in water without sautéing.
Prawn Stock
Save the prawn
heads and shells after making a prawn dish. Wash them thoroughly and simmer on
low heat to extract the prawn stock.
Wash anchovies well, place them in a pot with water, and simmer to make anchovies (ikan bilis) stock.
For chicken or
pork stock, wash the bones thoroughly, add them to a pot with water, and
simmer. This method works the same for all types of stock.
These stocks can be stored in the freezer for long-term use. If you frequently cook dishes that require stock, make extra, cool it down, and store it in the freezer.
For convenience and to save time, you can also use store-bought stock.
For my Cantonese
Yee Mee, I opted for prawn stock. You can choose other types of stock if you
prefer. Once you have the stock ready, it’s pretty easy to put together this
Chinese noodle dish. You can also substitute seafood with chicken or pork.
Ingredients
1/2 liter prawn
stock
3-4 fish balls,
cut in half
6 medium-sized
prawns, peeled and deveined (save the shells for making stock)
1-2 squids,
cleaned and cut into rings
4-5 stalks of
Chinese mustard greens, sliced
Spring onion,
for garnishing
2 tbsp corn flour, mixed with water to form a mixture.
2 rolls of yee
mee noodles, gently rinsed
2 eggs
Pepper and salt, to taste
Method
Simmer the
prawn stock until heated through.
Season with
salt and pepper.
Gently break
the eggs and poach them one by one. Remove the eggs and place them atop the yee
mee noodles in a bowl or plate.
Add the prawns,
fish balls, and squid to the stock. Simmer until cooked.
Add the
vegetables and slowly stream in the cornflour mixture bit by bit, stirring to
achieve a thick consistency.
Pour the soup
over the yee mee and garnish with spring onion.
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