Thursday, June 20, 2013

Cantonese Yee Mee

Cantonese Yee Mee. Chinese style noodle dish. Another variety to Chinese style cooking (Teochew Steamed Fish, Sichuan Chilli Prawns & Cantonese Fried Rice) noodles. Trust me, Chinese and their noodle dishes. Oh-my! They sure have it and know it and there's abundance of varieties and also each to its own meaning. I certainly can't nail why and what are the significance of the noodles dishes, but I sure am aware that Chinese and they eat for prosperity, longevity, happiness and what not (Chinese Chicken Noodle Soup, Lam Mee & Chinese Vegetarian Noodle Soup). What about Cantonese Yee Mee, are you asking me? Well, I cant say much. Must be some sort of significance as well or its just the Chinese noodle dish pleasure (Penang Curry Mee, Penang Assam Laksa & Penang Mee Yoke).

Cantonese Yee Mee for you information is my favourite as well. I just so love it and whenever I am at the Chinese noodle stalls, I can't resist Cantonese Yee Mee. I too love any kinda of Chinese soupy or wet noodles compared to the dried or stir fried ones (Char Kway Teow, Hokkien Mee, Chow Mein & Hakka Noodles) which by far seemingly my other half-half lovingly will tuck in. Anyway, instead of heading to the Chinese stalls and for ensuring that my other half-half can savour into too, I made this halal version. My other half-half and pork? Its a big no. Thus, a seafood version had to the best. How do we make Cantonese Yee Mee? Get ready the ingredients as listed below, including the coiled brown crunchy noodles, known as yee mee or ye mein, and the rest will will fall in place if you follow my recipe. Yee Mee soaking in a thick prawn based broth (Prawn Noodle Soup) and seafood and mustard green for completing Cantonese Yee Mee as a fantastic and satisfying Chinese noodle dish.

(For 2 people)
1/2 liter prawn
3-4 fish balls - cut into two
6 pieces medium size prawns - remove skin and de-vein 
1-2 squids - clean and cut into rings
4-5 stalks Chinese mustard green (or other green leafy veggies) - slice
Spring onion for garnishing
2 tbsp of corn flour (mix with water for a thick liquid)
2 rolls of yee mee noodles - gently rinse
2 eggs
Pepper and salt for taste
Simmer stock till heated through.
Season with salt and pepper.
Gently break eggs and poach one by one.
Slot out and atop the yee mee placed on a bowl or  plate.  
Into the stock, add prawns, fish balls and squids.
Simmer until cooked.
Add veggies and corn flour.
Stir to thicken the stock. 
Pour over yee mee and garnish with spring onion. .
Serve immediately with sliced red chillies in soy sauce.


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