Stir Fried Yee Mee is a popular dish in Malaysia, often found in local Chinese sai chows and dai chows, translating to small fry and big fry in Cantonese. This dish is a favourite among Malaysians and is frequently ordered alongside other popular noodle dishes like Hokkien mee and fried rice.
Ingredients and Preparation
Yee Mee is known for its savoury sauce with eggy strands, complemented by prawns and marinated meat slices. The dish is easy to prepare at home and requires minimal cooking.
Key Ingredients:
- Yee Mee noodles
- Garlic, chicken or pork, prawns, fish cakes
- Choy sum (Chinese mustard greens)
- Eggs, corn starch, water
- Sauce: light soy sauce, sesame oil, oyster sauce, Shaoxing wine, salt, and pepper
Cooking Method:
- Preparation: Heat oil in a pan or wok. Sauté garlic until fragrant, then add meat slices, prawns, and fish cakes.
- Cooking: Stir fry until meat is 80% cooked, then add water, choy sum, and corn starch mixture to achieve desired consistency.
- Seasoning: Add the mixed sauce and adjust to taste.
- Final Touch: Turn off the heat, crack an egg into the wok, and swirl it around to create egg strands. Pour gravy over noodles and serve.
Tips and Variations
- Adjust the thickness of the gravy with water and cornstarch.
- Cook prawns separately for a more succulent texture.
- The Yee Mee used may already be salty, so it’s advisable to cut down the seasoning.
Conclusion
Stir Fried Yee Mee is a delightful dish that embodies the rich culinary culture of Malaysia. Its unique combination of flavours and textures makes it a must-try for anyone interested in exploring authentic Malaysian cuisine. With simple ingredients and easy-to-follow instructions, it’s a dish that can be enjoyed at home, bringing a taste of Malaysia to your dining table.
References
Thokohmakan – Cantonese Yee Mee Recipe
Article curated by Suwaytha Gopal
