Ready : 25 mins [Prep : 15 mins † Cooking : 10 mins]
Serve : Individual Serving
Generic : Fry
Level : More than easy
Idle : None Printable Recipe.
“Savoury Mee Dish With Rich Thick Flavourful Gravy”
Hainanese immigrants have long build a reputation as being skillful coffee brewers and cook ever since landing on Malaysian soil over half-a-century ago. Similar to the world famous Hainanese Chicken rice, this recipe of the “Hailam Mee”, another dish the clan is reasonably famous for, was not brought over from the southern island of China but was invented here after their arrival. Surprisingly, this Mee dish is actually more well known to the Malays than the Chinese and is readily available at most Muslim eating establishments. Hailam Mee is basically yellow noodles served in rich thick gravy with chicken, prawns or beef and vegetables. Here’s The VianD’s version of “Hailam Mee” with a little tweak.
- Yellow mee. Get those without or less alkaline lye water (Kan Sui).
- Any slice meat or seafood is fine. Here The VianD has Pork, Prawn and some sliced Fishcake.
- The original recipe, as far as The VianD can tell, only has green vegetables. Here, The VianD add in some Beansprout (for some crunch), sliced Onion (for sweetness), few pieces of sliced Ginger, red Chilli, red Carrot and a few Chilli Padi (Bird-eye chilli) – for some heat.
- Three Eggs, fried (sunny side up)
- Black soy, Light soy, Oyster sauce, Salt, Sugar, white Pepper and a touch of Sesame oil. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Saute sliced Ginger, Chilli padi and some finely chopped Garlic till aromatic.
- Step 2 : Add in the sliced Onion, red Carrot and all the meat. Saute till aromatic.
- Step 3 : Add water – this will be your gravy. Add the Seasoning Ingredients. Bring to boil, turn down heat and let it simmer a little.
- Step 4 : Add in the Green and the Mee. Turn up the heat and bring to boil again. Mix well.
- Step 5 : Lastly add Bean sprout and sliced red chili. Stir and mix well. Viola, ur plate of “Mee Hailam” is ready to be served hot.
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