Yoke Sui Sang Mein (Minced Pork Wonton Mee)

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Ready : 30  mins [Prep : 10 mins † Cooking : 20 mins]
Serve : Individual Serving
Generic : Boil/Saute
Level : Easy
Idle : None Printable Recipe.


Simple Delicious Flavorful Noodles

As far as The VianD is concerned, this is simply another version of Dry Wonton Mee. Instead of the usual, “Char Siew” and “Wonton Dumpling”, this is simply Dry Wonton Mee topped with stir-fry “Yoke Sui” (minced pork). “Sang Mein” in Cantonese or at least in Malaysia refers to Wonton Mee. Thus, you have “Yoke Sui Sang Mee“. Not sure if U can find this dish outside but one Tai Chow establishment at State, PJ Newtown serve this. Here’s The Viand’s take on Yoke Sui Sang Mee.

IngredientS

 

MAIN :

  • A Handful of any green vegetables. Wonton Mee.
  • Minced Pork – Coarsely minced pork belly, diced Onion and red chili. Lots of sliced Scallion. A little of Cornstarch mixture as thickening agent.

SIDE :

  • Pork fat – cubed (Optional, but this will elevate the dish to a different lever).

SEASONING :

  • Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil and Dark Soy. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Optional – Start by rendering the Pork-fat with a tiny bit oil (just to get the rendering going), in low-medium heat. Till Golden brown or turn crispy (Crispy Lardons) – abt 15-20 mins, depending on the heat and size of the Pork-fat. This is better known as Chi Yau Char. Set aside. U can do this way in advance.
  • Step 2 : Preparing the sauce for Wonton Mee – Cooking oil, light Soy, a pinch of Sugar and white pepper,  a dash of Sesame oil and dark Soy and a tablespoonful of boiled water. Keep aside. Boil a huge pot of water, cook the green Veggies for a min or two. Keep aside. With the same pot of water, cook the Wonton Mee (loosen the Mee) till Al dente (not soft but firm to the bite- abt 2-3 mins). Rinse in cold water to stop over-cooking, rinse and set aside.
  • Step 3 : Saute some chopped Garlic with the diced Onion and red Chilli till aromatic.  Add the minced pork and continue to saute till cooked (kinda turn whitish) – break up the meat. Add a little water to create some gravy. Add all the Seasoning Ingredients.  Add Cornstarch mixture, stir well to get a slightly thicker consistency. Keep aside.
  • Step 4 : Mix the cooked Wonton Mee with the sauce thoroughly (add a little of warm water if too dry). Top with the Minced Pork sauce, a teaspoonful of Chi Yau Char, the garnish with the green Veggies and lots of sliced Scallion and ur plate of delicious flavourful “Yoke Sui Sang Mee” is ready to be served.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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