Hawker Style Mun Yee Mee (Braised Yee Mee)

Delicious Flavorful Braised Noodles
Ready : 20 mins Generic : Braise Difficulty : Easy
[ Prep : 10 mins † Cooking : 10 mins ] Printable Recipe



There is basically two type of Yee Mee (at least for The VianD..😉, really just different in shape) – one being rounded in shape (The VianD’s choice here) while the other, more often referred as E-Fu Mee is flat in shape. Wikipedia.org define Yi mein as – “a variety of flat Cantonese Egg Noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the Soda water used in making the dough (as opposed to regular non-carbonated water), which was then fried and dried into flat patty-like dried bricks. The noodles may be cooked a number of ways. They are boiled first, then stir-fried, or used in soups or salads.”
 

Let’s talk a little more about what is presented here – why Hawker style, U might ask? Well, I am pretty sure, most of U who have eaten this at any average-to-above class Chinese Restaurant, U would have been exposed to the version that uses the flat YeeMee and stir-fried with a certain vegetable called Yellow Chive, some even with more luxurious Ingredients such as Mushroom and shredded Chinese Ham (if not mistaken, more akin to the Hong Kong style). Yes? No? Anyway, this is a completely different version, a very simple economical version that uses the round shape YeeMee and braise rather than stir-fry – a version U would get if U eat at any Hawker stalls (or specifically “Tai Chow” stalls). This Noodles dish rank alongside with Cantonese Fried or Hokkien Fried style, even though – not as popular as the latter two.


Unfortunately for all of us, U can hardly find this braised noodles dish done properly these days. The VianD think – because of time-constraint, what U get these days are YeeMee grossly under-braised, resulting in a chewy elastic texture of a rubber-band.

While slight chewiness is one of the characteristics of YeeMee, it must be pointed out that – when brasied properly with scorching heat, the Noodles will eventually turn into a soft/chewy/spongy texture and will naturally become a little starchy. This soft/chewy/spongy texture Noodles, soaking up all the flavorful sauce is the hallmark of this simple noodles dish. This noodles dish should NEVER be watery and should NEVER have a texture of a rubber-band!

Deliciously simple to cook and ready in less than 20 minutes, here’s The VianD’s version of “Hawker Style Mun Yee Mee (Braised Yee Mee)“.




IngredientS

 Yee Mee – the rounded shape type. U need to dip the Yee Mee (dip, NOT soak) in water and drain, set aside and the Noodles will soften and U can easily loosen them.

Pork fat – cubed (key Ingredient, this is what really molds the dish to an absolute sinful delicious Noodles Dish).

Softened and loosen Yee Mee.

  A bunch of Greens – this is Choy Sum. Cut to abt 2-3  inches long.

 Sliced Lean Pork, sliced Fishcake and Prawns (marinated with some Salt).

 Sliced Ginger.  Optional – Red Carrot (more for coloring) and Eggs.

SEASONING :

Salt, Sugar, White Pepper, a touch of Oyster sauce. A dash of Dark Soy and Sesame oil. All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!









MethoD

STEP 1 :

Start by rendering the Pork-fat with a little oil, in low 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 Chiu Yau Char. Set aside. U can do this way in advance.





STEP 2 :

 On medium/low heat, start by frying the Eggs, dish out and set aside. With the same oil saute some chopped Garlic and sliced Ginger till aromatic. Move everything aside, saute the Prawns just a minute or two (when turned reddish, its cooked), dish the Prawns out and set aside.




STEP 3 :

 Add the Red Carrot, sliced Pork and Fishcake, continue to saute till Pork kinda turned whitish in color and aromatic. Add water and bring to boil on high heat.






STEP 4:

 Add the Yee Mee, mix everything well, cover and braise on high heat – abt 3-5 mins depending on the heat). Add water if needed as the Yee Mee will absorb lots of water as it braised.  Test the texture of the Yee Mee, it should be soft, slightly chewy and spongy and sauce should be a little starchy. Add all the Seasoning Ingredients, Greens and Prawns, mix well. Give it a taste and adjust the flavor to ur preference.  Add a generous amount of the crispy Pork Lardons and mix well again. Viola, ur plate of delicious flavorful “Hawker Style Mun Yee Mee (Braised Yee Mee)” is ready to be served hot immediately.




EnD
~*~
Copyright © 2014 The VianD · All Rights Reserved

All Text and Photographs are the property of The VianD unless otherwise indicated. No part of the content may be reproduced without prior written consent from The VianD.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s