Print-Mee Hailam

RɛsɪpI
Mee Hailam
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Ready : 15 mins[ Prep : 10 mins † Active : 5 mins ]
Serves : Individual Serving
Generic : StirFry
Difficulty : Easy

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Hainanese immigrants have long build a reputation as skillful Coffee Brewers and great Cooks ever since landing on Malaysian soil over half-a-century ago. Stories have it, that most Hainanese worked as cooks in British military camps and in the homes of British expatriates and wealthy Chinese, where they learned and acquired their culinary skills and thus the birth of – what is termed as the Malaysian Hainanese Cuisine. That’s why, in the olden days, most Coffee Shops/Restaurants were run by Hainanese which uniquely served up most delicious cheap localized Western dishes such as crispy Chop, Steak, Pot Pies and Roasts. And then there is their iconic Breakfast set – Soft/Half-boiled Eggs with Steamed or Charcoal-toasted Soft White Bread, served with a spread of Butter and “Kaya” – a rich caramel-ish coconut milk-and-egg ‘jam’. A cup of authentic Malaysian Hainanese “Kopi” (Coffee) – a thick, concentrated dark coffee, mixed with sweetened condensed milk, complete the set.
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Ofcos, there are also dishes of Chinese origin. One of Malaysian Hainanese’s world-famous dish is Hainanese Chicken Rice. Similar to the renowned Chicken Rice, this recipe of the “Mee Hailam”, was not brought over from the southern island of China but was invented locally after their arrival, even though it may have been inspired by some authentic Hainanese dish. Surprisingly, this Noodles dish is actually more well known to the local Malays than the Chinese and is more readily available at most Muslim eating establishments (which explain why it carries a Malay name – Mee Hailam). This is basically stir-fried yellow noodles served in rich thick gravy with chicken, prawns or beef and vegetables – a very simple Noodles dish that packed with a flavorful sauce and easy to cook. Check out The VianD’s version of  “Mee Hailam”.

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   IngredientS

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• Noodle – Well-loosen (to individual strand) room-temperature Yellow mee.
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Other Condiments :
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• Sliced Lean Pork, Prawn and some sliced Fishcake. Frankly or any Proteins U fancy.
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• 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 chili) – for some heat.
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• Optional – Fried Eggs.
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Seasoning :
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• Black soy, Light soy, Oyster sauce, Salt, Sugar, White Pepper and a touch of Sesame oil. All to taste.
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** 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 !!!

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   InstructionS

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①

Preparing the Gravy
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• On medium heat, start by sauteing the sliced Ginger, Chilli Padi and some finely chopped Garlic till aromatic. Then add the sliced Onion, red Carrot and all the meat. Saute till aromatic. Add water (this will be your gravy). Add the Seasoning Ingredients. Bring to boil, turn down the heat and let it simmer a little.

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Preparing the Noodles
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• Add the Green and the Noodles. Turn up the heat and bring to boil again. Mix well. Lastly, add Bean sprout and sliced red chili. Stir and mix well.

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③

Serving
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• Top with Fried Egg, garnish and voila, ur plate of  “Mee Hailam” is ready to be served hot with a slice of Lime on the side.

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~~* EnD *~~

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