Braised Yee Mee with Spring Onion

Monday, April 13, 2009

I had prepared this yee mee according to the recipe book but it didn't really turn out the way I was expecting it to be. The original recipe called for only 300ml water but it still doesn't turn out to have enough gravy and the colour is not up to my expectation. Therefore, I had added extra 300ml water and 1 1/2 tbsp dark soya sauce to enhance the colour and to produce more gravy. The taste wise is okay but could be better. I hope to try to make this again in the future. The following are the original recipe from the book.

450 g yee mee, soaked and drained
200 g chicken/beef, sliced
50g sliced ginger
150 g spring onion, cut into 3 cm length

1 tsp oyster sauce
1 tsp light soya sauce
1 tsp oil
1/2 tsp bicarbonate soda (if you are using beef)

1 tsp salt
1/2 tsp sugar
1 tbsp oyster sauce
1 tbsp light soya sauce
300ml water

  1. Mix beef/chicken with marinade and marinate for 30 minutes.
  2. Heat up 2 tbsp oil, saute ginger until fragrant. Add in yee mee, seasoning and cook for 5 minutes.
  3. Add in beef/chicken and stir-fry at high heat until well mixed. Stir in spring onion, mix well and dish up. Serve hot.

Note: Bicarbonate soda can make beef more tender


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