• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 1 people
  • Difficulty Easy

Recipe Description

Sizzling Yee Mee is a recipe specially provided by an experienced cook of over 50 years. Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Now, she shares with us a repertoire of recipes she has accumulated over the years that has touched many hearts and warmed many bellies!

With great pleasure, we share with you the eighth recipe – ‘Sizzling Yee Mee’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.

Recipe Ingredient

  • 1pcs Yee Mee
  • 4 dried shiitake mushrooms (cut half or cut quarter)
  • 100g chicken breast
  • 1 egg, fried
  • 3 cloves garlic, minced
  • 1 red onion, minced
  • some nai bok choy (sawi susu)
  • Sauce Mixture
  • 3 tbsp Salam Sos Berperisa Tiram
  • 2 tbsp Salam Kicap Manis Pedas
  • Thickening Agent
  • 1tsp Cornstarch
  • ½ cup Water


  1. Soak the dried shiitake mushrooms 1 night before to soften, reserve around 200ml of the liquid & discard the rest.
  2. Prepare the sauce by adding Salam Sos Berperisa Tiram, Salam Kicap Manis Pedas and salt in a bowl. Dilute it with some liquid that used to soak the mushrooms earlier.
  3. Heat up the pan with oil, add in minced garlic and stir fry until aromatic. Then add red onions & continue to stir fry.
  4. Then toss in the chicken breast. Add in mushrooms once the chicken is almost cooked. Pour in the sauce mixture and continue to bring to a soft boil.
  5. Then pour in the cornstarch solution to thicken the sauce. Remove from heat.
  6. On a separate pot, bring some water to boil and blanch the nai bok choy for 1 minute.
  7. Plate the noodles on the plate and pour the gravy over it. Serve with fried eggs & nai bok choy on the side.
  8. Tips: You may blanch yee mee in hot water for 1-2 minutes if you prefer a softer noodle texture.

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