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.
- 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
- Soak the dried shiitake mushrooms 1 night before to soften, reserve around 200ml of the liquid & discard the rest.
- 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.
- Heat up the pan with oil, add in minced garlic and stir fry until aromatic. Then add red onions & continue to stir fry.
- 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.
- Then pour in the cornstarch solution to thicken the sauce. Remove from heat.
- On a separate pot, bring some water to boil and blanch the nai bok choy for 1 minute.
- Plate the noodles on the plate and pour the gravy over it. Serve with fried eggs & nai bok choy on the side.
- Tips: You may blanch yee mee in hot water for 1-2 minutes if you prefer a softer noodle texture.