The steps I took was the same...boil the yeemee, drain and give it a fry in the pan with garlic. Then fry the ginger with the ingredients (meatball), add water/stock and the remaining ingredients (coz cuttlefish + tofu is boiled) , add the seasonings + thicken then boil with yee mee + an eggy for a while.
And mehz says it tastes quite good! *proud wobbles!*
Sidenote: I forgot to add in the cabbage during the boiling stage, so you see a separate pot in the pic :P
Recipe this time: http://www.deliciousasianfood.com/2009/01/08/braised-seafood-yee-mein/
Ingredients
- 4 pieces Yee Mein (1 piece per person)
- 200 grammes lala clams (rinsed thoroughly to remove mud and grime)
- 400 grammes medium prawns (remove shell leaving head and tail intact. Devein. You can also shell it completely. No worries)
- 300 grammes of choy sum (rinse and cut into smaller sizes)
- 3 slices of ginger
- 4 teaspoons chopped garlic
- 500 ml hot water (for cooking)
- 4 tablespoons cooking oil
Seasoning
- 2 tablespoons oyster sauce
- 1 tablespoon light soya sauce
- 1 teaspoon fish sauce
- Salt and pepper to taste
- 1 tablespoon chinese cooking wine
Method
Bring a pot of water to boil and blanch Yee Mee for 2 minutes until semi-soft. Drain and plunge into cold / iced water. Drain.
Heat wok until smoking hot. Add 2 tablespoons oil and 2 teaspoons chopped garlic. As the garlic sizzles, add Yee Mee and stir briskly for 1 minute. Remove and set aside.
In the same wok, add 2 teaspoons chopped garlic and prawns. Stir until prawns have curled up by half. Remove and set aside.
Then add ginger and stir until aromatic. Follow by water and seasoning (except salt, pepper and chinese cooking wine). Bring to boil before adding Yee Mee. Stir well and cover with lid for 1 minute.
Add prawns, choy sum and lala clams. Stir well and cover lid again for an0ther minute. Add salt and pepper to taste followed by chinese cooking wine.
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I want to *chomp*!