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Yellow Mee in Thick Gravy

Wednesday, August 19, 2009




Recently i had taken a liking to yellow mee, and i keep finding chances to cook them. Luckily, my family isn’t too oppose to them and i have to chance to enjoy them. Yum!

Yellow Mee can be cooked in several ways, and this dish is prepared in two separate ways. First blanch the noodles with hot water, then cook the gravy with the ingredients. Lastly, just ladle the gravy onto the prepared noodles and it’s good to eat!

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Yellow Mee in Thick Gravy

( serves 2 )



 400 g                   yellow mee (noodle)

 50 g                      lean pork

 4                            medium size cooked fish-ball

 some                   choy sum ( Chinese Flowering Cabbage )

 some                   cornstarch + water ( for thickening )

 1                           egg, lightly beaten

 400 ml              water

 1 tbsp                 concentrated chicken stock



 1.        Wash yellow mee with hot water for ½ minute to remove excess oil. Drain and 

             separate into two bowls. Set aside.

 2.        Cut lean pork into thin slices and marinate with 1 tsp of light soy sauce.

 3.        Wash choy sum and cut into 2” length.

 4.        Bring 400 ml of water to boil on medium high heat. Add in chicken stock to blend.

 5.        Add in marinated pork, stir to separate. Add in fish-ball and chye sum.

 6.        Add in cornstarch mixture to thicken to desired consistency.

 7.         Add in beaten egg in thin stream, stirring all the while.

 8.        Off heat. Ladle gravy with ingredients into yellow mee and garnish with fried

             shallots and chopped coriander. Serve.


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