30-minute Recipe : Hong Kong Style Braised Yee Mee

Ever wondered what to do with all the leftovers from the steamboat feasting during CNY ? Have them all in a one pot dish with this Hong Kong Styled Braised Yee Mee !

But I was hungry, so I had it cooked in a wok and serve them on plates once they are ready, instead of using a pot. So perhaps I should name this a one-plate dish instead. And all it took was a good 30-minutes to beef up a HK style braised yee mee and it tastes exactly like the one we had at zhi chay stalls ! And most importantly, I was trying to use up the leftovers from the CNY feast and all that was available was applicable !  As I mentioned in an earlier blog post that I would be creating a new section as such for busy working adults like myself  who desire a home-cooked meal after work and yet lacking the time to whip up a laborious meal. And so here it comes again ! 

Prawns, scallops, crabmeats, carrots, mushrooms, veges… Imagine all the seafood abundance which I am pretty sure you won’t get so much “good stuffs” for the same dish at a zhi chay stall or even at a restaurant. Of course, those are what I have in my fridge, and if you have others, feel free to add them to your liking. 

HK Style Braised Yee Mee

For once, I manage to finish up this huge serving all by myself ! 

We are down to the last 2 days of CNY ! As fast as it comes, as quick as it past too ! And if you have not done the typical CNY stuffs that you have to do, here’s your last chance !! But actually I can only think of Lou Yusheng as the most interesting to me…. Hahaha… and even with that, my favourite are the salmon and the crackers only ! Brrrrrr………………….

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 Of course, here’s the recipe to share !

Hong Kong Styled Braised Yee Mee
Serves 1
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 30g vegetables of any kind
  2. 30g carrots, sliced
  3. 1/2 tbsp oil
  4. mushrooms, quantity as desired
  5. scallops, quantity as desired
  6. prawns, quantity as desired
  7. crabsticks, quantity as desired
  8. 1 piece of Hong Kong style Yee Mee
Seasonings (Mixed well together)
  1. 1 tbsp light soya sauce
  2. 1/2 tbsp oyster sauce
  3. 1/2 tsp cornstarch
  4. pinch of sugar
  5. salt & pepper to taste
  6. 220ml water
Instructions
  1. Blanch carrots in boiling water. (I prefer my carrots to be soft, therefore I will boil them longer till they turn tender.) Dish and drain.
  2. Heat up oil, stir fry mushrooms and scallops until fragrant. Add seasoning and bring to boil.
  3. Add in blanched carrots and other veges (if using) and the remaining ingredients (prawns, crabsticks, etc) and simmer for 3-4 minutes.
  4. Dish up and serve hot.
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