As long as you love me…

A cousin of mine in Bintulu gave me this yee mee…

…quite sometime ago and I never got round to cooking it. Usually, they use this type for claypot noodles and I do not have those small ones for individual servings. Then, somebody was telling me that I must not keep it for a long time as they deep-fry it before packing and if kept for a long time, the smell of the oil would come out and when cooked, it may not be very palatable anymore.

I saw smallkucing using it to fry wan tan hor-style when she shared the photograph on Facebook and I thought to myself, “Hey! I can do that too, can’t I?” Thus, when I got these lovely prawns…

…from my cousin that day when he came over from Kota Kinabalu, I made a mental note instantly that I would use some of it for this purpose.

I would need some eggs, of course, as wan tan hor is actually hor fun or kway teow (flat rice noodles) in thick egg gravy or sauce. I sliced some shallots and chopped a bit of garlic…

…and sliced some Chinese cabbage or wong bok very thinly…

…together with a bit of Chinese celery or daun sup. I saw half a chili left in the fridge so I just sliced it as well and threw it in just for a bit of colour.

First, I boiled the yee mee…

…to soften it. I saw in somebody’s blog that she added oil to it to make sure it does not stick together. I did not do that as I did not fancy the idea of the extra oil added to the dish. I just tossed it regularly to loosen the strands and that certainly helped.

Then I started cooking the gravy. Firstly, I fried the shallot and garlic in about two tablespoons of cooking oil till golden brown and then I added the prawns. Once they were cooked, I added water and about two tablespoons of oyster sauce. When it had started boiling, I poured in the eggs, beaten, slowly while whisking the gravy vigourously. After that, I put in the cabbage, celery and chili. Once everything was cooked, I added a bit of salt; there is no need to add any msg as there is, in fact, a lot of that in the oyster sauce already. Lastly, I poured in a tablespoon of cornflour dissolved in water to thicken the gravy and brought it back to boil.

Having got the gravy ready, I poured it over the noodles and served…

As you can see, the egg gravy was not very thick. If you want it thicker, you can add more cornflour but I do not really fancy it too starchy or gooey.

The prawns were really very nice…

…so fresh and firm and as a whole, in my opinion, I thought what I had dished out tasted very good indeed.

I know some who are not too crazy over yee mee and would rather have the authentic version with hor fun or kway teow but to me, this was also very nice…

My missus ate the fruit of my labour and she too said that it tasted great. Well, I guess that’s all that matters – never mind what others may prefer, as long as she loves it! Ain’t that right, everyone? Wink! Wink! LOL!!!