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 teowΒ (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!!!
...STILL CRAZY AFTER ALL THESE YEARS! 
Oh… I like yee mee. But I prefer the claypot style, as in cook in normal chicken soup. Not many hawker stalls serve good claypot yee mee these days.
We have some here – at least one or two that I know of, one very nice one at least that I would not mind going back for more…but they usually have a lot of ingredients. I cannot imagine me cooking all that – looks like a lot of work.
The Mee looks so delicious! One very lucky Missus! π
It was good. No more of those noodles so I guess the next round, I would have to cook it with kway teow (flat rice noodles).
Oooo great job.. your yee mee looks good! Like restaurant standard lah.
Ooooo…thank you, thank you, you flatter me! LOL!!! π
You very pandai…
Seems like you know how to cook everything…
It looks like canton style…. Normally the Yee Mee is fried until crispy and then pour the gravy on top..
So next time book the slot for supper when you are in kl..
Ya, Cantonese style, fried till crispy, I know. Used to eat a lot of that in 1986 when I was in KL for a year (no Sibu Foochow fried noodles in KL or PJ mah!!!) – loved the one at old town PJ, near the cinema…and I prefer tapao-ing and taking it back to eat so that the deep-fried noodles would have become soft and would have soaked in the egg gravy – much nicer that way.
Awesome job, Arthur! Happy missus = happy man! =D
You, no missus…so not happy lah? Hehehehehehe!!!!! π
Wah, I’ll stock up on the yee mee and when you come and visit me, you can cook that for our breakfast since you wake up very early in the morning π Yours really nampak sedap.. meleleh air liur.Have a fantastic day today.
4 or 5 a.m. here = 9-10 a.m. there, not early, I’m afraid. You’ll have to get up and get breakfast ready for us when we wake up, I’m afraid. Hehehehehehe!!!!! π
Sponsor lah my trip to NZ…I will wash and iron your baju and make breakfast every morning (peanut butter on toast). Quite a good deal, no??
You’re talking to Shereen? Don;t ask me…I pensioner. Go jalan Jalan Alur, Bukit Bintang…also nobody wants. LOL!!! π
Not bad ya. Yes, no need to add oil as the noodle is already oily. Delicious prawns.
Cooking with prawns, you just can’t go wrong. Guarantee delicious one…provided the prawns are fresh and firm and sweet. π
Drooling mode…
Slurpsssss!!!! LOL!!! π
wow, so many prawns, sure added kick to the noodles!! so the next round you should be cooking braised yee mee?? i love that..
Can’t go wrong with prawns eh? Braised yee mee? Like what they sell in claypots? I was waiting to cook that…but did not have all the ingredients so in the end, I just gave up in case the noodles got spoilt after being kept for so long.
i just had one of the worst “loh yee mee” yesterday, doesn’t taste like “loh mee” at all, the gravy was watery and they just “pan mee” ingredients to cook, urggghhh!!
Oh? So they use these for lor mee as well? I wouldn’t want to cook that either…though I may eat it once in a while outside. Pan mien ingredients? Hmmm….very confused lor mee, it seems.
Really love yee mee and yours definitely looks great with all the juicy prawns. Since your missus says good, I believe it. 2 thumbs up for you, Arthur. Droolinggggggggg!!!
Hehehehehe!!!! It was nice but the next time I cook, I’ll use kway teow… One step less – minus boiling the noodles.
eh thats a really colourful wa tan hor.. and so many prawns! I bet if you open a stall selling wa tan hor, this plate you can sell at exorbitant prices and people won’t blink an eye to buy it anyway!
Yummy stuff!!
It would be quite expensive when it has so many prawns. Prawns this size – RM30-40 a kilo at the market, don’t play play!!!
oh wait.. this is using yee mee, so it’s not called wa tan hor right? Probably “yee mee hor”. Sorry, not a culinary expert! lol
Dunno what “wa tan hor” means… I thought “tan” would be egg, no?
Your yee mee looks like it was from the restaurant! I like yee mee very much. I must have pickled green chillies to go with it. Never tried cooking it before and should make an attempt soon.
Yes, pickled green chilies – loved those with fried noodles in KL, Cantonese style. See that a lot in Kuching as well but not here. Here, we stick to red…
Wah! Restaurant worthy! Better than some too.
Agree with Phong Hong, need pickled green chillies … oh yum!
I know this isn’t the best thing to do but I like my noodles crunchy and let the gravy soften it instead. So I don’t bother to even blanch the noodles … provided they’re very fresh of course, with no rancid oil flavor. Ewwww…
I’ve had it for quite a long time and I thought of re-frying it to get it crispy like KL fried noodles, Cantonese style but in the end, I changed my mind. That would mean additional oil used and also, I thought boiling might remove any rancid oily smell, if any. That’s why I boiled it in the end.
Yes, dont bother what others think … as long as your Love One Loves IT! Adding more love to someone’s heart through the stomach, eh…. heehhee…
Hmmm…I thought it should be the other way round – the way to a MAN’s heart is through his stomach. π¦
Nowadays I think the men cook much better than the ladies, dont you agree? π
Not necessarily…but probably we can say men today can cook better than those in the past. In the old days, men only worked and earned money and did not have to cook or do any housework so they did not know how to go about it.
don say pray hard gv u strike 4d….u promise me last time ask me go sibu den find u….lucky i hv no time for u else got cheat end up i treat u….haha
You very rich, eat good food, drink expensive liquor all the time…I poor pensioner, pencen tak cukup makan mah….. Of course, you must belanja me lor.
kiam siap say lah….my feast only once a month gud unlike urs everyday eat like king….
Where got? You see this and that, all people give one. How come you never give me anything hor? Hehehehehehe!!!!!
Looks good. 8/10 π
Aiyor, not so stingy lah…give lah 9/10… π LOL!!!
Wah…so delicious and you sure can cook very well. Look really good, can I come over for lunch or dinner? Oh, extra chili padi with kicap too. LOL
Have a nice weekend.
Not really. Just the simple and easy stuff. Don’t ask me to try any complicated recipes – sure disaster. I can’t follow recipes, not disciplined enough for that. Come, come on over – my missus has a tupperware of cili padi in the fridge and she’ll eat a few for every meal.
can….if i go sibu next mth those left over i tapao to u….haha
Thank you, thank you… You are soooo kind. π
Good job done! Your yee mee looks so tasty, makes me hungry, slurpsssssss…
It was tasty. Would be cooking this again, that’s for sure.
Ok…now i know how to make a simple one at home.
I think the gravy is simple to cook – what makes it good will be what ingredients you put…prawns, sotong, sliced fish cake/ball – these will make it taste nice.
Yummy!!! I love yee mee, yee mee soup.
Next time u can cook keow teow and mee hoon in this way..fried keow teow a bit in the wok, add some soya sauce then take out..after cook the gravy pour it on top, it become wat tan hor..If you wan to add some mee hoon, you can put some oil in wok, put in the mee hoon and let it fried become crispy, with small fire. Mee hoon + keow teow + gravy – ying yong. π
Yup…I saw the one I had at Fantasy here, they fried the kway teow first, burnt-burnt a bit, and then poured the egg gravy all over it. Can lah, no problem at all…I can cook that myself. Easy only…
your missus is one very lucky woman! π
She is, eh? Hehehehehehe!!!! π
yeah what was lacking in this dish is that thick gravy. And you’ve put too much egg?!! haha
Yup! I know. I did not want to save the rest of the egg and did not want to keep in the fridge either, so I poured it all in. π As for the thickness, I prefer it this way – did not want it thick and gooey…all cornflour, so starchy…
Oo… I do prefer yee mee prepared Canton way like yours… but since I m a Penangnite, I like the fatter kind of yee mee… yr missus is very lucky since u cook so well!!
Oh? There’s another type of yee mee, fatter? Hmmm…we do not have yee mee here – this one, dunno where my cousin got it from… I may have seen in the stalls at some shops – I never asked them where they got theirs from either.
that’s sure yummy!!!
It was good… π
You shouldn’t boil the mee, just prepare the gravy and pour on top of it to keep the mee crispy.
I’ve kept it for a very long time, months – quite wary about not re-cooking it.
I love yee mee, one of my favourites among all kinds of noodles! There was a phase where I was so in love with it that I practically ordered all kinds of dishes with yee mee if possible. Normally it’s claypot yee mee noodles, right? When at the stalls I would request for yee mee curry mee, yee mee fish ball noodles, yee mee pork noodles….and the hawker guy or aunty would give me a strange look! But now not so crazy, lah… I just buy some from the market and cook at home. My son loves it too π
Oh? Many people say they do not like. I like all kinds of noodles…no problem at all.
Bet it tasted good. so much love when into it. But seriously, I think it looks great too!
Ya…tasted great – that’s all that matters! π