Sizzling Yee Mee Set
1 hour 10 minutes
1 complete set of Sizzling Yee Mee set
Sizzling Yee Mee is a popular noodle choice in Asian restaurants, especially those serving Chinese or Malaysian cuisine. The dish is serves in a boiling-hot roasted sizzling gravy which packs with a punch of wonderful flavours.
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- Sizzling Yee Mee
- Dairy Product (Corn Curd)
- Fruit
2 small pcs Papaya
2 nos Green grapes
Nutrition Value in 1 Serving
Calories
606.6 kcal
Carbohydrate
76.8 g
Fat
21.6 g
Protein
25.6 g
- Sizzling Yee Mee
- Dairy Product (Corn Curd)
- Fruit
2 small pcs Papaya
2 nos Green grapes
Nutrition Value in 1 Serving
Calories
656.7 kcal
Carbohydrate
76.6 g
Fat
26.3 g
Protein
28.3 g
- Sizzling Yee Mee
- Dairy Product (Corn Curd)
- Fruit
2 small pcs Papaya
2 nos Green grapes
Nutrition Value in 1 Serving
Calories
783.3 kcal
Carbohydrate
87.8 g
Fat
32.2 g
Protein
35.5 g
Sizzling Yee Mee
| 1 tsp | Cooking oil |
| 1 stalk | Spring onion, sliced |
| 4 pips | Garlic cloves, minced |
| 2 inches | Ginger, julienned |
| 5 pcs | Dried chilies, cut to 2cm, deseeded |
| 5 pcs | Dried shitake mushroom, soaked overnight till bloom |
| 5 cup | Water, from soaked mushroom |
| 1 tbsp | Sweet soy sauce |
| 2 tbsp | Oyster sauce |
| 1 tbsp | Dark soy sauce |
| 1 tbsp | Corn flour, mix with some of water |
| 30 g | Chicken, cut to small pieces |
| 1 small | Egg |
| 30 g | Dried yee mee noodle |
| 1/2 pc | Carrot, cut into batonnet |
| 3 pcs | Siew pak choy, trimmed |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper Powder |
| 1½ tbsp | TUMIX® Chicken Stock Seasoning |
| 1/2 tsp | Sesame oil |
- Blanch the dried yee mee noodles, carrot and siew pak choy in a hot water until soften, set it aside.
- Heat the cooking oil, saute garlic, ginger, dried chilies in a pot until fragrant, add in the chicken and brown it well.
- Add in water, sweet soy sauce, oyster sauce and dark soy sauce. Stir until well mix, let it boil for a while before the sauce thicken with corn flour to reach the right consistency.
- Season it with TUMIX® and AJI-SHIO®.
- Heat the sizzling pan, drizzle some oil on top of it, lay down yee mee, carrot and siew pak choy, pour in the sauce on top of it. Break an egg beside it, and let it simmer.
- Sprinkle some spring onion, fried onion and sesame oil to complete the look. Ready to serve.
Corn Curd
| 170 ml | Low-fat milk |
| 1/2 tsp | Agar-agar powder |
| 1 tbsp | Sweet corn cream style |
| Few drops | Corn syrup cordial |
| 2 sachets | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolves, turn off the heat.
- Add corn syrup, corn cream and Pal Sweet®.
- Pour into a mould and let it set.
- Chill and ready to serve.
Sizzling Yee Mee
| 1/2 tbsp | Cooking oil |
| 1 stalk | Spring onion, sliced |
| 4 pips | Garlic cloves, minced |
| 2 inches | Ginger, julienned |
| 5 pcs | Dried chilies, cut to 2cm, deseeded |
| 5 pcs | Dried shitake mushroom, soaked overnight till bloom |
| 5 cup | Water, from soaked mushroom |
| 1 tbsp | Sweet soy sauce |
| 2 tbsp | Oyster sauce |
| 1 tbsp | Dark soy sauce |
| 1 tbsp | Corn flour, mix with some of water |
| 45 g | Chicken, cut to small pieces |
| 1 small | Egg |
| 40 g | Dried yee mee noodle |
| 1/2 pc | Carrot, cut into batonnet |
| 3 pcs | Siew pak choy, trimmed |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper Powder |
| 1½ tbsp | TUMIX® Chicken Stock Seasoning |
| 1/2 tsp | Sesame oil |
- Blanch the dried yee mee noodles, carrot and siew pak choy in a hot water until soften, set it aside.
- Heat the cooking oil, saute garlic, ginger, dried chilies in a pot until fragrant, add in the chicken and brown it well.
- Add in water, sweet soy sauce, oyster sauce and dark soy sauce. Stir until well mix, let it boil for a while before the sauce thicken with corn flour to reach the right consistency.
- Season it with TUMIX® and AJI-SHIO®.
- Heat the sizzling pan, drizzle some oil on top of it, lay down yee mee, carrot and siew pak choy, pour in the sauce on top of it. Break an egg beside it, and let it simmer.
- Sprinkle some spring onion, fried onion and sesame oil to complete the look. Ready to serve.
Corn Curd
| 170 ml | Low-fat milk |
| 1/2 tsp | Agar-agar powder |
| 1 tbsp | Sweet corn cream style |
| Few drops | Corn syrup cordial |
| 2 sachets | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolves, turn off the heat.
- Add corn syrup, corn cream and Pal Sweet®.
- Pour into a mould and let it set.
- Chill and ready to serve.
Sizzling Yee Mee
| 1/2 tbsp | Cooking oil |
| 1 stalk | Spring onion, sliced |
| 4 pips | Garlic cloves, minced |
| 2 inches | Ginger, julienned |
| 5 pcs | Dried chilies, cut to 2cm, deseeded |
| 5 pcs | Dried shitake mushroom, soaked overnight till bloom |
| 5 cup | Water, from soaked mushroom |
| 1 tbsp | Sweet soy sauce |
| 2 tbsp | Oyster sauce |
| 1 tbsp | Dark soy sauce |
| 1 tbsp | Corn flour, mix with some of water |
| 60 g | Chicken, cut to small pieces |
| 1 small | Egg |
| 55 g | Dried yee mee noodle |
| 1/2 pc | Carrot, cut into batonnet |
| 3 pcs | Siew pak choy, trimmed |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper Powder |
| 1½ tbsp | TUMIX® Chicken Stock Seasoning |
| 1 tsp | Sesame oil |
- Blanch the dried yee mee noodles, carrot and siew pak choy in a hot water until soften, set it aside.
- Heat the cooking oil, saute garlic, ginger, dried chilies in a pot until fragrant, add in the chicken and brown it well.
- Add in water, sweet soy sauce, oyster sauce and dark soy sauce. Stir until well mix, let it boil for a while before the sauce thicken with corn flour to reach the right consistency.
- Season it with TUMIX® and AJI-SHIO®.
- Heat the sizzling pan, drizzle some oil on top of it, lay down yee mee, carrot and siew pak choy, pour in the sauce on top of it. Break an egg beside it, and let it simmer.
- Sprinkle some spring onion, fried onion and sesame oil to complete the look. Ready to serve.
Corn Curd
| 170 ml | Low-fat milk |
| 1/2 tsp | Agar-agar powder |
| 1 tbsp | Sweet corn cream style |
| Few drops | Corn syrup cordial |
| 2 sachets | Pal Sweet® Sweetener |
- Stir milk and agar-agar powder on medium heat.
- When it boils and the agar-agar powder dissolves, turn off the heat.
- Add corn syrup, corn cream and Pal Sweet®.
- Pour into a mould and let it set.
- Chill and ready to serve.
AJI-SHIO® Flavoured Black Pepper Recipes
Pal Sweet® Recipes
TUMIX® Chicken Stock Recipes
