Cooking theme: Deepavali
Sizzling Yee Mee Set
Ingredients
Instructions
Method for Sizzling Yee Mee
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.
Method for Corn Curd
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.
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