Foodie

Wednesday, October 25, 2006

Yau Yee Maifun

This is another Seremban classic and it used to be one of my favorite breakfast during my schooling years I wonder if this is still available in Seremban. It is easy to prepare if the dried Yau Yee is already reconstituted but very laborious for me here in the States where i would have to start from scratch.

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Ingredients:

1 packet maifun(wai wai brand) - soak in cold water and drained dry
1 huge size reconstituted Yau Yee( dried squid)
1 lb belly pork - cut into 2 inch strips
10 cloves garlic
1 lb Choy Sum - wash and cut into 2 inches in length
Fried garlic
Chopped spring onions
Red Chilly Sauce
Vegetable oil(for frying maifun and belly pork)

Seasonings:

1 tsp of 5 spiced powder
1 tsp white pepper
2 tbsp soya sauce
2 tbsp Hua Tiau wine

Gravy:

8 cups Homemade Pork stock
1/2 cup cornflour mix with 1/2 cup water


Method:

Marinate belly pork with seasonings.

Heat 3 tbsp oil in the pressure cooker and then sear the belly pork until brown.

Add in the stock and garlic(whole) and cook on high for 10 minutes. Release the pressure by putting the cooker under running cold water. Remove cover and check belly pork for tenderness(it must be still firm but tender).

Remove the strips of pork to cool and then cut into slices.

Return pressure cooker to the stove and bring the stock to the boil. Thicken gravy with the cornflour mixture and make sure that gravy has to come back to the boil. Season with salt or light soya sauce to taste. Keep gravy warm until ready to serve.

Heat the wok until very hot, then add in 1 tsp oil. Put in the drained maifun(a handful) into the hot wok and add in another tsp of oil. When maifun is brown on one side turn it over. Remove and keep warm. Repeat until all the maifun is done.

Bring a pot of water to the boil and blanch the Yau Yee. Slice the Yau Yee to bite size.

Using the same water, bring it back to the boil and blanch the choy sum.

To serve:

Place some maifun on a plate, top with Yau Yee, belly pork, choy sum, spring onions and fried garlic. Pour in the gravy before serving.

Enjoy with red chilly sauce


Serves

7 comments:

Precious Moments said...

Lily, marvel you. Still have time to prepare that cuttlefish from scratch. Anyway, this looks good.

valkuan said...

Hi Lily,

I like to thank you for sharing your precious recipes! I am from Singapore. I am doing my undergraduate degree at San Francisco, CA. I love cooking but I have no clue how to! Your blog has given me inspiration, motivation, and confidence! I am also a Hakka, someday I'll try the Hakka dishes you have posted!

Xie Xie!

eliza said...

hi lily...i've stumbled on your blog just today. i'm chinese indonesian living in oregon, and i found your recipe collection is very amazing! these are what i'm looking for & i'm going to try some of the recipes soon. i've found your friends' blogs are as helpful as well :)

Andrew said...

Hi lily,

Just wanna thank you for all your recipes. Just looking at them cures my homesickness. I am a novice cook here in the States, trying to recreate some home food so as not to think about home too much. Too bad i am studying in Montana where there is nothing Asian-ish available. Anyways, thanks :)

Penangite

lilyng said...

andrew

There is hope to cure the homesickness. Don't just drool over the recipes on my blog. Go to http://mytasteofasia.com/, there are so many goodies from home here.

Lesley said...

Hi Lily,

I've looking for this recipe and finally found it, thanks to you! Can you share with me your homemade pork stock?

Thanks!

lilyng said...

lesley

the pork stock is made with pork bones. First you boil 2 lbs pork bones to remove the blood etc, remove the bones and clean it under cold running water. Dump the water in the pot/pressure cooker and clean pot thoroughly. Put back the clean bones with enough water to cover the bones, and pressurized for 20 - 30 minutes. Release the pressure before opening the lid, soup is ready for use.

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