Tuesday, October 14, 2008

Yee Mah Kar Luoi

This is another dish which the name is a mystery to me as i wonder how it is connected to a wedding - mom's elder sister's daughter's wedding????????.
This is one of the ways to cook the bountiful crop of zuchini.

2 small young zuchini
1 bundle of mung bean noodle - soaked
1 tbsp of dried shrimp - soaked
1/2 cup stock/water
1 tsp chopped garlic
1 slice ginger, then julienned finely
1/2 tsp fish sauce
a dash of pepper
2 tbsp cooking oil
Spring onions for garnishing

Julienne or shred the young zuchini and if the zuchini is more mature, remove seeds before shredding.
Heat oil and add the dried shrimp, saute until fragrant, then add in the ginger and garlic. Stir fry to combine.
Add in the shredded or julienned zuchini and add in stock or water, cover, and cook until zuchini is tender.
Add in soaked mung bean noodles and stir fry until noodles are cooked through.
Adjust taste with fish sauce and pepper.
Garnish with spring onions.

Serve Hot


Ana Powell said...

A new way to cook with zuchini.
Beautiful presentation.

Anonymous said...

Dear Lily,

This is dish must add in 1 to 2 eggs just before you dish up. We add in less Mung Bean noodles. The Chinese Zuchini must shred it finely and it should be not too long, I added in some carrot to make it look more pretty and healthy. The eggs must fry until well cooked.

Unknown said...


thanks for the advice of adding eggs into this dish. in malaysia where i have not seen zuchini in the market, i will usually use - cheet kua - hairy squash.

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