Yau Yee Mai Fan-Sotong Meehoon

This is another famous breakfast in Seremban.Even it not popular as beef noodle but when you come to Seremban and ask beside beef noodle what other popular noodle in Seremban,sure they'll will say Yau Yee Mai Fan and also Hakka Mee.
This is a pan-fry meehoon with thick gravy.The meehoon pan-fry until it golden brown and a bit crispy,then pour in hot thick gravy......so fragrant.
It a easy to make dish....now you can make it at home.No need come to Seremban you can only have this wonder meehoon.

Ingredients
Recipe source : Lily's Wai Sek Hong

1 packet meehoon - soak in water and drained dry
1 piece of sotong ( brown colour )-soak in water for awhile and remove the skin
500g pork belly
10 cloves garlic
some mustard (choi sum/sawi)

some oil(for frying meehon and pork belly)

 

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 the pork belly with seasonings.
I using my pressure cooker to cook this dish.You also can use wok.
Heat up some oil in the pressure cooker/wok and then fry the pork belly until brown.

Then put in the whole garlic and pork stock,cook in High Pressure for 10 min.
After that release the pressure and check the pork belly for tenderness.
Then take out the pork belly and let it cool down before cut.

Turn the Pressure Cooker on Stir-fry method and let the stock to boil again and add in salt or light soy sauce for taste.
Then thicken gravy with cornflour mixture and let the gravy to boil again.
Turn the Pressure Cooker to Keep Warm method.
Bring a pot of water to boil and blanch the sotong and choi sum/sawi.
Slice the sotong and put aside.
Using a wok and heat up some oil.
Put in the meehoon into the hot wok and fry it in one side until light golden brown.Then turn over and add some oil and fry another side.
Remove and keep warm.

To serve:

Place some maifun on a plate, top with cooker sotong,pork belly and choi sum/sawi.

Pour in the gravy and serve.

 

I am submitting this post to Malaysia Food Fest, Negeri Sembilan month,

hosted by Hody Loh of Cook 4 you & me