Hailam mee

500g fresh yellow noodles
Blend to a paste
1.2cm ginger
2 cloves garlic paste
1 large onion
100g chicken meat
100g medium-sized prawns
100g squids
60g fish balls
Cut 3cm
50g mustard greens
6 stalks spring onions
1/2 green pepper (diced)
200g cauliflower (separated into florets)
3 tablespoons sweet soya sauce
1 tablespoon cornflour (blended with 250ml water)
oil for shallow-frying
For garnishing
2 cakes beancurd (fried & sliced)
4-5 tablespoons pickled chillies, optional salt, sugar & ground black pepper to taste
How to cook:
  1. Fry the blended paste in hot oil till fragrant.
  2. Mix in the chicken, prawns, squids, and fishballs. Cook till the chicken is tender.
  3. Add in the mustard greens, spring onions, pepper and cauliflower and mix thoroughly.
  4. Then, add in the sweet soya source, oyster sauce and cornflour. stir again.
  5. Finally, season with salt, sugar and ground black pepper. Stir until well -mixed and thick.
  6. When sauce thickens slightly, season to taste.

To serve:
Ladle into bowls and serve with the fried beancurd pickled chillies.
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