Tuesday, February 22, 2011
Seafood Mee Hailam
Something interesting about this Mee Hailam is that the Malay like to prepare it with dark soy sauce, and its black in colour and the Chinese in Malaysia normally serve this in clear sauce, thus kinda whitish...
So this version I made is the Malay Style.
1/2 Packet of yellow noodle (cooked noodle)
3-4 medium size shrimp
3-4 Mussel, or any seafood you fancy
2-3 fish ball/meat ball/fish cake (sliced)
2-3 stalk of green leave vegetable (Cabbage, Chinese mustard green, Bok Choy, I used Chinese Chive)
1/2 Carrots (Sliced)
1 tsp Minced garlic
1 1/2 cup chicken stock
1 tsp Starch
1 tsp Oyster Sauce
1 tsp Dark Soy Sauce
1 tbsp Light Soy Sauce
Salt to taste
a pinch of pepper powder
In a cooking wok, preheat and add about 1 tbsp of oil, stir in the minced garlic, and when it is fragrance, add the fish ball/fish cake/chicken pieces, stir fry for a while, and pour in the chicken stock/water，bring to boil, and season with all the seasoning, now add shrimp and mussel, cook for about 1 minute, add the vegetable and noodle, cover the wok and cook for another 2-3 minutes.
Now add the starch (mixed with about 3-4 tbsp of water), give it a quick stir until the gravy thickened.
You could mince some garlic and Chili Api (Thai chili) with soy sauce to go with this delicious noodle!
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