Yee Mee or Yee Mein (in cantonese) is a type of dried noodles which looks like lengthy rubber-bands. They are brown in colour and usually come shaped like a small cake. It is usually cooked with some sort of rich gravy and in some food courts, you will find it being served on a sizzling hot plate. Though it is quite common, nevertheless, it is still not as popular as the yellow noodles, bee hoon or kuey teow. I think this may have to do with the taste.

In its sold form, the Yee Mee can have a distinctive muski-smell which some might find it a tad artificial. To reduce this “artificial” smell, it is recommended that the Yee Mee be blanched in hot water for a couple of minutes before plunging it into cold water prior to cooking it proper with sauces. You will find that the water used to blanch the Yee Mee will turn brownish and thoroughly unappetising.

In some parts of Malaysia, you can find what is known as Sang Har Meen (fresh prawn noodles) wherein Yee Mee is predominantly used. With that in mind, I decided to cook my very own Braised Seafood Yee Mein using fresh sea prawns and fresh lala clams. I could have boosted the taste further with fresh slices of fish meat and cuttlefish but I couldn’t get my hands on them. Anyway, home cooking is usually not so extravagant. Prawns and lala clams are good enough for this session.

This is my recipe for Braised Seafood Yee Mein

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