Yau Yee Maifun

This is another Seremban classic and it used to be one of my favorite breakfast during my schooling years I wonder if this is still available in Seremban. It is easy to prepare if the dried Yau Yee is already reconstituted but very laborious for me here in the States where i would have to start from scratch.



Ingredients:

1 packet maifun(wai wai brand) - soak in cold water and drained dry
1 huge size reconstituted Yau Yee( dried squid)
1 lb belly pork - cut into 2 inch strips
10 cloves garlic
1 lb Choy Sum - wash and cut into 2 inches in length
Fried garlic
Chopped spring onions
Red Chilly Sauce
Vegetable oil(for frying maifun and belly pork)

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 belly pork with seasonings.

Heat 3 tbsp oil in the pressure cooker and then sear the belly pork until brown.

Add in the stock and garlic(whole) and cook on high for 10 minutes. Release the pressure by putting the cooker under running cold water. Remove cover and check belly pork for tenderness(it must be still firm but tender).

Remove the strips of pork to cool and then cut into slices.

Return pressure cooker to the stove and bring the stock to the boil. Thicken gravy with the cornflour mixture and make sure that gravy has to come back to the boil. Season with salt or light soya sauce to taste. Keep gravy warm until ready to serve.

Heat the wok until very hot, then add in 1 tsp oil. Put in the drained maifun(a handful) into the hot wok and add in another tsp of oil. When maifun is brown on one side turn it over. Remove and keep warm. Repeat until all the maifun is done.

Bring a pot of water to the boil and blanch the Yau Yee. Slice the Yau Yee to bite size.

Using the same water, bring it back to the boil and blanch the choy sum.

To serve:

Place some maifun on a plate, top with Yau Yee, belly pork, choy sum, spring onions and fried garlic. Pour in the gravy before serving.

Enjoy with red chilly sauce


Serves