Tuesday, May 5, 2009

Fried Mee Tai Mak (Bee Thye Mak) - Improved version

Following my previous attempt(s) to make Fried Mee Tai Mak, after today, i can finally say 'I have mastered it'

My improved version is incorporated the theory imparted by my dim sum instructor when she is cooking the glutinous rice.
She said need fresh shallots and fry in oil for the oil to be infused with sweetness of the fresh shallots, and dried mushroom needs to be fried until fragrant (same thing for dried scrimps)

So this time, instead of frying the Mee Tai Mak using garlic and then sprinkle with fried shallots at the end, i cut out fresh shallots and cook it from scratch.


What do you need?
- 1 packet of Mee Tai Mak
- 1/2 packet of minced pork (marinate with wine, soya sauce, pepper, sesame oil)
- 1/2 chicken breast (sliced thinly, marinate with wine, soya sauce, pepper, sesame oil)
- 1 handful of dried scrimps, diced (washed and soak in hot water, keep water for use later)
- 3 dried mushroom (washed and soak in hot water, remove stem, sliced thinly)
- 2 eggs (beaten)
- 5 shallots (skinned and sliced)
- 2 stalks of coriander (remove roots, stalks into 1-2 cm lengths, leaves into 2-3 cm)

How do you do it?
- Heat oil in pan, slowly fry the shallots until golden brown

Remove shallots from pan and set aside for use.

Using the oil from frying the shallots, fry the dried scrimps and mushrooms until fragrant. Takes approximately 2 mins.

Push mushroom and dried scrimps to the side of the pan.

Add minced pork and break minced pork into small pieces.

When the pork is 80% cooked, mix with mushroom and dried scrimps, push to side of the pan.

Add 1 teaspoon of corn flour to chicken, mix well and add chicken into pan.

When chicken is 80% cooked, mix all ingredients together and add Mee Tai Mak

Add water from soaking dried scrimps (approximately half cup) and 1 teaspoon of dark soya sauce (for colour) and 1 tablespoon of oyster sauce. Mix well and let it simmer for 2 mins, stirring constantly.

Mee Tai Mak turns transparent when cooked (compare the 2 pics above and below)

Add beaten eggs, mixing it stiring quickly if you dont want big pieces of egg and just want the egg to coat the mee tai mak
I like small pieces of visible egg so after pouring in beaten eggs, i resist stiring for 20 sec before i stir fry. This allow the eggs at the side of the pan to harden and cook.
Add coriander stalks and most of the leaves to stir fry until soft.

Leave the mee tai mak to brown slightly in the pan for 1-2 mins
Add a generous dash of chinese wine and some sesame seed oil and quickly stir for 1 last time before serving.

To serve, disk mee tai mak into plate, garnish with remaining coriander leaves.

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