Yee Fu Mee
Yee Fu, Yi Foo or Ee Foo Mee as it is sometimes known is a non-spicy braised egg noodle dish.
It is what I would class as comfort food by comparison to the other hawker dishes which are normally full of flavour, sharp or spicy.
This is my personal favourite as I used to order this with the added egg when dining at the restaurant in China Street, Georgetown with my grand father.
Said to be of Cantonese origin, Yee Fu Mee in Penang has had several types of treatments.
Not so much in its ingredient but in the way it is served, you can now find Yee Fu Mee from stalls offering Clay Pot dishes, Sizzling Hot Plate dishes and the straight forward honest Yee Foo Mee served on a plate.
The noodles used in Yee Fu Mee is like no other. Made from wheat flour and egg, it is more well known for it’s high egg content giving it a slightly chewy texture.
Often you will find Yee Fu Mee stalls stacked full of cakes of dried noodles. This deep fried noodle is not found in any other dishes and for that it is worth a try.
When an order is placed, these dried noodles are flash boiled and put on a plate.
A mixture of seafood and meat; cuttle fish, prawns and sliced pork are then cooked in a wok on high heat followed by leafy vegetables (Choy Sum) and a concoction of meat stock, oyster sauce, corn flour and dark soy sauce to make the gravy.
The gravy with all its ingredients are then poured onto the noodle and served with some cut pickled green chilli on the side.
Other vendors may add chicken meat, fish balls, sliced fish cake or Char Siew pork into the mix.
Some stalls will add egg into the gravy as standard but others you may have to be prompted.
When the gravy is still simmering in the wok, right before it is being poured on to the noodle, the vendor will crack and stir an egg into it.
Mixing the egg into the gravy gives the gravy a golden white colour, adding even more flavour to the dish.
You may want to try both varieties, with and without egg, probably on separate visits, to decide for yourself which would be your preference.
Yee Fu Mee stalls almost certainly offer Sar Hor Fun, another stir fried noodle dish using a mix of thick flat rice noodles (Hor Fun) and vermicelli (Bee Hoon) in place of the egg noodle.
Where to get Yee Fu Mee: Restaurants along China Street in Georgetown in the evening (my favourite place for Yee Fu Mee), New World Park Food Centre, Coffee Shops near Pulau Tikus Market in the day time and Roadside Stalls in the evening.
Heat Level: Non-Spicy
If you can’t get to Penang or simply want to prepare this at home, why not try one of the cook books below:
06/18/2012 @ 10:12 am
Many thanks to Li Suan for the Yee Fu Mee photo.