Cooking Express

I was inspired to do this dish from a visit to a restaurant in Ipoh. Yee Mee (chinese egg noodles) are cooked with sauce from braised pork. To add some much needed protein to the dish, some minced meat is shaped into balls and tossed into the dish as the Yee Mee is being cooked. Lastly, cabbage is added right before serving. 

Recipe:
Yee Mee (Can be bought at most places which sell dried noodles)
1 tablespoon of Soy Sauce & 1 tablespoon of Oyster Sauce (For the sauce)
100 ml water
Gravy from Braised Pork dish (Optional addition for the sauce)
Chopped Garlic 
Sliced pork or minced pork (Minced pork is used here)
Sliced Cabbage (Choy Sum is added here as well)

Equipment:
Deep based pan with lid or Wok with lid

Chinese recipes always start with frying chopped garlic. Once garlic is golden, add in the pork. When pork no longer pink, add in the soy sauce and oyster sauce (and gravy from braised pork dish, if using). Add in water. Place Yee Mee into pan.

Make sure Yee Mee is covered with the sauce. Cover with lid and stir occasionally every minute. When Yee Mee is soft, add in vegetables and add seasoning as required. Cover lid for 1 more minute. Then serve immediately.

Home made "Lo Mai Kai".

Ingredients:
Glutinous rice
Dried chinese mushrooms
Chinese sausages
Chicken

A local twist to the Italian staple. Italian rice is replaced with Japanese rice. As I don't have a bottle of white wine around which my husband has not already consumed, white wine was not used.

Ingredients:

Japanese rice

Bacon

Garlic and onions

Carrots

Lettuce

Chicken Stock

Spring Onions (or any other herb, i.e. Parsley, Thyme, Chives, Coriander, etc)

Steps:

1. Cook the chopped onions in olive oil until tender. Add in garlic and cook until changes colour.

2. Add in bacon bits and cook until slightly crispy. Add carrots after bacon is cooked.

3. Add in rice. Toss the rice around until all rice is coated with the oil.

4. If you have white wine, add it in and reduce. If not, skip this step.

5. Add in stock one ladle at a time. Remember to keep stock warm. If stock is not, the starch in the rice will solidify and separate. Not good for texture...

6. Keep stirring as you as stock. Roughly takes 30 minutes from the start until the rice is done.

7. When the rice changes colour to become translucent, it is almost ready. Toss in lettuce and herbs at this stage and stir.

8. Once lettuce and herbs have wilted, turn off the stove, cover pan with the lid and let it sit for at least 1 minute. Recommended 5 minutes.

9. Serve immediately.

Notes:

Italian restaurants DO NOT give you this authentic style of risotto. They tend to cook the rice first with a normal rice cooker. When you order your risotto dish, the cook will take the rice, add it into a pot of stock with the necessary ingredients and boil it for around 5 minutes. And in 15 minutes, they would serve you a hot un-authentic rice dish to pass off as risotto.

How do I know this? We Chinese do that with our leftover rice...