Saturday is to go light and easy. My family members will laze around the house to relax. We cook our meals at home and do gardening in the evening.

Most Saturdays after completing the weekly morning marketing trip, my wife would cook a simple lunch for the family. Many a time, she would cook a one pot meal using fresh ingredients just purchased from the wet market. She would normally cook all kinds of noodles, be it mee, meehoon, meesuah, lou shi fun, pan mee, tau chjim(soy bean noodle), yee mee or kuey teow. It can be either soup or pan-fried.

Some of the ingredients are shown here.

Yee Mee Recipe
1 packet yee mee (5 pieces)
200 gm pork, sliced
1 small carrot, shredded
100 gm black fungus, soaked and shredded
3 black mushrooms, soaked and sliced
10 small prawns
2 fish cake, sliced
2 eggs
1/2 teaspoon toong choy(salted cabbage), washed and squeezed
1 thumb sized ginger, smashed
200 gm sawi, washed and plucked into 2 inch length
2 sprig spring onions, chopped
2 litre water
1 teaspoon tapioca flour
sesame oil, soya sauce, salt, pepper


Marinate pork(or Chicken) with some sesame oil, soya sauce, salt and pepper.
Boil toong choy(Salted cabbage) and ginger as a soup base.
Blanch sawi and dish out.
Add shredded carrot, black fungus and mushroom and bring to boil.
Toss pork in tapioca flour and stir into soup.
Add prawns and fish cake.
Add in the loosened yee mee and bring to boil.
Stir in egg.

The entire preparation and cooking time is about 45 minutes.

Add salt and pepper to taste.
Garnish with spring onions.
Serve with the sawi and cut chillies.

Yee mee should be eaten hot.