Kwong Fu Yee Mee

I have spent more than a month contemplating the fate of this blog. I have discovered that I am not such an extrovert after all. Many treat their blog as an 'Online Diary', but for me, both words contradicts each other. So, I think for now it's gonna be a food blog. Good way to show my parents the latest dishes I whipped out from the kitchen.

Kwong Fu Yee Mee

(Known in Chinese restaurants in UK as 'Meaty/seafood egg sauce poured over crispy noodle')

Made this the other day....

Actually it was the 5th time. Finally got it just right. My husband was the 'taster'. By this time, he has to beg me to not make it anymore for a long long time to come. Recipe as follow, feel free to try...if like me, you love Kwong Fu Yee Mee as well.

Step 1 : Warm wok over stove. Dry fry cubes of pork fat to induce oil. When golden, remove for topping later (Sounds disgusting I know, but essential!!!)

Step2: Fry half a bulb of chopped garlic till fragrant and add slices of pork (loin preferred, amount? about the size of a block of butter).

Step 3: Add a mug of prawns (and squid if you prefer) and leafy greens ( fresh prawns and mustard green preferred, but if not easily accessible, just use frozen prawns and any leafy green), stir-fry for a minute.

Step 4: Pour in 2 mugs of chicken stock ( depending on how much gravy you want) and cover.

Step 5: After 3 mins, add in 2 beaten eggs. Stir a little and cover for another 3 mins. Add diluted cornflour (dilute with cold water) and stir.

Step 6: Season to taste and pour over crispy noodle. (deep fry rice noodle worked best)

Good luck!