Claypot yee mee

A simple hawker dish, especially common in Singapore and Malaysia. Good stuff for a chilly or rainy day.

The broth is made from dried anchovies, ginger, pepper and salt. The egg noodles, known locally as "yee mee" can be found at most groceries or hypermarts.

Ingredients:

For broth: dried anchovies, ginger, pepper, salt, vegetable oil.

Yee Mee

Tomato

Egg

Lettuce

Mince pork, marinate with soy sauce and pepper

Sliced pork, marinate with soy sauce and pepper

Sliced fish cake

Steps:

Prepare broth.

Soak anchovies for a while to rtemove dirt. Then fry anchovies and ginger in a pan or wok. Once anchovies become crispy, put then and the onion into a stock pot. Add water and salt, then bring to a boil. To get full flavour from the broth, boil for 45 minutes.

Get a nice single serve claypot. Place yee mee into pot, add in tomatoes. Pour broth prepared earlier into claypot. Don't fill up the claypot. Ideally, the claypot should be 3/4 full. Add in a dash of soy sauce. Cover claypot and bring to boil. Open lid, toss in minced pork, sliced pork and fish cake. Close lid and let boil. Once noodle are soft and pork is cooked, taste and season as required. Next, crack in the egg, add lettuce, close back the lid. Turn off the flame and serve.