Sizzling Yee Mee


  • 1 pc yee mee, blanched
  • 1 fried egg
  • Nai bok choy, blanched
  • 100 g chicken breast, sliced
  • 4 dried shiitake mushrooms
  • 3 cloves garlic, minced
  • 1 red onion, minced
  • ½ cup cornstarch solution (1 tsp cornstarch + ½ cup water)


  • 3 tbsp Salam Sos Berperisa Tiram
  • 2 tbsp Salam Kicap Manis Pedas
  • 1 tsp salt
  • 200 ml liquid from soaking shiitake mushrooms


  1. Soak dried mushrooms 1 night before to soften, reserve liquid for sauce mixture.
  2. Heat oil in a pan, add in garlic and stir fry until aromatic. Then add red onions and continue to stir fry.
  3. Toss in chicken breast. Add in mushrooms once the chicken is almost cooked.
  4. Pour in the sauce mixture and bring to a soft boil. Then pour in cornstarch solution to thicken the sauce. Remove from heat.
  5. Plate yee mee on a plate and pour the gravy over it. Serve with a fried egg and nai bok choy on the side.

Recipe from: