The best noodle you (maybe) have never heard of
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- Опубліковано 15 тра 2024
- Yee Mein! One of our favorite noodles out there - this Cantonese noodle's simple fantastic at absorbing flavor.
0:00 - Why is Yee Mein the best Mein?
1:53 - Yee Mein with Shiitake and Pork
7:01 - Steph's Opinion on Lobster Cheesy Yee Mein
8:27 - Cheesy Yee Mein with Shrimp
16:36 - Birthday Yee Mein!
Yee Mein sourcing notes:
While Yee Mein appears to be a common sight at most Chinese supermarkets in the States at least (which tend to have a good selection of Cantonese ingredients), unfortunately at the time of writing it’s a bit dicey to find online. Amazon carries it, together with an absurd Amazon-sized markup - $25 for one recipe’s worth, which is WAY too expensive to recommend. That said, they have the same brand as the one that appeared at 99 Ranch, so here it is if you’re curious to at least get a visual on it:
www.amazon.com/Longevity-Nood...
SHIITAKE AND PORK YEE MEIN
On using Jiuhuang Yellow Chives if you can find them:
Grab about 7-8 Jiuhuang, cut off the white fibrous bits at the bottom and toss those (ditto with the slightly wilted ends if yours are a bit older). Chop into two into sections, then toast in a dry wok (or pan, or whatever) over medium flame for 1-2 minutes until fragrant and softened. Add the toasted Jiuhuang to the final Yee Mein at the same time we added the Choy Sum in the video, 6:43.
On subbing Choy Sum if you have to:
I was under the impression that Choy Sum (a.k.a. Yu Choy) was available at most Chinese and Asian Supermarkets in the west - i.e. my assumption was that if you could find Yee Mein, you’d have access to Choy Sum at least. Apparently this is sort of a regional thing. If you can’t find Choy Sum either, perhaps bean sprouts might be a nice idea. Let’s go with 40-50 grams worth - pick both sides of the bean sprouts as we showed in our Chow Mein video for a better texture. Toast the sprouts in a dry wok for a quick 30 seconds over medium flame until slightly fragrant, and add them in at the very end ala the Choy Sum.
Or just skip it, either way.
* Yee Mein, 1 package, 230-250g
* Dried Shiitake (冬菇), 4, ~20g. Soaked in ~1.25 cups of water for at least four hours and up to overnight, cut into slivers
* Fresh shiitake (香菇), 60g, cut into slivers
* Pork loin (瘦肉), 100g. Cut into slivers
* Marinade for the pork: salt, ¼ tsp; sugar ¼ tsp; white pepper powder, ~1/16 tsp; soy sauce (生抽), ½ tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ½ tsp; cornstarch, ½ tsp; oil to coat, ~1/2 tsp
* Choy sum a.k.a. Yu Choy (菜心), 60g. Cut into halves or even quarters (if a bit larger)
For making the Yee Mein:
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp (for frying the mushrooms)
* Mushroom soaking liquid from before, 1 cup
* Seasoning for the liquid: salt, ½ tsp; sugar, ¼ tsp; soy sauce (生抽), 2 tsp, dark soy sauce (老抽), ½ tsp; oyster sauce (蚝油), 1 tsp
* Seasoning the Yee Mein: white pepper powder, 1/8 tsp; MSG (味精), 1/8 tsp
* Toasted sesame oil (麻油), 1 tsp
CHEESY SHRIMP YEE MEIN
* Yee Mein, one package, ~230-250g
For the shrimp:
* Shell on shrimp, 375g
* Marinade for the shrimp: salt, 1/4 tsp; sugar, 1/4 tsp, white pepper powder, 1/8 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/4 tsp; ~1 tsp of oil to coat
* Oil for frying the shrimp: ~1/3 cup, preferably peanut, reserve 1 tsp of the frying oil to finish the shrimp
For the shrimp stock:
* Aromatics for the stock: garlic, ~4 cloves, smashed; onion, 1/4, cut into chunks; celery, 2 ribs, cut into sections (optional)
* Brandy (白兰地) OR liaojiu a.k.a. Shaoxing wine (料酒/绍酒) ~1 tbsp
For the cheese sauce:
* Butter, 2 tbsp
* Garlic, 1 large clove, finely minced
* Dried bay leaf (香叶), 1
* Brandy (白兰地), preferably, OR white wine OR liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Shrimp stock from above, 3/4 cup
* Milk powder (奶粉), 1/2 tsp
* Milk, 3/4 cup
* Cheeses: Parmesan, 2-3 tbsp shredded; Furu fermented tofu (腐乳), 1/4 cube, American cheese (芝士片), 2 sheets, ~30g
* Slurry of tapioca starch (木薯淀粉) OR potato starch (土豆淀粉), 1 tbsp mixed with 1 tbsp milk
* Seasoning: salt, 1/4 tsp; sugar, 1/4 tsp; MSG (味精), 1/4 tsp; white pepper, 1/4 tsp; fish sauce (鱼露), 1/4 tsp
To finish the Yee Mein:
* Shrimp stock from above, ¾ cup
* To season the stock: chicken bouillon powder (鸡粉), ½ tsp; salt, ½ tsp; sugar, ¼ tsp; white pepper powder, 1/8 tsp
* Optional: Jiuhuang (韭黄), ~7-8, fibrous bottom removed, chopped into ~2 inch sections and toasted for 1-2 minutes. Half mixed in with the Yee Mein and half for garnish
* Optional: dried shrimp roe (虾籽)
__________
Video on how to make Yee Mein: • 河南小吃之伊府面的做法
Visual of the Lobster Yee Mein at 8:38: • 【登陸南丫島】破產級海鮮盛宴💸｜狂花千元實測...
Video on how to make Cheesy Lobster Yee Mein the classic way: • 〈 職人吹水〉 生猛龍蝦 芝士汁 燴伊麵 本...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
Hey guys, a few notes:
1. For a “general formula” for Yee Mein exploration (1) par-cook the noodles until just before al dante (i.e. there’s still a touch of hardness in the center) (2) season ¾ cup - 1 cup of stock - or some flavorful stock-like liquid - and finish the Yee Mein in it. If you have any additional sauce, mix it in with the noodles after. So like… if you wanted to try to get all fun and wacky with a ragu Yee Mein… I’d finish the noodles in beef stock, then mix the ragu in.
2. Ok, so I (Chris) am probably a bit less hard on the classic cheesy lobster Yee Mein than Steph is. If you’re curious about that version, do check out 職人吹水’s video on the topic: ua-cam.com/video/trkiFPIf5Fc/v-deo.html
3. Over on the Patreon Discord, the Furu fermented tofu in white sauce trick ended up eliciting a flurry of discussion whether furu could be used in a vegan mac n’ cheese. Unfortunately, that ‘cheesiness’, I think, comes from that specific combination of milk, milk powder, and furu. That said, someone on the server said that plant milk together with nutritional yeast and furu ended up producing the closest thing to a cheese sauce that they’ve had before (though apparently the texture was still off).
4. On that note, for the vegetarians in the room, the pork is totally optional in the first shiitake mushroom Yee Mein.
5. Oh, and for the morbidly curious… a few months back I shared my ‘Furu Mac’ recipe to a subreddit of other China expats if you’re interested: www.reddit.com/r/chinalife/comments/q2957v/recipes_for_china_mac_n_cheese_using_what_we_got/ A couple alterations from that I’d recommend: (1) just like this video, even adding 2-3 tbsp of grated parm goes a long way to adding depth (2) recently I’ve been souring a little on the use of custard powder, and instead opt for milk powder and (3) adding a touch of turmeric for color can be nice. Serve the Furu Mac alongside Hong Kong style curry fishballs and stir fried broccoli with garlic for a nice, complete, third culture meal.
6. One thing that we perhaps neglected to mention in the video… when par-cooking, make sure you’re boiling the Yee Mein in a LOT of water. You want to minimize breakage. If you don’t own a large wok, boil these noodles in a stock pot.
7. Regarding the use of brandy, I might’ve been a little fast and loose with my words when I said “a lot of Cantonese chefs seem to reach for it when making Canto-western…”. Should’ve been a little less strong, something like “you can see it used at times in Canto-western…”. A small mistake, but I don’t want people to run around thinking that Brandy’s like this hyper common thing or anything.
8. Random aside though: the Changyu (the Chinese brand of brandy) corporate video that I used a couple seconds of in the video is simply a thing of beauty: ua-cam.com/video/2zocpPBNWOE/v-deo.html
9. Yee Mein is a simply fantastic noodle in a wonton noodle. Unfortunately, many noodle shops don’t seem to do it much nowadays.
10. Huge thank you to our Patron, Discord user Ping Ping (a.k.a. Level 99 Mooncake Masticator) for the picture of the Yee Mein at 99 Ranch. For the curious, that's the 99 Ranch in Van Nuys that 100% carries it.
11. So... assuming that 50,000 people watch this video, 30% make it to the end, and half of those people make it to the comments… happy birthday to the ~28 people reading this comment :)
That’s all I can think of for now. Apologies again for the super long video - the more we do this the gassier we seem to get.
18 minutes is not a long video considering you have two recipes and a rant. 😉 The two of you cover so much detail and context the time is very well spent.
I didn't think it was long at all!
Thanks for the bean sprout substitution. Veggies at my Asian market seem to vary month to month. I always go with an open mind.
But my birthday isn't until January! :D
Thanks, Steph and Chris. Really enjoyed this one.
I always appreciate the footnotes for extra guidance on nuances in technique or other things to look out for that don't always make it to the video. Thanks again for some more great recipes to try out.
Wow I read number 11 and my birthday was yesterday! What a happy coincidence!
It was a HUGE miss to not show (stage) Steph's first taste of Chris's take on the cursed not-lobster-mac-and-cheese after building up that she's never liked any of it.
That being missing made me come away with the impression that she didn't like it.
1 - Steph talks about how she's never liked the dish
2 - Chris goes through his version of the dish that he thinks she might like
3 - Cut back to Steph who wishes someone a happy birthday, and then eats some of the Shiitake and pork Yee Mein
@@toothgnash Haha we answered this farther down in the comments, I'll just link a screenshot because I don't want to put words in Steph's mouth :)
i.ibb.co/gTQv8vR/Untitled.png
@@ChineseCookingDemystified yeah i think we deserve a video of just Steph and her dad eating cheesy noodles and shrimps. you may even need to spring for the lobster this time. great episode team! :D
is your name from Curse Of Strahd?
The weirdest thing... My wife said to me yesterday, "I have these Chinese noodles. Do you know how to cook them?" I went to look a Chinese Cooking Demystified today and... Yes... Yes, there is a video about these noodles :-) Good thing I didn't look yesterday...
American-style cheese gets that gooey texture from being processed with sodium citrate (which, amusingly, has the chemical formula of NaCHO, if you drop the numbers). It's easy to source and gives you some flexibility in making gooey cheese that's got a bit more culinary street cred than sheet cheese.
If you only need a little bit it's incredibly easy to make yourself, just mix some citric acid and baking soda in water, and boil the water off. The remaining powder will be sodium citrate. Use roughly 1.25 parts baking soda to 1 part citric acid per volume.
Thanks, came here to make this comment. There is a whole WORLD of interesting salts out there, including sodium citrate, monosodium glutamate, sodium bicarbonate, the list goes on. Their flavors and properties are varied and impressive, and any home cooking nerd would do well to familiarize themselves.
@@48956l Yeah, that’s why MSG is regulated more harshly than other salts.
also, i've always maintained that whiz or velveeta do have their occasional uses.
@@darkhelmutt3417 could you expand on that? I think I may be missing some common knowledge, that would make what you're saying more obvious.
You're right about the fermented tofu though. I bought some for a sauce, and it said CHINESE CHEESE on the lid. I laughed. What? I'm going to spread it on crostini or something?
Turns out, yes, I'm going to do that. It reminds me of a spreadable mild bleu cheese, it's honestly amazing.
Quick tip: if you're not sure, always pre-boil the yee mein before cooking. Some brands of yee mein "bleed" excess oil, small particles and/or lye water when they are boiled. If you are used to it and you are using strong sauces you could boil them directly, but otherwise it could easily affect the quality of the sauce/stock and the final product.
Totally. SUPER important to rinse off the grease after boiling, hope we made that clear enough in the video :)
The ones ive been eating growing up tend to have more colour to it, yellowish to brown or dark brown. And if the sauce is that thick, we usually just pour it right on top of the noodle straight out of the packet. Maybe some restaurant fry them again before serving, but the ones that get boiled first are usually when served with soup that arent that thick.
Personally i prefer them to be crispy and just have that sauce to just sit on top of it and slowly soften it while still having some crispy bits where the sauce doesnt touch.
Fermented tofu is used in some vegan cheese substitutes to give it a cheesy flavor, so it makes sense that it could also intensify the flavor of real cheese!
Nutritional yeast is used in both vegan chicken broth and vegan cheese because it also has a cheesey, almost meaty flavor. I think both could be great for these noodles!
was thinking the same about LaoGanMa "fermented tofu in chilli oil", that thing is uncannily similar to some very strong blue cheese when added to sauces/stir fry.
youtuuu.tokyo/ozrqRCxTLmS
"Until I learned the truth of this cruel world and to expect meaninglessness and nothingness out of it." Finally, a UA-cam channel for me.
lobster with cheesy yi mien was my extended family’s regular dish at the Hung Hom restaurant where we had dinner every Sunday when I was studying in HK. That restaurants version never disappointed, I can still taste the thin cheesiness of the sauce. When my dad recreated it at home in NYC, he basically took the cheese powder from a box of white cheddar Kraft mac and cheese and added some garlicky goodness to the base. (similar to when he would make cauliflower cheese bake at home, a HKified British classic)
10:23 老冯烤羊蝎子馆 once recommended covering the shrimp in dry corn/potato starch and washing it off to effectively remove the slime. I've never tried it myself but it might be worth a shot when you are not generous with running water haha
8:41 rare footage of Chris speaking mandarin
The dog looks so angry with the trim, yet keeps slapping ur arm for pets 😂 adorable, what a good boi
Also 08:00 I wasn't quite signing up for the existential dread but thank you none the less :D
Ye Mein noodles are absolutely one of the best noodles around! unfortunately I was diagnosed with coeliac disease ~1yr or so ago so I cannot enjoy them anymore, but I still love watching your all of videos for cooking inspiration!
I’ll eat 2x as much in your honor
youtuuu.tokyo/BRIiLYxFxVF
Same boat! Have you found a decent replacement? It is not the same butt I find thick cut rice noodles/wide rice stick to be decent. They are nothing alike but they have the sauce cling nicely and absorb flavor well if you soften them in the sauce instead of water.
@@nikkiewhite476 no unfortunately I have not found a decent replacement! I do love edamame noodles + rice noodles though, there are also some decent gf ramen noodles out there. The edamame noodles have tons of protein + fiber, plus a satisfying texture. I have actually been meaning to get thick/ wide rice noodles so thanks for the reminder + tip!
Probably my favourite channel of all - you guys have such a lovely formula and presentation style going on and you can really feel the love and care you put into formulating these recipes and honouring the originals :)
Your explanation is so complete and your presentation is extremely articulate. You make it make sense to everyone, and that you always introduce interesting ingredients that you would think we would take for granted, but no one has any idea about. Thank you!
Just wanted to say thank you for your videos and the work you put in to be as detailed and informative as possible! I have learned a lot and grown as a cook because of this channel. Keep up the good work 🙏🍜
Greatest couple of all time award goes to you guys. :) also thanks for teaching me the best technique.
I've heard of yee mein but whoa, that cheese sauce is something else 🤯 so clever, and I can totally imagine why the combination works. Can't wait to try this, thanks Chris & Steph!!!
Wow! Incredible work guys - thank you for all the work going into researching and making this one - I will definitely be looking out for opportunities to try the first ever iteration. I have memories of eating the lobster yee mein every time I visited my grandma in Hong kong (:
All my appreciation to all the hard work that you guys put into these videos! Your videos have a lot of heart!
Furu in the cheesy sauce is genius!
my favorite type of noodles definitely! love the crispy texture of it, and the flavor profile on its own is delicious!
I feel like Cantonese fascination with using brandy in cooking is flavour + prestige (using the XO stuff a bit like western cuisine use caviar/gold flakes) and maybe a little nostalgia, at least for me. The way I remember those dishes made by my parents (chicken wings and whole crab) you could actually taste and smell the brandy pretty well, so definitely heavy on 'adult flavour' as another cooking UA-camr would say. :D Maybe not totally suited for children and one of the reasons why you were not allowed to have more than a few pieces...
Yee Mein on the other hand was my goto restaurant favorite. The local classic version was a vegetarian one with enoki mushrooms and pack full of flavour/umami that would make even the meatlovers drool. I'm definitely going to try making your cheesy version for my parents birthdays.
Also, kudos to Steph's take, the preserved beancurd looks like a good idea for adding flavour to the sauce
Thanks so much for this tip on making easy saucy noodles. I never would have tried these but for this video but they were so easy and quick to use. The fact that they soak up sauce gives you a lot more room for timing other dishes and they are so easy to cook. I made a version of the pork and shiitake noodles, using coarse pork mince instead of the loin and snow peas and garlic scapes instead of choy sum. It was a hit! These will definitely become a staple. I like the fact that they’re rinsed after the first boil - gets rid of that pre-fried noodle taste.
Thank you so much, my husband is from Guangdong and love these 2 flavors
Dude! The fermented tofu makes so much sense, I can’t believe I never thought of adding it to cheese sauce. It totally has that red rind ripened cheese vibe.
What a fun episode with so many cool takeaways! thank you very much. I love how mac and cheese collided with seafood, that was unexpected.
This is my all time favorite noodle. Just thinking about the texture and how it holds the sauce its cooked with, and the flavors the noodles take on makes my mouth water.
Never heard of any of these recipes and this kind of noodles! My god this seems amazing!
Your content is always so good, I watch it even if I have exactly 0 intention to actually make anything
Love hearing the tidbits about the "soy sauce Chinese" cooking....the original sort of fusion! Interesting mix of cuisines from a historical perspective. And the brandy video will be fun to see.
Yee mein has always been my favorite chinese wheat noodle since I was a kid! I just wish they sold individual portion sized packs. Thanks for sharing this video, will definitely pick some up at my local chinese grocery store to try one of these recipes soon!
I love your Chanel! I have learned so much, thank you for sharing.
Thanks for a great video. I learned a lot about Chinese noodles and cuisine.
20 seconds in and you've got me. This noodle absorbs sauce and flavor better than other noodles?! That's my noodle!
Made this for my birthday dinner, using wild garlic instead of jiu huang or jiu cai, and with dried shrimp stock instead of shrimp shell stock and it was awesome! Definitely one of my favourite noodle types after having seen this!
I appreciate you saying the dish and ingredient names in Cantonese even though I'm sure fewer people can understand it compared with Mandarin!
This looks incredible!
Thank you for your videos, so educational! Please give your doggo my best pats 🥰
I love these! I had no idea you could just make them at home, I was always under the impression they were fancy noodles only served on special occassions at restaurants.
Oh my god these look so good. I can almost taste the sauce just from looking at it.
龍蝦伊面 is such a quintessential "special occasion" dish where I am from, glad it's being covered (and improved.?) here.
Chinese mac and cheese! Never imagined I'd see the day.
Having worked at place in Portland, ME that served a ton of lobster mac, I can say that your adaptations are quite clever, and if anyone has a problem with using "American" / processed cheese, just about any bog standard cream cheese should make for a suitable substitute. You just have to mechanically blend it more thoroughly. (Stick blenders work well here if you don't want to dirty your blender carafe.)
Happy birthday Greg!
This channel is awesome
8:01 Man I feel you Steph, I feel you... *stares off distantly*
furu! what a great idea. I love that stuff -- it has an excellent cheesy, umami-rich flavor.
One of my favourites. We often use it at the end of a HotPot at home as it absorbs all the yummy flavours of the built up broth. But one should note that unlike other noodles Yee Mein does have a limited shelf life unlike other dry noodles due to the oils in the noodle going rancid.
Lobster Yee mein with cheese(龍蝦伊麵） is my favourite dishes of all time,I remember when I was young my family and I always go to the Chinese restaurant and we always have this.
Great recipes and explanation as usual. I often see these noodles in my local Chinese grocery store and never knew what to do with them, so I'll get some next time I'm there. Luckily I can get the yellow chives, so I'll try that. :)
With a few substitutions, I made the pork and Shiitake version for dinner today. Superb. The Yee Mein really absorbs all the flavours - just like you said it would ;) My only problem was using a slightly too small pot to parboil the noodles.
Thanks for a great recipe.
I've had this before, it's very tasty and tried to look for it again for quite a while.
Those noodles look so good. Definitely gonna look out for some at the Chinese grocery
yee mein that you buy in the Asian grocery store will usually be in the refridgerated section. If you don't use right away, store in the fridge. If you put it in the pantry, a week or two later, you will find mold growing on the noodles.
Happy Birthday Greg!
I use nutritional yeast to my Mac & cheese at home and I suspect the fermented tofu is adding a similar nutty/cheesy taste. Fun recipe!
I love your schnauzer! I used to have two schnauzer girls. They were both rescued. They are so smart and expressive! I love watching your videos btw.
THE BEST NOODLES EVER. a plate of this, salt and pepper squid, and dau miu is literally what i would want as my last meal!
Thanks for the fantastic video. My Cantonese partner nearly passed out hyperventilating over your cheesy lobster recipe. 😂🦐🦐🦐I’d love to see a collaboration with you and Max Miller from Tasting History about the history of brandy in Cantonese cooking!
I need that knife! Excellent production! as always XD
Awwww give that baby puppy love!
Hi Steph and Chris! Please show us more vegetarian dishes, I love your channel so much but I would love to be able to try more of the recipes myself. Thanks!!
I love y'all so much ❤️❤️❤️
I wanted to make the cheesy yee mein with shrimp so bad but I didnt have all the right ingredients. We dont get yee mein noodles in Qatar, mostly canton pancit noodles because of the big Filipino community here. I used what I had in my kitchen cupboard, that being spaghetti, digestive yeast instead of the fermented tofu for the cheese sauce and whisky instead of brandy, creamed cheese instead of the sheet cheese. Its still a delicious meal at the end of the day! Thank you for all your great recipes and content. It is much appreciated.
Happy 30th Greg ! , from BC Canada. I hope Phoebe makes you something special !!
Thanks for including 'maybe' in the title. It's come to the point that if I see a youtuber telling me what I've never seen before, I will for sure not click the link. Love the content, long-time fan!
Haha yeah I mean, part of the job is to grab (being an internet creator these days isn't *too* far off from being a newspaper boy on the streets on Manhattan in the heyday of yellow journalism), but like, a whole host of the people watching these videos probably already know about Yee Mein - it's a Cantonese classic, after all
That looks like a great noodle, I'll defo try it!
My very first thought already from the thumbnail and as a German: this looks like very long Spätzle!
For those who don't know: it's a traditional kind of egg noodle from south Germany with a rather rough surface which adheres to sauces or cheese very well due to to being partly made of rough semolina flour and which as a sign of good quality is usually home made by the restaurants offering it.
Love your dog❤❤😊!
That's interesting about the fermented tofu. Along a similar theme, I've recently found that adding miso to a cheese sauce really improves it all around.
I am half Italian (from Bologna on my mother's side) and half Peruvian (which for too-long-to-explain reasons we love Cantonese cuisine), so I know my noodles. That being said I completely agree with Steph: Yee Mein are the BEST oriental noodles while Tagliatelle are the best western noodles. We are lucky enough to have at least two local brands of Yee Mein that are as good as the ones made in China.
Yee Mein is so amazing when done right.
This was actually posted on our birthday. So I am doing to make Chris Cheesy Yee Mein on Sunday when we celebrate it with friends.
Would love to see you guys talk about Yunnan food & specifically dipping chilis. They're impossible to find in the West but they're not so hard to make!
I love these noodles!
First, I love your channel. Thank you for bringing authentic mainland food to the English speaking world. I lived in Shenyang for 10 years and it is very difficult to describe to westerners how different "real" Chinese food is from the strip mall take out that they know. Second, I moved back to rural Virginia and I'm a two hour drive from anything that looks like an Asian market and even that is very limited. Please, I'm not sure where you are benchmarking "what is available at the Asian market in the U.S." but it's not available in my area. If you can make it from scratch, do so. If you can buy it on Amazon, link it. But please keep in mind there are still plenty of places in the U.S. that are a full days drive from the "average Asian market" you keep talking about.
When Steph was explaining yi mian, it just dawned me that the closest we have of those noodles in the PH is what we call "canton" noodles/pancit canton. They're flat, yellowish and puffy and is cooked for "long life" noodles. They're my favorite, more than bihon and vermicelli.
i love your dog so much
Just to share, Chris for making stock, instead of celery, you could add the roots of Chinese parsley (yin sai) to the stock. And for us, after frying the prawn heads, we would smash the prawn heads a little in the pot/pan before adding water to boil it.
Each time I use the yin sai for garnish, I would keep the roots in the freezer for use each time I make prawn or fish stock.
Fully agree vi love this noodle 👍👍👍
Hey nice Harbor Fish Market shoutout! Best seafood market in New England. Incidentally, lobster prices are insane here in the US now too. I live on the coast of NH, and even here in the epicenter of the lobster fishery, some markets are selling lobster meat for $80 a pound. Those shrimp noodles look stellar btw.
HA I just had these over the weekend and was talking about how much I loved them but had no idea what they were at the store. I am extremely ready to buy these next time I buy groceries.
Perfect timing for the video! I also turned 30 the day this was posted XD
Man, these look great! Real disappointed I don't have a local Chinese grocery store right about now
Love you Guys
fun fact, you dont really need to cook Yee Mee to enjoy it, you can plate an un-cook Yee Mee and just pour your sauce on top of it and wait for a few minutes or so, the sauce will soften the noodle some what but still crunchy, giving you a really interesting texture.
Gotta be a fresh yi mein when you do this kind of presentation though, they're really good indeed~
We have that in Malaysia too called it 广府伊面Kwongfu Yee Mee with a similar sauce from 滑蛋河 Wat Tan Hor, boiled hot then pour on raw Yee Mee.
I make a similar preparation with my shrimp shells, but after cooking i stick it all in a blender and blitz it and then filter the junk with a fine sieve. Then back to the stove and reduce it into a sort of seafood demi-glace. Freeze it in icecube trays and you have instant, super flavourful seafood base for whatever you need.
BUT DOES STEPH LIKE THE NEW CHEESY NOODS???
YES! Finally!
-Steph
LOL...I was on the edge of my seat wanting to know how she'd like them! So glad you answered, Steph! 😂
i wanted to ask the same question, you guys should've filmed steph trying them and seeing her reaction to the improved cheesy noodles
@@OlEgSaS32 Yeah unfortunately we had to film this one over three days. Day 1 cheesy Yi Mein, Day 2 Mushroom Yi Mein, Day 3 Steph talking to the camera and eating shot. We didn't want the cheesy Yi Mein to sit too long, and it was a long day of filming on that first day anyway, so... we devoured it right after :)
I want to make it for Steph's Dad next time we cook for him (fancy Cantonese stuff's always a nice way to impress him haha), and maybe we can film the two of them eating it & put it on IG stories -Chris
@@ChineseCookingDemystified no worries :D
I also use fermented tofu to approximate cheese taste for vegan variations. It's very useful. Great video as always.
Omg, I'm from coastal Maine! That's my local fish dealer! Lobster Mac & cheese is actually seen on menus around here.
That place was awesome! A number of years back me and Steph traveled to Portland and went to that place to have a seafood feast. Lobster, scallops, uni... whipped it up back at the AirBnB. Was one of Steph's favorite meals in the USA
@@ChineseCookingDemystified that's so cool! I'm pleased you guys had a good time here.
happy birthday gregg!
Challenge accepted! Definitely going to find some garlic chive seeds, and learn how to grow Jiuhuang now! Or I might just sub in garlic chives instead of yu choy when I try out this dish...
Preserved beancurd with chilli also makes an awesome sauce to go with tong choi. My local Sichuan restaurant makes it and I got addicted so I learned to make it at home.
The original version is without chilli in Canton.
** "the truth of this cruel world" 😂 Your sweater shows your chest and I have to say... beautiful !!
Oh, a real double-bill feature episode! I'm going to make the cheese-shrimp noodles for my wife for Annunciation, this week. Though I probably will add some smashed ginger when making the shrimp stock...
We have a similar deep-fried noodle here in Thailand, but they are more flat than round cross-section-wise and only used in _rat na_ where you put the sauce on top of the noodle.
The OG instant ramen. I love this stuff.
Nice food and noodles. Really like the design of that knife/cleaver what is it? The one at 2.55
We have a similar fried noodle where im from its called "canton noodles" loosely translated of course. Always wondered what the original chinese equivalent was. Now i know
I live in Hong Kong and I love having Lobster and cheese Yee Mein!