Making Cantonese Yee Mee might seem like a culinary revelation (MEE SIAM), but it’s actually quite simple. While some may treat cooking as a grand affair (MALAY STYLE PRAWN NOODLES) Ms. Nava takes a more straightforward approach. It's not about impressing others with complex techniques; it's about making delicious food effortlessly (FRIED NOODLES ESCTASY). So, let's skip the stories and dive straight into Seafood Yee Mee. The key to this dish lies in the stock. Once you have a good stock, everything else falls into place. Here’s how you can prepare the essential stocks.
For a vegetarian option, which also works for Seafood Yee Mee, you can make a vegetable brown stock. Sauté carrots, oyster mushrooms, onion and garlic in some butter or oil. Then, add water and let it simmer over low heat to extract the flavors. This creates a rich brown stock.