Yati’s Ramadan Recipes (Part 4): Spicy Seafood Meehoon & 5-Minute Omelette - February 2025

With Raya round the corner, how about something quick and easy to whip up for Buka Puasa for the remaining days of Ramadan? Try Yati’s no-fuss Spicy Seafood Meehoon and 5-Minute Omelette. Seafood is one of Yati’s favourites. In fact, one of Yati’s first recipes here is on cooking the rare Telur Ikan Mayong steeped in Asam Pedas. Yati has also shown us how she cooks Sambal Chicken and earlier in the Ramadan season, she made Aloe Vera Dessert using Longan and Lotus Seeds. For today’s Buka Puasa recipe, Norhayati Abd Aziz or Yati as she is usually called, is recommending a one-dish meal of Meehoon fried with seafood such as sotong (squid) and prawns. It is quick and easy to make, especially for mums-on-the-go with no time to spare for elaborate preparations. Although this Malaysian favourite is easy to prepare, there is a trick to cooking it as you don’t want the end result to be too dry or soggy. Instead it should be moist yet light but full of oomph. Furthermore, cooking seafood can be tricky as it should never be overcooked, otherwise it will turn rubbery. Yati has included videos this time around to show how it is done. There is a bonus recipe as well of simple Telur Dadar which she whips up for her nine-year-old son whenever he asks for it. It’s his favourite. Seafood in sambal sauce as base to the meehoon. Yati’s Spicy Seafood Meehoon Ingredients A Garlic: 5 cloves Shallots: 13 (Blend garlic and shallots) Cili Giling or Ground Chili Paste: 1 tablespoon (if you like hot, add more) Belacan Melaka: 1.5cm The minced garlic and shallots, belacan and chili paste. B 1 packet Mee Hoon (soak in plain water until soft then sieve off the water) Eggs: 3 Tiparos Fish Sauce: 2 tablespoons The soaked and drained meehoon. Taugeh or Bean Sprouts: 200 grams Sawi: A few Stalks Sotong or Squids: 3 Large Prawns: 400 grams Sugar 1 tea spoon Salt to Taste The fish sauce, bean sprouts, sawi, and seafood. Method Heat wok with a little oil Stir fry (A) until crispy Put in the seafood (prawns and squids) Put in the vegetables and close the lid for a little while Splash in the two tablespoons of Tiparos fish sauce Add in the eggs Stir the ingredients, then put in the meehoon Sprinkle in salt, and sugar Lastly, put in the bean sprouts and viola! The Spicy Seafood Meehoon is served. Step-by-Step Video Instructions 1 Making the Hot Sauce https://www.youtube.com/watch?vYp2WTYfN1jg&featureyoutu.be 2 Put in the Seafood and Vegetables https://www.youtube.com/watch?vv6MgQpG-SEs 3 Stirfry the Seafood and Vegetables, then close the Lid https://www.youtube.com/watch?vx8HP03F94cU 4 Let the Hot Sauce Simmer https://www.youtube.com/watch?vJCxfhVOePIw 5 When the Sauce is Ready to put in the Meehoon https://www.youtube.com/watch?vLeTUErjhcW4 Bonus Recipe 5-Minute Telur Dadar Azeem (Azeem’s Omelette) This is the way her son Azeem likes his omelette ─ fluffy, creamy yet crispy. The secret lies in the milk and butter. The ingredients are all here. Azeem likes black pepper. Whip all of the above together. Azeem’s Omelette. Eat with rice or bread.

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