The best noodle you (maybe) have never heard of
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:
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:
Visual of the Lobster Yee Mein at 8:38:
Video on how to make Cheesy Lobster Yee Mein the classic way:
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network
You're only six ingredients away from Ree's silky Chocolate Peanut Butter Pie!
#ReeDrummond #ThePioneerWoman #FoodNetwork #ChocolatePeanutButterPie
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Get the recipe ▶
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy
Ingredients
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Cook's Note
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
Ree Drummond's Chocolate Peanut Butter Pie | The Pioneer Woman | Food Network