1. Saute garlics over low heat, once soften immediately add in black pepper. Stir until fragrant. Add chillie paste and cook for 3 mins.
2. Add beef, saute until withered. Pour some water and let cook for 10 mins or until beef softened.
3. Add in oyster sauce, soya sauce, chillie sauce and tomato sauce.
4. Add some more water enough to soak the noodle later. Once boiling, add vegetables.
5. Add noodles and salt to taste.
6. While still boiling, break an egg on to the gravy but do not stir. Let the egg hardened then serve immediately.
I am one of those who like to eat mee hailam. I`ve been to many places and tasted many different version of mee hailam. Since I am actually from not-too-southern part of Peninsular Malaysia, our version of mee hailam looks more or less like the nyonya styled mee hailam. Unlike at the northern region, mee hailam is more moderate in taste..not hot I mean..coz no chiilies is included in the cooking. Therefore, the gravy is as clear as clear soup but thickened a bit with incorporation of cornstarch mixture. Hmm..Closed to mee ladna I guess....OOuughhh..fening-fening dengan mee-mee niiihhh.
`....Let`s chopsticking the noodles......` macam terrer jer.... LOL