Tuesday, September 19, 2017

Mee Siam

The Gravy  
1 large yellow onion - quartered
6 shallots
6 cloves garlic - peeled
10 dried red chillies- soaked in hot water till soften, then drained
5 fresh red chillies - remove seeds
6 tbsp dried shrimp - soaked in hot water till soften, then drained
1 tbsp belachan 
5 tbsp fermented soybean/tau cheo
6 tbsp roasted peanuts
5 tbsp tamarind pulp - soaked in 1/2 cup hot water till soft, then drained  
6 cups chicken stock or water
1 tsp sugar
1 tsp salt    

For The Noodles 
dry rice vermicelli for 2 pax - soaked in warm water till soft, then drained
2 cups beansprouts
2 tbsp dried shrimp
1 tbsp cooking oil
chopped chives
1/2 tsp salt 

2 boiled eggs - sliced 
prawns - cooked
fried beancurd puff - cut into small pieces
some chopped chives
crispy fried shallots
sambal chilli for extra spice    
1 lime - cut into wedges
sprinkle of chopped roasted peanuts

  1. Blend all ingredients for the gravy except chicken stock, salt and sugar.  Set aside.
  2. Heat up oil in pan.  Fry 2/3 of spice paste till aromatic.
  3. Add chicken stock or water and bring to a boil.
  4. Add tamarind water to the stock.
  5. Add salt and sugar.  Adjust accordingly to preferred taste.
  6. Continue to boil over medium heat for 20 minutes.
  7. Poach prawns in boiling stock till cooked.  Set aside for garnish.
  8. Switch off heat.
  9. Heat oil in pan.  Fry dried prawns till aromatic.
  10. Add 1/3 of spice paste and fry till aromatic.
  11. Add soaked vermicelli and toss to mix evenly.
  12. Add salt, beansprouts and chopped chives and fry to combine well.
  13. Ladle fried vermicelli onto a serving soup plate.
  14. Add hot gravy to plate and garnish with eggs, prawns and fried beancurd puff.
  15. Add a dollop of sambal chilli for extra spiciness and chopped roasted peanuts for extra flavour.
  16. Squeeze lime juice onto the plate and serve warm.          

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