Mee Siam
The Meatmen
July 31, 2015
Mee Siam, as the name suggests, means Siamese noodles. It is a perfect dish for breakfast as the beehoon (thin rice vermicelli) soaked in the light and sour-tasting gravy immediately awakens up your appetite!
It is made by stir-frying beehoon in spices and then drenching it in gravy. (Our Malaysian friends may be more familiar with the stir-fried version)
In Singapore, you can basically see Malay, Chinese, Indian and even Peranakan stall owners selling Mee Siam. This is truly a very well loved dish!!
No Reviews
Directions
1.
Soak 60g dried shrimps in hot water for 30 mins and drain
Mark as complete
2.
Soak 200g bee hoon in hot water for 30 mins and drain
Mark as complete
3.
To food processor add 100g shallots, 8 cloves garlic, 30g belacan, 100g dried chili paste, 50g fresh chili paste and blend into fine paste
Mark as complete
4.
Stir fry 200g prawn heads and shells in 3 tbsp oil
Mark as complete
5.
Add ⅔ of spice paste, 2 litres chicken stock, 4 tbsp taucheo and 3 tbsp assam paste mixed with 3 tbsp hot water
Mark as complete
6.
Season with 2 tsp salt (adjust to taste) and 1 tbsp sugar (adjust to taste)
Mark as complete
7.
Boil for 30 mins
Mark as complete
8.
Poach prawns in gravy
Mark as complete
9.
Add 3 tbsp oil to pan, then dried shrimps and stir fry till fragrant
Mark as complete
10.
Add the remaining ⅓ of spice paste and beehoon
Mark as complete
11.
Season with 1 tsp salt (adjust to taste)
Mark as complete
12.
Add 1 cup beansprouts and stir fry until the chili paste coats beehoon evenly
Mark as complete
13.
To serve add ¼ bee hoon to bowl and enough gravy to cover the beehoon then top with sliced hard boiled egg, fried tau gua, tau pok cubes, poached prawns, chives and calamansi
Mark as complete
You may like these too
Leave a Reply