rightful owner : Philip

Mee Siam

MEE SIAM (Chinese style)



INGREDIENTS FOR RICE VERMICELLES.



600 g prawn - shelled.

600g rice vermicelli (soaked in hot water for 3-5 mins)

600g bean sprouts (washed and get rid of its root if you so wished)

3 tbsp. dried prawns (finely pounded)



300g shallots				)

20-30 dried chillies (finely pounded)	)   A

1 slice blachan				)



1 tbsp salt				)

1tbsp sugar				)   B

1 tbsp smg				)

1-1/2 bowls of water.			)



Method:



1) Heat oil in pan and add the pounded dried prawn, stir-fry and

add  "A". Fry till fragrant and until the oil appears.  Set aside 4 to 5

tbsp of this mixture for the gravy.

2) Add "B" and shelled prawn and bring it to boil.

3) Add rice-vermicelli and fry over high heat, then add in bean sprouts.

Stir-fry till rice-vermicelli is cooked - should bed dry, fluffy, and

thoroughly mixed with the ingredients.



INGREDIENTS FOR THE GRAVY



2 big onions - thickly sliced.

4-5 tbsp,preserved soya beans - finely smashed or pounded.

5-6 tbsp sugar

1 egg-sized tamarind (assam)



Method:



1) squeeze Tamarind with 1 bowl of water then boil it in a saucepan.

2) Put all the remaining ingredients and bring it to boil again and then

simmer for about 20 minutes.

3) Add the 4-5 tbsp mixture (see step 1 above).  Boil for another five

minutes to serve hot.



INGREDIENT FOR SAMBAL



10 tbsp chilli paste			)

1/2 tbsp blachan - finely pounded	)  A

1 big onion - finely pounded		)



Sugar and salt to taste

1 tbsp tamarind, squeezed with 1/2 cup of water and strained.



Method:



1) Heat the oil in a pan.  Add "A" and fry until fragrant.

2) Add tamarind-juice, and cook for another 3-5 minutes. 

3) Add sugar and salt to taste.



TO SERVE:

1) Place rice vermicelli on serving plates

2) Garnish with wedges of hard-boiled egg, diced bean-cake, chives, lime

and spring onions.

3) Add gravy and top up with sambal.