Makan Time in Singapore

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Mee Siam

This is a much loved, very popular dish but good ones are hard to come by, try this original recipe and give us your feedback.




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.

Source - Philip
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