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From Straits Chinese Cookbook

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Mee Siam II


Cooking time: 25 minutes



Mee Siam and Sambal



water for scalding vermicelli

1 packet coarse rice vermicelli (Hokkien:

bee hoon)

250 9 beansprouts

100 g Chinese chives (Hokkien: koo chye)

500 9 small prawns

3 tablespoons oil

4 firm soybean cakes (Hokkien: taukwa)

5 tablespoons oil

1 large onion, sliced

250 millilitres water

2 tablespoons tamarind powder mi e

4 hardboiled eggs, sliced



Rempah



5 tablespoons dried prawns (pounded

separately)

5 large onions

4 cloves garlic

6 candlenuts

20 dried chillies

3 tablespoons belacan powder

1 teaspoon sugar 

1 teaspoon salt



Gravy



2 litres water

4 tablespoons tamarind powder 

3 tablespoons fried rempah (see method)

2 tablespoons preserved soy beans

(Hokkien: taucheo), mashed a little

2 teaspoons sugar

1/4 coconut, grated

150 millilitres water



Basic Preparation of Ingredients 



Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften

until strands are pliable and soft to the touch. 



Wash and tail beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel

prawns. 



Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm. 



Sambal 



Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah

ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir

once. Remove about half the amount of rempah and put aside. 



In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid

and simmer for five minutes. Remove and set aside. 



How to Fry Vermicelli 



Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts

for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid

from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried

soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate

with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish. 



Gravy 



Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve

Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat. 



Source: Terry Tan's Straits Chinese Cookbook
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