Makan Time in Singapore

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For those who never flew Singapore Airlines First Class, This is what the people in front and/or upstairs maybe eating. Try it out, and if you really like it, I suggest you fly first class next time.
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SIA Mee Siam


Mee Siam Gravy



1 tbsp cooking oil

5 shallots, chopped

3 cloves garlic, chopped

6 dried chilli, pounded

1 tsp belacan (shrimp paste)

2 onions, sliced

4 tbsp preserved yellow beans, pounded

3 tbsp tamarind

2 litres water

sugar and salt to taste



Mix tamarind with water. Strain off pulp and reserve the juice.  

Cook shallots, garlic, dried chilli paste and onions until fragrant.  

Add remaining ingredients and bring to boil.  Reduce heat and 

simmer for 45 mins.  Check seasoning.  

Serve piping hot with rice vermicelli.



Spiced Rice Vermicelli



500gm rice vermicelli

4 tbsp cooking oil

3 shallots, chopped

2 tbsp chilli paste

3 tbsp dried shrimp, pounded

150gm bean sprouts, peeled.



Soak vermicelli in cold water to soften.  Drain dry, blanch in

boiling water for 30 secs and strain.  Heat oil in wok and

cook shallots, chilli paste and dried shrimp until fragrant.

Add vermicelli and bean sprouts and mix well.  Remove

from heat.



Mee Siam Garnish



1 egg, hard-boiled, cut in wedges

20gm local chive (ku chai), fresh

1 local lime, trim top

3 prawns, medium size, peeled

20gm soya bean cake, deep-fried, diced

20gm fish cake, sliced

sambal sauce (optional)



Place spiced rice vermicelli in bowl.  Add piping hot gravy.

Garnish with egg wedges, chopped chive, prawns, soya

bean cake, fish cake and lime.  Sambal sauce may be added.



Source - Silver Kris - September '95
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