Siamese Fried Noodle (Mee Siam)


Photo: veronica ng
Print this recipe

Ingredients

300 grams rice vermicelli (meehoon)- soaked in water for 5 minutes
300 grams prawns, shelled and deveined
2 pieces firm tofu, sliced
200 grams beansprouts
150 grams chives, cut into 2 cm length
80 grams dried shrimps, wash and chopped coarsely
4 kaffir lime leaves, shredded finely
cup oil
Ingredients to be pounded together:
4 cloves garlic
4 shallots
1 small knob of fresh turmeric (or 1 1/2 tsp turmeric powder)
3 birds eye chillies (up to individual)
2 candlenuts
1 stalk lemongrass
3 tablespoons chopped ginger flower (bunga kantan)
Seasonings:
2 teaspoons sugar
1 teaspoon chicken stock granules
1/2 teaspoon pepper
2 tablespoons fish sauce
1 tablespoon soy sauce
1/2 tablespoon tamarind paste
2 cups water

Preparation

1
Heat oil in a frying pan. Lightly fry the chopped dried shrimps and tofu separately. Dish out and leave aside.
2
Stir fry the pounded ingredients and kaffir lime leaves until aromatic. Add prawns and fry until they are half-cooked. Dish out the prawns and set aside.
3
Add in seasonings and bring to the boil. Add meehoon and stir fry.
4
Mix in dried shrimps, tofu slices, prawns, chives and beansprouts. Toss well.
5
Serve hot with a drizzle of lime/lemon juice.
.

About

A popular Malaysian dish of sweet, sour and spicy thin rice vermicelli stir-fried with chinese chives, bean curd and bean sprouts and some spices.

Tags:

bean curd
sour
rice vermicelli
sweet

Yield:

5

Added:

Tuesday, July 19, 2011 - 4:19am

Creator:

Related Cooking Videos