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Siamese Fried Noodle (Mee Siam)
veronica ng
2-3 servings
BeginnerA popular Malaysian dish of sweet, sour and spicy thin rice vermicelli stir-fried with chinese chives, bean curd and bean sprouts and some spices.
Total Steps
5
Ingredients
22
Tools Needed
2
Ingredients
- 300.0 grams rice vermicelli (meehoon), soaked in water for 5 minutes and drained
- 300.0 grams prawns, shelled and deveined
- 2.0 pieces firm tofu, sliced
- 200.0 grams beansprouts
- 150.0 grams chives, cut into 2 cm length
- 80.0 grams dried shrimps, wash and chopped coarsely
- 4.0 leaves kaffir lime leaves, shredded finely
- 1/3 cup oil
- 4.0 cloves garlic
- 4.0 shallots shallots
- 1.0 knob fresh turmeric (or 1 1/2 teaspoons turmeric powder)
- 3.0 chillies birds eye chillies(optional)
- 2.0 candlenuts candlenuts
- 1.0 stalk lemongrass
- 3.0 tablespoons chopped ginger flower (bunga kantan)
- 2.0 teaspoons sugar
- 1.0 teaspoon chicken stock granules
- 1/2 teaspoons pepper
- 2.0 tablespoons fish sauce
- 1.0 tablespoon soy sauce
- 1/2 tablespoons tamarind paste
- 2.0 cups water
Instructions
1
Step 1
Heat oil in a frying pan. Lightly fry the chopped dried shrimps and tofu separately. Dish out and leave aside.
2
Step 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
Step 3
Add in seasonings and bring to the boil. Add meehoon and stir fry.
4
Step 4
Mix in dried shrimps, tofu slices, prawns, chives and beansprouts. Toss well.
5
Step 5
Serve hot with a drizzle of lime/lemon juice.
Tools & Equipment
Mortar and pestle
Frying pan