Siamese Fried Noodle (Mee Siam)
By: veronica ng
Published: Tuesday, July 19, 2011 - 4:19am

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.