Mee Siam
By: Anonymous
Published: Friday, February 19, 2010 - 12:48am

Ingredients




1/2 tablespoon blachan - finely pounded a
1 big onion - minced
1 cup tbl tamarind, squeezed with ½  of water and strained
sugar and salt to taste

Preparation

1 Method:1. Heat oil in pan and add the pounded dried prawn, stir-fry and add "A". Fry till fragrant and until the oil appears. Set aside 4 to 5 tbsp of this mixture for the gravy. 2 2. Add "B" and shelled prawn and bring it to boil. 3 3. Add rice-vermicelli and fry over high heat, then add in bean sprouts. 4 4. Stir-fry till rice-vermicelli is cooked - should bed dry, fluffy, and thoroughly mixed with the ingredients. 5 Method for gravy:1. squeeze Tamarind with 1 bowl of water then boil it in a saucepan. 6 2. Put all the remaining ingredients and bring it to boil again and then simmer for about 20 minutes. 7 3. Add the 4-5 tbsp mixture (see step 1 above). Boil for another five minutes to serve hot. 8 Method for Sambal:1) Heat the oil in a pan. Add "A" and fry until fragrant. 9 2) Add tamarind-juice, and cook for another 3-5 minutes. 10 3) Add sugar and salt to taste. 11 TO SERVE:1) Place rice vermicelli on serving plates 12 2) Garnish with wedges of hard-boiled egg, diced bean-cake, chives, lime and spring onions. 13 3) Add gravy and top up with sambal.