Mee Siam Recipe
INGREDIENTS:
- 400 g bee hoon (rice vermicelli)
- 3 tbsp cooking oil
- 1 tbsp chilli powder
- 1/2 cup oil
- 1/4 cup water x 2
- 7 tbsp fermented soy beans wash and lightly mashed
- 2 tbsp tamarind paste adjust to taste
- 1.5 litre water
- 1/4 cup grounded peanuts
- 150 ml coconut milk
- 2 tsp salt adjust to taste
- 3 tbsp sugar adjust to taste
(A) BLEND:
- 20 dried chillies pre-soaked in hot water
- 5 tbsp dried shrimps pre-soaked in hot water
- 1 red onion
- 7 shallots
- 7 cloves garlic
- 1 tbsp shrimp paste toasted
- 1/2 cup water
(B) GARNISHES/SIDES:
- hard-boiled eggs
- puff tofu (tau pok) cubed
- beansprouts blanched
- chives
- calamansi lime
- sambal tumis
DIRECTIONS:
1. Soak bee hoon with tap water for 30 minutes.
2. Once softened, strain and soak bee hoon again with HOT water for 5 minutes. Strain again and set aside. (Note: depending on thickness, some bee hoon might take longer or shorter time to softened.)
3. Heat 3 tbsp oil in a wok and add chilli powder, give a quick stir. Then, add the bee hoon and fry until well combined. Transfer to a serving bowl.
4. Heat 1/2 cup of oil in a pot and add blended ingredients (A). Stir-fry on low heat for 15 minutes or until oil starts to separate.
5. Next, add 1/4 cup of water and stir-fry rempah for 5 minutes until oil separates.
6. Add another 1/4 cup of water and stir-fry again for 5 minutes until oil separates.
7. Add 1.5 litre water, fermented soybeans, tamarind paste, grounded peanuts, coconut milk, salt and sugar. Stir continuously until the mixture comes to a boil. Off heat.
8. Place one serving of prepared bee hoon in a bowl and add the gravy over the noodles. Serve with ingredients (B).
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