Mee Siam

27
Nov
2014
SM-26-2-(2)

Serves 4

INGREDIENTS

For Gravy

  • 25 g onion
  • 1/3 thumb-sized piece of ginger
  • 1 clove garlic
  • 50 ml water
  • 2 tbsp oil
  • 5 g chilli paste
  • ½ tbsp taucheo, mashed [taucheo is preserved soybean paste]
  • 1 tbsp peanuts, roasted and ground
  • ½ tbsp dried prawns, ground finely
  • 1 stalk lemon grass, bruised
  • 15 gm tamarind pulp (mix with 1.5 litres of water and strain for juice)
  • 1½ tbsp sugar
  • ¾ tsp salt

For Bee Hoon

  • 3½ tsp oil
  • 25 g onion, sliced
  • 15 g chilli paste
  • 40 g bean sprouts
  • 200 g bee hoon, soaked and drained
  • 100 ml water

For Garnish

  • 2 hardboiled eggs, cut into wedges
  • Small limes, halved
  • Cooked prawns, shelled (optional)
  • 2 gm kucai (cut into 2 cm strips) [kucai is also known as Chinese chives]

PREPARATION

For Gravy

  1. Blend onion, ginger and garlic with 50 ml water.
  2. In a large pot, heat oil and add the blended onion mixture. Fry until golden brown.
  3. Add chilli paste and fry over moderate heat till fragrant and oil comes through.
  4. Add taucheo paste, peanuts and dried prawns.
  5. Add lemon grass and fry for a few minutes.
  6. Add tamarind juice, sugar and salt.
  7. Bring to a boil and remove from heat.

For Bee Hoon

  1. Heat oil and fry sliced onion until light brown.
  2. Add chilli paste and fry well.
  3. Add bean sprouts and mix well.
  4. Add bee hoon and water, and fry until dry.
  5. Serve bee hoon with gravy, egg and limes.
  6. Cooked prawns may be added if preferred.
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