Это предварительный просмотр рецепта "Dry Mee Siam".

Рецепт Dry Mee Siam
by Navaneetham Krishnan

Dry Mee Siam

Spicy, salty and tangy (don't forget to squeeze the lime over) and mouthwatering flavors.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Малайзия Malaysian
Приготовление: Порций: 3 person

Хорошо сочетается: on its own

Ингредиенты

  • 1 slab of mee hoon (soften the texture by soaking in hot water for a couple of minutes follow by rinsing in cold water)
  • 2 eggs - lightly beaten
  • 2 tbsp dried prawns - soaked and rinsed
  • 5 shallots - sliced thinly
  • 5 garlic - sliced thinly/chopped
  • 1-2 tbsp fresh red chili paste (blend/ground a couple of fresh chilies)
  • 1 tbsp taucheo
  • 1 small bunch kucai/chives - sliced into 1 inch length
  • 1/2 cup taugeh/bean sprouts
  • 4-5 tofu pok/fried tofu - cut into two
  • 1/2 cucumber - julienned/cut into thin stripes
  • Lime wedges -as needed
  • Oil - as needed
  • Salt for taste (use sparingly because taucheo is salty too)

Инструкции

  1. Heat enough oil and fry eggs; one thin piece of omelet.
  2. Remove, cool down, roll and cut into stripes.
  3. In the same pan, add more oil.
  4. Fry dried prawns; crispy and crunchy.
  5. Remove and keep aside.
  6. Leave about 3 tbps of oil in the pan.
  7. Sauté garlic and shallots.
  8. Add chili paste and fry till oil splits (add more oil if needed)
  9. Next goes in taucheo.
  10. Continue to fry for another 1-2 mins.
  11. Put in mee hoon and season with salt.
  12. Fry to combine in the chili mixture.
  13. (Note: sprinkle a bit of water if needed to soften mee hoon).
  14. Add kucai, taugeh, tofu pok and fried prawns.
  15. Continue to stir till all the ingredients are mixed up (2-3mins).
  16. Remove from heat.
  17. Garnish with fried eggs, cucumber stripes and lime wedges before serving.
  18. (Optional: top up with fresh sliced red chilies for extra power)