Рецепт Mee Siam
Mee Siam, like Siamese Laksa has a name attributing it to a neighboring country. It is in fact, a Malaysian dish probably inspired by Thai flavors. Mee Siam is very popular with all Malaysians and is often served during public functions. I remember looking forward to enjoying it each year during the year-end school party. It never lasted long on the table as it was everyone’s favorite dish.
The Mee Siam I grew up with came with a variety of colorful toppings. Halved limau kasturi, a kind of lime often accompanied the dish. A fresh squirt from these limes is a must. It gives the noodles a bright and zesty flavor that whets the appetite.
While the dish looks complicated, it is actually quite easy to prepare. More than half the toppings are simply finely chopped cilantro, green onions, red chilies, and lime wedges while the other half consists of julienned egg omelet and fried shallots. The noodles are fried with small shrimps, chili paste, and bean sprouts. The deep fried tofu strips can either be stirred into the noodles or kept as a topping. Since tofu absorbs flavors from sauces, I like to stir them with the noodles.
Mee Siam is usually prepared for a crowd. Tiny shrimps are used to keep the cost down. That size of shrimp would be equivalent to cooked salad shrimps, over here in the US. Tiny uncooked shrimps are rarely seen in my neck of the woods and so I went with cooked salad shrimps. Please use any size uncooked shrimps according to your preference.
Ingredients
- 2 large eggs + 1 tsp soy sauce + pepper
- 8 oz (225g) extra firm tofu, cut into strips
- 5 tbsp vegetable oil
- 12 oz (340g) small shrimps, peeled
- 12 oz (340g) beehoon (dried rice vermicelli)
- 2 tbsp soy sauce
- 1 tsp salt
- ½ tsp pepper
- 12 oz (340g) bean sprouts, trimmed
- Spice Paste
- 5 dried chilies
- 5 fresh red chilies, seeded and cut into pieces
- 5 shallots, peeled and cut into smaller pieces
- 5 cloves garlic, peeled
- Garnish
- ½ bunch cilantro, chopped
- 5 green onions, thinly sliced
- 2 red chilies, seeds removed and thinly sliced
- ½ cup fried shallots
- 1 lime, cut into wedges
Instructions
Soak beehoon (dried rice vermicelli) in warm water for 30 minutes until soften. Remove and drain.
Rub dry chilies between thumb and index finger to loosen seeds. Peel off stalk and shake out the seeds. Soak in a bowl of hot water for 30 minutes to soften.
Lightly beat eggs with a teaspoon of soy sauce and a little pepper in a bowl.
Heat ½ tablespoon vegetable oil in a non-stick fry pan on medium low heat. Pour in half the egg mixture and swirl it around to coat the bottom of the pan. Allow egg to cook and set. This should take about 1 to 2 minutes. Loosen the edges with a spatula and slide cooked egg out of pan onto a plate. Do the same for the remaining half of the egg mixture.
Allow egg crepes to cool, then roll up each crepe and cut into thin strips with a sharp knife.
Add another tablespoon of vegetable oil to the same non-stick pan. Fry tofu strips until golden brown, about 5 minutes. Remove and set aside.
Combine soaked dried chilies, fresh red chilies, shallots, and garlic with ¼ cup (60ml) water in a blender. Blend until smooth.
In a large wok or fry pan, heat remaining 3 tablespoons vegetable oil over medium heat. Add spice paste and stir fry for 5 minutes. Add shrimps and continue to stir for 2 to 3 minutes.
Then, add soften rice vermicelli, soy sauce, salt, and pepper. Stir to coat noodles with chili paste. This should take 5 to 6 minutes.
Finally, add bean sprouts and fried tofu. Stir for 1 to 2 minutes to get everything well mixed. Transfer to a large serving dish. Garnish with egg strips, cilantro, green onions, red chilies, and fried shallots.
Serve immediately with lime wedges.
3.0
http://www.rotinrice.com/2015/01/mee-siam/
Copyright © 2010-2014 Roti n Rice. All rights reserved.
Enjoy…..and have a wonderful day!