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Ингредиенты
- Water for scalding vermicelli
- 1 pkt Coarse rice vermicelli (or possibly subst, Angelhair pasta)
- 250 gm Beansprouts
- 100 gm Chinese chives
- 500 gm Small prawns
- 2 c. Fried tofu (about 2 c., cut into short strips of 1x2x1/2cm)
- 5 Tbsp. Oil
- 1 lrg Onion, sliced
- 250 ml Water
- 2 Tbsp. Tamarind pwdr
- 4 x Hardboiled Large eggs, sliced
- 5 Tbsp. Dry prawns (pounded separately)
- 5 lrg Onions
- 4 x Cloves garlic
- 6 x Candlenuts (or possibly subst, Macadamia nuts)
- 20 x Dry chillies
- 2 Tbsp. Belacan (prawn paste)
- 1 tsp Sugar
- 1 tsp Salt
- 2 lt Water
- 4 Tbsp. Tamarind pwdr
- 3 Tbsp. Fried rempah (see method)
- 2 Tbsp. Preserved, fermented soy beans, mashed a little
- 2 tsp Sugar
- 1/4 x Coconut, grated
- 150 ml Water
Инструкции
- This dish originates in Thailand, hence, the name Mee Siam, however, it is pronounced "Mee Seeyam". It is one of the local favorites in Singapore.
- Cooking Time: 25 min
- Basic Preparation of Ingredients: Boil a large kettle of water and scald vermi- celli for 10 min, longer if necessary to soften till strands are pliable and soft to the touch.
- Wash and remove the root ends of the beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns.
- Sambal: Heat 5 Tbsp. oil and fry pounded dry prawns for 3 min.
- Add in all remaining rempah ingredients except sugar and salt and fry till oil seeps out again. Add in sugar and salt and stir once. Remove about half the amount of rempah and put aside.
- In remaining rempah, add in sliced onion and fry for 2 min. Add in prawns and tamarind liquid and simmer for five min. Remove and set aside.
- How to Fry Vermicelli: Putting all but 3 Tbsp. of the reserved rempah in a wok or possibly large frying pan, fry vermicelli and bean- sprouts for 8-10 min, stirring all the time till cooked. Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicelli gets dry during frying. Add in about 3 Tbsp. of fried tofu pcs and half the chives to this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiled Large eggs, remaining chives and remaining soybean pcs for garnish.
- Gravy: Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat.
