Friday, October 31, 2008

Mee Siam

Mee Siam, which means "Siamese noodle", is a dish of thin rice noodles (mee hoon, vermicelli) in spicy, sweet and sour light gravy. Honestly, I have never really eaten a proper mee siam with gravy. This is because I love fried mee hoon and I don't like it with gravy. So in Malaysia, whenever I have mee siam, I always decline the gravy.

Thus, when I decided to make mee siam, I searched the net for recipes and found it a little bit confusing for me, particularly because I was looking to just make the dry noodles but yet have the taste of the gravy! So I decided to mix and match the ingredients and create my own version of mee siam. Please note also I am missing the dried beancurd ("Tau kwa") and dried preserved soy bean ("tau cheong) which are important ingredients in an original mee siam.

So, I went with an easier version of dry mee siam, yet still ensuring it has the sweet, sour, spicy flavour.

Simple Ingredients.
1) Vermicelli or Mee Hoon ( enough for 3-4 persons) - soaked and drained.
2) Beans sprouts ("Taugeh") - one cup
3) Prawns - 8-10 pcs
4) Dried Shrimp (soaked and chopped) - one handful
5) 1 tbsp of chilli paste
6) 1 tbsp of tamarind paste (dissolved in water)
7) 1 Egg (hard boiled)
8) 1 lime - for 1 tsp of juice and rest for garnishing
9) A bit of garlic/ shallots to stir fry

It was rushed day for me and once I started cooking, I totally forgot to take photos. So for this recipe, I will just write the process. Sorry yeah but trust me...I did cook it :)

Simple steps -

1) Firstly, stirfry the shallots and garlic till fragrant. Remove and leave aside. Next, stirfry the dried shrimp till fragrant. Add the prawns and do a quick stir till prawns are cooked. Add in the chilli paste and tamarind paste.

2) Add in the vermicelli and stirfry. Continously stir the meehoon to prevent it from sticking to the wok. Add a bit of tamarind juice and lime juice. Add salt and some fish sauce. You can use soy sauce if you do not have fish sauce. Add a bit of sugar and continue to toss the meehoon.

3) Ready to serve. Add green onions, sliced hard boiled eggs and lime as garnishing.

4) This is my version of mee siam. Well it is not exactly the exact formula but it has the tangy, sweet, sour and spicy taste. If I have added the preserved soy bean paste, probably the taste would be closer but I am happy with my results for now. Voila! Ready to eat! Yummy!


Little Inbox said...

Thanks for visiting my blog. I've added you to my blog list.

mysimplefood said...

Hi Little inbox - Thank you thank you...your blog is interesting too, let's learn from each other. Will link you too once I fix my link issue on my blog.

Anonymous said...

Yummy Yummy! Keep up the great work!

motor engine said...

Looking at the pictures just makes my mouth watery. This is banyak syok leh!

QuaChee said...

first time me hearing on dry mee siam. i know some who cook the gravy seperately :)

mysimplefood said...

Anonymous - Thanks Thanks :)

Hi Motor engine - Thanks, makan lagi syok!! :)

Hi Quachee - Yeah dry mee siam is my creation :) I think there is dry ones though...hmmm I also not sure but I just like it dry :)

ck lam said...

Hi...came across your blog...very nice with all the detailed recipes :)

mysimplefood said...

Hi Ck Lam - Thanks for visiting. Am glad you like it.