Amy Mustafa

By: Amy Mustafa

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Thursday, 9-Aug-2007 20:17 Email | Share | Bookmark
Mee Siam Singapore

For those who have tried it... will know how yummy this dish is... for those who havent, will soon discover how yummy it is
Although I didnt have limau kasturi, tauhu and use frozen chives but still enjoyed by all


For Mee Hoon:
1 packet (400g) rice vermicelli (soaked for 1 hour in cold water), rinsed.

To be blended together (A):
2 big spanish onions
3 cloves of garlic
½ cup dried shrimp
1 handful dried chilli

For Gravy:
To be blended together (B):
2 big Spanish onions
4 cloves of garlic
1 cup dried Shrimp
2 handful Dried chilli
1 inch of belacan or 1 teaspoon

1 stalk lemongrass, chopped finely
1 jar (approx 450g) taucho or preserved yellow beans (roughly mashed)
1 cup grounded peanuts
2 – 3 pieces rock sugar
2 tablespoon tamarind paste (mixed with water)
Sugar to taste

For Garnishing:
3 hard boiled eggs
4 fried tofu (tau fu pok), cut in small cubes
8 prawns medium sized, shelled and pre-cooked in water
3 calamansi (halved)
Coriander, chopped
Chives, chopped
Sambal to serve (optional)

1. First, make stock. Heat oil in wok and stir-fry lemongrass. Add blended ingredients B into oil and fry till fragranced. Add 2 litres water. Allow water to come to boil, add mashed taucho, grounded peanuts, rock sugar and tamarind juice.
2. Sugar to taste.
3. To make meehoon, heat oil in wok then stir-fry ingredients A till fragranced. Add ½ cup water, then stir in meehoon. Fry till well coated and noodles cooked.
4. To serve, place spiced mee hoon in a bowl. Smother hot gravy over it and garnish with wedges of half boiled eggs, soy puffs, prawns, coriander and chives. Squeeze half a calamansi before digging in. Sambal for those thrill seekers.

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