Generally there are 2 types of Mee Siam.. Wet and Dry.
The ones we tend to find at the Malay food stall comes with gravy (ie. Wet).
Since my mother-in-law is away in California visiting her first grandchild (and eldest daughter & son-in-law), I’ve decided to cook for the family.. here’s tonight’s dinner.. Dry Mee Siam
This recipe leans towards the Nonya style.
Dry Mee Siam
10 medium fresh prawns (leave head & shell on)
1/2 cup cooking oil
1 piece firm soya beancurd, cubed
15 dried red chillies, seeded, soaked in water till soft then drained
6 cloves garlic
1 medium red onion
10 shallots (small onion)
3 Tbs fermented soya beans (taucheo) see pix on the right —->
400g dried rice vermicelli (bee hoon), soaked in water till soft, then drained
250g bean sprouts (blanched & set aside)
100g Chinese chives, cut into 1cm-long strips
salt to taste
6-8 limes, halved
1. Whisk the eggs with a little salt & pepper. Fry into an omelette, then leave to cool and cut into thin strips. Set aside.
2. Boil just enough water to cover the top of the prawns. Add in prawns for 3-4 minutes until cooked. Do not throw the prawn stock away. Leave to cool. Shell the prawns and de-vein. Set aside.
3. To a hot pan, add 2 Tbs of oil and stir-fry the soya beancurd cubes till golden brown. Set aside
4. Blend the dried chillies, dried prawns, garlic, onion and shallots in an electric blender on medium speed until a coarse paste forms.
5. To a hot wok, add 1/2 cup of oil and fry the chilli paste for some 8-12 minutes until fragrant.
6. Add the fermented soya beans and stir-fry until well incorporated.
7. Add the rice vermicelli and the prawn stock, mix well and stir-fry for about 10 minutes until the vermicelli is cooked. If necessary, add 1/2 cup of water to the noodles to prevent them from drying out.
8. Add bean sprouts and Chinese chives, mix well and stir-fry for another 3 minutes.
9. Add salt to taste.
10. Serve on a plate, garnished with the strips of omelette, cooked prawns, fried soya beancurd cubes & half a lime.
11. Squeeze lime over the Mee Siam and enjoy!
Serves 6 – 8
from wikipedia (http://en.wikipedia.org/wiki/Mee_siam)
Mee Siam , (麵暹) which means “Siamese noodle”, is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore and Malaysia. There is also a “dry” version, which is essentially stir frying the rice noodles with the same spices used in the “gravy” version.