#CookForFamily - Mee Siam Dry Version

Yummy Bakes | 9:17 AM |

How do you like your mee siam to be? Dry or wet?  I have heard of dry mee siam but never try it until I stumbled on this recipe from the little teochew's blog.  I hesitate no further and quickly get all the ingredients needed which are easily available from the wet market or supermarket.

Hmmm ... it was good and I think I prefer the dry version.

See the two photos of different color here?  On the left was taken the following day and on the right was taken in the evening when we had this for dinner.


Where to get a S$3 mee siam with so much ingredients... homecooked is better and healthier and most important many, many times yummier!






I am sharing this with #CookForFamily initiatited by Daniel Ang
food-bloggers-unite-cookforfamily-092059773.html



Recipe source: the little teochew

Ingredients
- 12 oz (340g) vermicelli (I used 200g)
- 12 oz (340g) bean sprouts (I used about 2 handfuls)
- 12 shrimps, shelled and deveined (and marinated in a dash of soya sauce)
- 3 pieces fried bean curd/firm tofu (I used 1 piece of tau kwa, cut into strips and fried till slightly golden)
- 3 stalks Chinese chives, chopped into 1-inch length
- 1 teaspoon sugar
- Salt to taste (I didn't need any)
- Soy sauce or fish sauce to taste (I didn't need any)
- 3 tablespoons oil

Spice Paste:
- 4 red chillies (remove seeds if you don't want it too spicy)
- 5 shallots
- 5 garlic
- 2 tablespoons taocheo
, aka fermented yellow bean sauce

Garnish
- 2 eggs, lightly beaten and fried into an omelette
- 2 stalks scallions, chopped into 1/2-inch length (I omitted)
- 2 limes (cut into wedges) (I forgot to buy)
- 1 red chili (thinly sliced)

1. Soak the vermicelli in water for about 15 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.

2. Heat up the wok and add 3 tablespoons of oil. Once the oil is heated, fry the spice paste until aromatic and the oil separates. This ensures that the chillies are cooked through and you will not get that "grassy" taste of raw chillies. Add shrimps and chicken (if using), stir-frying until half done, then add the fried tofu pieces.

3. Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, if required, followed by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.

4. Transfer the Mee Siam onto a big serving bowl and garnish with the omelette strips, chopped scallions, chilli and lime wedges. Serve immediately.
Print

22 comments:

  1. Looks so delicious! Can I order 4 bowls, please, for my family!!! Yum!

    ReplyDelete
  2. This looks so yummy! I need to have a bowl of this for lunch today.

    ReplyDelete
    Replies
    1. Thanks, Mich. You must try this - simple and good. I dont mind lettng you have a bowl for lunch. :)

      Delete
  3. Looks spicy & yummy! I love it, when are you going to cook for me :)

    ReplyDelete
    Replies
    1. Will definitely give you a call when I next cook this.

      Delete
  4. Ive only tried fried Tom yum bee hoon but not dried mee Siam. Yours sure looks very yummy! Can cook this for our gathering ya, heehee. :))

    ReplyDelete
    Replies
    1. Thanks, Bee - please dont stress me. I dont know how to cook for so many people.

      Delete
  5. Mmmm .... look so delicious. Next time remember to call me when you cook this again :)

    ReplyDelete
    Replies
    1. No problem, Ann. Would be honoured to have you join me.

      Delete
  6. Hey Chris, it's past 11 pm now but I don't mind having some of your mee siam for supper, just a little .... can?

    ReplyDelete
  7. Cheah, 11pm and you still want to eat? Gentle reminder - supper will make you fat and a little does not satisfy! haha

    ReplyDelete
  8. I called this mee hoon Siam , hehehe .. I love the dry version too but my husband like to have a bit watery .

    ReplyDelete
  9. Hi Chris,

    I never knew that there are two versions of Mee Siam! I grew up knowing only of dry version so I was rather surprised that my order of Mee Siam came in a soup early this year at a new brand eatery (can't remember the name).

    Your dish looks wonderful! Yes, home cooked is better!

    ReplyDelete
  10. Totally agree with you that home cooked is better and healthier, cheaper too. Your mee siam looks better than from the shop. I'm eyeing all those big prawns there :D

    ReplyDelete
    Replies
    1. Yes, home-cooked we can be generous with the ingredients. Help yourself ... dont be shy before it all gone!

      Delete
  11. My all-time favourite! Love the colour and bet it taste delicious.

    ReplyDelete
  12. Dry mee Siam is my favourite! I love how you've packed it with so many ingredients especially the prawns!

    ReplyDelete

Thank you for visiting my blog. Please feel free to let me have your comments.