Mee Siam

                                                                           Mee Siam with Prawns

                                                                        Spicy Mee Siam

Ingredients
1 packet bee hoon – soaked in boiling water for 1/2 minutes, drained and set aside
1 cup bean sprouts – washed and drained

Pounded Ingredients  (A)
8 shallots
3 garlics
30 dried chillies – soaked in water and drained
5 red chillies
2 tbsp shrimp paste

Ingredients (B)
400 ml water
1 tbsp salt
3 tbsp sugar
1 Maggi ikan billis
3 tbsp oil
4 tbsp dried prawns – soaked and pounded finely

Garnish
6 hard boiled eggs – cut into wedges or sliced
4 big tau pok – fried and diced
500 g medium prawns – poached, shelled and deveined
100 g ku chye – cut into 1 inch in length
10 small limes – cut into halves

Gravy ingredients
8 tbsp soy bean paste
6 tbsp orange sugar
2 onions, sliced thinly
2 litre water
6 pieces  assam keping
3 tbsp tamarind paste (mixed with 200 ml water) (add more if want more tangy)
50 g roasted peanuts – pounded finely

Method
1) Heat oil in a wok and fry dried prawns for 1 minute. Add pounded paste (A) and fry till fragrant and oil comes through. Set aside 3 tbsp of fried paste and some oil for the gravy.
2) Add (B) in wok and simmer.
3) Add the bean sprouts and stir-fry for 1 minute. Push bean sprouts to one side of the wok. Add vermicelli and stir-fry over high heat, using a pair of chopsticks. Continue stirring till gravy is absorbed.
4) Mix bean sprouts and vermicelli thoroughly. Reduce heat, stir and cook till vermicelli is dry and fluffy. Remove to cool on a large tray.
5) Mix gravy in a deep pot. Stir and bring to a boil. Let simmer for 1/2 hour.
6) Add 3 tbsp fried paste and oil (Step 1). Boil for 5 minutes.

Spicy paste (Sambal)
40 g dried chillies/10 tbsp chilli paste
1 tsp belacan
8 tbsp oil
1 onion chopped finely
1 tsp salt
2 tbsp sugar
1 tbsp tamarind paste (mix with 2 tbsp water)

Method
1) Blend dried chillies and shrimp paste till very fine.
2) Heat oil in a saucepan and fry chopped onion till soft and slightly brown. Add chilli paste and fry over medium heat till fragrant and oil separates.
3) Add salt, sugar and tamarind water, stir fry for 2 minutes, stirring all the time. Remove to a bowl and serve with vermicelli.

To Serve
Place vermicelli in a large serving plate or individual plates. Garnish and serve with the gravy and the spicy paste.

Ref:  https://jessiekoeyskitchen.wordpress.com/page/6/