Assam Mee Siam

I cooked a different style of mee siam this time round as mum is craving for the type which is being served at a muslim stall. They usually add dried baby shrimps to the mee siam like what they always does for mee rebus.

Mee siam can be serve in either bowl or on plate and i still prefer it to be in a bowl due to the gravy.

Ingredients A,B & C

A: Fried Bee Hoon

Bee hoon, soaked and drain

Beansprouts

2 tbsp tau cheow

2 tsp chili paste

Pinch of msg and salt

Some water

-Fry bee hoon, add seasoning and beansprouts

B: Stock

Rempah

1500ml water

230g assam paste

1 1/2 tbsp tau cheow

1 tsp home made chili paste

Some dried shrimp water

5 tbsp sugar
-Bring everything to boil

C: Garnishes

Hard boil eggs

Limes

Chives

Toasted dried baby shrimps

Beancurd puffs

Assemble ingredients A, B & C serve & enjoy! Its simple and easy as abc. Rempah can be prepared the day b4 and for this time round, i used different proportion of the ingredients for rempah.

Rempah:

100g dried shrimp

150g shallot paste

20g onion paste

5 chili padi, minced

-Soak and drain dried shrimp, pound.

-Fry dried shrimp till fragarnt, remove

-Fry shallot, onion and chili till oil ooze out.

-Stir in dried shrimps.

-Rempah is done.

Close up on our favourite breakfast.

I still prefer ingredients in the rempeh to be coarse, bcuz upon enjoying the finished product, you can get to savour the crunch of the ingredients.