Mee Siam

Was in the mood to cook mee siam for lunch 2day. Woke up early this morning make preparations so that we can have mee siam for lunch.

This is fantastic, a tip to add on; simply add 1/2 tsp of creamy peanut butter to the mee siam when u eat. It taste different, it adds on a nutty taste.

Ingredients;

For Mee Siam Bee Hoon: (A)

400g rice vermicelli,soak

100g bean sprouts

1 tbsp chili paste

1/2 tsp msg

1/2 tbsp spicy tau cheow

280ml water

Oil for frying

For Spice Paste: (B)

180g shallots,chopped

55g dried prawns,pounded

2 tbsp chili paste

Oil for frying

For Gravy: (C)

1 tbsp spicy bean paste

6 tbsp sugar

150g assam

1500ml water

Method;

To prepare portion (A),simply fry chille paste + spicy tau cheow with oil,add water, bring to boil.

Add in soaked bee hoon,fry till water dries up. When water is bout to dry, add in bean sprouts.

To prepare portion (B),fry dried prawns without oil till fragrant & dry, set aside.

Add oil, fry chilli paste + shallots for about 20mins,add in dried prawns.Continue to fry for about 5 mins.

To prepare gravy; Soak assam with 1500ml water, drained. Bring assam water to boil.

Add in spice paste,boil for about 10 mins.

Stir in spicy tau cheow,boil for about 5 mins.

Off heat & stir in sugar.

Garnish with hard-boiled eggs,chives,bean curd puffs,lime & prawns.

Serve hot.