Mee Siam

Name: Mee Siam
Total time: 18000 s
Yield: 5 servings
Cuisine: American
Ingredients: 300 g rice vermicelli (meehoon) - soak in water for 5 minutes and drain; 300 g prawns - peel and devein; 1 cup beansprouts (peel both ends to get a crunchier bite texture); 1 cup chives, cut into 3cm length; 1/4 cup dried shrimps, wash and chopped coarsely; 2 pcs firm tofu, slices (optional - I am not a big fan of tofu); 4 kaffir lime leaves, shredded finely; 1/3 cup cooking oil; Calamsansi cut in halves to serve at the side (optional); 4 cloves garlic; 4 shallots; 1 1/2 tsp turmeric powder; 3 Tbsp chopped ginger flower (Bunga Kantan); 1 stalk lemongrass chopped finely; 3 bird eye chilies (if you like it spicy); 2 Tbsp fish sauce; 1 Tbsp soy sauce; 1/2 Tbsp tamarind paste; 2 tsp sugar; 1 tsp chicken stock granules; 1/2 tsp white pepper; 2 cups water

Michelle Kwan @michellekwanisme

Malaysia

The first time I cook this noodle was for my son's 5 year old birthday. Both my side and husband side of the family came to celebrate my boy's special day. I had to cook for 13 people, and despite knowing this Meehoon has a lot of ingredients to prepare, yet I did so because I appreciate the bursting flavours of malay cooking especially when they include ingredients like Ginger Flower and Kaffir Lime leaves. Also, to impress the in laws of course! This dish is not just any fry Meehoon, it is THE best fry Meehoon ever!

Michelle Kwan @michellekwanisme

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Ingredients

2.5 hours

5 servings

300 grice vermicelli (meehoon) - soak in water for 5 minutes and drain
300 gprawns - peel and devein
1 cupbeansprouts (peel both ends to get a crunchier bite texture)
1 cupchives, cut into 3cm length
1/4 cupdried shrimps, wash and chopped coarsely
2 pcsfirm tofu, slices (optional - I am not a big fan of tofu)
4kaffir lime leaves, shredded finely
1/3 cupcooking oil
Calamsansi cut in halves to serve at the side (optional)
Ingredients to be pounded or blended together:
4 clovesgarlic
4shallots
1 1/2 tspturmeric powder
3 Tbspchopped ginger flower (Bunga Kantan)
1 stalklemongrass chopped finely
3bird eye chilies (if you like it spicy)
Seasonsings:
2 Tbspfish sauce
1 Tbspsoy sauce
1/2 Tbsptamarind paste
2 tspsugar
1 tspchicken stock granules
1/2 tspwhite pepper
2 cupswater

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Steps

2.5 hours

1

Prepare all the ingredients!
2

Heat oil in the wok. Lightly fry the dried shrimps and tofu but separately. Dish out and put aside.
3

Stir fry the pounded ingredients and kaffir lime leaves until aromatic. Add prawns and fry until they are half-cooked. Dish out only the prawns and put aside.
4

Add in seasonings and bring to boil. Then add meehoon and stir-fry.
5

Mix in dried shrimps, tofu, prawns, chives and beansprouts. Mix them well for 3 minutes or until everything are cooked.
6

Serve with cut lime at the side to drizzle if preferred.