Mee Siam ala Malaysia

I apologize for the long and extended silence in this blog! There were so man things going on with the Lunar New Year, Valentine's and birthdays. Finally I got some time to give everyone some more ideas in the kitchen.

Can't remember when it started but my first encounter with Mee Siam was quite accidental. It was during an outing with some of m dad's colleagues in Port Dickson. I was not even 10 then! Gosh! How time flies! Since then I have been a great fan of Mee Siam ala Malaysia style. Why?

Well, I've lived in Singapore for more than 8 year and I can swear their Mee Siam and ours are quite different. First of all, we don't normally drench our Mee Siam with gravy or sauces. Though the gravy can be nice sometimes, I still prefer the dried version.

This recipe was adapted from Kuali but I made some modifications to suit our taste.

.

.
Ingredients

(Serves 2)

• Half packet rice vermicelli or meehoon, soaked for five minutes and drained


• 200g beansprouts, remove root tips


• 250g medium-size prawns, shelled and remove dirt


• 6 pieces tau pok (tofu puff), sliced (tau kua is preffered)


• 100g chives, cut into 4cm-5cm lengths


• 1/4 cup oil


• 1 cup stock or water

Pound

• 3 cloves garlic


• 6 shallots


• 50g dried prawns


• 12 dried chillies, soaked

Seasoning

• 1 tbsp fish sauce

.

Side dish

Grilled Turmeric Chicken

.

Method

1. Heat oil in a wok and stir-fry ground ingredients until fragrant. Add prawns and stock, then bring to a boil and simmer for five minutes.


2. Add meehoon, chives and beansprouts. Stir for a while before mixing in the tau pok slices and toss the meehoon so it mixed well. Add in seasoning and a squeeze of lime juice and toss again.


3. Served with sambal belacan is highly recommended.