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water for scalding vermicelli
1 packet coarse rice vermicelli (Hokkien:
bee hoon)
250 9 beansprouts
100 g Chinese chives (Hokkien: koo chye)
500 9 small prawns
3 tablespoons oil
4 firm soybean cakes (Hokkien: taukwa)
5 tablespoons oil
4 cloves garlic
6 candlenuts
20 dried chillies
3 tablespoons belacan powder
1 teaspoon sugar
1 teaspoon salt
1 large onion, sliced
250 millilitres water
2 tablespoons tamarind powder mi e
4 hardboiled eggs, sliced
Rempah
5 tablespoons dried prawns (pounded
separately)
5 large onions
Gravy
2 litres water
4 tablespoons tamarind powder
3 tablespoons fried rempah (see method)
2 tablespoons preserved soy beans
(Hokkien: taucheo), mashed a little
2 teaspoons sugar
1/4 coconut, grated
150 millilitres water
Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns. Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm. Sambal
Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside.
In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid
and simmer for five minutes. Remove and set aside.
How to Fry Vermicelli
Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts
for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid
from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried
soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate
with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish.
Gravy
Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve
Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat.
1 packet coarse rice vermicelli (Hokkien:
bee hoon)
250 9 beansprouts
100 g Chinese chives (Hokkien: koo chye)
500 9 small prawns
3 tablespoons oil
4 firm soybean cakes (Hokkien: taukwa)
5 tablespoons oil
4 cloves garlic
6 candlenuts
20 dried chillies
3 tablespoons belacan powder
1 teaspoon sugar
1 teaspoon salt
1 large onion, sliced
250 millilitres water
2 tablespoons tamarind powder mi e
4 hardboiled eggs, sliced
Rempah
5 tablespoons dried prawns (pounded
separately)
5 large onions
Gravy
2 litres water
4 tablespoons tamarind powder
3 tablespoons fried rempah (see method)
2 tablespoons preserved soy beans
(Hokkien: taucheo), mashed a little
2 teaspoons sugar
1/4 coconut, grated
150 millilitres water
Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch. Wash and tail beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns. Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm. Sambal
Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside.
In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid
and simmer for five minutes. Remove and set aside.
How to Fry Vermicelli
Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts
for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid
from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried
soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate
with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish.
Gravy
Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve
Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat.