Mee Siam

Mee Siam

Some of you may be more familiar with the Nyonya version and others might prefer the Malay style Mee Siam. I can't place my Mee Siam in neither category because it's not the wet version like the Nyonya nor is it as spicy as the Malay one. So I'll just call it Mum's Mee Siam!

Mee Siam Recipe

Ingredients:
1 pack of Rice Vermicelli (500gm)
2 tbsp garlic, minced
2 tbsp dried shrimp, soaked and chopped coarsely
100gm small prawns, remove shells
1 piece of firm tofu
3 eggs
Chives
Beansprouts
Chinese celery

Seasoning:
3 tbsp minced salted bean paste (tau cheong)
4-5 tbsp tomato sauce
1 tbsp chilli boh / blended chilli paste
Salt & pepper to taste

Method:

1. Soak rice vermicelli in water until soft, then drain and set aside
2. Beat the eggs and make a few thin omelettes in a small non stick pan. Let it cool down before cutting the omelettes into 0.5cm wide strips. Set aside.
3. Cut the tofu into long strips and pan fry in non stick pan until slightly brown and firm to handle. Set aside.
4. Cut the chives and chinese celery 1 inch long. You can put as much greens as you like. 
5. Now you are ready to fry your mee siam. First heat up 2 tbsp of cooking oil in wok. 
6. Stirfry garlic mince and dried shrimps. Then add the salted bean paste & chili paste, fry until fragrant. Gradually add the prawns, chinese celery, chives and beansprouts, in this order.
7. Next place the rice vermicelli into the wok and mix it with the other ingredients. Keep stirring while cooking the rice vermicelli. Add tomato sauce and continue to stirfry for another 6-8 minutes.
8. Do a taste test at this point. Your noodle should be soft and breaks off easily.