Monday, February 04, 2008

Mee Siam

I really like this tangy spicy Nonya rice vermicelli dish. Is a blend between Malay flavors like belachan (shrimp paste) and Chinese tau cheong (salted bean paste). This version is the dry one and I understand that in Singapore there is a version that comes with gravy but I have yet to taste that before.

Ingredients :

2 pieces of vermicelli (soak until soft)
a handful of beansprouts
1 tbsp of tau cheong (salted bean paste)
2 pieces of fried bean curd (cut small)
1/2 pound of shrimp
1/2 tsp of sugar
salt and pepper to taste
some lemon/lime wedges - for garnish
2 hard boiled egg - for garnish

Blended ingredients :

5 dried chilli - soaked in hot water
2 red chilli
3 tbsp of dried shrimp - soak in hot water
1 lemon grass - white part only
2 cloves of garlic
2 shallots
2 tsp of belachan powder

1) Blend all the ingredients with a bit of water and set aside.
2) Heat up the wok with some oil and stir fry the blended paste with tau cheong until fragrant.
3) Add in shrimps and bean curd and stir fry until shrimps changes color. Add in sugar and sesoning.
4) Toss in rice vermicelli and continue to stir-fry. Add in a bit of water to help with the stir-frying.
5) Lastly add in the bean sprouts and toss it lightly into the vermicelli.
6) Garnish with hard boiled egg and lemon wedges.

13 comments:

Rita Ho said...

That is one mouth-watering plate of mee siam, Gert. I never knew that tau-cheong was used in this dish. Interesting. I love the paste. Do you think adding some into fried bee hoon will be nice?

Yees in Texas said...

Hi Gertrude,
I really like this version. That looks absolutely delicious. Even the hardboiled egg slices look so good!
~Louisa

Little Corner of Mine said...

What a delicious plate of mee siam!

Cat Cat said...

Oh la la... Mee Siam... Very appetising... Love the hardboiled eggs too...

MULAN said...

yeesss... been looking for mee siam recipe for ages.. thanx for sharing..!!!

Aiyah Nonya said...

I prefer this type of Mee Siam. Over here the mee siam comes with gravy and it is a sweet, spicy one too. Which I don't like.

Happy Lunar New Year.

Retno Prihadana said...

We called this bihun goreng, nampak sedaaap!

Mat Gebu said...

Happy Chinese New Year..Gong Xi Fa Cai Gert!!!...

I Cook4Fun said...

Rita, since you like tau cheong I am sure it will be nice if you add it into mee hoon.

Louisa, thank you. I used brown eggs that is why the yolk look so nice :)

Ching, thank you.

Cat, you can masak this for yourself. Senang saja!!

Mulan, lama tak nampak you? How are you and your family doing? Still kat Vietnam?

Nonya, Kong Hei Fatt Choi to you and your family. Have a safe journey home to Ipoh.

Retno, we sometime call this mee hoon goreng jugak.

Abang Mat, thank you.

PrincessJournals said...

iv always prefered meehun to mee but everytime i make them, they always turn out lembik. urs look so inviting with hard-boiled eggs. yummy!

HN said...

Thanks alot for sharing this recipe!!! Its one of my favorites!!! I have been looking for it high and low :)

p/s: Happy Chinese New Year to you and your family!

lightspeed said...

Hi, can you show me a photo of a jar or can of tau cheong (salted bean paste) that is used in this recipe? I have no idea how it looks like.

Thank you so much.

Anonymous said...

hello there, how many grams is 2 pieces of rice vermicelli? 150gms? 200gms?

thanks so much,
catherine