Monday, April 30, 2012
I decided today to go back into the kitchen and conquer the making of the Mee Siam. And I did- it was delicious.
For spice paste A:
3 cloves garlic
6 dried chillis (soak in hot water for 10 mins)
1 tbs dried shrimp (soak in hot water for 10 mins)
1 tbs belachan
2 red onions
6 candle nuts.
(Grind the ingredients)
For spice paste B:
4 tbs of tau cheo (bean sauce)- blend the tau cheo in grinder
Tamarind juice from 3 tbs of tamarind- mix with 1 cup of water and sieve out seeds
2-3 tbs palm sugar (or white sugar)
1 tsp dark soya sauce
1/2 tsp salt
1/2 packet of bee hoon (soak in hot water, drain and set aside)
1/2 packet of bean sprouts (soak in hot water, drain and set aside)
1 hard boiled egg sliced
2 sprigs of chinese leeks sliced
1/2 pkt coconut milk
1. Heat oil in pan and fry spice paste A until fragrant.
2. Fill up the pot to half with water and add spice paste B. (about 1.5 litres of water)
3. Let it simmer for 20 mins before adding coconut milk
1. Put blanched bee hoon and bean sprouts on the bottom of the bowl.
2. Pour gravy on top.
3. Garnish with eggs, lime and leeks.
The broth is a wonderful mixture of sweet, sour and spicy flavours and goes beautifully with the boiled eggs, noodles and vegetables. I was in heaven. (again)