Wednesday, August 08, 2012

Malaysian Mee Siam

I have been posting pictures and recipes of Mee Siam with gravy which is a popular version in Singapore. I decided today to make the Malaysian version of the dish which is dry and without gravy. This would make a good breakfast item with a side of hard boiled egg and lime wedge. Its spicy, sour and tangy flavours are reminiscent of the Mee Siam with gravy. I would add some fried tiger prawns on top as well, for a more dressed up version of this dish.

(For the 'rempah' spice paste)
1 onion
4 cloves garlic
100 g dried prawns
3 tbs taucheo
6 dried chillies (soaked beforehand)
2 tbs tamarind juice

Seasoning Mix:
2 tbs tomato sauce
2 tbs sugar
Juice of half a lime
1 tsp salt

Other Ingredients:
200 g bee hoon (soak in hot water, drain and set aside for use later)
chinese chives sliced finely
1 lime
2 hard boiled eggs

1. Heat oil and fry the rempah until fragrant.
2. Add the noodles and stir fry under high heat. Add the seasonings and chives.
3. Fry until the noodles are fully coated with rempah and seasonings and have turned dry.
4. Serve with a lime wedge and hard boiled egg.

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