Mee Siam Goreng

23 Oct

I have always loved eating this because I am such a huge fan of rice vermicelli. I particularly like this version as it’s not spicy enough and can be accompanied with so many dishes such as sambal tumis sotong, sambal goreng pengantin and ayam masak merah. This meal is not necessarily heavy as compared to others that I have cooked. I love the simplicity of this dish, garnished with sliced omelette and chopped chives.

This is a great dish to be served when you have last minute guests who are popping by for a visit. Or even for a picnic with your loved ones. This recipe will definitely feed a platoon of six people and perhaps, even more. Let’s get down to business, shall we?

Ingredients

  • 1 package (400 gm) Tai Sun rice vermicelli
  • 400 gm bean sprouts
  • 20 shrimps (shelled and deveined)
  • 1 chicken thigh meat (cut into thin strips)
  • 3 pieces fried bean curd/firm tofu (cut into pieces)
  • 3 stalks Chinese chives (chopped into 1-inch length)
  • 1 teaspoon sugar
  • Salt to taste
  • Soy sauce or fish sauce to taste
  • 3 tablespoons oil

Spice Paste

  • 8 red chilies
  • 10 shallots
  • 10 cloves garlic
  • 4 tablespoons taucheo (fermented yellow bean sauce)

Garnish

  • 2 eggs (lightly beaten, seasoned with a pinch of salt)
  • 2 stalks spring onion (chopped into 1/2-inch length)
  • 2 limes (cut into wedges)

Directions

Soak the vermicelli in warm water for about 20 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelette. Roll it and slice the omelette thinly. Set aside.

Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. Fry the spice paste until aromatic and the oil separates. Add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces.

Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.

Transfer the mee siam goreng onto a big serving bowl and garnish with the omelette strips, chopped spring onion and lime wedges. Serve immediately.

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