Fried Mee Siam
Ingredients:
1 packet vermicelli (bee hoon)
500g bean sprouts (taugeh)
100g chives (koo chai), cut into sections
2 pieces firm soya beancurd (tau kwa)
20 limes, squeeze for juice
6 eggs, beaten
10 tbsp cooking oil
Ingredients to pound:
150g dried prawns, soaked
7 cloves garlic
20 shallots
2 tbsp preserved soya beans (taucheo)
1 tbsp belachan
3 tbsp chilli paste
Seasoning:
2 tbsp sugar
1 tsp salt
1 tsp vetsin
Method:
1. Soak vermicelli in cold water for 1 hour. Scald with boiling water and drain.
2. Boil a pot of water, add a little oil. When water is boiling, scald the taugeh and drain.
3. Pound dried prawns, taucheo, garlic, shallots and belachan. Add the chilli paste.
4. Cut tau kwa into small strips and fry till slightly brown.
5. Beat the eggs with a pinch of salt and fry into a large omelette. Cut into shreds for garnishing.
6. Heat up the 10 tbsp of oil and fry the pounded ingredients until fragrant.
7. Add in the taugeh and stir-fry for a while. Add in the vermicelli and seasoning. Sprinkle with some water and add lime juice. Adjust seasoning according to taste. Stir and toss till bee hoon is soft and cooked.
8. Dish up and garnish with fried tau kwa strips, chinese chives and shredded egg omelette.
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Another classic!!! Kudos to you, auntie!!!!
Comment by | April 8, 2007
Dear Rose,
How are you? Hope you are well in body and spirit and very happy in Lord!
I wonder if you would give me the recipe for Singapore Fried Mee Hoon? I tried to cook one, but it did not taste like that I had from a restaurent.
Also, could I have the recipe for foochow ” Ko Lo Mein”; the one from Sibu is reputed to be very good.
Thanks a lot again for your generosity.
Comment by | April 20, 2007
Hi Josephine,
Sorry I do not have the recipe for foochow “Ko Lo Mein” but the Xing-Zhou Mee Fen is the one which we always ordered at the Restaurants. As for the noodles recipes, you may like to adjust the seasoning according to taste.
All the Best!
Comment by | April 25, 2007
Hello Auntie Rose:
Glad you published the Fried Mee Siam recipe. I always had the traditional Mee Siam but not the fried version. I tried it in one restaurant and it taste pretty good. Now with your recipe, I can learn to make it myself. Thank you very much Rose…you are the best!!! Best regards also to your health…Elizabeth.
Comment by Elizabeth | October 15, 2007
Elizabeth,
Both recipes for Mee Siam are equally tasty. Hope you will try it out and give me your feedback.
Blessings!
Rose
Comment by rose | October 16, 2007
Hello Auntie Rose:
I tried your Fried Mee Siam recipe today. I did not have belachan and dried shrimp but substituted them with prawn bullion and tamarind seasoning. It turned our great!!! I will have to continue making it from now on as my family loved it. They liked it more than the traditional mee siam. Thanks for posting this wonderful recipe. Many blessings…Elizabeth.
Comment by Elizabeth | October 24, 2007
That’s the way Elizabeth, be creative and just keep experimenting. You will be very proud of your achievements! I will try out the kueh tutu recipe before I post it. The recipe which I had is a bit rubbery.
Blessings!
Comment by rose | October 24, 2007
Does anyone has the authentic satay sauce recipe and don’t mind sharing?
Thank you.
Comment by cynthia | May 28, 2009
Hi Rose,
I am glad to know that your cancer is in remission.
I am here in Canada - far from home.
I too know of friends who have breast cancer and I am glad to be able to say they are all doing remarkably well.
I have a question for you. I noticed that some mee siam recipe calls for candlenuts and some doesn’t. I also came across a recipe that calls for peanut to be added to the gravy.
Shall I add candlenuts? Does it make a difference to the gravy taste? There are also a recipe that calls for coconut milk and some don’t. what is best?
Thank you kindly.
Cynthia
Comment by cynthia | May 28, 2009
Hi Rose, can you teach me how to make the dry konlo mee? I understand the secret to have rubberband-like noodle is the boiling & scalding part but I couldn’t get it right. I was told to hot boil first in order to get rid of the powder and ‘kee’ from the noodles but to how long I’m not sure. Should I go by counting the timing or should I go by looking at the texture or coloration of the noodles. Then next is to rinse in cold water. Again the question is for how? I understand this process is to make the texture bouncy wth the sudden drastic temperature change. Then the last part is to scald through hot water again. The rest can be smooth sailing which is just putting the right ingredients. Hope you can help? Thanks very much.
Comment by daniel oon | October 3, 2009
Rose, your dry mee siam is awesome! In Malaysia, this is the southern mee siam or Johor mee siam and it’s very different from Singapore mee siam which is with gravy. Personally, I prefer this one & can eat many bungkus at one sitting especially those wrap up in banana leaves in a cone-shape. This is another superb recipe. Thank you very very much.
Comment by daniel oon | October 3, 2009