Rose's Kitchenette

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EQ’s Vegetarian Mee Siam

Base Ingredients:

  • 1 packet of rice vermicelli (pre-soak in water for 30 minutes-1 hour, then scald w/boiling water & drain)
  • 1 packet of bean sprouts (washed, drained & pre-cooked)
  • 5 hard boiled eggs (shelled & quartered)
  • 2 stalks koo chai (chives), cut into small pieces
  • 10 pieces tau kuah, cut into small pieces (fry with shallots & pinch of salt)

Ingredients for gravy:
2 tbsp olive oil or sesame oil
8 tbsp tao cheo (preserved soy beans)
5 cloves garlic (chopped)
10 shallots, slice thinly
8 cups of water infused w/lemon grass
1 tomato sliced into quarters

Method:

  1. Chop the lemon grass into small pieces and boil them in water until fragrant; set aside 3-4
    large bowls to be used as the mee siam gravy base
  2. Wash tao cheo, drain and pound to a paste
  3. Fry sliced shallots in olive/sesame oil and then add in the chopped garlic and tao cheo paste.
    Fry until fragrant.
  4. Add in the lemon grass water. Add the mushroom seasoning. Simmer for half an hour.
  5. Add in the tomato and stir. Then add fresh lime juice and salt to taste.
  6. To serve – Put some rice vermicelli into a serving bowl and spoon some mee siam gravy over
    it. Garnish with sliced hard boiled eggs, some chives/cilantro, tau geh and tau kuah. Have
    some sliced lime on the side as garnishment and add to taste.
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December 21st, 2016 Posted by | Rice and Noodles, Vegetables (cooked) | no comments

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