Mee siam (name of this dish in Malay) is vermicelli in spicy gravy. This is a rather popular dish in Singapore and Malaysia. Singapore's version has its gravy a little spicy, sweet and sourish. If you haven't try it and have never been to Singapore, you might just wanna try making this at home and imagine you're in Singapore :) Be sure to turn up AC because this might be a little spicy for you.
See the ingredient list below for your easy reference.
Before we go on, we would like to give special thanks to Shogun by La Gourmet for letting us try their super good and durable non-stick pan. The pan we're using in this video has a non-stick granite coating. We've been using this for slightly over a year now and it's still in brand new condition. Love it! Just a note to caring for your non-stick pan, please do not use olive oil in it because olive oil has low smoking point which will spoil the coating of the pan. Also do not use any metal stirrers in the pan because this will scratch up the surface of the pan and spoil it. When washing your non-stick pan, please use sponge - not those wired ones. This again will help to protect your non-stick surface. If you like to buy Shogun by La Gourmet pans, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.
Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel.
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Jamie
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Ingredients:
Serves 6
Rempah paste
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70g of dried chilli
150g of red onions
100g of shallots
5 cloves of garlic
1 stalk of lemongrass (only use the white part)
20g of dried shrimps soaked in 1 cup of water
15g of dry roasted belacan
Use 1/2 cuo of oil to fry the rempah paste
Ingredients for mee siam gravy
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Use half of the cooked rempah paste
20g of brown sugar
3 tablespoons of fermented soyabean paste (tau cheau)
2L of water
Tamarind water (mix 80g of tamarind w/ 1 cup of warm water)
1 ikan bilis stock cube
Vermicelli recipe
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1/4 of the cooked rempah paste
300g of thin rice vermicelli
1.5 cups of water
0.5 teaspoon of salt
Sambal prawn recipe
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Some cooking oil
1 red onion - sliced
1/4 of the cooked rempah paste
1 cup of water
250g of peeled prawns
1 teaspoon of salt
1 teaspoon of sugar
Juice from 5 pieces of calamansi
Other ingredients
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Some beancurd puff (tao pok)
Some hard boiled eggs
Some calamansi
Some chives
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