Brain is almost brain dead because of work and home affairs, guess when there's too much on the plate, it is stress. Not possible, not at all possible to think about a long exciting intro. So the easy way out - bring it on, bring on the plate of dry mee siam or the dry version I have mentioned at Mee Siam (Spicy Rice Vermicelli - too good to resist Siamese Asian flavours. The star ingredient is still taucheo (salted fermented soy bean paste), this time, I made sure I took the picture (see below) and always remember what I always say - start with what you have at home even for this dish before spending money. Meaning, whatever ingredients you feel you can make do, please go ahead.
1 slab of mee hoon (soak to soften - hot water first and then cold water)
2 eggs - lightly beaten
2 tbsp dried prawns - soaked and rinsed
5 shallots - sliced thinly
5 garlic - sliced thinly/chopped
1-2 tbsp fresh red chilli paste (blend/ground a couple of fresh chillies)
1 tbsp taucheo
1 small bunch kucai/chives - sliced into 1 inch length
1/2 cup taugeh/bean sprouts
4-5 tofu pok/fried tofu - cut into two
1/2 cucumber - ut into thin stripes
Lime wedges -as needed
Oil - as needed
Salt for taste (use sparingly because taucheo is salty too)
Heat enough oil and fry eggs - one thin piece of omelet.
Remove, cool down, roll and cut into stripes.
In the same pan, add more oil.
Fry dried prawns till crispy and crunchy.
Remove and keep aside.
Leave about 3 tbps of oil in the same pan.
Sauté garlic and shallots.
Add chili paste and fry till oil splits (add more oil if needed)
Next goes in taucheo.
Continue to fry for another 1-2 mins.
Put in mee hoon and season with salt.
Stir all together continuously
(Note: sprinkle a bit of water if needed to soften mee hoon).
Add kucai, taugeh, tofu pok and fried prawns.
Stir again to combine all the ingredients.
Remove from heat.
Garnish with fried eggs, cucumber stripes and serve with lime wedges.
(Optional: top up with fresh sliced red chilies for extra power)
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