Mee Siam

Cooking is definitely a food and hunger pleasure. But trust me, what to cook for the day is most challenging. Especially for those of you who cook daily. I know. Tell me about it? I suppose the onus is on the person who take the trouble to cook? Indeed. Thank god, for us, it may not necessarily be rice daily though appreciated. Sometimes, every now and then, I do detour to a noodle dish (Mee Rojak Vegetarian, Laksam Noodle, Hokkien Mee, Fried Mee & Tom Yam Fried Mee Hoon). Potentially faster and in a jiffy and without compromising on the key essentials to a filling, wholesome and nutritious meal. This Mee Siam I reckon will be utterly satisfying for tummy anytime of the day. Mee hoon fried with dried prawns, Chinese cabbage, egg, tofu and chillies. 

Ingredients
200g rice vermicelli/mee hoon - soaked in water for 1/2 hour and drained.
5-6 Chinese cabbage leaves - sliced into medium size pieces
2 pieces fried tofu - sliced
3 eggs - beaten
5 tbsp oil
Salt for taste
Calamansi lime (as needed)

For the chilli paste -blend/ground/pound
1 handful of dried red chillies - soaked before blending (or as per taste)
3 tbsp dried prawns - soaked for 10 Min's to soften
5 shallots
5 garlic
1/2 inch belacan/shrimp paste (can replace with the powdered version)
*** blend these ingredients for a rough paste with water.

Method:
In heated oil, break eggs, scramble, remove and keep aside.
In the same oil, fry blended ingredients until aromatic and oil splits.
(Note; add more oil if needed).
Add mee hoon, season with salt.
Stir and fry to coat mee hoon in the paste.
Put in tofu and cabbage.
Stir and add scrambled eggs.
Stir again and dish out.
Served with calamansi lime.