How different is it from the Malaysian version of Mee Siam Soup or Mee Siam with Gravy? Not much. These two neighbouring countries have similar flavours, but you can customize ingredients to create your own Singapore-style Mee Siam. After all, that’s what creative cooking is all about.
The key is the rempah, or Mee Siam spice paste. A combination of curry powder and fresh red chillies. Taucheo and roasted shrimp paste (belacan) add saltiness, balanced by creamy coconut milk (PRAWN CURRY LAKSA).
It’s a ready-to-go, hearty noodle dish.
You can also add chicken and chicken stock, or for a non-halal twist, pork bone
stock and cooked pork slices.
All in all, this Mee Siam is packed with
the best-loved Singaporean and Malaysian flavours. Every slurp and forkful is
worth it.
For the Rempah/Spice-Paste
3-4 dried red
chillies
1/2 tbsp
taucheo (salted bean paste)
5 cloves garlic
5 shallots
1/2-inch
roasted belacan (shrimp paste)
1 tbsp fish
curry powder
Blend/process
to a thick paste with some water.
For the Gravy
1 1/2 cups prawn stock
Other Ingredients
Some fresh prawns - cleaned
A few lime
leaves - torn into pieces
Tofu pok/puffs - as needed
1 cup thick
coconut milk
3 tbsp oil
Salt - to taste
For Assembling
Bee Hoon - blanched to soften
1 handful of
chives - sliced
Boiled eggs - as
needed
Lime wedges - as needed
Making the Gravy
Heat oil and fry the gravy paste until aromatic and oil begins to separate.
Pour in prawn stock and season with salt.
Blanched fresh prawns, remove and set aside.
Let it simmer.
Once heated through, add coconut milk, lime leaves and tofu pok.
Keep gravy simmering over low heat.
Assembling Mee Siam
In a bowl, add bee hoon, with chives, blanched prawns and boiled eggs
Pour the gravy
over the noodles.
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