Monday, February 10, 2014

Singaporean Mee Siam

When you have already achieved your mile stone to an ordinary simply fried Mee Siam, the next course of action must be crossing beyond the Malaysian boundary for heading to the neighbouring country. Singapore or Singapura where there is no limits to noodle dishes (Char Kway Teow, Prawn Curry Laksa & Chinese Vegetable Noodle Soup) and of course, Singaporean Mee Siam inclusive. Honestly, will you believe me if I say I have not stepped into Singapore ever? I have not pretty much and don't ask me why or why not. I myself can't conclude despite planning and making a couple of attempts, but nothing took place. Regardless, I quite know about their noodles dishes. Of course, from tv programs and listening to friends who have worked or visited Singapore. Henceforth, I didn't have much trouble in coining this Singporean Mee Siam or Mee Siam Singapura (Singapore Laksa) and tell me please, how far different can the ingredients be (Sarawak Laksa, Malaysian Fried Mee HoonLaksam Kelantan & Thai Fish Noodle Soup)? We still need the quintessential ingredients which by far, as far as I know, for this Thai origin and originality soupy noodle dish (Thai Mee Hoon Salad & Spicy Thai Noodles). Singapore Mee Siam. Perhaps not so close to other types of Mee Siam, yet its still rice noodles soaking in a spicy, aromatic, wondrous and tasty red hue gravy (Shrimp Pad Thai, Penang Curry Mee & Lamb Pho). 

Ingredients
For the soup/gravy
3-4 dried red chillies
1/2 tbsp taucheo/salted bean paste
5 garlic
5 shallots
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with some water.

Other ingredients
10 medium size prawns
Rice noodles - as needed (blanch to soften)
Tofu pok/puffs 
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
Lime wedges
1 cup thick coconut milk
3 tbsp oil
Salt for taste 
Method
Simmer prawns with one cup of water till cooked.
Remove from heat.
Peel prawns; keep aside.
Also keep aside the stock (Please discard the heads and shells).
Heat oil and fry chili paste till aromatic and oil splits.
Pour in prawn stock and pour 2 cups of water.
Season with salt (use sparingly as taucheo is also salty) and let it simmer.
Once heated through, add lime leaves, tofu pok and pour coconut milk in.
Continue to simmer over low heat for another 3-4 mins.
Assemble noodles in a bowl with chives, prawns and boiled egg(s).
Pour soup over and serve with lime. 

No comments:

Post a Comment

Savouring Mutton: Spices and All Things Nice

I've cooked mutton countless times in all sorts of styles, many of which I've come up with myself. Mixing and matching ingredients ...