Tuesday, April 8, 2014

Nyonya Mee Siam

Upgraded and updated. The simply fried Mee Siam heightened and enlivened to another style for the birth of Nyonya Mee Siam. Moreover, in between I also gave a good run to my cooking knowledge by making the gravy/kuah Singapore Mee Siam. Nyonya Mee Siam, aka Mee Siam Goreng personally for me, I think you know it. Me and my Nyonya cooking I picked up by lending my ears to my friends, watching cooking programs (Siamese Laksa Lemak) and of course, my own experience of testing and trying and making those Nyonya dishes. Also, when we speak about the Nyonya community, we have the Malacca Baba Nyonya and Penang Nyonya clan (Penang Acar, Penang Curry Mee & Penang Assam Laksa).

Pretty much, more or less, Nyonya community who have their take to specific herbs and spices (Nyonya Hot And Sour Noodles In Fish Soup). In other words, their take to ingredients which by far, as far as I know are an amalgamation of Malay, Chinese and somewhat maybe pinching Indian ingredients as well (Nyonya Steamed Fish, Nyonya Lam Mee & Nyonya Curry Laksa). Potentially. Alright. Le us now bring our eyes and mouth as close as possible to Nyonya Mee Siam. Mee Hoon/rice vermicelli (Malaysian Fried Mee HoonBee Hoon Soup), fried alongside taucheo/taucu/fermented soy beans, dried prawns (Anchovies Fried Mee Hoon), dried chilli paste, chives/kucai, bean sprouts and atop with omelette shredded and sliced cucumber, and lime for squashing in prior to us delightfully tucking into Nyonya Mee Siam. The pride and proud mee hoon variant of the Nyonya community (Ayam Pongteh, Nyonya Fish Curry & Sambal Petai Udang Kering). 

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 - cut 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 omelette.
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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