Monday, February 2, 2015

Mee Siam Kuah/Gravy (Vegetarian)

Anything is possible these days. Of course. I'm not in denial by the way that anything can be a matter even for food intake. In fact, considering that many are jumping into the back wagon of being a vegetarian, only god knows why, Indians on the whole we shouldn't speak about, there are many possibilities to a vegetarian meal these days. What about me, are you asking? Neh! Never have I thought of being a full blown vegetarian (Maggi Goreng Mamak & Mee Rebus Vegetarian). Of course every now and then, in fact every once a week, I am in the making. The making of a vegetarian meal (Chinese Vegetarian Noodle Soup & Mee Rojak Vegetarian) for my other half-half, and me, I can basically go with the flow. Out came this Mee Siam Kuah/Gravy Vegetarian on this particular Saturday from my kitchen and to our dining table. Mee Siam? I have already spoken about before (Nyonya Mee Siam, Singapore Mee Siam & Mee Siam)? I did. Mee Siam Vegetarian? Nothing is short coming or going. Still a delightful and really slurpy delicious, complete wholesome meal. Oh, for those of you who are anti-egg vegetarian, ditch egg aside and Mee Siam I think must have originated from Thailand? I don't know. You tell me please (Thapthim Krop, Tom Yum Noodle Soup & Siamese Laksa Lemak).


Ingredients
For the kuah/gravy
10 dried red chillies (or per taste)
5 shallots
1 tbsp taucheo/fermented soy paste 
5 garlic
1 lemongrass (add if you have, otherwise omit)
**blend/pound/process to a paste

Other Ingredients
Rice noodles or any other - as needed (blanch to soften)
Tofu pok/white soft tofu - cut into pieces
Boiled eggs (omit or add, as you please) 
Bean sprouts - quickly blanch in hot water  
Sawi/Chinese mustard leafy veg - quickly blanch in hot water  
Spring onion - as needed (slice thinly)
Calamansi lime - as needed 
3 tbsp oil
Salt - as needed (use sparingly because taucheo is salty)

Method
In heated oil, fry gravy paste till aromatic and oil splits.
Pour enough water.
Season with salt.
Simmer to a boiling point.
Keep it simmering.
Assemble noodles with tofu, bean sprouts, egg(s) and spring onion.
Pour gravy over and serve with calamansi lime. 
Optional - top with sliced red chillies. 







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