The rest comes down to preferences. Whether you add white tofu, scent it with kaffir lime leaves, or swap bee hoon for the slightly thicker mee hoon.
An elaborate version may be paired with
rendang, curries, or even achar/pickled acar. From a simple meal to a larger
spread, Mee Siam Goreng is a food love for any time of the day (ASAM LAKSA NYONYA STYLE).
Ingredients for Mee Siam
1 bundle/100g bee hoon - blanched quickly
in hot water and drained.
2 eggs - lightly beaten
2 tbsp dried shrimps - soaked and rinsed
5 shallots - sliced thinly
5 garlic cloves - sliced thinly
6 red chilies to taste - blended/grounded
1 tbsp taucheo
1 small bunch chives - sliced into 1-inch lengths
1/2 cup bean sprouts
4-5 tofu pok (fried tofu) - cut into two
1/2 cucumber - cut into thin strips
Lime wedges - as needed
Oil - as needed
How to Make Mee Siam
Heat enough oil in a pan and fry the eggs
into a thin omelette.
Remove, cool, roll, and cut into strips.
In the same pan, add more oil if needed and fry dried prawns until crispy
and crunchy.
Remove and set aside.
Leave about 3 tbsp of oil in the pan and
sauté garlic and shallots.
Add chilli paste and fry until oil splits.
Add taucheo and continue to fry for
another 1-2 minutes.
Add mee hoon and season with salt.
Stir continuously (sprinkle a bit of water
if needed to soften the noodles).
Add chives, bean sprouts, tofu pok, and
fried prawns.
Stir to combine all ingredients.
Remove from heat.
Garnish with fried egg strips, cucumber strips, and serve with lime wedges.
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