63. Mee Siam II
- February
- 27
10:12 pm Dinner, Home Cooking, Pasta/Noodles, Spiced it up
The husband asked his mom for her recipe. This is loosely how she made it. I said loosely because this is what the husband relayed back to me.
While some recipe would suggest adding some sugar, since we were not using any dried chillies in this recipe, sugar could be omitted.
This sauce should be sourish hot. From the recipe that I used previously, air asam jawa was added to the soup. But in this recipe, we add squeezed lemon juice (for the lack of calamansi) to the dish before serving.
MEE SIAM II
Ingredients
- One pack thin rice noodle, blanch in hot water for a few minutes to soften. Then plunge in cold water to stop it from cooking further (or you would get mushy rice noodle. I should know…heheheh)
To garnish
- Hard boiled eggs
- Sliced fried tofu
- 1/2 cup sliced kuchai or spring onion
- Washed beansprout
- Lemon/lime
Ground together
- 2 medium sized onion
- 1 whole clove of garlic
- a tiny amount of belacan (about 1cm thick only)
- 7 red chillies (the original recipe asks for dried chillies)
- 1 TB taucu (run under water to reduce saltiness)
- 3 TB fried/baked plain peanuts
- 1/2 cup washed dried shrimp
- 2 shallots, sliced
- 2 garlic, sliced
- 2 TB oil
- 1L water
- 4 TB taucu
- Salt and sugar to taste
Method
- Saute the grounded ingredients till the chillies are cooked (once the oil started to separate from the paste), then add some salt and sugar to taste.
- Leave aside some, like 3 TB of the paste in the pan. Add sliced shallots and garlic, stir fry till fragrant (with the paste).
- Then add the rice noodles. Stir, then add spring onion or kuchai. Continue stirring till the noodle is cooked. Take off heat. Bean sprout could be added later to retain its crunch.
To make the gravy
- Add the water to remaining paste in the pot. Turn the heat on high, let it come to a full boil.
- Add taucu at this point, and mashed down the tofu a little bit. Continue to simmer. Then adjust seasoning.
