Happy 51st Birthday Malaysia!!!!!!
I got the recipe for Mee Siam from mom's friend a few months back. She makes the most delicious mee siam I've ever tasted. My next target is acquiring the skills of Durian Muffins.
Frying it is easy, it's the preparation time that's time consuming.
To feed about 5 people, I used 1/2 a packet of meehoon.
I stupidly forgot to copy the cooking method, but by trial and error it came out almost 70% alike la. I only could not manage to find that particular brand of meehoon.
Ingredients (for half packet of beehoon)
Double Swallow brand meehoon ( or any other alternative, preferably the thicker meehoon)
Dried chilis (blend) add little bit of water and salt (make about 4-5 table spoons)
1/2 of those take-away round containers of finely chopped garlic and onions
30g of finely chopped dried shrimps ( or blend)
250g of prawns (shelled) and cut into threes - keep the prawn head for stock
1 cube chicken powder
Enough kuchai (depending on how much u like). For half a packet, I put about 3 stalks.
3 pieces of tofu (cut into rectangles. Approximately 24 slices for one piece of tofu).
How to cook:
1. Boil prawn heads in 500ml of water until about 1 rice bowl of stock remains. Takes about 1 1/2 hr to make the stock.
2. Fry tofu until golden brown and set aside.
3. Fry egg omelette and cut finely for garnishing.
4. Fry the garlic, onions and dried shrimps in the wok.
5. Add the chicken cube and chili paste (depending on how spicy you prefer) and tofu. I put about 4 table spoons.
6. Put in the meehoon and prawn stock (not too much or you'll get soggy beehoon). Mix well. Add a bit more oil if too dry. Lastly add in the taugeh and kuchai and fry for another 2 minutes (do not overcook).
........serve and eat!!!!
My recipe may look a bit messed up for those professional cooks out there. But hey, it's my first time anyway!!!
2 weeks ago