Mee Siam

Mee Siam

[ Siamese-style Noodles ]

        INGREDIENTS :

  • 2 lb rice vermicelli [lo mein noodles]
  • 2 lb fresh whole shrimp, reserve shell and heads, for stock
  • 3 cups water
  • salt to taste
  • 1 cup cooking oil, peanut or veg oil
  • 10 cloves garlic, chopped
  • 6 soy bean cakes, diced
  • 2 tbsp salted soy beans, mashed to a paste or Miso paste
  • 4 tbsp light soy sauce
  • 1 lb fresh bean sprouts
  • 6-8 stalks scallions, cut into 1 inch lengths
  • 20 shallots, thinly sliced, fried golden brown
  • 4 eggs, hardboiled, quartered
  • 6 red Serrano chilies, seeds, thinly sliced diagonally [optional]
  • 10 limau kasturi [kalamansi limes], cut into halves [Substitute: kaffir or key limes cut into small wedges]

        Ingredients for SAUCE :

  • 2 tbsp cooking oil, peanut or vegetable oil
  • 12 cloves garlic, pounded
  • 3 tbsp or to taste, chili paste
  • 3 tbsp salted soy beans, mashed to a paste or miso paste
  • 3 tsp sugar
  • 3 cups coconut milk
  • cup tamarind paste [made from 3-3 oz tamarind pulp mixed well with cup hot water and then strained to remove seeds]
 
 
 
   
 
 
 

        To Prepare Sauce :

  • Heat on high, add garlic, chili paste, salted soy bean or Miso paste, stir-fry for about 1 minute.
  • Add sugar, tamarind paste, coconut milk, reduce heat to med-low,
  • Simmer till oil starts to float on top, add salt to taste, keep gravy hot on low-med heat, for serving
  • Dish out into a gravy boat when serving

        To Prepare :

  • Soak dried rice vermicelli [lo mein] in hot water till al dente, drain, run under cold running water, drain well, set aside
  • Remove shells from shrimp, reserve shells & heads, roughly pound
  • Bring 3 water to a boil, add shrimp shells, simmer, reduce to 1 cup of stock, strain and discard shells & heads, add salt to taste
  • In a wok, heat 1 cup of oil, fry shallots till golden brown, drain on paper towels, set aside for garnish
  • Remove all but 2 tbsp of oil from wok, add garlic, stir-fry till golden brown and crisp
  • Add shrimps, soy bean cakes,2 tbsp salted soy beans or Miso paste, stir-fry 1-2 mins
  • Add shrimp stock, soy sauce, bring to boil, reduce heat to med, cover, simmer 5 mins
  • Add noodles, stir fry for 3-5 mins
  • Add bean sprouts, scallions, salt to taste, stir fry 1-2 mins, turn off heat
  • Dish noodles into individual bowls
  • Garnish with hardboiled eggs, fried shallots and fresh sliced red chilies [optional]
  • Serve with gravy boat on the side, for pouring a little over noodles while eating - a last minute squeeze of lime brings it altogether

 Cook's Note : Limau Kasturi are miniature limes, also known as Kalamansi, Calamansi or Musk limes. It tastes like a cross between a lemon and a mandarin orange.

To substitute, mix 3 parts lemon juice and 1 part mandarin orange juice.

 

 
 

 

 
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