Skip to main content

Mee Siam

mee_siam

Ingredients:

For Preparation of the Noodles
* 450g Rice Vermicelli
* 1 tablespoon Shallots (thinly cut)
* 10 dried red chillies that have been soaked and finely cut.
* 1 tablespoon Blachan
* 3 tablespoons Vegetable oil
* 2 tablespoons dried shrimp paste
* 1 ½ cups of Water
* 1 teaspoon Salt
* 1 tablespoon Sugar
* 1 teaspoon Oyster sauce
* 2 cups bean shoots

For Preparation of the Sauce
* 4 tablespoons preserved soya beans
* 2 tablespoons Sugar
* 1 finely sliced onion
* 2 tablespoons Tamarind water
* 4 cups of Water

For Preparation of Garnish
* 3 hard-boiled eggs
* 8 Prawns that have been cooked and halved
* 2 Lemons cut into four
* 1 tablespoons fried shallots
* 2 Spring onions

Methods:
1. The noodles are placed in boiling water and allowed to cook for about 20 minutes, after which they are drained.
2. Shallots, chillies and blachan are ground into a fine paste.
3. Oil is heated in a frying pan and used to fry shrimps for about 1 minute.
4. The paste is added and frying is continued until the oil is seen to separate from the paste.
5. Preserve 1 ½ tablespoons of this paste and some of the oil for later use.
6. Put water, salt, sugar and oyster sauce in a wok and boil the mixture.
7. Throw in the bean shoots and allow cooking for up to one minute.
8. Place the noodles and fry while stirring continuously over a high heat. Mix all ingredients well.
9. Reduce the heat and continue frying and stirring until the noodles have dried up.
10. Allow cooling.
11. Mashed soya beans, sugar, onion, tamarind water and water are blended and then boiled in the wok. The paste and oil that had been preserved beforehand are added and the mixture is cooked for 5 minutes.
12. The noodles are placed in a large placed and garnished with eggs, prawns and lemon. Shallots and spring onions are scattered on top and the sauce is sprayed.
Labels:

Comments

Post a Comment

Popular posts from this blog

Canneloni Gratin

Ingredients:(Serving for 4 person) * 1 onion 1 carrot half bunch parsley * 50g butter * 200g ground beef * 2 cans luncheon meat * salt, ground black pepper * 400g tomato * 2 tbsp spicy ketchup * 12 lasagna sheets * 150g grated Parmesan cheese Methods: 01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime. 02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni. 03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and...
Post a Comment
Read more

Stewed Sweet and Sour Vinegar Trotter

Ingredients: *1 pig’s trotter, about 2kg, cleaned and chopped into big pieces *1 litre sweetened Chinese black vinegar *700ml Chinese black vinegar *800ml water *600g young ginger, crushed *2 tbsp sesame oil *100g rock sugar *100g palm sugar (gula Melaka) *10 black dates (hak choe) *½ tsp thick soy sauce, for colour Methods: 01.Blanch trotter in a pot of boiling water for 15 minutes. Remove and clean under running water to remove any scum. Drain. 02.Heat sesame oil in a heavy-based pot and fry ginger until fragrant. Pour in both vinegars and water, cover and simmer for 30 minutes before adding the trotter, both sugars and dates. Cover and bring to the boil. 03.Reduce the heat and simmer for an hour or until trotter is tender. Stir in thick soy sauce for colour and allow the trotter to soak in the sauce until the flavour has developed before serving.
Post a Comment
Read more

Roti Canai

Ingredients: *600g Plain wheat flour *1 teaspoon Salt *1 cup Warm water or milk *1/2 cup Ghee or margarine *1 egg *1 teaspoon 1 teaspoon Methods: 01.Sift the flour and salt together 02.Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle. 03. Leave for 2-3 hours or overnight. 04.Divide dough into 8 equal parts. 05.Shape it into balls 06.Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee. 07.Roll up dough and twist it into a coil. Pressing one open end onto the top. 08.Roll it again as thin as possible into a round shape. 09.Beginning at one of the open ends, roll up dough tightly and coil it again as before. 10.Roll out dough slowly onto lightly floured surface (to ensure air is not forced out). 11.Heat a pan.Bake individually over a moderate heat. 12.Turn it over and spread a little ghee on it until both sides are golden brown.
Post a Comment
Read more