Mee siam and sambal

Yield: 1 Servings

Measure Ingredient
Water for scalding vermicelli
1 pack Coarse rice vermicelli (or subst, Angelhair pasta)
250 grams Beansprouts
100 grams Chinese chives
500 grams Small prawns
2 cups Fried tofu (about 2 cups, cut into short strips of 1x2x1/2cm)
5 tablespoons Oil
1 large Onion, sliced
250 millilitres Water
2 tablespoons Tamarind powder
4 Hardboiled eggs, sliced
5 tablespoons Dried prawns (pounded separately)
5 larges Onions
4 Cloves garlic
6 Candlenuts (or subst, Macadamia nuts)
20 Dried chillies
2 tablespoons Belacan (prawn paste)
1 teaspoon Sugar
1 teaspoon Salt
2 litres Water
4 tablespoons Tamarind powder
3 tablespoons Fried rempah (see method)
2 tablespoons Preserved, fermented soy beans, mashed a little
2 teaspoons Sugar
¼ Coconut, grated
150 millilitres Water



This dish originates in Thailand, hence, the name Mee Siam, however, it is pronounced "Mee Seeyam". It is one of the local favorites in Singapore.

Source: Terry Tan's Straits Chinese Cookbook Cooking time: 25 minutes

Basic Preparation of Ingredients: Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften until strands are pliable and soft to the touch.

Wash and remove the root ends of the beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel prawns.

Sambal: Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes.

Add all other rempah ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir once. Remove about half the amount of rempah and put aside. In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid and simmer for five minutes. Remove and set aside.

How to Fry Vermicelli: Putting all but 3 tablespoons of the reserved rempah in a wok or large frying pan, fry vermicelli and bean- sprouts for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried tofu pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish.

Gravy: Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat.

Posted to FOODWINE Digest 28 Nov 96 From: Serene Ong <sereneo@...> Date: Sat, 30 Nov 1996 02:44:39 +0600

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