A delectable dish created from a mix of Chinese, Nonya and Malay influences, Mee Siam features a rich assam (tamarind) gravy with a delightful aroma. The gravy is accompanied with rice vermicelli fried in a mix of spices, and served with sambal chilli, bean curd cubes and lime juice for a zesty yet definitive experience. For an irresistible complement, garnish this appetising dish with fresh prawns and eggs.
Simple
Simple
-
INGREDIENTS
-
125 gDry Bee Hoon (rice vermicelli)
-
or
-
218 gFresh Bee Hoon
-
1 pktBee Hoon Sambal **
-
75 mlWater (for Step 2)
-
1 pktMee Siam Paste **
-
450 mlWater (for Step 3)
-
1 pktSambal Chilli **
-
1 pktLime Juice **
-
3 nosBoiled egg
-
10 gChinese chives (ku chye, optional)
-
6 nosPrawn, medium size, cooked (optional)
-
15 gFried bean curd cubes (tau pok, optional)
-
** Included in Prima Taste pack.
Steps
- 1. Soak dry Bee Hoon in a pot of hot water until soft.
- 2. Heat Bee Hoon Sambal with 75 ml water in wok or frying pan on medium heat for 1 min. Stir well. Add soaked Bee Hoon (from Step 1) and stir-fry. Mix the gravy with the Bee Hoon until gravy is evenly soaked up by the Bee Hoon. Transfer to a serving bowl.
- 3. Mix Mee Siam Paste with 450 ml water in a pot and bring to boil. Simmer for 2 mins. Do not cover pot.
- 4. Portion Bee Hoon into individual bowls. Stir Mee Siam gravy (from Step 3) gently before pouring onto Bee Hoon. Add garnishes and serve with Sambal Chilli. Add Lime Juice to taste.
- VARIATION
- You may use
- - Chicken or turkey slices instead of prawns.
- - Spring onion instead of Chinese chives
- - Spaghetti or linguini instead of Bee Hoon.
- STORAGE
- Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
- Volume Conversion: 1 cup ˜ 230 ml
-
-
INGREDIENTS
-
218gFresh bee hoon (rice vermicelli)
-
125gor Dry bee hoon
-
75mlWater (for cooking Bee Hoon Sambal)
-
450mlWater (for cooking Mee Siam Paste)
-
10gChinese chives (ku chye, optional)
-
15gFried bean curd cubes (tau pok, optional)
-
6 nosPrawns, medium size, cooked (optional)
-
3 nosBoiled eggs
-
1 pkt**Bee Hoon Sambal
-
1 pkt**Mee Siam Paste
-
1 pkt**Sambal Chilli
-
1 pkt**Lime Juice
-
**included in this Prima Taste pack
Steps
- 1. Soak dry bee hoon in a pot of hot water until soft.
- 2. Drain and set aside.
- 3. Heat Bee Hoon sambal with 75ml water in a wok or frying pan on medium heat for 1 min.
- 4. Stir well.
- 5. Add soaked bee hoon and stir-fry.
- 6. Mix gravy with the bee hoon until gravy is evenly soaked up by the bee hoon.
- 7. Mix Mee Siam Paste with 450ml water in a pot and bring to boil.
- 8. Simmer for 2 mins.
- 9. Do not cover pot.
- 10. Portion bee hoon into individual bowls.
- 11. Stir Mee Siam gravy gently before pouring onto bee hoon.
- 12. Garnish with fried bean curd, Chinese chives, boiled eggs, cooked prawns and serve with Sambal Chilli.
- 13. Add Lime Juice to taste.
- 14. Prima Taste Mee Siam is ready to be served.
-
-
INGREDIENTS 材料
-
1包米粉叁峇
-
1包米暹湖
-
1包叁峇辣椒
-
1包酸柑汁
-
218克或干米粉,125克熟米粉
-
用于步骤2,75毫升水
-
用于步骤3,450毫升水
-
可任选,10克韭菜
-
豆腐干块,可任选,15克豆薄
-
煮熟(可任选), 6只虾,中型
-
3 粒熟蛋
Steps 烹煮法
- 1. 将干米粉浸在热水里至变软。
- 2. 把米粉叁峇(Bee Hoon Sambal)和75毫升的水倒入倒入炒锅和平底锅,用中火炒一分 钟,搅拌均匀。
- 3. 加入步骤1的米粉,然后翻炒。
- 4. 将米粉和酱汁拌匀,直到米粉均匀吸收酱汁为止。
- 5. 将米粉盛入盘中待用。
- 6. 将米暹湖(Mee Siam Paste)和450毫升的水倒入锅中煮沸。
- 7. 用小火续煮2分钟,不必盖锅。
- 8. 把米粉盛在个别的碗中,轻轻把米暹汁搅拌均匀倒在米粉上。
- 9. 加上配料后,配上叁峇辣椒(Sambal Chilli)和酸柑汁(Lime Juice),即可上卓。
-