Sweet & tangy vermicelli. A mix of Chinese and Malay influences, Mee Siam features a rich tamarind gravy with a hint of chilli. Each Mee Siam Complete Sauce party pack serves 12. Simple Shop Now INGREDIENTS INGREDIENTS FOR BEE HOON: 520g Dried Bee Hoon (Approx 880g soaked bee hoon) 160g Prima Taste Mee Siam Complete Sauce 480ml Water INGREDIENTS FOR MEE SIAM GRAVY: 840g Mee Siam Complete Sauce 1.8L Water GARNISH 12 nos Boiled Egg 60g Koo Chye (Chives) 8 pcs Tau Pok (Beancurd Puffs) Steps PREPARATION: BEE HOON (VERMICELLI)1. Soak dry bee hoon for 15 mins. Drain off water and it is ready for use. 2. Fry Prima Taste Mee Siam Complete Sauce on low heat until fragrant. Add water and low boil.3. Add soaked bee hoon. Stir fry on high heat till sauce is evenly absorbed by bee hoon and fragrant. Set aside to cool.COOKING PROCEDURES: MEE SIAM GRAVY1. Add water and remaining Prima Taste Mee Siam Complete Sauce into a pot. Bring to high boil. 2. Lower heat and medium boil for 2 mins. Mee Siam gravy is ready for use.3. Portion bee hoon into individual plates. Reheat Mee Siam gravy and bring to a boil before serving.4. Pour gravy onto each portioned plate of bee hoon to heat it up. Pour gravy back into the pot and repeat the step of pouring gravy onto the bee hoon.5. Top with boiled egg, koo chye (chives) and tau pok (Optional).6. Serve with Prima Taste Sambal Chilli (Optional) and calamansi.
