A mix of Chinese and Malay influences, Mee Siam features a rich tamarind gravy with a hint of chilli. mee siam meesiam gravy Simple INGREDIENTS Ingredients For Step 1: 40g Prima Taste Mee Siam Complete Sauce 120ml Water Ingredients For Step 2: 130g Bee Hoon (Thin Rice Vermicelli) We Recommend: For Bee Hoon: Tai Shan Bee Hoon Ingredients For Step 3: 210g Prima Taste Mee Siam Complete Sauce 450ml Water Ingredients For Step 4: 3 nos Boiled Egg 15g, optional Koo Chye (Chives) 2pcs, optional Tau Pok (Beancurd Puffs) Steps PREPARATION: FOR BEE HOON (THIN RICE VERMICELLI)1. Soak dry bee hoon for 15 mins. 2. Drain off water and it is ready for use. COOKING STEPS1. Fry 40g of Prima Taste Mee Siam Complete Sauce on low heat until fragrant. Add water and low boil.2. Add soaked bee hoon. Stir fry on high heat till sauce is evenly absorbed by bee hoon and fragrant. Set aside to cool. 3. Add water and remaining Prima Taste Mee Siam Complete Sauce into a pot. Bring to high boil. 4. Lower heat and medium boil for 2 mins. Mee Siam gravy is ready for use.5. Portion bee hoon into individual plates. Reheat Mee Siam gravy and bring to a boil before serving.6. 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. 7. Top with boiled egg, koo chye (chives) and tau pok (Optional).8. Serve with Prima Taste Sambal Chilli (Optional) and calamansi. PREPARATION: FOR TAU POK (BEANCURD PUFFS)1. Fry both sides of the tau pok in hot oil for 30 secs or toast in a pre-heated toaster for 2 mins.2. Cut Tau Pok into approx. 1cm cubes.
