do someone have recepi of "mee siam"?

Answer 1

What you need:
250g of rice vermicelli or mee hoon
250g tau-geh (beansprouts)
350g prawns (shrimps or tiger prawns)
fried beancurd puffs (any amount)
1/4 cup oil
2 cups of chicken stock/water mixture (more soupy)...if you want it dry...1 cup
3 cloves garlic
6 shallots
1 1/2 tbs black bean paste
50g dried prawns/shrimps
12 dried chillies
1 tsp sugar
6 tbs of dry chicken stock
1/2 tsp pepper (sarawak pepper)
3 tbs fish sauce

How to:
Soak the vermicelli till nicely puffed...should only take about 5 minutes
Strain until quite dry. Season the vermicelli with the sugar,chicken stock,pepper and fish sauce. Leave aside.
While waiting, pound the garlic,shallots,black bean paste,dried shrimps and dried chillies together...don't need until all mash...just to blend the flavours together.
Heat oil in wok and stir-fry the pounded stuff until you can smell the fragrance
Add prawns and chicken stock/water mixture. Bring to boil then simmer for a while...about 5 minutes will do.
Add the seasoned vermicelli and tau-geh to stir fry again.
Mix in beancurd puffs and toss well.
Finally, if you're particular about presentation, chop some spring onion and coriander and fresh chilli to put on the vermicelli and decorate your dish or bowl with 2 halved hard boil eggs and some lime wedges that'll be squeezed in for taste because the lime complements the chilli flavour.
Eat!

Answer 2

You can save half of the ingredients/efforts by buying prima deli's mee siam mix. It tastes as good as the real thing from the coffeeshop. The cooking instructuction isnt difficult to follow. The paste can be found in most prima deli's bakery shop and also Jason Supermarket at Cityhall.

Answer 3

Here's a simple recipe I found.

FRIED MEE SIAM (Fried Siamese Noodles)

It is simple to prepare and can be served hot or at room temperature.

125 ml Vegetable Oil
10-12 Dried Chillies
18 Shallots (Finely ground)
8 Garlic Cloves (Finely ground)
100-200 g Dried Prawns (Finely ground)
3-4 Tbs Salted Soy Bean Paste (Tau Cheo)
300-400 g Tiger Prawns (Shelled and De-veined)
1 Packet Dried Rice Sticks [Bee Hoon] (Soaked in warm water and drained when soft)
300-600 g Fresh Bean Sprouts
1 Cup Water

Seasoning:

3-4 Tbs Tomato Ketchup (Enhances colour)
3-4 Tbsp Sugar
2-3 Tsp Salt
1 Tbsp Tamarind Juice
2 Tbsp Lime Juice

Garnishing:

3-4 Hard Boiled Eggs (Quartered)
2-3 Soy Beancurd (Cubed and fried)
40-50 g Flowering Chives (Cut into 2-3 cm lengths)
3-5 Limes (Washed and quartered)

Method of Cooking:

1. Finely grind dried chillies and add to hot oil in wok. To obtain a deep red chilli colour, fry thoroughly for several minutes or longer adding extra oil if they start to burn or dry out.

2. Add shallots, garlic, salted soy bean paste, dried prawns and fry till fragrant.

3. Add seasoning. Bring to boil with 1 cup of water.

4. Add prawns, softened rice sticks, and bean sprouts. Toss till all ingredients are evenly distributed.

5. Place cooked Mee Siam onto a platter and garnish w/ eggs, fried beancurd, chives, and lime.

6. Enjoy.

Answer 4

try the brand dancing chef . paste that is ready to cook in package form. in NTUC,giant any supermarket. other brands also have. i tried dancing chef laksa not bad. there are instructions on package

Answer 5

Never heard of it. I knew "mee gob" though.

Answer 6

i think if u google through yahoo asia.. you should be able to find the recipe..