mee siam

Add

Water for scalding
	1 pk Coarse rice vermicelli (or
	250 g Beansprouts
	100 g Chinese chives
	500 g Small prawns
	2 c Fried tofu (about 2 cups,
	5 tb Oil
	1 lg Onion, sliced
	250 ml Water
	2 tb Tamarind powder
	4 Hardboiled eggs, sliced
	REMPAH
	5 tb Dried prawns (pounded
	5 lg Onions
	4 Cloves garlic
	6 Candlenuts (or subst,
	20 Dried chillies
	2 tb Belacan (prawn paste)
	1 ts Sugar
	1 ts Salt
	GRAVY
	2 l Water
	4 tb Tamarind powder
	3 tb Fried rempah (see method)
	2 tb Preserved, fermented soy
	2 ts Sugar
	1/4 Coconut, grated
	150 ml Water

Preparation

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 Tans 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. caption

Water for scalding

1 pk Coarse rice vermicelli (or

250 g Beansprouts

100 g Chinese chives

500 g Small prawns

2 c Fried tofu (about 2 cups,

5 tb Oil

1 lg Onion, sliced

250 ml Water

2 tb Tamarind powder

4 Hardboiled eggs, sliced

REMPAH

5 tb Dried prawns (pounded

5 lg Onions

4 Cloves garlic

6 Candlenuts (or subst,

20 Dried chillies

2 tb Belacan (prawn paste)

1 ts Sugar

1 ts Salt

GRAVY

2 l Water

4 tb Tamarind powder

3 tb Fried rempah (see method)

2 tb Preserved, fermented soy

2 ts Sugar

1/4 Coconut, grated

150 ml Water