Mee Siam Singapore

Salam sejahtera dan selamat pagi, pagi ini Nur sarapan Mee Siam Kuah yang diberi nama oleh Puan Amy Mustafa Mee Siam Singapore...kalau kita disini sebut Mee Siam Kuah aje...rasanya pasti diseberang sana mengenali Puan Amy ini....bukan nak promote, saja aje berbual kosong. Nur masih simpan resipi  masakkan beliau dan ibunya Puan Hajah Yurni....resipi mereka pun hebat juga, salah satunya resipi nasi jagung kepunyaan ibunya yang menjadi menu bila tiba Hari Raya untuk dihidangkan pada para tetamu yg berkunjung kerumah Nur. Maalum balas dari tetamu "thumbs up" hehehe....tak mau cakap banyak-banyak nanti ada orang ingat kita puji diri sendiri pulak.....hehehe.

Berbalik pada resipi biasa Nur selalu gunakan resipi Puan Asiah Shamsudin untuk membuat mee siam...resipinya lebih kurang sama juga dengan resipi yang dibawah ini.

Mee Siam Singapore
Ingredients
1 packet (400g) rice vermicelli (soaked for 1 hour in cold water), rinsed.

To be blended together (A):
2 big spanish onions
3 cloves of garlic
½ cup dried shrimp
1 handful dried chilli

For Gravy:
To be blended together (B):
2 big Spanish onions
4 cloves of garlic
1 cup dried Shrimp
2 handful Dried chilli
1 inch of belacan or 1 teaspoon

1 stalk lemongrass, chopped finely
1 jar (approx 450g) taucho or preserved yellow beans (roughly mashed)
1 cup grounded peanuts
2 – 3 pieces rock sugar
2 tablespoon tamarind paste (mixed with water)
Sugar to taste

For Garnishing:
3 hard boiled eggs
4 fried tofu (tau fu pok), cut in small cubes
8 prawns medium sized, shelled and pre-cooked in water
3 calamansi (halved)
Coriander, chopped
Chives, chopped
Sambal to serve (optional)

1. First, make stock. Heat oil in wok and stir-fry lemongrass. Add blended ingredients B into oil and fry till fragranced. Add 2 litres water. Allow water to come to boil, add mashed taucho, grounded peanuts, rock sugar and tamarind juice.
2. Sugar to taste.
3. To make meehoon, heat oil in wok then stir-fry ingredients A till fragranced. Add ½ cup water, then stir in meehoon. Fry till well coated and noodles cooked.
4. To serve, place spiced mee hoon in a bowl. Smother hot gravy over it and garnish with wedges of half boiled eggs, soy puffs, prawns, coriander and chives. Squeeze half a calamansi before digging in. Sambal for those thrill seekers.

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