Mee Siam • Spicy & Sour Vermicelli

Mee Siam has been our favourite. The spicy & sour taste of this dish makes you more appetizing. In Malaysia, we can have mee siam all time long in the Malay's restaurant. Spiciness & sourness are the main key of this dish. We just love the exotic taste of this combination. You may also add your own selection of ingredients, such as prawns, tofu, fish cake, bean sprout & so on...

Since my hubby craved for this dish the other day. I would like to give it a try and the result is so satisfying. This was my first attempt & my own modified recipe. I used only simple ingredients which I found in my kitchen.
For those who loves spicy & sour food, I guess this dish is one of the good selection! Give it a try!

Ingredients:
1 packet of Vermicelli (MeeHoon / 米粉)
2 stalks Choy sam, chopped
3 eggs, beaten
1/2 Carrot, sliced thinly
2 Kalamansi lime, cut into half (Limau kasturi)
Salt to taste

Seasonings:
20gm Dried shrimps
2 Shallots
2 Garlic
2 Red onions
2 Lemon grass (about 2 inches long)
6 Dried chillies
Tamarind juice (2 tbsp tamarind paste + 200ml water)

Methods:
1. Soak meehoon for 30mins or till soften.
2. Put tamarind paste with water. Squeeze a little with hand to brings out the flavour. Set aside.
3. Combine all ingredients in a food processor. Blend the ingredients until turns paste.
4. Heat up 2 tbsp of oil in a wok. Saute blended paste till fragrant, about 10 mins in slow fire.
5. Add in carrot, stir for 2 mins. Then, add in choy sam and stir for another 2 mins.
6. Stir in meehoon, stir fry till all ingredients well mixed.
7. Add in salt. Add more tamarind juice if you find the meehoon is too dry.
8. Once the meehoon is soften, dish up.
9. Fried scramble eggs in a non-stick pan. Mix with the meehoon, serve with a squeeze of lime.


My bits of tips:
• You may add variety of ingredients into it, e.g. prawns, tofu, fish cake or tau kua.
• To have fragrant blended ingredients, slowly stir & mix with slow fire for longer period.
• I prefer to fry the scrambled egg separately to retain the taste & the texture of the egg.