Ingredients
- Mee Siam sauce
- 5tbsp of dried prawns, soaked in water to soften
- 10 candlenuts, roughly chopped
- 10 or 80g of shallots
- 6 cloves of garlic, peeled
- 1 tsp of belachan (dried prawn paste)
- 5tbsp of oil
- 1/2 cup of unsalted peanuts, roasted and coarsely chopped
- 3tbsp black bean paste
- 6 tbsp of sugar
- 6 tbsp of tamarind pulp mashed with 1 250ml warm water, squeezed and strained for juice
- 1 stalk lemongrass, bruised and finely chopped
- 1/2 tbsp black soy sauce
- Salt and white pepper to taste
- Mee Siam
- 30 dried chillies (about 100g), cut into lengths, deseeded and soaked in water to soften
- 3 tbsp oil
- 250g rice vermicelli (beehoon), soaked in cold water to soften
- 2 cups of bean sprouts
- 2 slabs of fried tofu, diced and pan fried till golden brown
- 12 big prawns, boiled for 1 or 2 mins in 4 cups of water. Prawn stock reserved
- 8 quail eggs or 2 hard boiled eggs halved
- Sambal belachan
- 4 limes
Description
One Of My Favourite Nonya Breakfast In Singapore And Have Recreated In My Kitchen. It Is Noodle Dish With A Sweet, Sour And Spicy Prawn Broth. 1. Grind The Dried Chillies In A…
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