![Mee Siam Mee Siam](https://cooknbakediary.com/wp-content/uploads/2014/02/mee_siam1.jpg)
Mee Siam is a spicy, sweet and sour stir fried rice vermicelli dish. There are two types of mee siam, with gravy or stir fried. Both are use the same recipe. I am sharing the version of stir fried. Usually, thin rice vermicelli is used. However, I want to make a different to it so I used thick rice vermicelli. It tastes nice as well!
I had also discarded another ingredient, the fermented yellow bean sauce. I did not use it because I forgot to buy it! 😛 I shall include this ingredient in my next cooking. Don’t worry, my mee siam recipe is also delicious and yummy even without the fermented yellow bean sauce. Enjoy!
![Mee Siam Mee Siam](https://cooknbakediary.com/wp-content/uploads/2014/02/mee_siam2.jpg)
Mee Siam Recipe
This recipe serves 3 to 4 persons.
Ingredients:
- 400 grams thick rice vermicelli
- 50 grams bean sprout
- 50 grams dried shrimp
- 5 red chillies
- 2 shallots
- 3 gloves of garlic
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 piece of tofu (fried and cut into pieces)
- 2 stalks of spring onion, cut into section length
- 4 tablespoons oil
- 400 ml water
- 2 tablespoons tamarind paste / Asam paste
Methods:
- Add 2 tablespoons water to tamarind paste in a small bowl. Set aside.
- Rinse dried shrimp and soap in water for about 5 minutes.
- Cut red chillies, shallots and garlics into small pieces.
- Blend dried shrimp, red chillies, shallots and garlics using a blender until finely blended.
- Heat up a wok with 4 tablespoons oil. Fry the chilli mixture at low heat until aromatic.
- Add water to fried chilli paste and boil it at medium heat.
- Add in tamarind juice, sugar and salt to taste.
- Now you can add in thick rice vermicelli and cook it at high heat until almost dry.
- Add in bean sprout and spring onion. Fry for another 1 to 2 minutes.
- Lastly, garnish mee siam with 2 pieces of fried tohu and serve hot.
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