Rose’s Kitchen

Fried Mee Siam

Ingredients:

1 packet vermicelli (bee hoon)

500g bean sprouts (taugeh)

100g chives (koo chai), cut into sections

2 pieces firm soya beancurd (tau kwa)

20 limes, squeeze for juice

6 eggs, beaten

10 tbsp cooking oil

Ingredients  to pound:

150g dried prawns, soaked

7 cloves garlic

20 shallots

7 tbsp preserved soya beans (taucheo)

1 tbsp belachan

3 tbsp chilli paste

Seasoning:

2 tbsp sugar

1 tsp salt

1 tsp vetsin

Method:

1.  Soak vermicelli in cold water for 1 hour.  Scald with boiling water and drain.

2.  Boil a pot of water, add a little oil.  When water is boiling, scald the taugeh and drain.

3.  Pound dried prawns, taucheo, garlic, shallots and belachan.  Add the chilli paste.

4.  Cut tau kwa into small strips and fry till slightly brown. 

5.  Beat the eggs with a pinch of salt and fry into a large omelette.  Cut into shreds for garnishing.

6.  Heat up the 10 tbsp of oil and fry the pounded ingredients until fragrant.

7.  Add in the taugeh and stir-fry for a while.  Add in the vermicelli and seasoning.  Sprinkle with some water and  add lime juice.  Adjust seasoning according to taste.  Stir and toss till bee hoon is soft and cooked.

8.  Dish up and garnish with fried tau kwa strips, chinese chives and shredded egg omelette.

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February 17, 2007 - Posted by | Rice and Noodles

9 Comments »

  1. Another classic!!! Kudos to you, auntie!!!!

    Comment by Daniel | April 8, 2007 | Reply

  2. Dear Rose,

    How are you? Hope you are well in body and spirit and very happy in Lord!

    I wonder if you would give me the recipe for Singapore Fried Mee Hoon? I tried to cook one, but it did not taste like that I had from a restaurent.

    Also, could I have the recipe for foochow ” Ko Lo Mein”; the one from Sibu is reputed to be very good.

    Thanks a lot again for your generosity.

    Comment by josephine wong | April 20, 2007 | Reply

  3. Hi Josephine,
    Sorry I do not have the recipe for foochow “Ko Lo Mein” but the Xing-Zhou Mee Fen is the one which we always ordered at the Restaurants. As for the noodles recipes, you may like to adjust the seasoning according to taste.
    All the Best!

    Comment by roseskitchen | April 25, 2007 | Reply

  4. Hi Aunty,
    I was wondering what is vetsin and if it has an alternative name.

    Thank you very much for sharing all your recipes.. for someone who grew up in Australia, I sure miss the food every time I leave Malaysia! This has gone a long way to help heal that rift!

    Comment by Aussie malaysian | November 5, 2007 | Reply

  5. Hi Rose,

    You have put up a very interesting and very informative site. I will return often to try out some of your interesting recipes.

    The earlier comment by Aussie Malaysian wanted to know what is Vetsin. It is actually monosodiumglutamate (msg). Asians use a lot of these to make food tastes better. Australians need to be warned when this item is used in food.

    Best regards.

    Comment by Evelyn | November 15, 2007 | Reply

  6. Hi Evelyn,
    Thank you so much for your comment. Hope you enjoyed the recipes posted.
    Blessings!
    Rose

    Comment by roseskitchen | November 29, 2007 | Reply

  7. Dear Rose
    I’ve been looking for a simple fried mee siam dish. Thank you for being so kind as to share yours.

    Comment by daphne | May 31, 2008 | Reply

  8. Hello Rose,

    I hope you have fully recovered from your cancer.

    I have a question for you re: mee siam.

    I have been researching on the mee siam recipe on its gravy. Why is it some recipe for gravy calls for candlenuts and some doesn’t? Is candlenuts important to this recipe. One recipe calls for peanut vs candlenut.

    I am confuse. Please enlighten me.

    Thank you for your generousity in sharing your knowledge.

    May God smile on you and shine His face upon you each and everyday.

    God bless,
    cynthia

    Comment by Cynthia | May 29, 2009 | Reply

  9. We love your fried mee siam, in singapore we eat mee siam with gravy. i just try your fried mee siam,all my children and grandchild love it. I will be trying your other recipes too. how about otak otak…I cooked it few time , all are not successful, please help…
    Thanks
    maureen from singapore but stay in bangkok, we miss all asia food.

    Comment by maureen low | October 1, 2010 | Reply


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