Mee Siam


Photo: flickr user avlxyz
Print this recipe

Ingredients

1/2 tablespoon blachan - finely pounded a
1 big onion - minced
1 cup tbl tamarind, squeezed with ½ of water and strained
sugar and salt to taste

Preparation

1
Method:1. Heat oil in pan and add the pounded dried prawn, stir-fry and add "A". Fry till fragrant and until the oil appears. Set aside 4 to 5 tbsp of this mixture for the gravy.
2
2. Add "B" and shelled prawn and bring it to boil.
3
3. Add rice-vermicelli and fry over high heat, then add in bean sprouts.
4
4. Stir-fry till rice-vermicelli is cooked - should bed dry, fluffy, and thoroughly mixed with the ingredients.
5
Method for gravy:1. squeeze Tamarind with 1 bowl of water then boil it in a saucepan.
6
2. Put all the remaining ingredients and bring it to boil again and then simmer for about 20 minutes.
7
3. Add the 4-5 tbsp mixture (see step 1 above). Boil for another five minutes to serve hot.
8
Method for Sambal:1) Heat the oil in a pan. Add "A" and fry until fragrant.
9
2) Add tamarind-juice, and cook for another 3-5 minutes.
10
3) Add sugar and salt to taste.
11
TO SERVE:1) Place rice vermicelli on serving plates
12
2) Garnish with wedges of hard-boiled egg, diced bean-cake, chives, lime and spring onions.
13
3) Add gravy and top up with sambal.

Tools

.

Tags:

condiment
Thai
Asian
oriental
roblems
muoi

Yield:

1.0 servings

Added:

Friday, February 19, 2010 - 12:48am

Creator:

Anonymous

Related Cooking Videos