Nonya Mee Siam

Preparation time

25 Minutes

Cooking time

40 Minutes

Serves

6

Learn how to cook this spicy noodle dish steeped in Nonya history and influenced by the distinct cultural flavours of Thailand.

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Cooking Tips

1. You can make prawn stock when preparing the prawns for garnish.

2. Simply peel and devein and throw the heads and the shells back in and simmer for another 20-30minutes.

3. Sift the stock to remove the shells before using.

Ingredients

4
tablespoon
Chilli Paste
, (Gravy)
5
tablespoons
Belacan, also known as Shrimp Paste
, (Gravy)
2
Onions
, chopped (Gravy)
5
tablespoons
Tamarind
, (Gravy)
8
pieces
Dried Bean Curds, also known as Taopok
, (Gravy)
2
Litres
Water
, (Gravy)
Sugar and Salt
, to taste, (Gravy)
500
grams
Rice Vermicelli, also known as Dry Bee Hoon
4
tablespoon
Cooking Oil
6
Shallots
, chopped
5
cloves
Garlic
, chopped
4
tablespoons
Dried Shrimp
, pounded
250
grams
Bean Sprouts
, peeled
3
tablespoons
Chilli Paste
4
tablespoons
Cooking Oil
1
Egg
, hard boiled, cut into wedges
1
Local Lime
, trim top
20
grams
Fish Cake
, deep-fried and sliced
Sambal Sauce
, optional
20
grams
Local Chives, also known as Ku Chai
, freshly chopped
3
Prawns
, medium size, boiled and peeled
1
piece
Firm Tofu
, deep fried and sliced

Directions

To make the gravy: bring a 2L of water to boil, add tamarind, onions, shrimp paste, chilli paste, salt and sugar. Stir well to combine.
Add dried beancurd into gravy, cover the pot, lower the heat and allow it to simmer for 30 minutes.
In a frying pan, heat up oil to fry garlic, dried shrimps, onions and pre-soaked vermicelli.
Stir well before adding chilli paste and ensure vermicelli is even coated. Add bean sprouts and toss everything.
Transfer onto a plate and pour gravy over.
To serve, add beancurd, fish cakes, prawns, egg wedges, lime and chives. Sambal sauce may be added for an extra kick.

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