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Mee Siam

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Ingredients
  

  • 200 g Bee Hoon fine rice noodles (soaked in cold water for 30 minutes)
  • 1 litre Stock
  • 2 Tbsp Cooking Oil sunflower, canola, peanut etc
  • 3 tbsp Asam (mixed with 3 tbsp water and drain
  • 2 Tbsp Sugar
  • Salt and lime juice to taste

Toppings

  • 3 bunches Chinese Chives finely chopped
  • 20 Prawns blanched
  • 5 Hardboiled eggs sliced
  • 5 Taupok diced to 5 mm and toasted
  • 6 Tbsp Dried prawns soaked for 30 minutes, dried, pounded and then fried till crispy
  • A handful of Taugay or bean sprouts

Spice Paste

  • 10 Dried Chilies soaked and then cut to thumb length
  • 9 cloves Garlic
  • 1 Big Onion
  • 1 Tbsp Belachan or Prawn paste
  • 2 Tbsp Taucheo or miso paste
  • 5 buah kerak

Instructions
 

  • Grind all the ingredients for the spice paste together.
  • Heat up a stock pot and cooking oil. Add the spice paste and stir over medium heat until it is fragrant. This takes 10 minutes, so be patient or the mee siam will not be delicious.
  • Scoop up 1/3 of the paste and put that into another pot.
  • Onto the 2/3 of the paste, add 1 litre of stock, assam juice, sugar and salt. Bring to a boil.
  • Add prawns to the pot and when cooked, remove the prawns to be used for toppings.
  • Add the noodles to the 1/3 of the paste that was reserved, stir through and mix until even.
  • Put noodles into five bowls, arrange toppings on the noodles, and scoop the gravy over the noodles.
  • Serve with a wedge of lime and/or more sambal chili.