Nyonya Mee Siam
This particular recipe comes with a thick gravy which goes very well with thick bee hoon.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 60 g dried chillies (de-seeded)
- 250 g small onions (shallots)
- 60 g belacan (dried prawn paste)
- 3 tbsp taucheo (soya bean paste)
- 250 g ikan bilis (dried anchovies)
- 2 litre water
- 60 g assam (tamarind (in 2 cups of water))
- 1 cup thick coconut milk
- 1.5 tbsp sugar
- 1/2 kg fresh thick bee hoon (rice vermicelli (or 1 packet thin bee hoon))
- 125 g bean sprouts (taugeh (or as required))
- 1 large onion (chopped)
- 2 hard boiled eggs
- 250 g prawns (peeled)
- 50 g chives (ku chai)
- 2 fish cake (sliced)
Instructions
- 1
Soak the de-seeded cut dried chillies in hot water until they expand and drain out all the water
- 2
Grind the chillies, small onions, belacan and taucheo into a fine paste
- 3
Add oil in the wok and fry the grounded spices till the oil has separated
- 4
Wash & boil the dried ikan bilis in 2 litres of water for 1 hour
- 5
Fry prawns shells peeled from prawns
- 6
Add the fried prawn shells into ikan bilis stock and simmer another 1/2 hour
- 7
Sieve out ikan bilis and prawn stock. This will be the stock base for the mee siam gravy
- 8
Soak assam (tamarind) in 2 cups of water, mix well and sieve out assam water
- 9
Add in sugar and assam water to the fried grounded spices & mix well
- 10
Pour the ikan bilis/prawn stock and mix well
- 11
Add in the thick coconut milk slowly to the gravy and mix well and let it simmer for 1/2 hour
- 12
Add 1 tsp chilli paste to one large chopped onion in a wok and fry evenly
- 13
Add washed and peeled bean sprouts (taugeh)
- 14
Add thick bee hoon and fry evenly
- 15
Fry the thin bee hoon the same way as the the thick ones
- 16
Dish out the bee hoon onto a plate
- 17
Pour the hot gravy over just before eating and garnish with the eggs prawns and chives
- 18
For thin dried bee hoon, boil in water for 2 mins and drain completely.