Mee siam is a fried spicy rice noodle dish originated in Thailand.

Ingredients of Mee Siam:

0.6 kg/ 1 kt
0.6 kg / 1 kt
10
1.2 kg/ 2 kt
160 g / 1/4 kt
10
15

20 tbsp
570 ml/ 20 oz

rempah (pound):
300 g / 1/2 kt
2 tbsp
60

Gravy (combine):
10 tbsp
1/2
1
5 tbsp

rice vermicelli (beehoon), soaked for 5 minutes
medium size prawns, boiled & shelled
small bean curd cakes (tau kua), cut into thin strips
bean sprouts, rinsed
dried prawns, pounded
eggs, hardboiled, peeled & cut into wedges
limau kesturi, cut into half
chives (kuchai), cut into small pieces
oil
water

shallots (bawang merah)
shrimp paste (blachan)
dried chilies, soaked to soften, seeded & pounded or 4 tbsp pounded chillies

salted soybeans (taucheo), pounded slightly
coconut, grated, add in 1.71 liters/ 60 oz water squeeze for milk, discard pulp
onion, sliced finely
sugar

Directions:

1. Heat a frying pan until very hot, add in 20 tbsp oil. When the oil is very hot, add the bean curd cakes. Cook for about 5 minutes beginning with a high fire and ending with a lower fire. Remove and set aside. Over a high fire, stir-fry the rempah for about 2 minutes, add in the dried prawns, stir well, and fry until the oil surfaces. Scoop out about 5 tbsp of this mixture and place it in the gravy pot.

2. To cook noodles to the correct texture proceed accordingly: Add 570 ml/ 20 oz water to remaining rempah and bring to boil. Add in the bean sprouts, mix well, and then push it aside to one side of the frying pan. Bring the rempah to boil again, place the noodles in the boiling rempah, stir well together, and then cover the noodles with the bean sprouts. After a few minutes, lower the fire, and carefully stir the mixture using two pairs of chopsticks, one pair in each hand. Loosen the noodles and let them fall back into the pan as you stir. Simmer over a low fire for a few more minutes.

3. To cook gravy: Bring to boil over a medium flame.

4. To serve: Place the noodles on a large serving plate or eight individual plates. Garnish with the fried bean curd and the chives and prawns. Arrange the sliced eggs and halved limau kesturi around the edges. Serve the gravy in a separate sauce boat or deep bowl.