Adapted from: Singapore Hawker Food by Jimmy Chua
Valeebelly’s back in business!
After a long hiatus from writing (the eating however went on at full steam), I am glad to kickstart my blogging spurt by featuring this Stir Fried Mee Siam recipe. A handful of you have showed interest in it so i hope this post serves you well 🙂
As usual, i rely on Uncle Jimmy to give me some guidelines on how to go about doing this. I had to tweak the recipe a little as some parts didn’t really make sense. Its my 2nd attempt at this dish… the first was pretty disastrous. Anyhows, i will leave you with the recipe. Will be writing more on some eateries I have visited while i was missing from cyberspace. Have put on so much weight since then. Geez.
- 1 pack rice vermicelli/bee hoon (approx 400g)
- 2.5 tbsp ground bean paste/dao jio
- 300 g bean sprouts
- 300 g shelled prawns
- 50 g chinese chives/koo chye
- 2 dried beancurd, sliced and deep fried till crispy
- 2 hard boiled eggs
- 10 limes
- Condiments (pounded well): 50g dried shrimps/hei bi + 20g belacan + 10 shallots + 5 cloves garlic + 3 tbsps chilli paste
- Seasoning: 500ml assam water + 1 tbsp sugar
- Soak bee hoon for 1 hour, drain.
- Stir fry condiments in oil till fragrant. High fire so that the dried prawns will release its aroma
- Add ground bean paste and stir fry for awhile
- Add bean sprouts and prawns. Stir fry for awhile
- Put in bee hoon and seasoning. Stir well.
- Add Chinese chives after it boils. Cover lid. Turn off heat. Leave it for 5 minutes.
- Add lime juice and top with eggs + beancurd.
Now ready to serve.