Monday, October 31, 2011

Fried Mee Siam

Fried Mee Siam Singlish Swenglish

When we had gatherings in Singapore, I remember a friend brought this dish from a famous stall in Bedok. I never got to find out which one it was but when we had some fresh bean sprouts and I didn't feel like making the normal fried bee hoon, this was the dish I made. I think I took a bit of tips here and there from online recipes and put together this version that made enough for two. Of course, I'm the 'two' person that's eating it because it's not Johan's favorite.

1 panel of dried vermicelli (enough for two portions), blanched in hot water and drained
A handful of fresh bean sprouts
A handful of dried shrimps
1 shallot
1 garlic clove
2 chili padi
1.5 tablespoon bean paste
Chicken bullion powder to taste

Fried Mee Siam Singlish Swenglish

  1. Blend the shallot, garlic, dried shrimps, chilli and bean paste until there are no large bits.

    Fried Mee Siam Singlish Swenglish
  2. Heat up about 1 tablespoon cooking oil over medium heat and fry the mix until it is fragrant. It should turn a bit dark like dried shrimp paste.

    Fried Mee Siam Singlish Swenglish
  3. Add the vermicelli and beansprouts in and mix well. Add a little water and chicken bullion powder to taste. Serve hot:)

    Fried Dry Mee Siam Singlish Swenglish

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