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Ingredients
- Serves 4
2 red onions, quartered
6 cloves garlic
6 dried chilies, sliced
20g dried shrimp, soaked for 10 mins
2 tbsp tauco paste, also known as fermented soybean
1 can tomato puree
3 tsp sugar
8 medium sized prawns
120 g fish cakes, sliced to ½ cm thickness
1 - 2 tsp salt
200g dried vermicelli noodles (pre-soaked in cold water for half hour)
200 g bean curd, diced and fried to golden brown
5 stalks of chives, sliced to 2cm lengths
4 Eggs, boiled and halved
1 red chili, sliced for garnish
½ cup Oil
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Mee Siam Goreng
All over Asia there are multiple versions of an easy-to-make vermicelli noodle dish that is popular for breakfast, lunch, or dinner. Mee Siam Goreng is one of them, but this fiery and full-bodied dish combines chilies, garlic, tofu and tomato puree with a secret ingredient - tauco! Tauco is a fermented soybean product that offers an invigorating flavor. Once you add just the right amount of vermicelli noodles to soak in all the flavors, you’ll have yourself a scrumptious meal. Season with chili and eggs for color and more flavor right before you serve.
- Medium
- 25 min
- 15 min
- 5 min
- 5 steps
- 16 Ingredients
- Medium
- 5 steps
- 16 Ingredients
- 25 min
- 15 min
- 5 min
Directions
-
Make The Paste
- Blend onions, garlic, dried chili, and dried shrimp into a paste.
-
Start Cooking
On medium heat, sauté the paste for about 10 minutes while stirring to keep it from burning.
Add tauco paste and stir well, then add in tomato puree and sugar and continue until the oil splits, about 5 minutes.
Add prawns and fish cakes. Stir to mix. Once the prawns turn a light pink it means that it is half- cooked, then add in the pre-soaked vermicelli noodles, fried bean curd, chives, and salt. Stir gently to incorporate.
- While blending, add a little water if you need help to process. Adjust the amount of salt according to your preference. Be gentle when stirring the vermicelli noodles to not break them.
Assemble & Serve!
- Place the Mee Siam Goreng into a bowl, garnish with sliced red chilis and boiled egg. Serve.
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Ingredients
- Serves 4
-
2 red onions, quartered
6 cloves garlic
6 dried chilies, sliced
20g dried shrimp, soaked for 10 mins
2 tbsp tauco paste, also known as fermented soybean
1 can tomato puree
3 tsp sugar
8 medium sized prawns
120 g fish cakes, sliced to ½ cm thickness
1 - 2 tsp salt
200g dried vermicelli noodles (pre-soaked in cold water for half hour)
200 g bean curd, diced and fried to golden brown
5 stalks of chives, sliced to 2cm lengths
4 Eggs, boiled and halved
1 red chili, sliced for garnish
½ cup Oil
Nutrition
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