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Mee siam is considered one of Singaporean's favourite dishes and amongst the most notable in Singapore. However, what you get out there at the stalls is usually the original mee siam which is spicy vermicelli served with tangy gravy. I don't know who is the ingenious one who thought of making fried mee siam instead. Whoever is the person is brilliant! This is absolutely yummy! If you like to host parties at home, this recipe is a good change from your usual plain beehoon or fried rice. Try it and let us know what you think of it. In this video, Roland also shared his tip on how to cook vermicelli without breaking them into small pieces. Be sure to try out his tip. Happy cooking!
See the ingredient list below for your easy reference.
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Ingredients:
Serves 3 - 4 pax
Condiments
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3 eggs - fry into thin omelette and cut into strips when cooled
200g of firm beancurd (amzn.to/2CR6mf6)
Rempah paste
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6 pcs of shallots (amzn.to/2XiWnbT)
4 cloves of garlic (amzn.to/32Rw39K)
10 pc of dried chilli (rehydrated & deseeded) (amzn.to/2rO1lS5)
50g of dried shrimp (soak in 1/2 cup or 125ml of water) (amzn.to/33Po5PM)
25g of belacan - dry fry in a pan until it crumbles (amzn.to/2QvMc2l)
Some cooking oil (amzn.to/2XlYyeH)
Other ingredients
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Some cooking oil (amzn.to/2XlYyeH)
1 tbsp of tau cheo (fermented soybean paste) (amzn.to/2r1B1DS)
1 tbsp of tomato paste (amzn.to/2KqbStm)
Tamarind water (mix 50g of tamarind paste with 1 cup of hot water) (amzn.to/2Ks05KN)
1.5 tsps of sugar (amzn.to/2KsaRRc)
300g of prawns (deshelled & deveined) (
Dried shrimp soaking liquid (see under rempah paste)
250g of vermicelli (soak in room temp water for 1 hour before using) (amzn.to/2ql8WHl)
Some water
70g of chives
Juice from 5 pcs of calamansi (amzn.to/33TEseh)
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