Fried Dry Mee Siam

 

Ingredients: Serves 4

½ bottle of Woh Hup instant Mee Siam Paste

50g chives

2 pcs taukwa, cut into cubes (I used normal type instead of the brownish kind stated in her recipe)

375ml of water (mixed with asam paste* and chilli powder*)

1½ tbsp of asam paste*

10ml chilli powder* (my additional ingredient)

1½ tbsp of sugar

some cooking oil

abt 150g bean sprouts

250g Vermicelli (Beehoon)

Garnishing:

2 small limes, cut into halves

2 hard boiled eggs

Method:

Preparation for Beehoon: soak in tap water for 1 minute then drain dry. Do not soak the beehoon for too long because water will be absorbed into the beehoon.

Heat oil, fry bean sprouts for 1 minute, set aside.

Heat oil, lower the heat, put the mee siam paste and fry for a while.

Add 375ml of water, sugar, add beehoon to cook in the wok, let beehoon absorb most of the mee siam paste.

Add bean sprouts, taukwa and chives.

While frying if beehoon is too stiff, try using chopsticks to go along, add oil if necessary.

Once the beehoon smell a bit fragrant, try to see if the beehoon is soft.

Serve with eggs and limes.
 

http://tazzinthekitchen.blogspot.com/2005/11/fried-dry-mee-siam.html