Nyonya Fried Mee Siam

One of the benefits of work a substance diary is it motivates me to prepare looking out for new recipes, cooking ideas and trying out new dishes.  By transmission the dishes online, it helps to protect cross of the dishes that I know boiled for the erstwhile period, period or gathering, and at the unvarying clip, what are the dishes that I person been wanting to try out, but never materialise on my party tableland. 

Purchase for instance, this Nyonya cooked mee siam.  This is the premiere dimension that I'm preparing this dish, after flipping through a navigator playscript that was invisible in my bookshelf for nth enumerate of period.  I fuck ever desirable to learn this spicy rice vermicelli, but had no purpose how to train the rempah or the spicy paste.

INGREDIENTS

• 300g vermicelli 
• 150g small-sized prawns 
• 1 firm bean curd 
• 2 eggs 
• 2 handfuls of beansprouts 
• Handful of chives cut into 1" sections
• 2 tbsp tamarind paste, assam 
• 3 cloves garlic, chopped
• 7 dried chilies
• 5 red chilies 2 to 3 tbsp dried shrimps briefly soak in water
• 15 cloves shallots 
• 4 cloves garlic 
• 1 small piece belachan, approx 1/2 tbsp toast in oven for a few minutes
• 2 tbsp soy bean paste 
• 2 to 3 small limes 
• 1 to 2 tbsp fried shallots 

METHOD

1. Soak the vermicelli in water till soft.  Drain and set aside.  De-shell the prawns.  Cut the bean curd into small pieces, shallow fried in hot oil over medium-low heat till golden brown.  Set aside.  Fry the eggs into thin omelette and cut into thin shreds.  Cut the chives into 1" sections.  Mix the assam with one cup of water (sieve the liquid, discard the seeds)
2. Prepare the spice paste (rempah):  Soak the dried chilies in hot water, squeeze out water and remove seeds (I prefer less spicy).  Halve the red chilies and remove seeds.  Blend the spice ingredients in a blender till all ingredients come together to form a paste.  Add a little water from soaking the dried shrimps for easier blending.
3. Heat up the wok with oil (about 3 tbsp) over medium low heat and fry the rempah till fragrant.  This takes time, keep stirring the paste till it dries up, colour darkens and the paste is fragrant (Do not attempt to speed up by cooking over high heat as the rempah is easily burnt).  As the paste is drying up, add about 2 tsp sugar and 1/2 salt.  Taste the rempah and add more salt if necessary.
4. Heat up some oil in a clean wok over high heat.  Add the chopped garlic, stir fry for a while.  Add the bean sprouts, give it a few stirs, remove and push it to one side of the wok set aside.  Add in the prepared rempah, assam juice and about 2 to 3 cups of water.  Add the rice vermicelli, cover and let it simmer over medium heat for a few minutes.
5. When the rice vermicelli has soaked up most of the liquid in the wok, toss the vermicelli with a wok ladle and a pair of wooden chopsticks till ingredients are well-combined.  Add in the prawns, fried bean curd and chives, bean sprouts and toss well again and cover briefly for a minute or two.  Add in the shredded eggs and give it another toss.
6. Garnish with fried shallots and serve hot with small limes at the side.

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