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Mee Siam- CHNG Kee's Recipe

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Mee Siam

calendar Aug 23, 2021

CHNG Kee's sauce(s) used:

  • CHNG Kee's Mee Siam Paste

 

Serves 2-3

Cooking Method

  1. Heat cooking oil in wok, and stir-fry CHNG Kee’s Mee Siam Paste for 3 mins.

  2. Add water and MSG/ikan bilis, and bring to boil.

  3. Add coconut milk, and set aside.

  4. Cook rice vermicelli in boiling water, and drain.

  5. Arrange cooked rice vermicelli and poached bean spouts into individual serving bowls, and pour gravy over it.

  6. Top off with sliced hard-boiled eggs, sliced lime, fried bean curd, cooked prawns and sliced chives to the bowl, and serve.

Ingredients

  • 240 ml (1 jar) CHNG Kee’s Mee Siam Paste
  • 500 ml water
  • 10 ml (1 tsp) cooking oil
  • 100 gm rice vermicelli
  • 50 gm bean sprout (poached)
  • 50 gm prawn (removed from shell and cooked)
  • 30 gm coconut milk
  • 10 gm chive (chopped)
  • 2 gm (¼ tbsp) ikan bilis/MSG – optional
  • Hard-boiled eggs (sliced)
  • Lime (slice into half)
  • Bean curd (deep fried)
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