Mee Siam- CHNG Kee's Recipe
Mee Siam
Aug 23, 2021
CHNG Kee's sauce(s) used:
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CHNG Kee's Mee Siam Paste
Serves 2-3
Cooking Method
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Heat cooking oil in wok, and stir-fry CHNG Kee’s Mee Siam Paste for 3 mins.
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Add water and MSG/ikan bilis, and bring to boil.
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Add coconut milk, and set aside.
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Cook rice vermicelli in boiling water, and drain.
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Arrange cooked rice vermicelli and poached bean spouts into individual serving bowls, and pour gravy over it.
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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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