INGREDIENTS

INSTRUCTIONS

This dish originates in Thailand, hence, the name Mee Siam, however,
it is pronounced "Mee Seeyam". It is one of the local favorites in
Singapore.  Source: Terry Tan's Straits Chinese Cookbook  Cooking time:
25 minutes  Basic Preparation of Ingredients: Boil a large kettle of
water and  scald vermi- celli for 10 minutes, longer if necessary to
soften  until strands are pliable and soft to the touch.  Wash and
remove the root ends of the beansprouts. Cut chives into 4 cm  lengths.
Wash and drain. Wash and peel prawns.  Sambal: Heat 5 tablespoons oil
and fry pounded dried prawns for 3  minutes. Add all other rempah
ingredients except sugar and salt and  fry until oil seeps out again.
Add sugar and salt and stir once.  Remove about half the amount of
rempah and put aside.  In remaining rempah, add sliced onion and fry
for 2 minutes. Add  prawns and tamarind liquid and simmer for five
minutes. Remove and  set aside.  How to Fry Vermicelli: Putting all but
3 tablespoons of the reserved  rempah in a wok or large frying pan, fry
vermicelli and bean- sprouts  for 8-10 minutes, stirring all the time
until cooked. Moisten  occasionally with tamarind liquid from the gravy
allow- ance if  vermicelli gets dry during frying. Add about 3
tablespoons of fried  tofu pieces and half the chives to this fried
vermicelli. Dish up and  arrange on a large plate with sliced
hardboiled eggs, remaining  chives and remaining soybean pieces for
garnish.  Gravy: Bring tamarind liquid to a boil. Put all ingre- dients
in.  Adjust seasoning to suit your taste. Serve Mee Siam with sambal
prawns and as much gravy as each person wants from a gravy boat.
Posted to FOODWINE Digest 28 Nov 96  From:    Serene Ong
<sereneo@INFO.BISHKEK.SU>  Date:    Sat, 30 Nov 1996 02:44:39 +0600

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