Mee Siam (Wet Version)

Mee Siam is very popular, particularly in Singapore and Malaysia. It is actually vermicelli (thin rice noodles) cooked either the wet (in spicy, sweet and sour light gravy) or dry (stir fried) type. The dish is largely influenced by Siam (now known as Thailand). I personally prefer the wet because I like its sour and spicy taste which makes it appetizing.

Ingredients:
250 gm rice vermicelli
200 gm hard bean curd
250 gm fresh beansprouts
5 to 6 spring onions, cut into bite-sized lengths
2 to 3 hard-boiled eggs, cut into halves
2 limes, quartered
Some oil for frying



To make the spicy gravy paste:
6 large dried red chillies
2 tablespoons small dried shrimp
2 brown onions, cut into quarters
3 cloves garlic
1 stem lemongrass, thinly sliced and use white portion only
1 teaspoon dried shrimp paste (belacan) - get from Asian dry food store or supermarket
1 tablespoon canned salted soybeans
400 ml coconut milk (canned type)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons tamarind puree
2 tablespoons oil

Instructions:
1. Put rice vermicelli into a pot of boiling water, cook for 2 minutes, drain and run cold water through. Drain again.

2. Cut the bean curd into slices of 1 cm thick, absorb moisture by pressing the slices on paper towels. Fry in oil until golden. Drain, cool and dice.

3. Wash beansprouts. Remove tails if desired. Set aside.

4. To make the spicy gravy paste, soak the dried chillies and shrimp in hot water. Cover for 15 minutes. Put in an electric blender with 2 tablespoons of the soaking water. Add shallots, garlic, lemongrass and shrimp paste. Blend into a puree, may add a little oil if needed.

5. Heat the 2 tablespoons oil in a wok and fry the puree on low heat. Stir constantly for about 3 minutes. When it becomes fragrant, add the soybeans, sugar and salt.

6. Remove half of the cooked paste to a saucepan, stir in coconut milk. Add the same amount of water. Add tamarind puree. Stir constantly and simmer, uncovered, for few minutes.

7. Reheat the remaining half of the cooked paste and toss beansprouts and spring onions pieces for 1 minute. Add the drained rice vermicelli, toss, stir and heat well. Transfer to serving dish and place the fried bean curd, egg slices and limes at the top of the rice vermicelli.

8. Serve the hot gravy in a separate bowl. To eat, take a serving of rice vermicelli, then add some gravy to it. Squeeze a little lime juicy into the gravy as the sour taste will make this dish even more appetizing. You may add some hot sambal (chilli-based sauce- can get from Asian dry food store or supermarket) for extra hot taste.