Dry Mee Siam

Of late, we have been eating a lot of spicy food.  Actually hubby loves spicy food but because I have bowel movement problem after eating too much spicy food I usually timed out such dishes.  Giving me time to readjust my body.

All these changed ever since I bought a water filter system.  Now I swear by it that it really helps us.  Not only hubby's ulcer has improved (even with spicy food), my bowel is no longer an issue if I consumed such dishes.

So today, I went on to prepare Dry Mee Siam.

What you need:

1 pkt Beehoon (Chilli Brand) – soaked and drained

300g beansprout

300g Medium size Prawns (shelled and deveined)

150g chive (one and half inch sections)

2 pcs Tau kwa (dice and deep-fried)

1 bowl Assam water (golf ball size tamarind)

1 red onion (cut in half and slice finely)

1 tsp tsp salt

1½ tsp sugar

4 tbsp oil

B - REMPAH ** to grind

15-20 dry chillies (soaked)

3 fresh red Chilli Padi

8 shallots

4 cloves garlic

2 tbsp dried shrimps (hay bee) to be soaked

2½ tbsp Tau cheo   

Garnishing    

6 eggs (hard-boiled and cut into wedges)

5 local limes (halved)

Method

Fried rempah until fragrant.  Remove and set aside.

Put aside 2 tbsp rempah for prawns and taukwa.

Add balance rempah to drained beehoon and mix together to coat well in a container.

Heat wok with some oil and fry the onion til fragrant. 

Add rempah and fry prawns and fried taukwa cubes.  Remove and set aside.

Heat wok up again, add in mixed beehoon and the bowl of tamarind juice.  Add more water to the dryness you liked and toss until it cooked.

Add in the cooked prawns, taukwa, chives and beansprout and mixed well.   

Remove, garnish and serve.



Cheers