Monday, 17 September 2018

Dry Mee Siam (Thermomix)

I tried out a Dry Mee Siam recipe from the Thermomix book but unfortunately, I found something missing from it.

So I cooked this again for a party and I am pleased to find the missing factor.

Using the gadget to prepare this is a breeze and I think from now on, I can easily whipped out this for parties.


What you need:

400g bee hoon (I used chilli brand), soak with water for 10 mins.
15g dried chillies, de seed, cut, rinsed and soak
5 garlic cloves
100g shallots
20g dried shrimp, rinsed and soak
80g cooking oil
500g water
2 tbsp fermented soy bean (tau cheo)
¼ cup tamarind water (adjust to your liking)
3 tbsp soy sauce

250g bean sprout
50g fresh chives, cut small

1 egg omelette, cut into strips
1 firm bean curd, sliced into strip and pan fried

lime
fried shallots

1kg prawns, parboiled with sesame oil and salt, deveined, shelled


Method:

Minced dry chillies, garlic, shallot, dried shrimp, tau cheo in the TM bowl.  1 min/Sp 10.

Add in cooking oil and saute for 6 mins/120°C/Sp spoon.

Add in soya sauce, tamarind juice and water.  Cook 5 mins/100°C/Sp 1  (at this point adjust salty level).  Put a node saltier as the taste will tone down after addition of bee hoon.

Add in bee hoon and and fry 3 mins/100°C/Sp spoon.

Add in bean sprout, chives and bean curd.  Stir fry for 1 min 30 sec/Varoma/Sp spoon.

Transfer to serving plate and garnish with prawns, lime, chives and shallots.




Enjoy!

2 comments:

  1. Thanks for the recipe. Just tried it and it was a hit witg my family. I did tweak your recipe a bit by using prawn stock (made from boiling the heads and shells for 40 min) instead of just water.

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    Replies
    1. Glad it turned out well for you. Thanks for dropping by with your sharing. I shall try using prawn stock next round.

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