How To Make Mee Siam Goreng | Dry Spicy Siamese

Try this simple Malaysian Mee Siam Goreng; it is a dry version. These noodles are rich, spicy, tangy, and flavorful. Trust me, you won’t be able to stop after one bite. They are super delicious and incredibly appetizing.
Recipe
Mee siam:
200g dried vermicelli
150g bean sprouts
1 medium carrots, sliced
Hand chives, cut into 1 inch length
Handful spring onion, cut into 1 inch length
Red & green fresh chilli
Blend ingredients:
6-10 soaked dried chili
2 tbsp soaked dried shrimp
1 stalk lemongrass, white parts of the lemongrass, chopped
2 shallots
4 garlic
10g ginger
1 tbsp taucheo, (fermented yellow beans sauce)
1 tbsp toasted belacan, (shrimp paste)
Seasoning:
1/2 tsp salt
1 tbsp sugar
1/2 tsp white pepper
Other:
Oil for cooking
Omelette
Fried tofu
2 calamansi
Method:
1. Soak the vermicelli in water for 10 minutes.
2. Mix 2 tbsp of wet tamarind paste with 3 tbsp water. Squeeze and rub to release the flavor, then set aside.
3. In a wok, heat oil and add the blended chili paste. Add in the tamarind mixture and continue cook over low heat for about 3 minutes.
4. Add the shrimp, carrots, tofu, and chopped white parts of the scallion. At this point, add water and then the seasoning.
5. Cook for 1-2 minutes, then add the soaked vermicelli. Stir until the noodles are evenly coated with the sauce.
6. Once the noodles are fully cooked through, add the bean sprouts, chives, and fresh chili.
7. Continue stir-frying for another minute.
8. Transfer the noodles to a serving plate and top with shrimp, fried tofu, omelette, chopped scallions, and a squeeze of calamansi juice before serving.
Note:
-There are many different brands of vermicelli; make sure to check the instructions on the package.
-I added 1/2 cup of water, but start with a smaller amount and adjust as needed. Do not add all the water at once.
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[@Ms.jeon1997-b6c]

Nice❤

[@calicohusky]

Hi!