I want to share this special recipe that I learnt from my mum as it is too good not to share. Her Nyonya Mee Siam dish has always been a hot favourite among family and friends.
This hand me down special Nyonya Recipe comes with a thick gravy that goes very well with thick bee hoon, which you don’t normally get outside. Of course there are also those who still prefer the usual thin bee hoon which soaks up this thick gravy very well too.
If you are a hot and spicy person, then this dish is for you. Do give my mum’s recipe a try and have it with the thick bee hoon, my favourite.
To make this Hot and Spicy Mee Siam, click on the video tutorial and print out the recipe below.
Please click Image and YouTube Link below to view Video Tutorial:
Youtube Link: https://youtu.be/vShQhyizBy8
- 60 g dried chillies de-seeded
- 250 g small onions shallots
- 60 g belacan dried prawn paste
- 3 tbsp taucheo soya bean paste
- 250 g ikan bilis dried anchovies
- 2 litre water
- 60 g assam tamarind (in 2 cups of water)
- 1 cup thick coconut milk
- 1.5 tbsp sugar
- 1/2 kg fresh thick bee hoon rice vermicelli (or 1 packet thin bee hoon)
- 125 g bean sprouts taugeh (or as required)
- 1 large onion chopped
- 2 hard boiled eggs
- 250 g prawns peeled
- 50 g chives ku chai
- 2 fish cake sliced
Soak the de-seeded cut dried chillies in hot water until they expand and drain out all the water
Grind the chillies, small onions, belacan and taucheo into a fine paste
Add oil in the wok and fry the grounded spices till the oil has separated
Wash & boil the dried ikan bilis in 2 litres of water for 1 hour
Fry prawns shells peeled from prawns
Add the fried prawn shells into ikan bilis stock and simmer another 1/2 hour
Sieve out ikan bilis and prawn stock. This will be the stock base for the mee siam gravy
Soak assam (tamarind) in 2 cups of water, mix well and sieve out assam water
Add in sugar and assam water to the fried grounded spices & mix well
Pour the ikan bilis/prawn stock and mix well
Add in the thick coconut milk slowly to the gravy and mix well and let it simmer for 1/2 hour
Add 1 tsp chilli paste to one large chopped onion in a wok and fry evenly
Add washed and peeled bean sprouts (taugeh)
Add thick bee hoon and fry evenly
Fry the thin bee hoon the same way as the the thick ones
Dish out the bee hoon onto a plate
Pour the hot gravy over just before eating and garnish with the eggs prawns and chives
For thin dried bee hoon, boil in water for 2 mins and drain completely.