(Updated Version)
I love creating recipes on the fly, using whatever ingredients I have at home. There's no formal recipe guide; it's all about improvisation based on what's available in my fridge and pantry. My kitchen is always stocked because I prefer not to run out for groceries frequently. Instead, I shop every two weeks to replenish my supplies. This approach keeps my cooking convenient and spontaneous (HOKKIEN HAE MEE).
Recently, with the ingredients I had, I made Mee Siam with gravy, or as we call it in Malaysia, "kuah." After enjoying the dish with my husband, I decided to share the recipe. To my surprise, while researching online, I found that the Mee Siam I prepared closely resembled Singapore Mee Siam, which led me to name it just that. It’s reminiscent of how I previously made SINGAPORE LAKSA: MS. NAVA'S TWIST.
This isn’t the first time I’ve made Mee Siam with gravy or the dry version, as both are beloved staples in Malaysian cuisine (MEE SIAM VEGETARIAN).
Ingredients
For the Gravy
Paste
3-4 dried red
chillies
1/2 tbsp
taucheo (salted bean paste)
5 cloves garlic
5 shallots
1/2-inch
roasted belacan (shrimp paste)
1 tbsp fish
curry powder
Blend/process
to a thick paste with some water.
For the Prawn
Stock
10 medium-sized
prawns
Water (as
needed)
Other Ingredients
A few lime
leaves (torn into pieces)
Tofu pok/puffs
(as needed)
1 cup thick
coconut milk
3 tbsp oil
Salt (to taste)
For Assembling
Rice noodles
(blanched to soften)
1 handful of
chives (sliced)
Boiled eggs (as
needed)
Lime wedges (as needed)
Method
Prepare Prawn
Stock
Add prawns and
½ cup of water to a pot.
Simmer until
prawns are cooked, then remove and let cool.
Peel the
prawns, return the shells and heads to the pot, and continue simmering with
additional water to create a substantial stock.
Set the cooked
prawns aside.
Make the Gravy
Heat oil in a
pan and fry the gravy paste until aromatic and the oil begins to separate.
Pour in the
prawn stock and season with salt. Let it simmer.
Once heated
through, add lime leaves and tofu pok, then stir in the coconut milk.
Continue
simmering over low heat.
Assemble the
Dish
Place blanched
rice noodles in bowls, topped with chives, cooked prawns, and boiled eggs.
Pour the gravy
over the noodles.
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