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Mee Siam

Published on 6th October 2020 In |

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Ingredients

  • 2 pcs Mi URAI
  • 850 ml Water
  • 100 ml Tamarind water
  • 3 tbsp Sweet Tauco
  • 200 gr Shrimp, peeled
  • 100 gr Tofu , fried and diced
  • 2 tbsp Sweet Soy sauce
  • 1 tbsp Soy sauce
  • Sugar and Salt (to taste)
  • 75 gr Bean sprout, clean
  • 4 tbsp Cooking oil
  • 2 boiled Egg, cut into pieces
  • 4 stalks Chives, clean and cut into 3 cm
  • For paste:
  • 8 Onions
  • 5 cloves of Garlics
  • 4 Candlenut, roasted
  • 15 dried Red Chilies, soak with warm water.

Instructions

  • 1. Cook Mi URAI according to instructions on pack. Set aside.
  • 2. Stir-fry spices paste with 3 tbsp cooking oil until fragrant, lift and divide into 2 portion.
  • 3. Stir-fry the rest portion of spices paste with shrimp, cook until it changes color.
  • 4. Add a half portion of spices paste to the water, tamarind water, sweet tauco, sugar and salt. Stir constantly until the soup starts to boil and the spices absorbed. Turn off heat.
  • 5. Stir-fry the rest of spices portion with shrimp, cook until it changes color.
  • 6. Add tofu, pour the soy sauce, sweet soy sauce and the mixture of point number 3. Cook until boiled.
  • 7. Season with sugar and salt, add bean sprout and chives. Mix well and lift.
  • 8. Divide cooked Mi URAI into 2 serving bowls, add boiled egg and pour with soup. Serve immediately.
  • Servings : 2
  • Ingredient :

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