Wednesday, October 30, 2013

Cheats Dry Mee Siam

I think it's funny (to me anyway) that we often use short cuts to create Asian dishes, but usually make things from scratch for Western recipes we like to try ~ unless it calls from pastry in which case we head to the frozen aisle of the local supermarket (seriously, who has time to make pastry from scratch?!)

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We've been craving more "Mee Siam" ever since I bought some takeaway for lunch from Madam Kwong's Kitchen a couple of weeks ago. Mee Siam ("Siamese noodles") is a tangy/spicy flavoured noodle dish. I prefer the dry version but there is a version with a thick gravy. This cheats version of dry Mee Siam can be made in minutes!

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Halve some hard boil eggs and let it cool - we had the eggs under our retro style green mesh food saver
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Defrost the Mee Siam paste which is made of ground onions, chilli, dried shrimps, shrimp paste and seasoning. The shrimps make it a bit pungent but once cooked it has a mild flavour
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Let's begin! Add a little oil to the work and stir fry some shelled, devein prawns
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Toss in match stick sized Chinese chives, and add the Mee Siam paste
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Toss in rice vermicelli noodles and bean shoots and mix until the noodles are covered in the sauce.
To cut the spiciness, add a squeeze of lemon (lime if you have it) and serve with the hard boil eggs. It is also common to add fried firm tofu and fried shallots which we didn't have on hand. It was nevertheless tasty and authentic, and I had two servings!

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