Mee Siam

Ingredients:

  • 400 g soaked Simply Natural Brown Rice Vermicelli (mee hoon)
  • 20 g dried chillies, deseeded, soaked to soften
  • 5 ZENXIN Organic Garlic cloves
  • 100 g shallots
  • 20 g dried shrimp, rinsed
  • 80 g Simply Natural Organic Sunflower Oil
  • 500 g water
  • 70 g Simply Natural Premium Grade Organic Soy Sauce
  • 2 tbsp fermented soybean paste (taucu)
  • 250 g fresh mung bean sprouts (taugeh)
  • 50 g fresh ZENXIN Organic Chives, cut in 3 cm length
  • 1 ZENXIN Organic Antibiotic Free Egg (Selenium Enriched) omelette, cut in thin strips, to garnish
  • 1 firm bean curd (tau kwa), pan-fried, cut in cubes, to garnish
  • 1 fresh Simply Natural Organic Red Chilli, cut in thin slices, to garnish
  • 3 ZENXIN Organic Calamansi Limes, cut in halves, to garnish
  • 2 tbsp deep fried shallots, to garnish

Methods

  1. Place Varoma dish into position, weigh in mee hoon and set aside. Place dried chillies, garlic cloves and shallots into mixing bowl, chop 1 min/speed 10. Scrape down sides of mixing bowl with spatula.
  2. Add dried shrimp, chop 30 sec/speed 8. Scrape down sides of mixing bowl with spatula.
  3. Add cooking oil, sauté 6 min/120°C/speed “Stirring” . Meanwhile, rinse reserved mee hoon thoroughly. Drain through Varoma dish, set aside.
  4. Add water and light soy sauce, cook 5 min/100°C/speed 1.
  5. Add reserved mee hoon and soybean paste, stir fry 1 min/100°C/speed “Stirring”.
  6. Add mung bean sprouts and chives, stir fry 3 min/Varoma//speed “Stirring” .
  7. When mixing bowl temperature drops to 90°C, transfer mee hoon to a serving plate. Garnish with omelette strips, bean curd cubes, red chilli slices, calamansi lime halves and fried shallots. Serve immediately.
  1. Chop dried chillies, garlic cloves, dried shrimp and shallots. Set aside. 
  2. Saute the chopped ingredients with cooking oil until fragrant. 
  3. Add soaked mee hoon, light soy sauce, soybean paste. Stir fry the ingredients for 5 minutes. 
  4. Add mung bean sprouts and chives and stir fry for 3 minutes. 
  5. Serve hot immediately. Garnish with omelette strips, bean curd cubes, red chilli slices, calamansi lime halves and fried shallots.

THE INGREDIENTS

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