Mee siam (name of this dish in Malay) is vermicelli in spicy gravy. This is a rather popular dish in Singapore and Malaysia. Singapore's version has its gravy a little spicy, sweet and sourish. If you haven't try it and have never been to Singapore, you might just wanna try making this at home and imagine you're in Singapore :) Be sure to turn up AC because this might be a little spicy for you. See the ingredient list below for your easy reference. Before we go on, we would like to give special thanks to Shogun by La Gourmet for letting us try their super good and durable non-stick pan. The pan we're using in this video has a non-stick granite coating. We've been using this for slightly over a year now and it's still in brand new condition. Love it! Just a note to caring for your non-stick pan, please do not use olive oil in it because olive oil has low smoking point which will spoil the coating of the pan. Also do not use any metal stirrers in the pan because this will scratch up the surface of the pan and spoil it. When washing your non-stick pan, please use sponge - not those wired ones. This again will help to protect your non-stick surface. If you like to buy Shogun by La Gourmet pans, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.Hope you can recreate this easy recipe in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube: www.youtube.com/spicenpans Facebook www.facebook.com/spicenpans/ Instagram www.instagram/spicenpans Blog: www.spicenpans.com Chat with us!
[email protected] Thanks for watching! See you soon. xoxo Jamie on behalf of Spice N Pans Ingredients: Serves 6 Rempah paste-----70g of dried chilli150g of red onions100g of shallots5 cloves of garlic1 stalk of lemongrass (only use the white part)20g of dried shrimps soaked in 1 cup of water15g of dry roasted belacanUse 1/2 cuo of oil to fry the rempah pasteIngredients for mee siam gravy------Use half of the cooked rempah paste20g of brown sugar3 tablespoons of fermented soyabean paste (tau cheau)2L of waterTamarind water (mix 80g of tamarind w/ 1 cup of warm water)1 ikan bilis stock cubeVermicelli recipe------1/4 of the cooked rempah paste300g of thin rice vermicelli1.5 cups of water0.5 teaspoon of saltSambal prawn recipe------Some cooking oil1 red onion - sliced1/4 of the cooked rempah paste1 cup of water250g of peeled prawns1 teaspoon of salt1 teaspoon of sugarJuice from 5 pieces of calamansiOther ingredients------Some beancurd puff (tao pok)Some hard boiled eggsSome calamansiSome chives===If you like this recipe, you might like these too:Singapore Chicken Satayhttp://www.youtube.com/watch?v=Xe9_ihBpvbISingapore Satay Saucehttps://youtu.be/uxQw4-8W8xcDisclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
