Mee Siam

Mee Siam

Ingredients:
Chilli brand Bee hoon (1 packet soaked in warm water for 10 minutes)
3 hard boil eggs peeled and sliced
3 limes
Taupok 8 pieces (toasted and cut into small cubes)
Koo Chye or chives 200g
Tauge (optional) 200g washed and blanched
Sambal prawns
Assam water or tamarind juice (half a packet dissolved in 500ml of warm water and strained)

Rempah
Blue ginger galangal 12 thumb sized pieces
Tumeric powder 1.5 tspn
candlenuts 6 pcs
shallots 30 pcs
Dry chilli powder 5tspn
Belachan 1tbspn
coriander powder 1tspn
lemon grass 1 stalk
taucheo 2 tbspn
oil 1 cup

Method
1. Boil it eggs and slice it when cooled. Set aside.

2. Meanwhile, wash and cut the koo chye into 1cm pieces. Set aside.

3. Blanch the tauge and set aside.

4. Blend all the ingredients and fry it until a layer of oil forms on top of the rempah. Divide it into half. Use low to medium heat.

5. Use half of the rempah and transfer it into a pot. Add the tamarind water and boil it for 45 minutes.

6. With the remaining rempah, scoop half of it out to marinate the prawns. For the 1/4 that's left in the wok, add a little water and fry the bee hoon with it. Use low heat.

7. Remove the bee hoon and plate it like the picture above. Add the lime pieces.

8. Fry the sambal prawns. Add 1tspn of sugar and a sprinkle of salt.

9. Scoop the assam gravy into the dish and serve immediately.