Mee Siam is a spicy vermicelli dish from Singapore Singapore Siam
This is the dry
version, generally served garnished with a boiled egg. I have used egg within
the recipe and hence omitted the garnish.
What you’ll need:
150 g roasted
Vermicelli
1 medium onion -
sliced
1 large tomato -
chopped
1 tbsp ginger
garlic paste
1 green chilli
chopped
1 tbsp coriander
leaves
150 g peeled
prawns/leftover chicken or meat
1 small carrot
diced
1/4 cup green peas
1/4 tsp turmeric
1 egg, beaten
juice of 1 small
lime
salt
Note: If you have
un-roasted vermicelli, simply roast it in a large pan till quite brown like
this:
What you’re going
to do:
1. Boil 3 cups
water with salt to taste. Add vermicelli and cook for 4 minutes.
2. Drain the
vermicelli and rinse immediately in cold water. Drain again.
3. Heat oil in a
large kadai, add onions and fry till light brown.
4. Add ginger
garlic paste, stir fry till raw smell disappears and add tomatoes.
5. Cover and cook
till tomatoes are mushy. Break any leftover chunks with the back of a spoon.
6. Add green
chillies, prawns, chopped carrots, peas, turmeric and salt to taste.
7. Cover and cook
without adding water, till prawns and veggies are done.
8. Add a beaten egg
and stir well till egg is scrambled and cooked along with the rest of the
masala.
9. Add the drained
vermicelli, coriander leaves and lime juice and stir well till completely mixed
together.
10. Switch off,
cover and let it rest for about 10 minutes.
Serve onto a plate
and enjoy!!
This is a very
mildly spiced, gentle dish and is great to eat after a long day of fasting. Other
advantages, it makes use of regular pantry stuff, leftovers, is really easy and
takes very little time to cook (4 minutes for the vermicelli – can it
get any speedier?) Bonus: Kids love it!! You can enjoy this dish with tomato
sauce, or if you’re the fiery type, try Tabasco
Joy from Fasting to Feasting – V at Yummy Food
Ramadan Friendly Recipes at the halal Foodie
