Wet Mee Siam (rice vermicelli in spicy sour gravy) 汤汁米暹

 

There is a shop in Klang serving nice Mee Siam for breakfast, and they have wet version instead of the usual dry version. The spicy and sour gravy pour on the dried Mee Siam, so appetizing ! Now I prefer wet version than the dry version here.

 



After went to this shop many times, and from my observation, I know what are the ingredients they used to prepare this Wet Mee Siam. After i saw Cass 's version (her ingredients are slightly difference from what I tasted ), I decided to cook this wet Mee Siam at home. You have to collect enough quantity of prawn heads in order to get nice stock.

 

Ingredients used..

 

Dried Mee Siam and Spicy Sour gravy are ready to serve !! 

 

And I feel this wet Mee Siam also suitable to serve in a small gathering.
And my hubby is very happy to enjoy this wet version than the dried version I usually prepared.
And don't forgot to add chopped spring onions or Chinese chives, it give extra spicy to this noodles.



Wet Mee Siam (rice vermicelli in spicy sour gravy)汤汁米暹

(recipe source: by Sonia aka Nasi Lemak Lover)

 Stock ingredients

400g prawn heads
1 chicken carcass
2 sprig spring onions
2.5 Lt water

5pcs assam keping or tamarind peels

1tsp salt or to taste
1 & 1/2tbsp sugar or to taste

Chili paste ingredients- blend till fine paste

20pcs dried chilies, soak in hot water till soften
1 fresh red chili
8 shallots
4 cloves garlic
1tsp belacan (shrimps paste)

Mee Siam ingredients

400g rice vermicelli or meehoon, soak in water to soften
40g dried shrimps or Hae Bi , soak in water for 5mins, chopped
200g bean sprout or cabbage ( that shop using cabbage )
2 firm tofu (tao kua), sliced
1 & 1/2tsp salt or to taste
1tsp sugar or to taste
cooking oil

Hard –boiled eggs, for garnishing

Limau Kasturi or lime, for garnishing
Spring onions or Chinese chives, for garnishing

Method

1. With 1tbsp of cooking oil, fry prawn heads in a wok till colour changed. Mix fried prawn head and the rest of stock ingredients in a pot, bring to boil and simmer for 1hr (to get about 1.5lt of good stock). Discard the bones and prawn heads.
2. Fry chili paste with cooking oil till fragrance. Remove 2 and 1/2tbsp and add into stock. Add tamarind peels into stock, continue to boil till flavour, add in salt and sugar and adjust the taste accordingly. The spicy sour gravy is ready, set aside.
3. With the remaining chili paste, add in dried shrimps, stir fry till nice aroma. Add in rice vermicelli, bean sprout and tofu, stir fry to mix well. Add in the seasonings, mix well and continue to stir fry till cooked. Set aside.
4. To serve, take a serving of rice vermicelli, then add spicy sour gravy to it. Garnish with hard-boiled eggs and chopped spring onion. And squeeze lime juices if you want strong sour taste for better appetizing.

Updated on 21st Sept 2013

This is the shop that I mentioned. The current shop owner took over this shop from the founder who has been operating around 40 years .

 

 

Mee Siam only available on every Tue and Sat morning from 7am to 12noon..

 

Address:-

Thye Huat

No 22, Lorong Lang,

Taman Berkerly,

41150 Klang

Tel: 03-33418213