THE recipe I am sharing today is Malaysian Mee Siam recipe, which is dry.

Conversion 1oz = 28gms

INGREDIENTS

12oz (336gms) vermicelli (rice sticks)

12oz (336gms) bean spouts

12 shrimps (prawns) (shelled and deveined)

4oz (112gms) chicken (cut in thin strips)

3 pieces fried bean curd/firm tofu (cut into pieces)

3 stalks Chinese chives (chopped into 1 inch lengths)

1 teaspoon sugar

Salt to taste

Soy sauce or fish sauce to taste

3 tablespoons oil

SPICE PASTE

4 red chillies 5 shallots 5 garlic cloves

2 tablespoons taucheo (fermented yellow bean paste)

GARNISH

2 eggs (lightly beaten, seasoned with a pinch of salt)

2 stalks scallions (chopped into 1/2 inch lengths)

2 limes cut into wedges

1 red chilli thinly sliced

METHOD

Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside.

Using a mortar and pestle (or food processor), grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.

Heat up the wok and add 3 tablespoons of oil. Once the oil is heated, fry the spice paste until aromatic and the oil separates.

Add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces. Add the vermicelli and keep stirring until the spice paste has spread evenly. Add sugar and salt to "taste, follow by bean sprouts and chives.

Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy or fish sauce to taste.

Transfer the Mee Siam onto a big serving bowl and garnish with the omelette strips, chopped scallions, chilli and lime wedges. Serve immediately.