400g rice vermicelli (mee hoon), soaked in water till soft
3 cloves garlic, finely chopped
10 tbsp Sweet Sambal Tumis (please adjust the portion of sambal to suit your level of spiciness)
30g dried shrimps, soaked in water for 5 mins, chopped
1 and 1/4 cup water
salt and fish sauce to taste
Garnishing:
bean sprouts, blanch in hot water
2 eggs, fried and shredded
5 fish cakes, sliced
8 shallots (refer crispy shallot)
2 spring onion, chopped
limau kasturi (small limes)
Method:
Heat oil in a wok, fry shallots till golden brown, dish out and set aside.
Use the remaining oil, add chopped garlic and chopped dried shrimps, sauté till aromatic.
Add Sweet Sambal Tumis and stir-fry for 1 minute, season with sugar and salt.
Remove some sambal for garnishing and leaving about 3 tbsp in the wok.
Add mee hoon and water, stir-fry untill cooked, season with salt and fish sauce.
To serve, garnish with bean sprouts, shredded egg, fish cake slices, fried shallots and spring onion on top. Enjoy your Mee Hoon Siam with a sprinkling of Kasturi lime juices and dried shrimps sweet sambal.
Pejabat Utama
Kepala Batas Bihun Sdn Bhd 200401034148 (672656-M)
1239, Jalan Lahar Kepar, 13200 Kepala Batas, Pulau Pinang, Malaysia.
