Monday, February 17, 2014

Spicy Tangy Rice Vermicelli, Mee Siam

Compared to other dishes such as Laska, Chicken Rice, Char Kway Teow (Fried Flat Rice Noodles), Fried Hokkien Noodles, Bak Chor Noodles (Minced Meat Noodles), Nasi Lemak, it seems that Mee Siam has somehow lost its place in the fight for famous street food.


Let's put Mee Siam and Laksa side by side, both noodles dishes with spicy gravy (sour-tangy base for Mee Siam vs coconut-soup-base for Laksa), my taste buds usually lean towards Mee Siam for its tangy flavors - the type in which the more you savor, the more you want!



Mee Siam
Prima brand Mee Siam is a time-saver in the kitchen when craving for Mee Siam strikes. All I need to do is to prepare/cook rice vermicelli, blanch the bean sprouts, make hard-boiled eggs, boil the prawns, and pan-fry the tofu.

Traditionally, preparing the Mee Siam paste (typically more than five types of spices and aromatics) that turns the dish into delicious tangy gravy takes the most work and today I will leave this daunting task to the experts while I rely on this premix paste.


That is the advantage of pre-packaged paste mixes (Note: just make sure it is free of preservatives, artificial coloring) which brings the convenience of enjoying dishes (call it instant gratification) that might otherwise need half a day to cook from preparation to done deal.


Just one day I will make Mee Siam from scratch.

One day.

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