Tuesday, April 03, 2007
recipe is: mee siam ala twohands
to ground into a fine paste
~ 3 - 4 stalks lemongrass
~ 5 -6 shallots
~ 5 cloves of garlic
~ 2 candlenuts
~ 3 tbsp dried shrimps
300 gm mee hoon, soaked in water til soften, drain and set aside
2 tbsp chilli boh
2 tbsp tauchu paste (salted preserved soybean)
a handful of chives cut into 6cm lengths
3 handfuls of beansprouts
salt to taste
2 taukwa (very firm tofu), cut into strips and fried til golden brown
2 eggs, made into an omelette and cut into thin strips
2 - 3 limes, cut into halves and deseeded
4 - 5 tablespoons oil
heat the oil in a big, deep frying pan or a wok on a medium flame and add in the grounded ingredients plus the chilli boh and tauchu. turn down the flame and slowly sautee the paste til it's aromatic, about 5 - 8 minutes, taking care to keep stirring round to keep it from burning
turn up the flame and add the mee hoon and stir fry to mix thoroughly, it helps to use a pair or tongs or chopsticks to mix. add a bit of water if the mee hoon is too dry. add salt to taste if needed
add the chives and beansprouts and stir fry to mix for another 3 -5 mins. dish up, garnish with taukwa, omelette and a squeeze of lime juice.
the chilli boh can be substituted with 5 - 6 dried chillies, soaked to soften, drained and added to the ingredients to be grounded.
ingredients can be grounded in a blender or with a pestle and mortar. i initially use a blender and then pound it with the pestle and mortar to get a finer paste.