Tuesday, April 03, 2007

recipe is: mee siam ala twohands

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.

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