Dry Mee Siam

If you want to add more dairy free and pescatarian recipes to your collection, Dry Mee Siam might be a recipe you should try. For $2.84 per serving, you get a main course that serves 3. One serving contains 957 calories, 25g of protein, and 24g of fat. Head to the store and pick up eggs, oil, taucheo, and a few other things to make it today. Only a few people made this recipe, and 4 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 20%, this dish is not so super. Similar recipes include Mee Siam, Siamese Fried Noodle (Mee Siam), and Penang Hokkien Mee (prawn Noodle / Har Meen / Mee Yoke / ????).

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Spice Paste

120g Bean sprouts

2-3 red Chillies ( remove seeds, if you don't want it too spicy)

3 stalks Chinese chives, cut to 1 inch length

2 Eggs, lightly beaten and fried into omelette

Soy sauce or fish sauce to taste

5 Garlic

Green limes and cut red chillies when serve

3 tablespoon oil

250g Rice vermicelli

250g Rice vermicelli

5 Shallots

15 Shrimps, shelled and deveined (marinated with a dash of pepper and little soya sauce)

1 teaspoon Sugar

1 piece Tau kwa (firm tofu), cut to strips and fried till slightly golden

2 tablespoon Taucheo, aka fermented yellow bean sauce

2 tablespoon Taucheo, aka fermented yellow bean sauce

Equipment:

food processor

wok

Cooking instruction summary:

  1. Soak the vermicelli in water till soft for about 30 minutes (I used chilli brand), Drain and set aside.
  2. Using a food processor, grind the spice paste till fine and set aside.
  3. Heat wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.
  4. 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. This ensures that the chillies are cooked through and you will not get that 'grassy' taste of raw chillies. Add shrimps, stir-frying until half done, then add the fried tofu pieces.
  5. Add the vermicelli and keep stirring until the spice paste has spread evenly. (you may add about half cup of water to it if you find the rice vermicelli is still quite dry when frying) Add sugar and salt to taste, if requred, followed 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 sauce/fish sauce to taste.
  6. Garnish with shredded omelette, green lime and some red chillies on mee siam when serve.

 

Step by step:


1. Soak the vermicelli in water till soft for about 30 minutes (I used chilli brand),

2. Drain and set aside.Using a food processor, grind the spice paste till fine and set aside.

3. Heat wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.

4. 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. This ensures that the chillies are cooked through and you will not get that 'grassy' taste of raw chillies.

5. Add shrimps, stir-frying until half done, then add the fried tofu pieces.

6. Add the vermicelli and keep stirring until the spice paste has spread evenly. (you may add about half cup of water to it if you find the rice vermicelli is still quite dry when frying)

7. Add sugar and salt to taste, if requred, followed 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 sauce/fish sauce to taste.

8. Garnish with shredded omelette, green lime and some red chillies on mee siam when serve.


Nutrition Information:

Quickview
956 Calories
24g Protein
23g Total Fat
158g Carbs
13% Health Score
Limit These
Calories
956k
48%

Fat
23g
37%

  Saturated Fat
2g
18%

Carbohydrates
158g
53%

  Sugar
8g
10%

Cholesterol
109mg
36%

Sodium
719mg
31%

Get Enough Of These
Protein
24g
50%

Vitamin C
55mg
68%

Manganese
1mg
60%

Selenium
35µg
51%

Phosphorus
388mg
39%

Vitamin K
30µg
29%

Fiber
6g
27%

Iron
4mg
26%

Calcium
251mg
25%

Vitamin B6
0.49mg
24%

Vitamin E
3mg
20%

Folate
67µg
17%

Copper
0.32mg
16%

Vitamin B2
0.26mg
15%

Zinc
2mg
14%

Magnesium
53mg
13%

Vitamin A
659IU
13%

Potassium
429mg
12%

Vitamin B1
0.16mg
11%

Vitamin B5
0.94mg
9%

Vitamin B3
1mg
7%

Vitamin B12
0.27µg
4%

Vitamin D
0.59µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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