1 piece firm soya bean cake (deep-fried and sliced)
120g chives, cut into 5cm lengths
30g carrot, shredded
4-5 tbsp oil
2 tbsp dried prawns, soaked and pounded
1½ tbsp preserved soya bean paste (tau cheong)
1 tbsp hot soya bean paste (tau pan cheong)
Ground spice (B)
2 tbsp chilli paste
3 cloves garlic
12 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 tsp chicken stock granules
Chopped spring onion and coriander leaves
1 kasturi lime, halved
1 tsp preserved soya bean paste (tau cheong)
1 piece tamarind skin (asam keping)
1/2 tsp sugar
1/2 tsp chicken stock granules
Heat 3 tablespoons of oil in a wok and fry dried prawns until fragrant. Add ingredients (A) and (B) and continue to sauté until fragrant. Remove 1 tablespoon mixture and set aside.
Add prawns, carrot and seasoning (C) to wok. Fry well. Add beehoon and toss well. Add chives. Cook till beehoon is dry and fluffy. Transfer to a large serving dish.
To prepare gravy: Heat remaining oil in a wok, add extra preserved soya bean paste, tamarind skin and pour in water. Add the 1 tablespoon chilli paste mixture from (B), sugar and stock granules. Simmer for a while. Dish out and serve with the Mee Siam. Sprinkle with chopped spring onion and coriander leaves and squeeze kasturi lime over.