Mee Hoon Siam Johor
350g rice vermicelli (mee hoon)
250g medium-sized prawns, cleaned and deveined
1 tbsp fermented soya bean (taucho)
1 pc beancurd, cubed and fried crispy
50g Chinese chives (kuchai)
50g chili paste
30g dried shrimp/anchovies (ikan bilis)
20g prawn paste (belacan)
30g sweet black soya sauce
10g sugar to taste
100g mixture of garlic and red onions
50g MARIGOLD Evaporated Full Cream Milk
150g cooking oil
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Soak rice vermicelli in cold water for at least one hour.
Blend garlic, prawn paste, red onion and dried shrimp to a smooth paste.
Cut bean curd into small cubes and fry till golden brown.
Wash and drain beansprouts.
Heat oil in a pan and sauté chili paste until aromatic.
Sauté blended ingredients until fragrant; add in MARIGOLD Evaporated Full Cream Milk.
Add fermented beans, rice vermicelli and thick sweet black soya sauce.
Add fresh medium-sized prawns and fry the noodles by stirring slowly as not to break the vermicelli into shorter strings.
Lastly, add beansprouts and Chinese chives.
Cook for another 5 to 8 minutes and serve.
May garnish with thin slices of egg omelette and raw Chinese chives.