To the vast majority of Malaysians, fried meehoon is considered comfort food. A common sight at morning markets and local restaurants, meehoon siam is a hot favourite for lunch. Spicy, tangy and aromatic, this dish pairs well with gently blanched brazilian spinach, omelette strips and chilli.
- 150 g brazilian spinach
- 250 g dried meehoon
- 50 g dried shrimp soaked
- 1 onion
- 5 garlic cloves
- 8 dried chilli soaked
- 2 fresh chillies
- 1/2 cup chicken broth
- 3 tbsp taucu (soybean paste)
- 1 tbsp tomato puree
- 40 g tamarind paste
- 2 tbsp brown sugar
- 2 eggs
- 3 tbsp cooking oil
- 1 lime
- 1/2 tsp salt & white pepper
- *Dried chillies and dried shrimp need to be soaked at least 1 hour beforehand.
- Start soaking the meehoon in cold water for 30 minutes while you get on with the rest of the ingredients preparation.
- In a food processor, blend shrimp, onion, garlic, dried chillies, fresh chillies and broth well to make the spice paste.
- In a medium size bowl, mix together taucu paste, tomato puree, tamarind paste and sugar.
- Heat up your wok and add the cooking oil, followed by the spice paste. Fry for 1-2 minutes.
- Next, add the ingredients mixed in the bowl and once it has come to a boil, add in the soaked meehoon. Add another 0.5 cup of water and let it cook on medium-high heat, stirring frequently to avoid sticking to the wok.
- Taste and add salt/ pepper according to your preference.
- In a pot of boiling water, add a pinch of salt and gently blanch brazillian spinach for 7-8 minutes. Remove and drain.
- For the egg garnish, beat the eggs with a hint of seasoning and cook in a frying pan. Cook for 2 minutes on each side. It should resemble a flat omelette. Repeat with any leftover egg mixture.