(A) Sambal Prawn
500gms medium size prawns
200 gms of dried chillies
300 gms of small onions (shallots)
small thumb size blachan
3 pcs of candle nut (Buah Karas)
Blend into a paste.
Oil, sugar and salt to taste
(B) Gravy for Mee
A small bowl of prepared Rumpah
5 tablespoons full of bean paste
1/2 pkt of low fat milk
Oil and sugar to taste
(C) Bee Hoon (Mee
1 pkt of bee hoon
200 gms of taugay (beansprouts)
2 tablespoon of Rumpah
Oil & salt to taste
8 eggs (hard boiled)
Ku Chye (100gms)
Green chillies (4 pcs)
Tau kwa (4 pcs small)
Lime (5) optional
Method in Preparing
Blend all Rumpah ingredients together into paste.
Heat 6 tablespoons full of oil in a wok.
Add Rumpah when oil is heated.
Stir well to avoid burnt until fragrant.
Add prawns and mix well.
When all are mixed well add 1/4 cup of water to mix.
If water evaporates too quickly add slightly more water.
Finally add sugar and salt to taste.
** Mee Siam Sambal should be sweeter than usual Sambal (which more sour).
Add 6 tablespoonful of oil to a heated wok.
Put ingredients (B) and fry until fragrant.
Transfer to a big pot.
Add all together with
Bring to boil. When boiling add milk and bring to further boil the gravy.
Finally add sugar to taste.
** Gravy should be soury and sweet taste.
No salt is needed as bean paste is salty enough.
Bee hoon (Mee
Add 3 tablespoon full of oil to a heated wok together with Rumpah.
Stir for a couple of minutes until fragrant.
Add salt to taste.
Add Bee hoon and mix until it is cooked.
Finally add taugay(beansprout) and mix until it is cooked.
Tips : If you like to have more soury taste to the gravy add more
tamarind water. Similarly, if you like it sweet add more sugar.