Recipe: Mee Siam (Spicy Rice Vermicelli)

Ingredients:

12 oz vermicelli (rice sticks)
12 oz bean sprouts
12 shrimps (shelled and deveined)
4 oz chicken (cut into thin strips)
3 pieces fried bean curd/firm tofu (cut into pieces)
3 stalks Chinese chives (chopped into 1-inch length)
1 teaspoon sugar
Salt to taste
Soy sauce or fish sauce to taste
3 tablespoons oil

Spice Paste:

4 red chilies
5 shallots
5 garlic
2 tablespoons taucheo (fermented yellow bean sauce)

Garnish:

2 eggs (lightly beaten, seasoned with a pinch of salt)
2 stalks scallions (chopped into 1/2-inch length)
2 limes (cut into wedges)
1 red chili (thinly sliced)

Method:

Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.

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

Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, follow 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.

Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips, chopped scallions, chili and lime wedges. Serve immediately.

Cook's Note: I can't get kalamansi limes where I am, so I am using regular lime.

Recipe: Cucur Udang (Prawn Fritters)

Ingredients:

200 grams plain flour (or self raising flour)
1 cup water
1 teaspoon chili paste (optional, but makes the color nicer)
1/2 of a large green onion, chopped to small pieces
1 red chili, thinly sliced
3 small chives, cut to 1-inch strips
1/2 cup cooked corn kernels
80 grams small fresh shrimps, beheaded
1/2 teaspoon salt

Method:

1. Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not too watery.
2. Throw in the chopped onions, chives, sliced chili, corns, prawns and combine.
3. Heat a large pot with cooking oil (a deep fryer would be perfect). When the oil is heated properly, it's time to cook the cucur udang.
4. Scoop a spoonful of the cucur udang mixture and drop it into the oil for frying. Don't cramp too many pieces at one time as they need room to fry around until they reach a golden brown color, about 3-5 minutes.
5. Transfer to a cooling rack and repeat with remaining mixture. This recipe makes about 20 cucur udang, enough for 4 persons.