Mee Siam

Soup/Gravy Ingredients

1 tbsp	Oil
5	Chopped shallots
3	Chopped garlic
6	Pounded dried chilli
1 tbsp	Belacan
2	Sliced Onion
4 tbsp	Bean Paste
3 tbsp	Tamarind
2 litre	Water
Some	Sugar
Some	Salt

Rice Vermicelli Ingrdients

500g	Rice vermicelli
4 tbsp	Oil
3	Chopped Shallots
2 tbsp	Chilli Paste
3 tbsp	Pounded Dried Shrimp
150g	Bean sprout

Other ingredients

1	Hard Boiled Egg (Cut into half)
20g	Chopped Chives
1	Lime (Half)
3	Medium Prawns
20g	Tempeh
20g	Sliced Fish Cake
Some	Sambal (Optional)

Directions

Soup/Gravy

1. Mix tamarind with water, strain off pulp. 
2. Heat up oil, stir fry shallots, garlics, dried chilli paste, and onion, until fragrant, for about 10 minutes. Add in belacan, onions, bean paste, tamarind juice (in step 1), water and boil them.
3. Switch to low heat and simmer for 45 minutes.
4. Season with salt and sugar. 
5. Remove from heat.

Rice Vermicelli 

1. Soak vermicelli in cold water until it’s soft. Drain water off. 
2. Heat up oil and stir-fry chilli paste,shallots, chilli paste, and dried shrimp until fragrant, for about 10 minutes. Add in shallots, chilli paste, and dried shrimp until fragrant. 
3. Add in rice vermicelli and bean sprouts to cook for about 2 minutes. 
4. Remove them from heat. 

Serve

1. Place rice vermicelli in a bowl, then pour the soup/gravy over. Garnish with egg, chives, prawns, tempeh, fish cake and lime.