It’s my birthday! It is also “treasure memories” 4th birthday! I declare for myself a day off from work today.
My birthday wish was to have Mee Siam for lunch. Mee Siam which means “Siamese noodle” is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy. Have not had a good Mee Siam for a long, long time. My very first maid learnt from my Mother in-law and she cooked very good Mee Siam. We used to have family members and friends over just for the Mee Siam.
This time round, while Mother in-law (MIL) was staying with us, I told her my birthday wish and she immediately agreed to cook for me! Love her so much for this!
I asked MIL to teach Moch to cook Mee Siam and this is what I had for my Birthday lunch. It was so yummy and satisfying. Moch asked me to let her know whenever I feel like eating it again.
- 1/4 cup oil
- 6 shallots
- 3 cloves garlic
- Chili boh / paste
- 1 tbsp preserved soya beans (tau cheong)
- 250g medium-size prawns, shelled
- 1 cup stock or water
- 250g rice vermicelli or meehoon, soaked for five minutes and drained
- 200g beansprouts, remove root tips
- 2 pieces fried beancurd (tau kwa), sliced
- 2 pieces of fish cake, sliced
- 100g chives, cut into 4cm-5cm lengths
- 1 tsp sugar or to taste
- 1 tbsp Nampla (fish sauce)
- Lime juice
- Chopped spring onions
- 2 limes or tamarind, cut into wedges
- 2 hard-boiled eggs, quartered or thinly sliced egg omelet
- 1 red chilli, sliced
- Shallot crisps
- Heat oil in a wok
- Stir-fry shallot and garlic until fragrant.
- Add Chili boh / paste and preserved soya beans (tau cheong)
- Add prawns and stock, then bring to a boil and simmer for five minutes.
- Add meehoon and beansprouts. Stir-fry.
- Mix in beancurd slices and chives and toss the meehoon well.
- Add sugar and fish sauce for seasoning and a squeeze of lime juice and toss again.
- Dish mee siam onto platter. Garnish before serving.
After the satisfying lunch, I went to Beaubelle to have my birthday pampering session ie body scrub, jacuzzi and aromatherapy body massage.