When I was younger, I scoffed at using packaged seasoning. I almost felt that it was such a cop out that I couldn't even use it for our everyday meals, let alone my parties! Fast forward several years.... and I'm singing a different tune. Time is too precious to be making everything from scratch just because you want to. But to be fair, I'm still quite picky about which packaged spices and rempah I use. I test run them before and only recommend the ones that most mimic the authentic homemade version. So here it is, my recommendation for a Mee Siam rempah that is so close to the hawker stall version that I use for parties. So absolutely delicious AND super easy to make.
1 Packet Chilli Brand Bee Hoon (I swear by this brand because of the texture. Be on the lookout for lookalikes. Many other brands feature a Chilli graphic on their packaging but they are not Chilli Brand)
1.5 Package SHEEN SUPPLY NONYA MEE SIAM PASTE
Towgay (Bean Sprouts)
Eggs (Hard Boiled)
Koo Chye (Garlic Chives)
Tau Pok (Tofu Puffs)
Fresh Lime
Prawns
Tamarind Juice or Lemon Juice
Soak Bee Hoon in Cold Water till soft
Add a little oil to pan and fry the Bee Hoon Till dry.
Boil Prawns (do not overboil otherwise it will be chewy)
Peel Prawns and set aside
Crush prawn heads and shells and add back to stock and boil till the flavour is released.
Add packaged rempah to pan and fry till fragrant.
Add prawn stock and a coconut milk (not too much coconut milk otherwise it will dilute the flavour of the Mee Siam paste.
Add a little Tamarind water or lemon juice to taste
Add fried Bee Hoon back into pan of Mee Siam gravy, add Towgay (Beasprouts) and fry till dry.
Toast Taupok in oven/air fryer till crisp
Chop into bits.
Slice Eggs
Slice prawns horizontally
Chop Koo Chye (Garlic Chives)
Garnish Bee Hoon
Serve with Fresh limes for guests to squeeze over according to their taste.
My favourite brand. Tastes like the Mee Siam from the hawker stalls!