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Vegetarian Mee Siam (recipe n pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Mar 03, 2007 8:57 am    Post subject: Vegetarian Mee Siam (recipe n pic) Reply with quote

This is created specially for Buddhist Vegetarians. From what I understand, I am not allowed to use garlic and onions, belachan(shrimp paste), dried shrimps to make the sauce. I created this special mee siam paste for my mother in law when she decided to become a vegetarian.

We had this for our 1st day of CNY 2007. I made 2 versions, a vegetarian version and a non-veg version for the whole family.

I don't have a photo of the final dish as each person may want to add different toppings. All I have is the mee siam(fried) photo. It looks like the regular ones. but the taste is very similar to the regular one. Despite having no belachan or dried shrimps, garlic and onions.


Recipe yields 300g
Ingredients
200g Dried chilli
4 stalks Lemon Grass(serai)
1 inch Galangal(Lengkuas)
2 inches Young Ginger
1 inch Old Ginger
50g Tumeric(fresh)
2 tbsp Vegetarian Belachan(get this from Vegetarian foodstuff shop)
5 tbsp Tau Cheong(Preserved Soya Beans)
100ml Rice Bran Oil (or Corn oil)

Method
1. Blend everything together into a smooth paste.
2. Heat up wok with rice bran oil.
3. Pour blended paste into it to fry till it turns dark red.
4. Turn fire to LOW.
5. Low cooking takes about 15 mins to cook.
6. Turn off fire, keep in air tight glass jars.
7. Paste can be kept frozen (in the freezer compartment) for upto 6 months.

Notes

If you can't get Vegetarian Belachan, just use Salt.





Recipe yields for 20 persons
Ingredients for the rest
200 g soya beans
200ml Assam juice(5 tbsp assam mix with 200ml water)
100g sugar
4 pcs Assam Keluk
200 ml Coconut milk(I used canned milk)
1.5 litre water
15 small limes
10 pcs or small tau pok/dried bean curd (diced finely)

Method
1. In another large pot,add the water to boil.
2. Add remaining portion of mee siam paste to mix.
3. Add coconut milk, assam juice, soya beans, and
sugar, assam keluk.
4. Boil for another 10 mins on high heat.
5. Reduce heat and keep it warm over low fire.

Ingredients for beehoon
2 packets of beehoon
200 g bean sprouts(remove root, wash)
200g Veg Mee Siam Paste

Method to cook the beehoon
1. In a wok, add 1 portion of paste to heat.
2. Add soften beehoon and 1 cup of water to cook the noodles.
3. Add mee siam chilli oil to fry the beehoon till its very dry.
4. Add bean sprouts to fry with the beehoon.
5. Remove and set aside.

To serve
Add hot gravy on beehoon, then garnish with tau pok.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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vegiemite
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Joined: 18 Aug 2005
Posts: 97
Location: Perth, Western Australia

PostPosted: Sun Apr 29, 2007 8:52 pm    Post subject: Reply with quote

Hi Gina

Thanks for this recipe. I tried making it recently and had to do a few modifications but all my vegetarian friends gave it their thumbs up. Very Happy

Hope you could answer the following:

a) dried chilli (used crushed chilli flakes instead) but reduced amount quite substantially (200g chilli seems alot for those of us that cannot handle the heat) - I doubled the recipe but halve the quantity. Is crushed chilli hotter than dried chilli?

b) soya beans (I am assuming it's not tau cheong) - took almost 1 hour of slow cooking to soften the dried beans. Did I use the right beans?

c) coconut milk - yet again .... I reduced mine to halve the specified quantity.

Thanks again for this wonderful recipe as many of my friends have not had mee siam since thet became Buddhist vegetarians.

Cheers

Ange
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Apr 29, 2007 11:41 pm    Post subject: Reply with quote

answers to your questions in Blue, Bold.



a) dried chilli (used crushed chilli flakes instead) but reduced amount quite substantially (200g chilli seems alot for those of us that cannot handle the heat) - I doubled the recipe but halve the quantity. Is crushed chilli hotter than dried chilli?
Yes, i find chilli powder hotter and not as fragrant as dried chilli. Don't worry about 200g of it seems like a lot or very hot. The taste of hot will mellow down when you cook it Assam juice, sugar and milk.

b) soya beans (I am assuming it's not tau cheong) - took almost 1 hour of slow cooking to soften the dried beans. Did I use the right beans?
in Singapore, its sold and label as Yellow Bean in supermarkets. If I go to the provision shop, I just tell the shop owner I want soya bean. Its the same thing. And yes, its not Tau Cheong. You should use high heat to boil, slow cooking is just too long.

c) coconut milk - yet again .... I reduced mine to halve the specified quantity.

what you can do is to subs Coconut milk with Evaporated milk for health reasons. But do not subs it with water. The mee siam flavour will be lost.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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vegiemite
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Joined: 18 Aug 2005
Posts: 97
Location: Perth, Western Australia

PostPosted: Mon Apr 30, 2007 8:03 pm    Post subject: Reply with quote

Thanks for the tips Gina.

Recipe is a definite keeper.

Ange
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sissis
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Joined: 30 Jul 2007
Posts: 1
Location: Klang, Selangor, Malaysia

PostPosted: Fri Jan 25, 2008 11:40 am    Post subject: Reply with quote

Hi Gina,

May I know what is Assam Keluk?
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