AuthorHolisticJBMee Siam Kuah Singapore recipe, a delicious hawkers dish of rice noodles in a gravy that has sweet and sour flavors and topped with all our favorite extras!
Place dried chilies in a small bowl, and add the dried shrimp to another small bowl. Pour recently boiled water to cover them and let them soak. 10 Minutes
If using raw peanuts, make sure to remove any shell or red inner shell paper. Then add them to a dry pan on medium high heat. keep them moving while on the heat so they do not burn. Once golden in color pour onto a paper tissue to cool.
After a minimum of 10 mins soaking time, scoop the soaked chilies and soaked dried shrimp into a blender (or use a Pestle and Mortar)
To the blender add the onion, garlic cloves, shrimp paste, taucheo and peanuts. Blend until you get a smooth paste.
Heat the cooking oil in a wok or large saucepan. Keep the temperature on a medium heat and add the recently blended gravy paste. Sauté the paste for approximately 3 minutes or until you can smell a cooked and fragrant aroma. You will notice the smell of the garlic and onion has gone from a pungent raw smell to a sugary sweet aroma.
3 Minutes
Add the soaked tamarind (pulp and soaking water), the sugar and the 750 ml of water. Stir it well and until it comes to a boil.
Once at a boil, turn the heat to low, and allow the gravy to gently simmer, uncovered, for 15-20 minutes. After 10 mins cooking have a taste and decide if it needs any seasoning. 10 Minutes
Add salt if you think it needs it. 10 Minutes
Once cooked, remove it from heat, and let it sit covered for a minimum of 2 hours. 2 Hours
(It's worth it as the flavors will blend and the gravy becomes much more flavorful)
Place the onion, garlic cloves, fresh red chili and the dried shrimp into a blender and grind to a fine paste.
If using dried noodles place them in water to soak.
Heat the oil in a wok or large saucepan. Once hot, reduce the heat to medium and add the paste. Sauté the paste for 2 or 3 minutes until aromatic. 3 Minutes
Add the fresh noodles (or drained soaked noodles), bean sprouts and salt to the wok. Mix the noodles with the fried paste. Continue to gently turn the noodles to make sure they are evenly coated with the paste. Sauté until the noodles are done, and have have taken on the paste. This will take 3 to 4 minutes. 4 Minutes
Check the seasoning. It should be fully flavored. Err on the side of caution here, as remember you are adding the gravy which is full of flavors like belachan, dried shrimp. and tamarind. Once happy with the seasoning ad the chopped chives and give it a good final mix.
Place the gravy back on the heat and bring it to a simmer. 5 Minutes
Divide the noodles into 6 bowls (or to however many servings you need) and ladle the gravy over them.
Top with garnish - fish ball, fish cake, crispy shallots, sambal, chives, fried tofu, egg and a wedge of lime.
I find its easier to place the garnish ingredients on the counter or on the table and let people help themselves. Saves you having to remember who does or doesn't like egg or sambal or lime.
Serving Size 1
Servings 5
- Amount Per Serving
- Calories 544
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 246mg82%
- Sodium 947mg40%
- Potassium 325mg10%
- Total Carbohydrate 97g33%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 20g40%
- Vitamin A 365%
- Vitamin C 18%
- Calcium 120%
- Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place dried chilies in a small bowl, and add the dried shrimp to another small bowl. Pour recently boiled water to cover them and let them soak. 10 Minutes
If using raw peanuts, make sure to remove any shell or red inner shell paper. Then add them to a dry pan on medium high heat. keep them moving while on the heat so they do not burn. Once golden in color pour onto a paper tissue to cool.
After a minimum of 10 mins soaking time, scoop the soaked chilies and soaked dried shrimp into a blender (or use a Pestle and Mortar)
To the blender add the onion, garlic cloves, shrimp paste, taucheo and peanuts. Blend until you get a smooth paste.
Heat the cooking oil in a wok or large saucepan. Keep the temperature on a medium heat and add the recently blended gravy paste. Sauté the paste for approximately 3 minutes or until you can smell a cooked and fragrant aroma. You will notice the smell of the garlic and onion has gone from a pungent raw smell to a sugary sweet aroma.
3 Minutes
Add the soaked tamarind (pulp and soaking water), the sugar and the 750 ml of water. Stir it well and until it comes to a boil.
Once at a boil, turn the heat to low, and allow the gravy to gently simmer, uncovered, for 15-20 minutes. After 10 mins cooking have a taste and decide if it needs any seasoning. 10 Minutes
Add salt if you think it needs it. 10 Minutes
Once cooked, remove it from heat, and let it sit covered for a minimum of 2 hours. 2 Hours
(It's worth it as the flavors will blend and the gravy becomes much more flavorful)
Place the onion, garlic cloves, fresh red chili and the dried shrimp into a blender and grind to a fine paste.
If using dried noodles place them in water to soak.
Heat the oil in a wok or large saucepan. Once hot, reduce the heat to medium and add the paste. Sauté the paste for 2 or 3 minutes until aromatic. 3 Minutes
Add the fresh noodles (or drained soaked noodles), bean sprouts and salt to the wok. Mix the noodles with the fried paste. Continue to gently turn the noodles to make sure they are evenly coated with the paste. Sauté until the noodles are done, and have have taken on the paste. This will take 3 to 4 minutes. 4 Minutes
Check the seasoning. It should be fully flavored. Err on the side of caution here, as remember you are adding the gravy which is full of flavors like belachan, dried shrimp. and tamarind. Once happy with the seasoning ad the chopped chives and give it a good final mix.
Place the gravy back on the heat and bring it to a simmer. 5 Minutes
Divide the noodles into 6 bowls (or to however many servings you need) and ladle the gravy over them.
Top with garnish - fish ball, fish cake, crispy shallots, sambal, chives, fried tofu, egg and a wedge of lime.
I find its easier to place the garnish ingredients on the counter or on the table and let people help themselves. Saves you having to remember who does or doesn't like egg or sambal or lime.