Me? Siam? What?

Today we celebrated Christmas early with my hubby's family. Usually we do it potluck style, and everyone will just contribute a kind of food/dessert. I was cracking my head, thinking what to cook! Thought a carbo dish will be good, after all, we are Asian, and nothing beats filling the tummy with yum yum carbo. So I decided I will fry some Mee Siam!

Mee Siam is a local hawker dish, mostly found in Malay stalls. But the Malay does it differently! Whatever versions, I like it, esp when I can add numerous number of lime to my bowl!

Upon my decision, I started my online search for a good recipe! I must say, I did found some looking good and seems workable recipes. But remember I said I am a true blue Hokkien, who love to experiment? Well, I followed none! I decided to come up with my own version! Ok, this works for me today and I got a few nods and "not bad at all!" from those who tasted it. So here I am sharing with you my Mee Siam rempah recipe. Pls take note that you can change abit here and there for your liking. After all, you are the one cooking, so don't let recipe tie you down!

Mee Siam Rempah

6-8 shallot
5-6 garlic
1 small piece of galanga ginger
20 pieces of dried chilli
2 lemon grass
2 tbsp of belachan
40gm dried shrimp, soak and drained.
300gm Prawn, shelled and cut into small pieces
2 tbsp tau cheo(fermented bean paste)
5 tbsp thick coconut cream
Sugar
Salt

1. Cut dried chilli and cook in some water till soft. Pour away water.
2. Skin shallots and garlic.
3. Peel the lemon grass such that you see the bottom white part. Cut the white portion and discard the rest.
4. Blend all except salt and sugar.
5. Add water if needed but only 10ml at most each time. Do not add more than 30ml.
6. Once mixture is blend into a smooth paste, scope it into an air tight container.
7. Pour 1/3 cup peanut oil into the wok/pan.
8. Add 4 tbsp of chilli misture into wok/pan. Add in Tau cheo.
9. Fried till fragrant and add in sugar and salt to taste.
10. Add in coconut cream and cut prawn. Fry till prawn change colour. Do not over fry or turn up the heat. This will only produce coconut oil which kinda change the smell of coconut.

Now with this rempah, you can fry bee hoon, noodles, veggie or simply eat it with plain rice. Take note that due to addition of coconut cream, this rempah won't keep long. Do use it up within 3 days.

Whoever tries it, pls email me and give me feedback whether you like this rempah! Hopefully you like it just like me!