Dried Mee Siam (Part 2)

This is my second attempt at making dried mee siam, they are better decorated and garnished than the first attempt...lol.

You can see my first attempt in here.

Lunch at Imperial Herbal Restaurant Vivo City

We manage to find time to have lunch at Imperial Herbal Restaurant at Vivocity. It was formerly located at Metropole Hotel. The new premises is so much bigger than their old location.
"Fu Rong" with Dried Scallop ($4 per bowl)

Cordyceps Seedling Soup (This bowl costs $20 and 3 of us cost us $60 - very expensive.)

4 types of vegetables - $18

Chicken with ginseng - $20

Imperial Hrbal & Sinchi Tcafe

1 Harbour Front Walk

#03-08 A/B/C Vivo City

Tel: 63370491

Nian Gao (Chinese New Year Cake)

This is Nian Gao (after cutting them into slices). You can view the original nian gao in my previous post in here. Have you fried yours yet?

Cut the nian gao into thin slices. Make a batter of plain flour, beaten egg and some water (not dilute). Dip the nian gao into the batter and deep fry them.

The finished product .... yummy. Best eaten when hot.

Dried Mee Siam

My first attempt on dried mee siam so it is not beautifully decorated or garnished.

There are many recipes of dried mee siam in the internet but this is my version. (adapted fromhttp://www.deliciousasianfood.com/)

200 gm rice vermicelli (soaked in hot water till soft and drained)

2 tbsp of dried shrimps (crushed and soaked)

1 large onion (minced)

1 tbsp of taucheon (preserved soya beans)(crushed)

2 beaten eggsfish cake (sliced)

2 tsp of chilli paste (see photo)-you can use any brand of chilli paste

2 small lime

some prawns

Seasoning

2 tsp of Light soya sauce (or to taste)

1 tsp of sugar (or to taste)

Method

1. Add some oil to wok, fry onion and shrimps till fragrant.

2. Add taucheon and chilli paste and fry till fragrant.

3. Add fish cake and prawns and fry till almost cooked and set aside.

4. Fry beaten eggs till almost done and mixed with the above ingredients in wok and add rice vermicelli.

5. Mix well and sprinkle some water and cooked till done.

6. Serve with a squeeze of the limes.

Note: You can add sliced boiled eggs as decoration to the mee siam.

As I do not like to pound the chilli, I bought the ready chilli paste.

The above photo was my first attempt, I will try again and this time I will add tau pok and sliced boiled egg to make my mee siam look prettier...lol