Mee Hoon Siam Johor

Mee Hoon Siam Johor

Ingredients

  • 350g rice vermicelli (mee hoon)

  • 250g medium-sized prawns, cleaned and deveined

  • 1 tbsp fermented soya bean (taucho)

  • 1 pc beancurd, cubed and fried crispy

  • 50g Chinese chives (kuchai)

  • 100g beansprouts

  • 50g chili paste

  • 30g dried shrimp/anchovies (ikan bilis)

  • 20g prawn paste (belacan)

  • 30g sweet black soya sauce

  • 10g sugar to taste

  • 100g mixture of garlic and red onions

  • 50g MARIGOLD Evaporated Full Cream Milk

  • 150g cooking oil

  • 50g seasonings

Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products

Buy now

Method

  1. Soak rice vermicelli in cold water for at least one hour.

  2. Blend garlic, prawn paste, red onion and dried shrimp to a smooth paste.

  3. Cut bean curd into small cubes and fry till golden brown.

  4. Wash and drain beansprouts.

  5. Heat oil in a pan and sauté chili paste until aromatic.

  6. Sauté blended ingredients until fragrant; add in MARIGOLD Evaporated Full Cream Milk.

  7. Add fermented beans, rice vermicelli and thick sweet black soya sauce.

  8. Add fresh medium-sized prawns and fry the noodles by stirring slowly as not to break the vermicelli into shorter strings.

  9. Lastly, add beansprouts and Chinese chives.

  10. Cook for another 5 to 8 minutes and serve.

  11. May garnish with thin slices of egg omelette and raw Chinese chives.

Prep time: 40 minutes
Cooking time: 40 minutes
Serves: 2
MARIGOLD Evaporated Filled Milk (390g)