Mee Hoon Siam Johor

Mee Hoon Siam Johor


  • 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


  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 Full Cream Milk (390g)