Part A: Original recipe 1

Original recipe 1:

Mee Siam Recipe

Ingredients:

1 pack of vermicelli
A handful of bean sprouts
6 shrimps (Peeled and deveined)
3 stalks Chinese Caixin
1 teaspoon sugar
Salt to taste
Soy sauce to taste
3 tablespoons oil

Spice Paste:

4 red chilies
5 shallots
5 garlic
2 tablespoons taucheo (fermented yellow bean sauce)
2 tablespoons Mee siam paste

Garnish:

2 eggs (Slightly beatened, with a pinch of salt)
2 limes (cut into wedges)

Method:

Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.

Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. fry the spice paste until aromatic and the oil separates. Add shrimps, stir-frying until half done, then add the fried tofu pieces.

Add the vermicelli and keep stirring until the the paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and Kailan. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce to taste.

Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips and lime wedges. Serve immediately.

This dish is a unique choice the I am using chinese and ,allay ingredients. Not many people have noodles for breakfast and have bread instead.

I would add some chicken fillet as it tastes nicer with chicken and many of my friends like chicken. This dish should have more meat.