Every morning, Malaysians rushed to grab breakfast at the local bakeries, roadside stalls or at Mamak. More often, groups of people will be queuing to buy breakfast from roadside stalls. Besides Nasi Lemak, I especially enjoy having a pack of 'Mee Siam Goreng' or spicy stir-fried rice vermicelli . By the way, if you are interested in 'Mee Siam Basah' which is another version (with soup), send in your request!
'Mee Siam Goreng' is more often sold by the Malays. Siam was the former name of Thailand. I guessed the flavours represented in this recipe are adapted from the classic taste of Thailand. Usually, tamarind is used to add a hint of sourness to the rice vermicelli. However, I opted to use some fresh lemon juice instead.
Spices may be blended before hand or even kept frozen until it is needed. If the blended spices are frozen, it does not need to be thawed before using. Steps as such do help to save some time especially if you are in a rush. To reduce the spiciness of the dish, soak the dried chillies in warm water and remove the the seeds of the chillies along with the membranes. With some spices and fermented bean paste, a simple yet flavourful stir fried rice vermicelli can be easily prepared in minutes.
Mee Siam Goreng is also known as: Spicy Fried Rice Vermicelli Noodles
Blend all ingredients listed in (A). Sauté the blended ingredients over medium heat with 2 tablespoons of oil until fragrant. Then, add fermented soybeans. Mash fermented soybeans using a fork before adding it to the pan, if you prefer.
Add prawns, fish balls and tofu puffs into the pan and give them a few tosses before adding some water.
When water begins to boil, lower the heat and add in the rice vermicelli and Chinese chives. Then, stir in the ketchup. Add salt and sugar to taste. Lastly, garnish with the ingredients listed in (C).