Mee Siam 暹罗米粉

Main Ingredients:
400g rice vermicelli (meehoon); soaked until soft

Supporting Ingredients:
10 shallots
8 garlic cloves
40g dried shrimp; soaked
100g tomato sauce
80g chili sauce
20g sugar
30g seedless tamarind paste (asam paste)
100g water
2 eggs
10g soy sauce
40g chili paste (chili boh)
50g fermented bean paste (taucu)
20g chicken stock powder
2 tomatoes; cut into pieces
3 pieces firm bean curd (tau kwa); diced
200g bean sprouts
60g chives; cut into 3cm lengths
60g cooking oil

Garnishing Ingredients:
1 red chili; sliced
2 calamansi limes; halved

Preparation:
1. Blend shallots, garlic, and dried shrimp until fine; set aside.
2. Mix tomato sauce, chili sauce, and sugar in a bowl; set aside.
3. Mix tamarind paste with water in a separate bowl; set aside.
4. Beat the eggs and mix with soy sauce; set aside.

Cooking Steps:
1. Select “Cooker” mode, set temperature and time at 180°C; 18 minutes. Pour 20g of oil into the inner pot and start heating for 1 minute. Add the prepared egg mixture and fry for approx. 3 minutes to make a thin omelette. Remove and set aside to let it cool, then slice into thin strips.

2. In the same pot, add the remaining oil and blended shallots, garlics and dried shrimp to sauté for approx. 3 minutes until fragrant.

3. Add chili paste and fermented bean paste to stir-fry for approx. 1 minute.

4. Add tomato pieces to stir-fry for approx. 2 minutes until soft.

5. Add diced bean curd, mixed tomato-chili sauce, mixed tamarind water and chicken stock powder. Bring to a boil, then add the soaked rice vermicelli. Stir well to ensure the noodles absorb the sauce fully.

6. Add bean sprouts and chives, stir-fry quickly for approx. 1 minute. Do not overcook to maintain the crisp texture.

7. Transfer the cooked Mee Siam to a serving plate. Garnish with reserved egg strips and chili slices. Serve with halved calamansi limes on the side.

Tips:
– If the preset cooking time is insufficient, you can extend the time as needed.

 

主要材料:
400 克 米粉；浸泡至软

辅助材料:
10 粒 小红葱
8 瓣 蒜头
40 克 虾米；泡软
100 克 番茄酱
80 克 辣椒酱
20 克 糖
30 克 亚叁膏 ；无籽
100 克 清水
2 粒 鸡蛋
10 克 酱油
40 克 辣椒糊 (chili boh)
50 克 豆瓣酱
2克 鸡精粉
2 粒 番茄；切块
3 块 豆干；切小块
200 克 豆芽
60 克 韭菜；切段，3公分
60 克 食油

装饰材料:
1 条 红辣椒；切片
2 粒 酸柑；切半

事前准备：
1. 将小红葱、蒜瓣和虾米搅碎，备用。
2. 将番茄酱、辣椒酱和糖在一个碗中混合均匀，备用。
3. 将亚叁膏和水在一个碗中混合均匀，备用。
4. 将鸡蛋打散，加入酱油搅拌均匀，备用

做法：
1. 选择“Cooker” 模式，设定温度和时间为180°C; 18分钟。将20克油倒入内锅中，开始加热1分钟。加入准备好的蛋液，煎约3分钟成薄蛋皮。取出放凉，然后切丝备用。

2. 在同一个锅中，加入剩下的油和备用的小红葱、蒜头和虾米碎，爆香约 3 分钟直至散发香味。

3. 加入辣椒糊和豆瓣酱继续炒香约1分钟。

4. 加入番茄块炒香约2分钟至软。

5. 加入豆干、备用的番茄辣椒酱、亚叁水和鸡精粉，煮滚后即可放入已浸软的米粉翻炒均匀，使米粉充分吸收酱汁。

6. 加入芽菜和韭菜，快速翻炒约1分钟即可，避免炒过久以保持香脆口感。

7. 将炒好的米粉装盘。放上鸡蛋丝和辣椒片作装饰。摆上切半的酸柑即可享用。

贴士:
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。