Mee Hoon Siam with Seafood and Tofu
80% asli · Singaporean/Malaysian
A creative twist on Mee Hoon Siam, incorporating a richer seafood flavor and the addition of firm tofu for texture and protein.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice vermicelli (Mee Hoon)250g
- Firm tofu, cubed200g
- Squid, cleaned and sliced into rings100g
- Mussels, cleaned100g
- Eggs, lightly beaten2
- Bean sprouts1 cup
- Garlic, minced3 cloves
- Shallots, thinly sliced2
- Chili paste (Sambal Oelek or similar)2 tbsp
- Fish stock or water1/2 cup
- Soy sauce2 tbsp
- Sweet soy sauce (Kecap Manis)1 tbsp
- Oyster sauce1 tbsp
- Vegetable oil3 tbsp
- Fresh cilantro, chopped, for garnish2 tbsp
- Red chili, sliced, for garnish1
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Langkah
- 1
Soak rice vermicelli in warm water until softened, then drain.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add beaten eggs and scramble until cooked. Remove and set aside.
- 3
Add 1 tbsp oil to the wok. Add cubed tofu and pan-fry until golden brown on all sides. Remove and set aside.
- 4
Add remaining 1 tbsp oil to the wok. Add minced garlic and sliced shallots, stir-fry until fragrant.
- 5
Add chili paste and stir-fry for 1 minute.
- 6
Add squid rings and mussels. Stir-fry until seafood is just cooked.
- 7
Add fish stock (or water), soy sauce, sweet soy sauce, and oyster sauce. Bring to a simmer.
- 8
Add the soaked and drained rice vermicelli, fried tofu, and scrambled egg. Toss well to coat everything evenly.
- 9
Add bean sprouts. Stir-fry for 1-2 minutes until bean sprouts are slightly tender.
- 10
Season with salt and black pepper to taste. Add a splash of water if needed.
- 11
Serve hot, garnished with chopped cilantro and sliced red chili.
