Mee Siam Gravy Recipe - Cooking Index
1 tablespoon | 15ml | Cooking oil |
5 | Shallots - chopped | |
3 | Garlic - chopped | |
6 | Dried chilli - pounded | |
1 teaspoon | 5ml | Belacan - (shrimp paste) |
2 | Onions - sliced | |
4 tablespoons | 60ml | Preserved yellow beans - pounded |
3 tablespoons | 45ml | Tamarind |
2 | Water | |
Sugar and salt to taste |
Mix tamarind with water. Strain off pulp and reserve the juice. Cook shallots, garlic, dried chilli paste and onions until fragrant. Add remaining ingredients and bring to boil. Reduce heat and simmer for 45 mins. Check seasoning.
Serve piping hot with rice vermicelli.
Source:
"Thai Cooking From the Siam Cuisine Restaurant"
Average rating:
6.5 (2 votes)
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