Healthier Choice
Halal
NONYA MEE SIAM 娘惹式米暹 (1KG)
SKU: NMS-TS-1KG
Nonya Mee Siam, or Siamese noodle, combines the varied cultural influences from Malays, Chinese and Southeast Asia! Serve this one-dish meal in its signature spicy, sweet and sour gravy with generous portions of hard-boiled eggs!
Packaging Size: 1kg
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 3 days after opening and keep refrigerate if not in used.
Serving Size: Serves 12
Nonya Mee Siam, or Siamese noodle, combines the varied cultural influences from Malays, Chinese and Southeast Asia! Serve this one-dish meal in its signature spicy, sweet and sour gravy with generous portions of hard-boiled eggs!
Packaging Size: 1kg
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 3 days after opening and keep refrigerate if not in used.
Serving Size: Serves 12
S$5.96
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Description
Sugar, Preserved Soya Bean, Vegetable Oil, Shallot, Coconut Sugar, Chillies, Water, Tamarind, Tomato Paste, Peanut, Garlic, Dried Shrimp, Lemongrass, Candlenut, Preserved Plum, Galangal, Benzoic Acid (E210).
Allergens Claim
Contains Soyabean, Peanut, Crustacean, Fish, Treenut and Wheat.Manufactured on equipments that also process Peanut, Sesame, Fish, Crustacean, Soyabean and Wheat products.
Preparation
Nonya Mee Siam - Ingredients:
Tungsan Nonya Mee Siam Paste 1kg
Water 2.5kg
Mee hoon 600g (pre-soak using hot water)
Bean sprouts 200g
Dried bean curds 4, cut into cubes
Fried bean curds 4, cut into cubes
Hard-boiled eggs 6, cut into half
Tomatoes 4, cut into cubes
Limes 6, cut into half
Chives 2 stalks, chopped<Cooking Method
1. Mixed Tungsan Nonya Mee Siam Paste and tomatoes into water before boiling. Thus completes the mee siam gravy. Scoop the oil from the soup's surface and set aside.
2. Stir-fry mee hoon using the oil scooped earlier. Blanch bean sprouts.
3. Place mee hoon with blanched bean sprouts placed onto a serving plate, pour mee siam gravy over. Garnish withlime, eggs, chives, dried bean curds andd fried bean curds. Serve hot.
Tungsan Nonya Mee Siam Paste 1kg
Water 2.5kg
Mee hoon 600g (pre-soak using hot water)
Bean sprouts 200g
Dried bean curds 4, cut into cubes
Fried bean curds 4, cut into cubes
Hard-boiled eggs 6, cut into half
Tomatoes 4, cut into cubes
Limes 6, cut into half
Chives 2 stalks, chopped<Cooking Method
1. Mixed Tungsan Nonya Mee Siam Paste and tomatoes into water before boiling. Thus completes the mee siam gravy. Scoop the oil from the soup's surface and set aside.
2. Stir-fry mee hoon using the oil scooped earlier. Blanch bean sprouts.
3. Place mee hoon with blanched bean sprouts placed onto a serving plate, pour mee siam gravy over. Garnish withlime, eggs, chives, dried bean curds andd fried bean curds. Serve hot.
