Siam Fried Meehoon & Yam/Taro pastry Angku

A couple of days ago, I fried this meehoon for our dinner. Its so delicious, that we finished the whole pot of the meehoon. How big is that pot?, you might want to know. Its actually the whole packet of the meehoon (450g)..haha! Okay, this is a recipe from my aunt, and actually she got it from her friend. With the mix and match of the ingredients, we came out with a perfect one!



Here's the recipe for you........

450g meehoon (soaked)
50g dried shrimps (diced)
15-20 shallots (chopped)
15 Kaffir lime leaves
10 Chilli padi
1-2 tbsps Fish sauce
2 tsp salt
4tsps sugar
40g Assam juice (I used 2tbsps of assam paste mixed with water to get 40g juice, then sieved)
*some bean sprout, squids and fishcakes.

* can be replaced with any seafood you desire.

~ Blend kaffir lime leaves with chilli padi together
~ Panfry dried shrimps and shallots with alittle oil until fragnant.
~ Add in blended ingredients, seafood (which you desire) and continue panfry until fragnant.
~ Add in assam juice, sugar, salt and fish sauce.
~ Toss in soaked meehoon and beansprout, mix well and fry until dry.
~ Serve hot.

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Angku Kueh with Yam / Taro pastry

Lovely colour aren't they? The texture is good too. Well actually there is nothing special with this, but I'll like to share the picture with you, since this the first time I used yam / taro for the skin pastry..;) Using the same old fillings (sweet mung bean paste) which I still have some storing in my freezer since last 2 weeks, its a perfect supper for us tonight..:)


If you want the recipe, do view here.
If you like this yam pastry, just change the sweet potatoes with yam / taro.

Cheers!!