Heart-healthy Mee Siam

Prep time: 40 minutes
Serves: 4

Ingredients:

Spice paste

• 4 dried chillis, soaked in warm water for 10 minutes
• 6 shallots
• 4 cloves of garlic
• 3 stalks of lemongrass, white part only
• 20g dried shrimp, soaked in water for 10 minutes and drained
• 1 tsp Belachan, fermented shrimp

Mee Siam gravy

• One tbsp reduced-sodium tau cheo (fermented soybean paste), blended with one tbsp water
• 40g tamarind puree (adjust to taste)
• 1.2kg of low-sodium vegetable or seafood stock, or water
• 150g of pineapple, blended with 50ml water
• One tbsp canola, olive oil, avocado oil or rice bran oil

To Serve

• Brown rice vermicelli or shirataki noodles for a lower-carbohydrate option
• 250g boiled shrimp
• Two hard-boiled eggs, halved
• 200g firm tofu or tau kwa, air-fried and sliced
• Bean sprouts, blanched
• Chives, chopped
• Calamansi wedges (optional)

Method:

1. Prepare the spice paste

Blend the dried chillies, shallots, garlic, lemongrass, dried shrimp and belacan into a smooth paste. Add a little water if needed.

2. Cook the gravy

Heat the oil in a large pot over medium heat. Add the spice paste and stir-fry for about 10 minutes until fragrant.

Stir in the tau cheo, pineapple puree and tamarind puree. Cook for another five minutes.

Add the stock or water and bring to a boil. Lower the heat and simmer for 30 minutes to allow the flavours to develop.

Taste and adjust the sourness with more tamarind puree if desired. Use salt sparingly, as the tau cheo and belacan already provide saltiness.

3. Assemble

Prepare the cooked brown rice vermicelli or shirataki noodles. Top with bean sprouts, shrimp, tofu and egg. Ladle the hot gravy over the noodles and garnish with chopped chives. Serve with calamansi on the side, if desired.

The recipe is contributed by Mr Lennard Yeong, a chef and digital content creator in collaboration with the Singapore Heart Foundation.