Description: Woh Hup Singapore Mee Siam Paste 新加坡米暹醬 190g. The traditional dish is prepared by drenching rice vermicelli in a flavourful spicy, sour gravy made from boiling dried chillies, shrimp paste, tamarind peels and water, paired with hard-boiled eggs, lime, prawns, bean curd puffs and other accompanying ingredients.
Tuk Tuk Method: Singapore Mee Siam(Serves 3-4) Pour in 210g(14 tbsps) of Woh Hup Singapore Mee Siam Paste into 400ml of water, Mix well and bring to boil. Pour soup over 160g of cooked vermicelli. Add ten cooked small prawns and 6 pcs of fried bean curds. 10g of bean sprouts, 5g of Chinese chives, two hard-boiled eggs(cut into halves), and squeeze some lime juice for better taste. Serve hot and enjoy!
Storage: Store in a cool, dry place away from direct sunlight.
Ingredients: Sugar, Water, Onion, Tamarind Fermented Soybeans(Water, Soybeans, Salt, Wheat Flour), Soybean Oil, Dried Shrimp, Salt, Chilli, Lemongrass, Thickener(E1422), Fish Sauce, Garlic, Shrimp Paste(Shrimp, Salt, Water), Acidity Regulator(E270), Flavour Enhancer(E631, E627).
Nutrition Information:
|
Typical Values |
Per 100g |
|
Serving |
100g |
|
Energy |
1134KJ / 270kcal |
|
Fats |
10.4g |
|
of which saturates |
2.7g |
|
Total Carbohydrate |
38.1g |
|
of which sugar |
26.4g |
|
Protein |
5.9g |
|
Salt |
4.2g |
Allergen Information: Contains Soybean, Wheat, Fish and Shrimp. It may contain traces of Molluscs, Fish, Peanuts, Tree Nuts, Sesame and Celery.
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