OPEN for ingredients! Mee Siam is a beloved Malay and Nonya/Peranakan noodle dish of stir fried vermicelli in a deliciously appetising sweet, sour and mildly spicy gravy. In Singapore and Malaysia, Mee Siam is commonly served as a breakfast dish, but it can be a mealtime favourite too.
Mee Siam is named after Thailand's old name, 'Siam'. This is due to the sweet sourness of the tamarind. Funnily enough, you can't find this in Thailand, this is a hawker staple in Singapore and Malaysia.
More info: nomadette.com/mee-siam/
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Timestamps:
00:29 - How to prep and rehydrate vermicelli or bee hoon
01:34 - How to rehydrate dried chillies
02:18 - How to rehydrate dried shrimps
02:34 - Blending the spice base paste
03:29 - Prepping the taucheo & alternatives
04:25 - Prepping the tamarind paste
04:54 - Making the Mee Siam Gravy
07:35 - Making the Fried Mee Siam noodles
09:13 - Final dish: assembling Mee Siam
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Ingredients:
Blended Base Paste (split into two portions):
- 30g or 30 stalks Dried Chillies, soaked in boiling water
- 50g or 1 medium-sized Onion
- 20g or 4-5 cloves Garlic
- 40g or 4 tbsps Dried Shrimps, soaked in water
Fried Mee Siam Noodles:
- 200g Bee Hoon or Rice Vermicelli, soaked in water
- 1 portion of Blended Base Paste
- 50g Beansprouts
- 1/4 cup cooking oil
- 1/2 cup water
- 1 tsp Salt
- 1 tsp Sugar
Mee Siam Gravy:
- 1 portion of the Blended Base Paste
- 60g or 3 tbsps Taucheo, mashed
- 1.5 tbsps Tamarind Paste
- 1 litre of Water
- 1 tbsp of Sugar, or to taste
- 1-2 pieces of Dried Tamarind Slices (optional)
- 1 tsp Salt, to taste
- 1/4 cup cooking oil
Serve with:
- Boiled Eggs
- Boiled Shrimps or Prawns
- Chives
- Boiled beansprouts
- Tofu puffs or Taupok
- Calamansi Limes
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