Mee Siam – 米暹

Mee Siam, as the name suggests, means Siamese noodles. It is a perfect dish for breakfast as the beehoon (thin rice vermicelli) soaked in the light and sour-tasting gravy immediately awakens up your appetite!

It is made by stir-frying beehoon in spices and then drenching it in gravy. (Our Malaysian friends may be more familiar with the stir-fried version)

In Singapore, you can basically see Malay, Chinese, Indian and even Peranakan stall owners selling Mee Siam. This is truly a very well loved dish!!

  • Share:


  • Servings: 4

  • Time: 45 min

  • Skill: Intermediate

Ingredients

  1. Spice paste:

  2. 100g shallots

  3. 100g shallots

  4. 8 cloves garlic

  5. 30g belacan

  6. 100g dried chili paste

  7. 50g fresh chili paste

  8. Bee Hoon:

  9. 60g dried shrimps (soaked in hot water)

  10. ⅓ of spice paste

  11. 200g bee hoon (soaked in hot water)

  12. 1 cup bean sprouts

  13. 1 tsp salt (adjust to taste)

  14. 3 tbsp oil

  15. Gravy:

  16. 200g prawn heads and shell

  17. 3 tbsp oil

  18. ⅔ of spice paste

  19. 2 litres chicken stock

  20. 4 tbsp taucheo

  21. 3 tbsp assam paste mixed with 3 tbsp hot water

  22. 1 tbsp sugar (adjust to taste)

  23. 2 tsp salt (adjust to taste)

  24. Topping:

  25. 12 medium size prawns

  26. 1 deep-fried tau gua (cut into small cubes)

  27. 2 tau pok (cut into small cubes)

  28. 4 stalks chives ( cut into 3cm long)

  29. 4 hard boiled eggs

  30. 8 calamansi

Instructions

  1. Soak 60g dried shrimps in hot water for 30 mins and drain

  2. Soak 200g bee hoon in hot water for 30 mins and drain

  3. To food processor add 100g shallots, 8 cloves garlic, 30g belacan, 100g dried chili paste, 50g fresh chili paste and blend into fine paste

  4. Stir fry 200g prawn heads and shells in 3 tbsp oil

  5. Add ⅔ of spice paste, 2 litres chicken stock, 4 tbsp taucheo and 3 tbsp assam paste mixed with 3 tbsp hot water

  6. Season with 2 tsp salt (adjust to taste) and 1 tbsp sugar (adjust to taste)

  7. Boil for 30 mins

  8. Poach prawns in gravy

  9. Add 3 tbsp oil to pan, then dried shrimps and stir fry till fragrant

  10. Add the remaining ⅓ of spice paste and beehoon

  11. Season with 1 tsp salt (adjust to taste)

  12. Add 1 cup beansprouts and stir fry until the chili paste coats beehoon evenly

  13. To serve add ¼ bee hoon to bowl and enough gravy to cover the beehoon then top with sliced hard boiled egg, fried tau gua, tau pok cubes, poached prawns, chives and calamansi