Jia Xiang Old School Mee Siam
February 28, 2023
Ever had fried croutons in your Mee Siam? We never did, until we tried Jia Xiang’s Old School Mee Siam!
Jia Xiang Old School Mee Siam has over 50 years of history at Redhill Market and that gave us more than enough reason to try to recreate it. This Mee Siam is on the sweeter side and packs a punch of flavours, topped off by the usual hearty ingredients such as tau kwa, tau pok, and boiled egg. And a handful of crispy fried croutons that add another layer of textures to the slurping good rice vermicelli noodles soaked in tamarind and spice infused broth.
Worth every ounce of effort, we’re sure that this version of Jia Xiang Old School Mee Siam will be the star at any gathering with nostalgic flavours and surprise crunches from the fried croutons.
Craving the dish but lazy to cook? Visit Jia Xiang at Redhill Market, Block 85 Redhill Lane, #01-35, Singapore 150085 for a bowl of their delicious fare!
Ingredients
Adjust Servings
| 2 Tau Pok | |
| 2 Tau Kwa | |
| 4 Kalamansi | |
| 4 stalks Chives (chopped) | |
| 100 g Beansprouts | |
| Fried croutons | |
| 4 runny Soft Boiled Eggs | |
| 2 tbsp Cooking oil | |
| 250 g Rice Vermicelli | |
| 1 cup Ikan Bilis stock | |
| 100 g Shallots | |
| 10 cloves Garlic | |
| 2 stalk Lemongrass (white portion) | |
| 15 g Belacan (toasted) | |
| 100 g Dried shrimps (soaked in water) | |
| 100 g Dried chilli paste | |
| 100 g Fresh chilli paste | |
| 4 tbsp Cooking oil |
Stock
| 1.5 litres Ikan Bilis/Seafood stock | |
| 2 tbsp Tau Cheo | |
| 4 tbsp Assam paste | |
| 20 g Rock sugar |
