Jia Xiang Old School Mee Siam

Mains
Noodles

Easy Level:

Cook Time:

Servings:

3-4 pax

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
US / Metric
0.00
Tau Pok
0.00
Tau Pok
0.00
Tau Kwa
0.00
Tau Kwa
0.00
Kalamansi
0.00
Kalamansi
0.00
stalks
stalks
Chives (chopped)
0.00
stalks
stalks
Chives (chopped)
0.00
g
g
Beansprouts
0.00
g
g
Beansprouts
Fried croutons
Fried croutons
0.00
runny Soft Boiled Eggs
0.00
runny Soft Boiled Eggs
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
g
g
Rice Vermicelli
0.00
g
g
Rice Vermicelli
0.00
cup
cup
Ikan Bilis stock
0.00
cup
cup
Ikan Bilis stock
0.00
g
g
Shallots
0.00
g
g
Shallots
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
stalk
stalk
Lemongrass (white portion)
0.00
stalk
stalk
Lemongrass (white portion)
0.00
g
g
Belacan (toasted)
0.00
g
g
Belacan (toasted)
0.00
g
g
Dried shrimps (soaked in water)
0.00
g
g
Dried shrimps (soaked in water)
0.00
g
g
Dried chilli paste
0.00
g
g
Dried chilli paste
0.00
g
g
Fresh chilli paste
0.00
g
g
Fresh chilli paste
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil

Stock

0.00
litres
litres
Ikan Bilis/Seafood stock
0.00
litres
litres
Ikan Bilis/Seafood stock
0.00
tbsp
tbsp
Tau Cheo
0.00
tbsp
tbsp
Tau Cheo
0.00
tbsp
tbsp
Assam paste
0.00
tbsp
tbsp
Assam paste
0.00
g
g
Rock sugar
0.00
g
g
Rock sugar

Steps

1

Soak dried shrimp for at least 30 minutes with hot water, strain. Soak rice vermicelli for 5 minutes with hot water, strain
Soak dried shrimp for at least 30 minutes with hot water, strain. Soak rice vermicelli for 5 minutes with hot water, strain
Mark as completed

2

In a food processor, add in shallots, garlic, lemongrass, belacan, dried shrimp, dried chilli paste, fresh chilli paste and blend until fine
In a food processor, add in shallots, garlic, lemongrass, belacan, dried shrimp, dried chilli paste, fresh chilli paste and blend until fine
Mark as completed

3

In a pot over medium heat, add 4 tbsp cooking oil. Add ⅔ of the spice paste and fry until slightly dry and colour darkens
In a pot over medium heat, add 4 tbsp cooking oil. Add ⅔ of the spice paste and fry until slightly dry and colour darkens
Mark as completed

4

Add in tau cheo, assam paste and ikan bilis stock. Bring to boil and add rock sugar. Cook for 30 minutes
Add in tau cheo, assam paste and ikan bilis stock. Bring to boil and add rock sugar. Cook for 30 minutes
Mark as completed

5

In a wok pan over medium heat, add 2 tbsp cooking oil and the rest of the spice paste. Stir fry until fragrant, add in rice vermicelli and stir fry until slightly dry
In a wok pan over medium heat, add 2 tbsp cooking oil and the rest of the spice paste. Stir fry until fragrant, add in rice vermicelli and stir fry until slightly dry
Mark as completed

6

In a pan with oil, deep fry tau kwa, tau pok and bread cubes until crispy and golden brown
In a pan with oil, deep fry tau kwa, tau pok and bread cubes until crispy and golden brown
Mark as completed

7

In a bowl, add fried noodles, mee siam soup, top with cubed tau kwa, tau pok, fried bread, boiled egg, kalamansi, sambal and chives.
In a bowl, add fried noodles, mee siam soup, top with cubed tau kwa, tau pok, fried bread, boiled egg, kalamansi, sambal and chives.
Mark as completed

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