Mee Siam

Mains
Noodles
Seafood

Easy Level:

Mee Siam is a familiar local dish that many of us grew up eating. This recipe brings across the flavours of our locally farmed fresh ingredients of fresh prawns, crunchy bean sprouts and hard boiled eggs, which goes perfectly with the tangy gravy and calamansi on the side.

If you are looking for fresh ingredients for your next meals, get yours from local farms. You can identify them by the “SG Fresh Produce” logo at supermarkets and online. Here’s to supporting our local farmers!

For more info on local produce, visit www.sfa.gov.sg/fromsgtosg

Ingredients

Adjust Servings
US / Metric
0.00
g
g
rice vermicelli
0.00
g
g
rice vermicelli
0.00
cup
cup
water
0.00
cup
cup
water
0.00
g
g
locally farmed prawns (shell and heads set aside)
0.00
g
g
locally farmed prawns (shell and heads set aside)
0.00
g
g
locally farmed bean sprouts
0.00
g
g
locally farmed bean sprouts
0.00
deep-fried Tau Kwa (cut into small cubes)
0.00
deep-fried Tau Kwa (cut into small cubes)
0.00
Tau Pok (cut into small cubes)
0.00
Tau Pok (cut into small cubes)
0.00
stalks
stalks
chives (cut into 3cm long)
0.00
stalks
stalks
chives (cut into 3cm long)
0.00
hard boiled locally farmed eggs
0.00
hard boiled locally farmed eggs
0.00
calamansi
0.00
calamansi

Rempah (spice paste):

0.00
cup
cup
oil
0.00
cup
cup
oil
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 (just the white portion)
0.00
stalk
stalk
lemongrass (just the white portion)
0.00
g
g
belacan (toasted)
0.00
g
g
belacan (toasted)
0.00
g
g
dry shrimps (soaked in water)
0.00
g
g
dry 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

Stock

0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
Prawn heads and shells
Prawn heads and shells
0.00
litres
litres
ikan bilis stock
0.00
litres
litres
ikan bilis stock
0.00
tbsp
tbsp
Tau Cheo
0.00
tbsp
tbsp
Tau Cheo
0.00
cup
cup
assam paste (1 tbsp assam pulp to 80ml water)
0.00
cup
cup
assam paste (1 tbsp assam pulp to 80ml water)
0.00
tbsp
tbsp
sugar (adjust to taste)
0.00
tbsp
tbsp
sugar (adjust to taste)

Steps

1

Blend rempah ingredients into a smooth paste in a food processor.
Blend rempah ingredients into a smooth paste in a food processor.
Mark as completed

2

Fry the rempah paste in a pan until fragrant and the colour starts to darken. Set aside.
Fry the rempah paste in a pan until fragrant and the colour starts to darken. Set aside.
Mark as completed

3

In a stock pot, add oil and stir fry prawns heads and shells until fragrant. Add ⅔ of the rempah followed by 2 litres of ikan bilis stock.
In a stock pot, add oil and stir fry prawns heads and shells until fragrant. Add ⅔ of the rempah followed by 2 litres of ikan bilis stock.
Mark as completed

4

Add Tau Cheo and assam paste and season with sugar to taste. Bring to boil and let it simmer for 20 minutes.
Add Tau Cheo and assam paste and season with sugar to taste. Bring to boil and let it simmer for 20 minutes.
Mark as completed

5

Blanch rice vermicelli for 1-2 minutes. Drain and set aside.
Blanch rice vermicelli for 1-2 minutes. Drain and set aside.
Mark as completed

6

Remove prawn shells from stock and blanch prawns in stock for 2-3 minutes until cooked. Drain and set aside.
Remove prawn shells from stock and blanch prawns in stock for 2-3 minutes until cooked. Drain and set aside.
Mark as completed

7

In a pan, add the remaining rempah with 1 cup of water and mix well. Next, add in soaked rice vermicelli and stir fry until it's well coated with the rempah.
In a pan, add the remaining rempah with 1 cup of water and mix well. Next, add in soaked rice vermicelli and stir fry until it's well coated with the rempah.
Mark as completed

8

Add rempah spiced rice vermicelli in a bowl along with some blanched bean sprouts.
Add rempah spiced rice vermicelli in a bowl along with some blanched bean sprouts.
Mark as completed

9

Scoop one to two cups of Mee Siam stock.
Scoop one to two cups of Mee Siam stock.
Mark as completed

10

Add toppings of deep-fried Tau Kwa and Tau Pok cubes, followed by blanch prawns and boiled egg.
Add toppings of deep-fried Tau Kwa and Tau Pok cubes, followed by blanch prawns and boiled egg.
Mark as completed

11

Serve with chopped chives and calamansi on the side.
Serve with chopped chives and calamansi on the side.
Mark as completed

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