Mee Siam

Mains
Noodles
Seafood

Easy Level:

Cook Time:

Servings:

4

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!!

Steps

1

Soak 60g dried shrimps in hot water for 30 mins and drain
Soak 60g dried shrimps in hot water for 30 mins and drain
Mark as completed

2

Soak 200g bee hoon in hot water for 30 mins and drain
Soak 200g bee hoon in hot water for 30 mins and drain
Mark as completed

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

4

Stir fry 200g prawn heads and shells in 3 tbsp oil
Stir fry 200g prawn heads and shells in 3 tbsp oil
Mark as completed

5

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

6

Season with 2 tsp salt (adjust to taste) and 1 tbsp sugar (adjust to taste)
Season with 2 tsp salt (adjust to taste) and 1 tbsp sugar (adjust to taste)
Mark as completed

7

Boil for 30 mins
Boil for 30 mins
Mark as completed

8

Poach prawns in gravy
Poach prawns in gravy
Mark as completed

9

Add 3 tbsp oil to pan, then dried shrimps and stir fry till fragrant
Add 3 tbsp oil to pan, then dried shrimps and stir fry till fragrant
Mark as completed

10

Add the remaining ⅓ of spice paste and beehoon
Add the remaining ⅓ of spice paste and beehoon
Mark as completed

11

Season with 1 tsp salt (adjust to taste)
Season with 1 tsp salt (adjust to taste)
Mark as completed

12

Add 1 cup beansprouts and stir fry until the chili paste coats beehoon evenly
Add 1 cup beansprouts and stir fry until the chili paste coats beehoon evenly
Mark as completed

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
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
Mark as completed

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