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Mee Siam (with gravy)

Mee Siam is a local's favourite comfort food and is usually eaten for breakfast. This is a dish of thin rice vermicelli served with sweet and tangy gravy with just the right amount of spiciness.

  Mee Siam Recipe





INGREDIENTS:
  • 400 g bee hoon (rice vermicelli)
  • 3 tbsp cooking oil  
  • 1 tbsp chilli powder
  • 1/2 cup oil
  • 1/4 cup water x 2 
  • 7 tbsp fermented soy beans wash and lightly mashed
  • 2 tbsp tamarind paste adjust to taste
  • 1.5 litre water 
  • 1/4 cup grounded peanuts
  • 150 ml coconut milk
  • 2 tsp salt adjust to taste
  • 3 tbsp sugar adjust to taste

(A) BLEND:
  • 20 dried chillies pre-soaked in hot water 
  • 5 tbsp dried shrimps pre-soaked in hot water
  • 1 red onion
  • 7 shallots
  • 7 cloves garlic
  • 1 tbsp shrimp paste toasted 
  • 1/2 cup water

(B) GARNISHES/SIDES:
  • hard-boiled eggs
  • puff tofu (tau pok) cubed
  • beansprouts blanched
  • chives
  • calamansi lime 
  • sambal tumis 

DIRECTIONS:

1. Soak bee hoon with tap water for 30 minutes.

2. Once softened, strain and soak bee hoon again with HOT water for 5 minutes. Strain again and set aside. (Note: depending on thickness, some bee hoon might take longer or shorter time to softened.)

3. Heat 3 tbsp oil in a wok and add chilli powder, give a quick stir. Then, add the bee hoon and fry until well combined. Transfer to a serving bowl.

4. Heat 1/2 cup of oil in a pot and add blended ingredients (A). Stir-fry on low heat for 15 minutes or until oil starts to separate.

5. Next, add 1/4 cup of water and stir-fry rempah for 5 minutes until oil separates.

6. Add another 1/4 cup of water and stir-fry again for 5 minutes until oil separates.

7. Add 1.5 litre water, fermented soybeans, tamarind paste, grounded peanuts, coconut milk, salt and sugar. Stir continuously until the mixture comes to a boil. Off heat.

8. Place one serving of prepared bee hoon in a bowl and add the gravy over the noodles. Serve with ingredients (B).


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