Today's recipe sharing is mee Siam.
There are two types of mee siam, the dry version or the gravy version. Dry version of mee siam is what I am sharing today.
Mee siam, which means "Siamese noodle" in Malay, is a dish of thin rice vermicelli popular in Singapore and Malaysia. It is said to have originated either from the Malay and Peranakan communities and is hard to discern as many Peranakan dishes are of Malay origin. As the name suggests, it is inspired or adapted from Thai flavours.
In Singapore, it is served with spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and taucheo (salted soy bean). Mee Siam is typically garnished with shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges. In Malaysia a "dry" version is more commonly found, which is essentially stir frying the rice noodles with the same ingredients used in the Singaporean version.
In Thailand a very similar dish is known as mi kathi (noodles with coconut milk), a noodle dish popularly eaten as lunch in the Central Region. It is made by stir frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam. The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soy bean, bean sprouts, garlic chives, and tamarind.
It is served with thinly sliced egg omelet, fresh bean sprouts, fresh garlic and banana blossom.
(Serves 4 - 6)
350g rice vermicelli (bihun)
500g bean sprouts
100g tofu puffs
6 cloves garlic
3 - 5 pcs shallots
2 tbsp fermented bean paste (tao cheo, 豆瓣酱)
4 - 5 tbsp dried shrimps
24 - 30pcs dried chillies
250ml chicken stocks/ water
1 tbsp sugar
2 tsp chicken stocks powder
1/4 tsp ground white pepper
Fish sauce, to taste
1. Soak dried shrimps and dried chillies with hot boiling water until soften.
2. Cut the chives into 1" length. Set aside.
3. Thinly slice the tofu puffs and fish cakes.
4. Soak the rice vermicelli until soften.
5. Using a food processor, add in softened dried chillies, fermented bean paste, shallots, garlic and softened dried shrimps. Grind it until it becomes a smooth paste.
6. Heat up a pan with 1/4 cup of cooking oil. Sautéed the spices until fragrant and the oil splits from the spices over medium heat.
7. Then add in chicken stocks/ water, sugar, pepper, chicken stocks powder and fish sauce. Bring the mixtures to boil.
8. Add in the softened rice vermicelli, sliced tofu puffs and fish cakes. Mix it well and continue to stir fry until the spice mixtures are dry.
9. Lastly add in the bean sprouts and chives. Quickly mix it well and season it with fish sauce to taste.
10. Garnish the plate with some lime, sliced omelette and shallot crisps before serving.
#tasteofmalaysia #recipes #meesiam recipe #homecooked #stirfryvermicelli
Friday, 24 Apr 2015
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