Sunday, April 26, 2009


Mee Siam, which means "Siamese noodle", is a dish of thin rice noodles (vermicelli or bihun) in spicy, sweet and sour light gravy. It is one of the most popular dish in Singapore. The Malaysian version (dry version) is completely different. Originally a Thai dish, it became a Nyonya specialty eventually.
Here's how it done...

The Gravy
Prepare mixture A and set aside..
Cut & Blend:

5 Shallots
3 Cloves garlic
6 Dried chilli
1 tablespoon shrimp paste (Belacan)
1 tablespoon dried shrimp
2 onions
6 candle nuts

Prepare mixture B and set aside

4 heaped tablespoon of preserved yellow beans (Tau Cheo)
(Note: While most people lightly crush the Tau Cheo, it will taste better blended until it become a paste)
Tamarind Juice from 3 tablespoons of the pulp, strained.
1.5 tablespoon of Palm sugar (Gula Merah)
1/2 teaspoon of salt (Do not add more than this coz Tau Cheo is already salty)

Cook mixture A in 5 tablespoons of olive oil until fragrant then add mixture B

Add 1 litre of water
Add 3 piece dried tamarind fruit (asam keping), & 2 smashed lemon grass stalk
Add 1 teaspoon of dark soy sauce
Simmer for 30 minutes under slow heat.
Now the gravy is done. Set Aside

The Noodle...
Blanch vermicelli in boiling water for 30 seconds
Heat 4 tablespoon of olive oil
Stir fry 1 clove of garlic, 3 tablespoon of pounded dried shrimp, 2 tablespoon of chilli paste & 1 tablespoon of tomato paste. Add the vermicelli & cook lightly.
When it's done, add the gravy & garnish.

Alternatively, just blanch the vermicelli in boiling water for 1 minute and add the prepared gravy and garnish.

Serve piping hot.

As you like, garnish with:

Potato Cake (Bergedil)
Chopped Spring onion & coriander leaves
Boiled egg
Blanced bean sprout
Diced fried bean curd
Finely chopped Tau Foo Pok
Boiled shrimp

Bon appetit


  1. haha Leyla's favorite dish, now she can make it on her own from your guide :D

  2. Try them and let me know..

    The taste is almost similar to the one I had in my Singapore school.