mee siam - an old-school dish to bring on the nostalgia <3

prepare the tissues, cuz its gunna be one messy bite 🤤 sluuurrrpp!!!

mee siam is one of the dishes that I don’t mind having for breakfast, lunch, or dinner. I believe it is the balance of sweet, sour, and heat that makes you wanting to go back for more! it’s especially a great option if you are looking for something refreshing, and light on the stomach.

just like many other dishes, we have our own preference on how we would like our mee siam to be. in this episode of our series, Uncle Jasni stated that he likes his mee siam not too sweet, cooked with asam paste and filled with tau pok. thus, the recipe below is fitted to his request, but feel free to tweak it to your own liking too! you are your own chef 🧑‍🍳

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@nomies.councle jasni just CHOPEd a place in my heart ❤🧻 #sgfoodie #malayfood #recipe #uncle #singapore #meesiam

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Mee Siam Recipe

(serves 5-6)

blended paste:
55g dried red chillies
soaked 8 shallots
peeled 4 cloves garlic
peeled 5 candlenuts, soaked in hot water
1/2 cup dried shrimp, soaked in hot water

1/2 cup oil
1/2 cup peanuts, fried and finely ground
1/4 cup taucheo, roughly mashed
2 tbsp tamarind paste
1.5 litres water
1 chicken stock cubes (optional)
3 tbsp palm/white sugar
200 ml coconut cream (optional)
400g beehoon (thin rice vermicelli), soaked in water for 30 mins salt, to taste 6 pcs calamansi, halved
5 sprigs garlic chives, cut into 2 inches
6 hardboiled eggs
150g taupok, halved
1/2 cup sambal tumis

puree together all the blended paste ingredients together.

directions:

• heat 1/2 cup oil in a pot on medium heat. once the oil is almost smoking, pour in the paste and fry while stirring constantly until the oil starts to split. remove 3 tbsp of the paste and reserve for the beehoon.

• add water and let the gravy come up to a boil. bring down the heat to a simmer and cook for 10 minutes, covered. Add the chicken stock cubes, ground peanuts, mashed taucheo and tamarind paste. simmer for 5 minutes and stir in the coconut milk.

• simmer gently for another 5 minutes. season with sugar and salt and add in the taupok to soak the in gravy for a minute. the gravy should have a balance of salty, sweet and spicy.

• in a wok, heat 3 tbsp of oil and saute the reserved sambal paste. add 1/2 cup water and the soaked beehoon. stir fry until the beehoon soaks up the sambal paste evenly and become soft.

• to assemble, arrange the fried beehoon in a bowl and pour over the gravy. With a few pieces of taupok. Garnish with 2 halves of a lime, garlic chives, boiled egg and a dollop of sambal tumis.

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