Mee Siam (Rice Vermicelli with Sweet and Sour Gravy)


Mee Siam

Mee Siam

Mee Siam is a Malay traditional snack. It’s main ingredients are vermicelli, salted soybean or taucu (pronounced as tau-cheo), chilli paste, tamarind juice and a little bit of sugar. It is usually garnished with fried beancurd, chives, spring onion, halved calamansi and boiled egg.

It is sour and spicy yet slightly sweet. Confused yet? You have to try it to know what I mean. This dish can be easily found in most Malay foodstalls sometimes even Chinese and normally sold only in the morning as a breakfast meal.

There are many variations of Mee Siam. The most common is the dry version of Mee Siam and Mee Siam with gravy. So as you can guess I will be posting Mee Siam recipe today.

I cooked this when I chanced on salted soybean at the market yesterday. I haven’t cooked anything with taucu lately and Mee Siam was my first thought. So why not? Below are the list of ingredients. I  left out the taugeh or bean sprouts because I forgot to buy it and realized it only when I reached home 😦

Below is the recipe and the ingredients you will need:

Makes: 5 servings

Preparation Time: 30 minutes

Cooking Time: 45 minutes – 1 hour

Ingredients for the rempah or spice paste for the Vermicelli

Ingredients for the Vermicelli

Ingredients for the Vermicelli

  • 15 dried chiilies, seeded, soaked in water and drained
  • 3 cloves of garlic, peeled
  • 1 medium onion, peeled
  • 1 tablespoon of dried prawns, soaked in water and drained

Ground the above ingredients to a paste. Set aside.

Other Ingredients for the Vermicelli

  • 75 ml or less a than half a cup of cooking oil (I used canola oil, use least flavorless oil)
  • 200 grams or 1 cup of medium fresh shrimps, peeled and deveined
  • 1 1/2 tablespoons of salted soybeans or taucu/tau cheo
  • 1 teaspoon of Salt
  • 1 teaspoon of Seasoning ( I used Haochi powder similar to MSG)
  • 1/2 packet or 200 – 300 grams of dried rice vermicelli, soaked in warm water till soft and drained (soak for an hour if in cold water)
  • 100 grams of taugeh or bean sprouts, the roots removed

Method in cooking the Vermicelli

  1. Heat the cooking oil in the pan and fry the spice paste until fragrant or less liquid.
  2. Add in the fresh shrimps and salted soybeans (taucu) and stir well.
  3. Add salt and the seasoning to taste.
  4. Add in the rice vermicelli and mix well. Then add in the bean sprouts or taugeh and cook for another 10 minutes. Once cooked, set aside.

Ingredients for the spice paste or rempah for the Gravy

Ingredients for the Gravy

Ingredients for the Gravy

  • 15 dried chiilies, seeded, soaked in water and drained
  • 2 cloves of garlic, peeled
  • 7 shallots shallots, peeled
  • 1 tablespoon of dried prawns, soaked in water and drained

Ground the above ingredients to a paste. Set aside.

  • 75 ml or less a than half a cup of cooking oil (I used canola oil, use least flavorless oil)
  • 1 stalk of lemongrass, bruised
  • 1/2 inch of galangal, peeled and bruised
  • 1 tablespoon of tamarind paste mixed with 800 ml of water
  • 2-3 tablespoons of granulated sugar
  • 1/2 cup of salted soybeans or taucu
  • 1 teaspoon of Salt
  • 1 teaspoon of Seasoning ( I used Haochi powder similar to MSG)
  • less than half a cup of roasted peanuts, skin removed and finely grounded

Method in cooking the gravy

  1. Heat cooking oil in a pot and fry the spice paste until fragrant. Add the lemon grass and galangal and cook for a few minutes.
  2. Add the tamarind juice, granulated sugar, sated soy beans, salt and seasoning.
  3. Bring it to a boil then add the grounded peanuts and let it simmer for about 10 minutes on low heat. Then remove from heat. Set aside.

Below are the usual ingredients to garnish the Mee Siam when serving.

  • Bean curd, deep fried and sliced finely
  • Chives, washed and sliced to about an inch in length.
  • Calamansi, halved
  • Egg, hard-boiled and peeled. You can serve as whole, halved or sliced.

Mee Siam is usually served in a bowl and it should be served warm. Do not add the gravy too early. Add the gravy only when you are about to serve it to your guests because the vermicelli will absorb the gravy and it will turn mushy.

Hope you can give this recipe a try. If you like what I have written, kindly Like, Pinterest or Share this post with your friends. Thanks in advance and Stay healthy and have a great week ahead 🙂

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3 thoughts on “Mee Siam (Rice Vermicelli with Sweet and Sour Gravy)

  1. Salam Puan Ummi,

    Thank you for dropping by at my blog recently. I’m sorry that it has taken me this long to pay a return visit to your site. I’ve been out of action (blogging-wise that is) for 2 months now.

    Mee siam kuah tauco is one of my favourite dish. My wife learned it from my mom. If it is served to family members on my wife’s side, we simply call it mee hoon singapore, for obvious reasons 🙂

  2. Pingback: Spicy Seviyan (Vermicelli) | Delicious Indian Vegetarian Recipes

  3. Pingback: Vermicelli Upma (A lazy day meal :) ) | Strawberry Lentils

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