Simple Way to Make Ultimate Mee Siam

Mee Siam. Mee siam, which means "Siamese noodle" in Malay, is a dish of thin rice vermicelli, originating from Maritime Southeast Asia, popular in Singapore and Malaysia. It is said to have originated from the Malay community. As the name suggests, it is inspired or adapted from Thai flavours.

Mee Siam is made by stir frying rice vermicelli with some chilli paste. Prawns and bean sprouts are also added to the rice vermicelli. It is then served with a sweet and sour gravy which is slightly spicy and finally topped with hard-boiled eggs, fried bean curd, half of a calamansi lime and some chinese chives.

Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, mee siam. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mee Siam is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Mee Siam is something which I have loved my whole life.

Mee siam, which means "Siamese noodle" in Malay, is a dish of thin rice vermicelli, originating from Maritime Southeast Asia, popular in Singapore and Malaysia. It is said to have originated from the Malay community. As the name suggests, it is inspired or adapted from Thai flavours.

To begin with this particular recipe, we must prepare a few ingredients. You can have mee siam using 24 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Mee Siam:

1. {Take 300 g of rice vermicelli (meehoon) - soak in water for 5 minutes and drain.
2. {Make ready 300 g of prawns - peel and devein.
3. {Prepare 1 cup of beansprouts (peel both ends to get a crunchier bite texture).
4. {Make ready 1 cup of chives, cut into 3cm length.
5. {Prepare 1/4 cup of dried shrimps, wash and chopped coarsely.
6. {Take 2 pcs of firm tofu, slices (optional - I am not a big fan of tofu).
7. {Take 4 of kaffir lime leaves, shredded finely.
8. {Prepare 1/3 cup of cooking oil.
9. {Get of Calamsansi cut in halves to serve at the side (optional).
10. {Prepare of Ingredients to be pounded or blended together:.
11. {Take 4 cloves of garlic.
12. {Make ready 4 of shallots.
13. {Prepare 1 1/2 tsp of turmeric powder.
14. {Make ready 3 Tbsp of chopped ginger flower (Bunga Kantan).
15. {Prepare 1 stalk of lemongrass chopped finely.
16. {Prepare 3 of bird eye chilies (if you like it spicy).
17. {Make ready of Seasonsings:.
18. {Make ready 2 Tbsp of fish sauce.
19. {Prepare 1 Tbsp of soy sauce.
20. {Prepare 1/2 Tbsp of tamarind paste.
21. {Take 2 tsp of sugar.
22. {Take 1 tsp of chicken stock granules.
23. {Make ready 1/2 tsp of white pepper.
24. {Prepare 2 cups of water.

Mee Siam is a spicy stir-fried rice vermicelli popular for breakfast, lunch or dinner. In Singapore and Malaysia, mee siam is often served at special events. It is garnished with shredded omelette, scallions and lime wedges which make every mouthful a delight to savour. Mee Siam is a Malaysian favorite often served during public functions.

Steps to make Mee Siam:

1. Prepare all the ingredients!.
2. Heat oil in the wok. Lightly fry the dried shrimps and tofu but separately. Dish out and put aside..
3. Stir fry the pounded ingredients and kaffir lime leaves until aromatic. Add prawns and fry until they are half-cooked. Dish out only the prawns and put aside..
4. Add in seasonings and bring to boil. Then add meehoon and stir-fry..
5. Mix in dried shrimps, tofu, prawns, chives and beansprouts. Mix them well for 3 minutes or until everything are cooked..
6. Serve with cut lime at the side to drizzle if preferred..

This spicy and flavorful dish comes with a variety of colorful toppings. Mee Siam, like Siamese Laksa has a name attributing it to a neighboring country. It is in fact, a Malaysian dish probably inspired by Thai flavors. Mix tamarind with water, strain off pulp. Mee Siam, which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy.

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