Visit Singapore

Rumors is that this dish was originally brought over from Thailand. Singapore has now made it its own with various races innovating.  Originally made from rice flour noodles (vermicelli) and served in light, piquant gravy made from tamarind juice and dried shrimp, and served with toppings such as fresh calamansi, tiny cubes of fried beancurd, chives and slices of boiled egg.

Mee siam has been adapted by most of the races in Singapore. Indian mee siam, for instance, is pinkish in colour and sweeter because its gravy has more sugar, while the Chinese version uses more beancurd and salted fermented soybeands.

The Peranakans have also lent their influence to create Singapore’s most popular version, by adding coconut milk. For those who like a more sour-ish taste, half a lime is added to the gravy for extra zing.

Recommended

• Robert Mee Siam & Lontong
  Blk 91 Whampoa Drive
  #01-43 Whampoa Drive Cooked Food Centre
• Montfort Mee Siam 蒙福米暹
  Blk 162 Ang Mo Kio Ave 4
  #01-24
• Siam Kitchen (Parkway Parade)
  80 Marine Parade Road
  #B1-126 Parkway Parade

Recipe

Ingredients

Gravy:
1 tbsp cooking oil
5 shallots, chopped
3 cloves garlic, chopped
6 dried chilli, pounded
1 tsp belacan (shrimp paste)
2 onions, sliced
4 tbsp preserved yellow beans, pounded
3 tbsp tamarind
2 litres water
sugar and salt to taste
Spiced Rice Vermicelli:
500gm rice vermicelli
4 tbsp cooking oil
3 shallots, chopped
2 tbsp chilli paste
3 tbsp dried shrimp, pounded
150gm bean sprouts, peeled.
Mee Siam Garnish:
1 egg, hard-boiled, cut in wedges
20gm local chive (ku chai), fresh
1 local lime, trim top
3 prawns, medium size, peeled
20gm soya bean cake, deep-fried, diced
20gm fish cake, sliced
sambal sauce (optional)

Instructions

Gravy:
Mix tamarind with water. Strain off pulp and reserve the juice. Cook shallots, garlic, dried chilli paste and onions until fragrant. Add remaining ingredients and bring to boil. Reduce heat and simmer for 45 mins. Check seasoning.
Spiced Rice Vermicelli:
Soak vermicelli in cold water to soften. Drain dry, blanch in boiling water for 30 secs and strain. Heat oil in wok and cook shallots, chilli paste and dried shrimp until fragrant. Add vermicelli and bean sprouts and mix well. Remove from heat.

Serving

Place spiced rice vermicelli in bowl. Add piping hot gravy. Garnish with egg wedges, chopped chive, prawns, soya bean cake, fish cake and lime. Sambal sauce may be added.