Malaysian Recipe for Mee Siam
INGREDIENTS FOR COOKING MEE SIAM- 1kg meehoon (soaked & drained) - thin rice vermincelli
- 1kg fresh prawns (shelled & deveined - reserve shells for stock)
- 900ml water
- salt to taste
- 1 cup vegetable cooking oil
- 10 cloves garlic (chopped)
- 6 yellow bean curd (diced)
- 2 tbsp taucheo or salted soy beans (rinsed & mashed)
- 4 tbsp light soy sauce
- 500g bean sprouts (de-tailed)
- 125g daun bawang or spring onions (chopped)
- 6 red chillies (sseded and sliced thin)
- 20 bawang merah or shallots (sliced & deep fried)
- 4 hard boiled eggs (sliced)
- 15 to 20 limau kasturi or small limes (halved & seeded)
Ingredients for Mee Siam Sauce - 2 tbsp vegetable oil
- 12 cloves garlic (puree to paste)
- 3 tbsp ground red chillies
- 3 tbsp taucheo or salted soya beans (rinsed, drained & pounded)
- 3 tbsp sugar
- 1/2 cup thick air asam jawa or tamarind juice
- 900ml santan or coconut milk
- salt to taste
Popular Mee Siam
- Fill a pot with water and add in the prawn shells to create the stock for the mee siam
- Bring to a boil, then reduce heat and simmer to get 1 cup of thick stock
- Strain the shells and season with salt
- Discard the prawn shells
- Heat oil in a wok and fry the garlic till they become crips (but don't burn them!)
- Add in the prawns, bean curd (tofu) and salted soya beans
- Stir-fry everything (2 mins) and reduce the heat
- Add in the stock and light soy sauce
- Simmer covered for 4 minutes
- Add the meehoon and fry for about 5 mins
- Mix in the bean sprouts and spring onions
- Continue to cook everything till all ingredients are done
- Add as little or as much salt as you wish
- Dish up the noodles on a serving platter and garnish with the chillies, shallots and eggs
- Serve hot with lime wedges and the sauce
- How to make Mee Siam Sauce: Heat oil in a wok
- Fry the garlic, ground red chillies and salted soya beans (1 min)
- Add in the sugar, tamarind juice and coconut milk then reduce the heat
- Cook till the oil looks like it's separating from the sauce
- Add in salt
- Dish up and set aside sauce in a separate bowl - let guests take as little or as much sauce to go with their mee siam as they wish
Alternatively, if you wish, you can use ready made prawn stock instead of making your own stock. However, home-made stock is much preferable because you can control the amount of sodium/salt in the stock.
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Enjoy this free Malaysian recipe for making delicious mee siam Malaysian style.
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