Sundaland Recipes

Mee Siam is a medley of flavors, textures, and colors that will tantalize your taste buds and awaken your senses. This dish showcases the unique blend of Malay and Chinese culinary influences, resulting in a harmonious fusion of sweet, sour, and spicy flavors. 

Mee Siam (Spicy Rice Vermicelli)

Imagine a plate of thin rice vermicelli noodles, stir-fried to perfection in a tantalizing sauce made with a myriad of ingredients. The dish is typically enriched with prawns, tofu, bean sprouts, and chives, which add both texture and depth to the overall experience.The star of Nyonya Mee Siam is the rich and tangy gravy, made from a tantalizing combination of tamarind pulp, shrimp paste, chili paste, and various spices. This gravy coats the noodles and ingredients, infusing them with its robust flavors and creating a symphony of tastes that will leave you craving for more. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:20 Minutes
Suitable:Halal
Category:Meal
Origin:Singapore, Malaysia
Serving:4 Person
Tags:Tantalizing, Gravy, Myriad

Nutrifacts:350 calories
  12 grams fat

Rating:3.7 

Mee Siam, the tantalizing and spicy rice vermicelli dish from the Peranakan cuisine. Get ready to embark on a culinary adventure with this flavorful recipe that will transport you to the vibrant streets of Southeast Asia. 

Ingredients:

• 200 grams rice vermicelli noodles
• 200 grams prawns, peeled and deveined
• 200 grams firm tofu, cut into cubes
• 100 grams bean sprouts
• 2 tablespoons tamarind pulp, soaked in 1/2 cup water
• 2 tablespoons shrimp paste (belacan)
• 2 tablespoons chili paste (sambal oelek)
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 2 tablespoons vegetable oil
• 2 tablespoons palm sugar (or brown sugar)2 tablespoons soy sauce
• 1 cup chicken or vegetable broth
• 2 tablespoons roasted peanuts, coarsely ground
• Coriander leaves and lime wedges for garnish

Instructions:

1. Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
2. In a small bowl, combine the tamarind pulp with water. Mix well and strain to obtain tamarind juice. Set aside.
3. In a pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onions, and sauté until fragrant and golden brown.
4. Add the shrimp paste and chili paste to the pan and stir-fry for a minute to release their flavors. Then, add the prawns and tofu cubes. Cook until the prawns turn pink and the tofu is slightly browned.
5. Pour in the tamarind juice, chicken or vegetable broth, palm sugar, and soy sauce. Stir well to combine all the ingredients and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, allowing the flavors to meld together.
6. Add the bean sprouts to the pan and cook for another 2 minutes until they are slightly wilted.
7. Divide the cooked rice vermicelli noodles into serving bowls. Ladle the spicy gravy, prawns, tofu, and bean sprouts over the noodles.
8. Garnish each bowl with a sprinkle of roasted peanuts, coriander leaves, and a squeeze of lime juice.