Malaysian Style Dry Mee Siam

5.0 from 1 vote

Malaysian Style Dry Mee Siam is a popular hawker dish in Malaysia which combines influences from Malay, Chinese, and Indian cuisines. While its exact origins are unclear, it is believed to have originated from the Malay community in Singapore and Malaysia.

The History of Dry Mee Siam

Mee Siam, which translates to “Siamese noodles,” actually has its roots in Thai cuisine. It is said to have been brought to the region by Thai immigrants, and over time, it underwent various adaptations and became an integral part of the local food culture.

The dish typically consists of rice vermicelli noodles stir-fried with a tangy and spicy sauce, accompanied by various toppings and condiments. The sauce is usually made from a combination of ingredients such as tamarind paste, dried shrimp, garlic, shallots, and chili paste. The noodles are then cooked in this flavorful sauce until they absorb the flavors.

In addition to the noodles, the dish is often served with a variety of toppings. Common toppings include bean sprouts, tofu, chives, shredded omelet, lime, and fresh cilantro. These toppings add texture, color, and additional flavors to the dish.

Malaysian Style Dry Mee Siam bears similarities to other noodle dishes in the region, such as Hokkien Mee and Mee Goreng. However, what sets it apart is the distinct combination of tangy, spicy, and slightly sweet flavors that are characteristic of Malay and Thai cuisines.

Today, Malaysian Style Dry Mee Siam can be found in various hawker centers, food courts, and restaurants throughout Malaysia and Singapore. It is a popular street food item that is enjoyed by locals and tourists alike.

The dish’s popularity can be attributed to its unique blend of flavors and diverse cultural influences. Its tangy and spicy taste, combined with the diverse toppings, make it a satisfying and well-loved dish in Malaysia’s vibrant culinary scene.

Malaysian Style Dry Mee Siam

5.0 from 1 vote
Recipe by HolisticJB Course: Hot Stuff, MainsCuisine: Malaysian
Servings

4

Prep time

15

minutes
Cooking time

7

minutes
Calories

371

kcal
Total time

22

minutes
Cook Mode

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Ingredients

  • Mee Siam Spice Paste
  • 4 Shallots

  • 3 Garlic Cloves

  • 1 tbsp Tau Cheo

  • 3 tbsp Sambal Chili

  • 3 tbsp Dried Shrimp

  • 1 tsp Belachan

  • Mee Siam Sauce
  • 250 ml Chicken Stock

  • 3 tbsp Tamarind Paste

  • 2 tbsp Sugar

  • 1 tsp Salt

  • White Pepper

  • 4 dash Fish Sauce

  • Mee Siam Vermicelli
  • 170 g Rice Vermicelli

  • Bean Sprouts

  • 5 Chinese Chive Stalks

  • 3 tbsp Cooking Oil

  • Mee Siam Garnish
  • Fried Shallots

  • Calamansi Lime

Directions

  • Add all the spice paste ingredients to a mortar & pestle and grind into a fine paste. Alternatively you can add to a blender and blitz until you get a fine paste.
  • In a wok heat 3 tbsp oil. Once the oil is hot add your spice paste. Immediately reduce the heat to medium and stir fry for 2-3 minutes until fragrant.
  • Add all Mee Siam sauce ingredients. Bring to the boil. Boil for a few minutes. Taste and add additional seasoning if required.
  • Add the vermicelli to the wok and stir well until fully coated in sauce and completely soft.
  • Finally add the chives and bean sprouts and cook for 10-20 seconds.
  • Serve hot and garnish with dried shallots and lime wedges.

Nutrition Facts

  • Serving Size: 1g
  • Calories: 371kcal
  • Carbohydrates: 48g
  • Protein: 15g
  • Fat: 11g
  • Cholesterol: 106mg
  • Sodium: 615mg

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Author
HolisticJB
After living in Malaysia and Brunei, and travelling throughout South East Asia, I fell in love with the countries, the people and the amazing cuisine. Now I want to share that passion through the recipes that deliver Hawker Style, authentic flavors of Asia.

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