Mee Siam is a popular noodle dish in Singapore and Malaysia. It comes in a soup version and a fried (dry) version. The original Mee Siam is served with hard boiled eggs, fried tofu, prawns and fish cake. My heart desired some fish balls tonight so I made some modifications to my Mee Siam. To make it a little special I garnished my noodles with some canned abalone.
As I can’t take do too spicy, I made a less spicy version. It was still very delicious and my hubby said it’s the best soup noodle he’s ever had! It’s that good haha.
So here you go with the Mee Siam recipe which makes 3 generous portions of noodles. It seems a lot of ingredients and steps but you can make ahead the chili paste and store in an airtight container and in the fridge. You can also make ahead the soup base and heat it up before serving.
P.S. this recipe may not be authentic but still makes a yummy Sunday night dinner.
(A) Chili paste
- 6 dried chilis (pre-soaked in warm water for 30 minutes. Discard the water.)
- 1/4 cup of dried shrimps (pre-soaked in warm water for 30 minutes. Discard the water.)
- 3 shallots
- 6 pieces of garlic
Blend the above ingredients into a paste and set aside.
(B) Mee Siam sauce
- Homemade chili paste (from A above)
- 2 teaspoons of shrimp paste (the one in the middle in the photo below)
- 2 tablespoons of tamarind paste (mixed with 1 tablespoon of water)
- 1.5L of water
- 4 tablespoons of fermented soya bean (the one on the far left in the photo below)
- 5 pieces of rice stick (pre-soaked in water for 2 hours and drained).
- 3 tablespoons of dried shrimp (pre-soaked in warm water for 30 minutes)
- 1 onion (sliced)
- 1 cup of bean sprouts
(D) Garnish (you can garnish it with whatever you wish such as hard boiled eggs, fish cakes, fish balls, sausages, etc)
- 18 pieces of fish balls
- 1/4 cup of diced green onions
- 1 can of cooked abalone
- 2 lime cut into quarters.
(I) Soup base
- Heat 2 tablespoons of oil in a big pot. Add the shrimp paste, chili paste, tamarind paste and fry at medium heat until the liquid in the sauce starts to evaporate (approximately 5 minutes). Add the fermented soya beans and continue to fry the sauce for another 3 minutes. Set aside 3 tablespoons of the sauce for the noodles.
- To the remaining sauce, add the water and simmer at low heat for 10 minutes.
- Turn off the heat and set aside until ready to serve.
- Heat a tablespoon of oil in a big pot or wok. Add the dried shrimp, onions and the 3 tablespoons of Mee Siam sauce that you made following step 1 for the soup base.
- When the onions are half cooked, add the bean sprouts and fry for 1 minute.
- Add the drained rice sticks and fry for 3 minutes.
- Evenly distribute the noodles into 3 serving bowls.
(III) Assembling the Mee Siam
- Boil the soup base. When the soup base starts to boil, add the fish balls and cook at medium heat. When the fish balls float to the top it means they are cooked.
- Evenly distribute the fish balls into each bowl of noodle.
- Pour enough soup into each bowl.
- Garnish with the abalone, diced green onions and lime wedges. Serve.