Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Fried Mee Siam

(Fried Siamese Noodles)
This dish originated in the north of Malaysia where the culinary influences of Thailand (formerly Siam) sometimes fuse with Malaysian food. This dish is popular in Penang, culinary capital of Northern Malaysia. It is simple to prepare and can be served hot or at room temperature. This recipe was provided by Carol Ko of the Rasa Singapura Restaurant in the Richmond Public Market (a suburb of Vancouver, BC).

125 ml Vegetable Oil
10-12 Dried Chillies
18 Shallots (Finely ground)
8 Garlic Cloves (Finely ground)
100-200 g Dried Prawns (Finely ground)
3-4 Tbs Salted Soy Bean Paste (Tau Cheo)
300-400 g Tiger Prawns (Shelled and De-veined)
1 Packet Dried Rice Sticks [Bee Hoon] (Soaked in warm water and drained when soft)
300-600 g Fresh Bean Sprouts
1 Cup Water

3-4 Tbs Tomato Ketchup (Enhances colour)
3-4 Tbsp Sugar
2-3 Tsp Salt
1 Tbsp Tamarind Juice
2 Tbsp Lime Juice

3-4 Hard Boiled Eggs (Quartered)
2-3 Soy Beancurd (Cubed and fried)
40-50 g Flowering Chives (Cut into 2-3 cm lengths)
3-5 Limes (Washed and quartered)

1. Finely grind dried chillies and add to hot oil in wok. To obtain a deep red chilli colour, fry thoroughly for several minutes or longer adding extra oil if they start to burn or dry out.

2. Add shallots, garlic, salted soy bean paste, dried prawns and fry till fragrant.

3. Add seasoning. Bring to boil with 1 cup of water.

4. Add prawns, softened rice sticks, and bean sprouts. Toss till all ingredients are evenly distributed.

5. Place cooked Mee Siam onto a platter and garnish w/ eggs, fried beancurd, chives, and lime.

6. Enjoy.