This local favourite boasts a unique blend of sweet, sour, savoury, spicy and tangy flavours that is sure to tantalise your taste buds and keep you coming back for seconds!
- 8 Eggs
- 150 grams Dried Shrimp
- 1 packet Bee Hoon (Rice Vermicelli) Chilli Brand
- 5 tbsp Tau Cheo (Preserved Soya Bean) CTS Brand
- 3-4 tbsp Chilli Powder
- 200 grams Assam (Tamarind) Dahlia Brand
- 600 ml Water
- 1 Big Red Onion
- 4 Buah Keras (Candlenut)
- 5 cloves Garlic
- 400-500 grams Bean Sprout
- 1/2 packet Ku Chye (Chives) About 40 cents worth
- 3-4 pieces Tau Pok
- 10-12 Lime
- 8 tbsp Oil
- 5 tbsp Brown Sugar
Place the 8 eggs into a pot of tap water with the water covering the eggs, and sprinkle some salt over the eggs. Turn on the heat to medium. Cook the eggs for about 20-25 minutes, then remove from heat. The eggs should now be hard-boiled.
- Remove the shell and cut the eggs into slices using an egg slicer, then set aside.
Wash the 150g of dried shrimp and soak in about 1 rice bowl of hot water until soft. Drain dry, then blend it finely. Keep the shrimp water for later use.
Put the packet of bee hoon into a large basin. Add warm water (not boiling) to it until it is completely submerged in the water and soak until soft (about 20 mins). Drain off the water and wash the bee hoon a few times, then pour into a colander and drain dry.
- Mash 5 TBsp of Tau Cheo coarsely.
- Mix 3 TBsp of water to the 3-4 TBsp of chilli powder and mix to form a paste.
Place the assam in a large bowl. Pour the shrimp water into a measuring cup, then top up with tap water to reach 600 ml. Add the water to the assam, then use your hands to squeeze the tamarind until the seed comes out clear. Use a large sieve to strain the assam water into a large bowl. Use a spoon to press the assam against the sieve to extract as much water from the assam as possible. Scrape the thick assam juice from the bottom of the sieve into the bowl. Then discard the residue in the sieve.
Remove the skin from the onion and blend it finely.
- Wash the buah keras (candlenut) and blend it finely.
Peel the skin from the garlic and chop it finely.
- Remove the root of the bean sprouts, wash and set aside.
Wash the chives. Cut off the end of the stalk and discard, then cut the chives into small pieces.
Chop the tau pok into small cubes.
Slice the limes into halves.
In a wok add 1 TBsp of oil and fry the tau pok for a few mins. Remove and set aside.
Add 1 TBsp of oil in the wok over medium heat, then add 1 tsp of chopped garlic and fry till aromatic but not burnt. Next, add in the bean sprouts and fry for 3 mins. Remove and set aside.
Add 5 TBsp oil in the wok over medium heat, then add in the dried shrimp and fry, stirring it constantly till aromatic but not burnt.
Using the spatula, push the dried shrimp to the sides of the wok, creating a space in the centre. Then add 1 Tbsp of oil to the centre.
Turn heat to medium low and add in the garlic, onion, buah keras and chilli paste in the middle of the wok, and fry for about 3 mins stirring constantly to prevent the mixture from sticking to the bottom of the wok.
- Mix in the dried shrimp and fry for another 1-2 mins
Add in the tau cheo to the shrimp mixture and mix well.
Next, add in the assam water, shrimp water and sugar, then stir to mix well.
Once the gravy is boiling, pour in the bee hoon.
Using a pair of chopstick and a spatula, toss the bee hoon with the gravy until well and evenly coated. Turn the fire to low. If it is too dry, add some water to it and mix well.
Lastly add in the tau pok and bean sprout to the bee hoon mixture and mix well.
Remove and transfer to a big serving plate. Garnish with the sliced eggs on top of the mee siam and sprinkle the chives all over the mee siam. Serve the mee siam with lime. You can also serve the mee siam with sambal prawns.
- The flesh of the assam tends to stick to the seeds, so you must squeeze it hard until the assam seeds come out clear, otherwise not all the tamarind juice will be extracted out.
- Sprinkle a little salt over the eggs before cooking to prevent the egg white from spilling out if it cracks during cooking.
- Do not soak the bee hoon with hot boiling water. Otherwise it will be too soggy and it will break into very short pieces while frying. And secondly the bee hoon will expand too quickly in hot water and as a result there is no more capacity for it to absorb the gravy later on, so it will taste bland.
- Using chopsticks to toss the bee hoon in the gravy will prevent the bee hoon from breaking into small pieces.
- If you prefer your Mee Siam to be more spicy or more sourish, you can add more chilli paste and assam juice or lime.
- If the portion of the Mee Siam is too much for the day, divide the Mee Siam into 2 portions BEFORE adding the bean sprouts and tau pok. Add in the bean sprout and tau pok to the portion that you need. DO NOT ADD THE BEAN SPROUT and TAU POK to the whole pot of mee siam unless you are going to consume all of it within the next few hours, because these 2 ingredients will turn bad very quickly and the whole pot of mee siam will have to be thrown away.
- You can add more water during cooking if the mee siam is too dry.
- Be careful - some brands of assam are very salty and not sour. A good brand of Assam to use is 'Dahlia' brand, and it is easily available at supermarkets like NTUC or wet market.
- For Tau Cheo (Salted Soya Bean), I like the CTS (Choon Thye Sauce) Brand of Preserved Soya Bean which is actually flavourful and you can taste the soya bean, rather than just being salty.
- For Bee Hoon, I like to use Chilli Brand Rice Vermicelli because of its springy texture, and it doesn't break up or disintegrate during cooking.
- 8 Shallots
- 10-12 Dried Chilli
- 8 Fresh Chilli
- 3 Cloves Garlic
- 1/2 tsp Salt
- 3 TBsp Sugar
- 3 TBsp Oil
- 15 gm Tamarind Mix with 1 cup of water
Soak the dried chilli in hot water for about 20 mins or until they have softened. Wash and squeeze out the excess water.
Place the tamarind in a bowl. Add 1 cup of water to the tamarind and using your hand to squeeze the tamarind until the seeds come out clear. Pour the tamarind over a sieve and using your hand to extract the juices from the tamarind.
Put the shallots, chilli, dried chilli, garlic and 1 tsp of oil into a blender. Blend them finely.
In a non stick pan, heat up 3 TBsp of oil over medium low heat.
Pour the blended mixture to the pan and saute for about 5-6 mins, Turn the heat to low.
When it is aromatic, add in the tamarind juice, 1/2 tsp salt and 3 TBsp sugar and fry until a layer of chilli oil surfaces ( about 2-3 mins ). More water can be added if it is too dry. More sugar can be added according to your preference.
Serve the chilli sauce with Mee Siam.
- This chilli sauce is served with Mee Siam. More tamarind and sugar can be added if you prefer a more sourish and sweeter taste.
- Some tamarind like those from Malaysia and Indonesia tend to be very salty. Be sure you buy the one from Thailand.
- When frying chilli paste, the fire have to be very well controlled otherwise it will get burnt easily. Safer is to use low heat even it will slow down the cooking time but it is worth the while.
- If you prefer it to be more spicy, you can add in some chilli padi.
- Child-Friendly: No modifications needed.
- Egg-Free: Skip the eggs
- Fish-Free: No modifications needed.
- Shellfish-Free: Skip the dried shrimp. Instead you can add some vegetarian seasoning to add some sweetness to the dish.
- Vegan:Skip the dried shrimp and eggs. Instead you can add some vegetarian seasoning to add some sweetness to the dish.
- Vegetarian: Skip the dried shrimp. Instead you can add some vegetarian seasoning to add some sweetness to the dish.