📝 About This Recipe
Transport your senses to the bustling street markets of Malaysia with this vibrant Mee Siam Goreng. This 'dry' version of the beloved classic features delicate rice vermicelli infused with a pungent, spicy-sour paste of fermented soybeans, tamarind, and dried chilies. It is a masterful balance of sweet, tangy, and savory notes that represents the beautiful cross-cultural heritage of Nanyang cuisine.
🥗 Ingredients
The Noodles
- 300 grams Rice Vermicelli (Bee Hoon) (soaked in room temperature water until softened, then drained)
- 150 grams Bean Sprouts (tails removed if preferred)
- 1 bunch Chinese Chives (Kucha) (cut into 2-inch lengths)
The Spice Paste (Rempah)
- 15-20 pieces Dried Chilies (soaked in hot water and deseeded)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 2 tablespoons Dried Shrimp (soaked for 10 mins and drained)
- 2 tablespoons Tauco (Fermented Salted Soybeans) (mashed into a paste)
- 1 teaspoon Belacan (Shrimp Paste) (toasted)
Seasoning & Protein
- 200 grams Shrimp (peeled and deveined)
- 2 blocks Firm Tofu (Tau Kwa) (pressed, cubed, and deep-fried until golden)
- 2 tablespoons Tamarind Paste (Assam) (mixed with 1/2 cup water, strained for juice)
- 1.5 tablespoons Sugar (adjust to taste)
- 1/2 teaspoon Salt (to taste, be careful as Tauco is salty)
For Garnish
- 2 pieces Hard-boiled Eggs (quartered)
- 3-4 pieces Calamansi Limes (halved)
- 2 tablespoons Fried Shallots (for crunch)
👨🍳 Instructions
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1
Begin by soaking the rice vermicelli in room temperature water for about 20-30 minutes until pliable but still slightly firm (al dente). Drain and set aside.
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2
Prepare the spice paste (Rempah) by blending the soaked dried chilies, shallots, garlic, dried shrimp, and toasted belacan in a food processor until a smooth, fine paste forms.
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3
Heat 4 tablespoons of oil in a large wok over medium heat. Add the blended spice paste and sauté patiently for 8-10 minutes until the oil separates (pecah minyak) and the paste turns a deep, dark red.
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4
Add the mashed tauco (salted soybeans) to the wok and stir for another minute until fragrant.
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5
Toss in the fresh shrimp and cook until they just turn pink. Remove the shrimp from the wok and set aside to prevent overcooking.
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6
Pour the tamarind juice into the wok, followed by sugar and salt. Bring to a gentle simmer. The liquid should be highly seasoned as the noodles will absorb the flavor.
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7
Increase the heat to medium-high and add the drained rice vermicelli. Using two spatulas, toss the noodles vigorously to ensure they are evenly coated with the spice paste.
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8
If the noodles seem too dry or are not cooking through, add a splash of water or more tamarind juice, one tablespoon at a time.
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9
Add the fried tofu cubes and the cooked shrimp back into the wok. Mix well.
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10
Finally, add the bean sprouts and Chinese chives. Stir-fry for just 1-2 minutes until the vegetables are slightly wilted but still retain a crisp bite.
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11
Perform a final taste test. The flavor should be a bold harmony of spicy, tangy, and sweet.
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12
Dish out onto a large platter. Garnish generously with quartered hard-boiled eggs, fried shallots, and extra chives.
💡 Chef's Tips
Do not soak the vermicelli in hot water, as this makes them mushy and prone to breaking during stir-frying. The secret to a great Mee Siam is 'pecah minyak'—ensure the oil separates from the chili paste during sautéing for maximum depth of flavor. If you prefer a 'wet' version, simply double the tamarind juice and water to create a light gravy. Adjust the number of dried chilies based on your spice tolerance; removing the seeds will significantly reduce the heat. Always taste before adding salt, as the fermented soybean paste (tauco) and dried shrimp are naturally very salty.
🍽️ Serving Suggestions
Serve with a side of Sambal Belacan for those who crave an extra spicy kick. A cold glass of Iced Barley water or Calamansi juice perfectly cuts through the spice. Pair with Malaysian-style fried chicken (Ayam Goreng Berempah) for a complete meal. Always serve with fresh calamansi halves on the side to be squeezed over the noodles just before eating. Can be enjoyed warm or at room temperature, making it a perfect dish for potlucks.