Mee Siam
Thin bee hoon (vermicelli) served in a sweet, sour, and spicy gravy made from tamarind and soybean paste. A Peranakan breakfast favourite.
Ingredients
- 1 packet Bee Hoon (soaked)
- Gravy Base: 100g Dried Shrimp, 100g Shallots, 50g Garlic, 20 Dried Chillies, 3 tbsp Tau Cheo (Soybean paste)
- Liquids: 1.5L Water, 1 bowl Tamarind Juice, Coconut Milk (optional splash)
- Seasoning: Sugar (needs to be sweet), Salt
- Garnishes: Hard boiled eggs, Tau Pok cubes, Chinese Chives (Ku Chai), Lime
Instructions
Fry Rempah
Blend dried shrimp, shallots, garlic, and chillies. Fry in oil until fragrant. Add the soybean paste (mashed) and continue frying. Remove half of this paste to fry with the noodles later.
Make Gravy
With the remaining paste in the pot, add water and tamarind juice. Bring to a boil. Simmer for 30 mins. Season with sugar—it should be a balance of sweet and sour.
Fry Noodles
Use the reserved spice paste to stir-fry the soaked bee hoon until it's evenly orange and slightly dry.
Serve
Place bee hoon in a bowl. Ladle hot gravy over. Top with egg, tau pok, chives, and a squeeze of lime.
Chef's Note
"The trick is in the 'Tau Cheo' (soybean paste). It adds the savoury depth to counter the sour tamarind. Fry the paste until the oil comes out, or it will taste raw."
