Growing up, this was a speciality dish made to entertain when hosting lunch or dinner parties. Having come from a Nonya family myself, this Mee Siam recipe was my mum's and passed down the generations.
Cooking it now always puts a smile on everyone's faces, and especially in their belly!
It's not a hard dish to make, but it does take a lot of ingredients to give it the best of fragrances and taste.
Alot of the ingredients are of South East Asian origins, and fresh produce may be hard to find in other parts of the world, so I have tried to include what I believe is the English translation for these ingredients. If you use frozen produce, make sure you properly defrost it so the flavours are extracted to its fullest potential.
As this is a stir-fry dish, its best to use a high heated Wok to give it a slightly crisp flavour (Wok hei). But if you can't, don't worry, the ingredients itself will serve promising tastes.
Soaking the Vermicelli Noodles in room temperature water is enough. Don't boil it as it will cause the noodles to break down too much and stick to each other.
Seasoning each layer of ingredients with Salt & Sugar will also create different layers of flavour for your dish!
Don't miss out Garnishing your dish, as this is the key ingredient to not only making it look like authentic Mee Siam, but also rounds your tastebuds to the intricacies of flavours that this dish is famous for!
Homecooked Mee Siam Nonya - Siamese Fried Vermicelli
Cuisine: South East Asian
Author: Jeanette Tambakau
Prep time: 40 mins
Cook time: 30 minss
Total time: 1 hr 15 mins
Large packet of Vermicelli Noodles / Mee Hoon (Soaked in water)
2 tbsp Soy Bean Paste / Tau Cheong (40 gm)
2 bunches Chinese Chives / Kuchai (150g)
Bean Sprouts / Taugeh (500g)
4 tbsp Tamarind Juice / Assam jawa mixed with 1-2 cups of water (80g)
4 tbsp Dried Prawn pound finely (150g)
4-5 tbsp Dried Chillies (400g) depends how spicy you want
Lemongrass / Serai (sliced finely)
1 Ginger Flower / Bunga Kantan (sliced finely)
4 pcs Kaffir Lime Leaves (sliced finely)
3 Small Onions (sliced thinly)
4 cloves of Garlic (chopped finely)
Salt (to taste)
3 tbsp Brown Sugar (to taste)
Chinese Chives / Kuchai
Steam Shelled Prawns (optional)
Soak the Vermicelli Noodles (Mee Hoon) until soft.
Soaked the Dried Chillies in hot water and strain it.
Blend it with a bit of oil.
Soaked the dried shrimp in the water and strain it.
Blend it until coarse.
Cut the Chinese Chives (Kuchai) into 2 inch/5cm long pieces.
Add water to Tamarind Juice (Assam Jawa) and soaked until soft.
Heat up the wok with Cooking Oil.
First, add in Small Onions, Garlic & fry until brown. Then, add in blended Dried Chillies and fry until the oils comes out of it.
Then add in Dried Shrimps and fry it until fragrant.
Then add in Kaffir Lime Leaves, Ginger Flower (Bunga Kantan) and Lemongrass (Serai) and stir fry.
Then add in Soy Bean Paste (Tau Cheong) and Tamarind Juice (Asam Jawa) together.
Add in Brown Sugar and Salt.
Add in the Vermicelli Noodles (Mee Hoon) into stir fry and mix well with the mixture. Then add in Bean Sprouts (Taugeh) and Chives (Kuchai) and mix well.
Season with Salt to taste.
Stir fry until noodles are in soft texture.
Finally, scoop out from the wok and place on a plate.
Garnish with ingredients (as above). Serve.