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A plate of mee siam with egg and sambal
|Rice noodles (vermicelli), light gravy|
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Mee siam , (麵暹) which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore and Malaysia. There is also a "dry" version, which is essentially stir frying the rice noodles with the same spices used in the "gravy" version.
In Thailand is well known as "Mee Kati" (Noodles with coconut milk). A Thai single dish that is popularly eaten as lunch in the Central Region. It is made by frying a rice noodle that has been dipped in boiling water with a thick, sweet, fragrant sauce. The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soy bean, bean sprouts and Ku chai(Garlic chives) and tamarind. And addition tomato sauce or pink coloring. It is served with thinly sliced egg omelet, fresh bean sprouts, fresh Ku chai and banana blossom.
Before 1970s, Mee Siam was and still is a traditional Malay snack. After 1980s, the Straits-born Chinese in Singapore and Malaysia decided to build the Nyonya culture and began appropriating many Malay meals, Mee Siam is one of them. It is not a pure Nyonya speciality but a variation of a traditional Malay snack enjoyed by people all over the Malay Peninsula. It is served with salted soy beans, dried bean curd, boiled egg, and tamarind, garnished with spring onions and Chinese chives.
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