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Another dumbfuck poster-stamp sinkie trying to steal Malaysia culture again. Fucking kiasu parasitic people. 肏你妈
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{{Short description|Southeast Asian noodle dish}}
{{Short description|Southeast Asian noodle dish}}

{{Use Singapore English|date=November 2021}}
{{Use dmy dates|date=November 2021}}
{{Use dmy dates|date=November 2021}}


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| caption = A plate of mee siam with egg and [[sambal]]
| caption = A plate of mee siam with egg and [[sambal]]
| alternate_name =
| alternate_name =
| country = [[Malaysia]] and [[Singapore]]<ref name = "infopedia">{{Cite web|url=https://eresources.nlb.gov.sg/infopedia/articles/SIP_1741_2010-12-13.html?s=Food--Malay%20Peninsula|title=Mee siam &#124; Infopedia}}</ref><ref name = "Penang">{{Cite book|last=Ong|first=Jin Teong|url=https://books.google.com/books?id=dQ4LEAAAQBAJ&q=Penang+Heritage+Food%3A+Yesterday%E2%80%99s+Recipes+for+Today%E2%80%99s+Cook|title=Penang Heritage Food: Yesterday's Recipes for Today's Cook|isbn=9789814189972}}</ref>
| country = [[Penang]], [[Malaysia]]<ref name = "infopedia">{{Cite web|url=https://eresources.nlb.gov.sg/infopedia/articles/SIP_1741_2010-12-13.html?s=Food--Malay%20Peninsula|title=Mee siam &#124; Infopedia|quote=Food writer and editor Wendy Hutton believes the dish '''originates from Penang''', where Thai influences on Peranakan dishes are common.}}</ref><ref name = "Wendy">{{Cite book|last=Hutton|first=Wendy|url=https://books.google.com.my/books?id=DgJ--edNl7AC&printsec=frontcover&source=gbs_ge_summary_r&cad=0|title=Singapore food|date=2018|isbn=978-981-4828-11-6| edition=New|location=Singapore|oclc=1022914583|quote=Of course, Penang is so much closer to Thailand When I make laksa, I use santan (coconut milk) for the gravy, whereas a Penang Nonya will follow Thai cooks and make a thin sour fishy gravy. But '''we Singapore Nonyas often borrow dishes from our Penang cousins and we all love me siam or Thai-style noodles'''.}}</ref><ref name = "Penang">{{Cite book|last=Ong|first=Jin Teong|url=https://books.google.com.my/books?id=dQ4LEAAAQBAJ&printsec=frontcover&dq=Penang+Heritage+Food:+Yesterday%E2%80%99s+Recipes+for+Today%E2%80%99s+Cook&hl=en&sa=X&redir_esc=y#v=onepage&q=Penang%20Heritage%20Food%3A%20Yesterday%E2%80%99s%20Recipes%20for%20Today%E2%80%99s%20Cook&f=false|title=Penang Heritage Food: Yesterday’s Recipes for Today’s Cook|isbn=9789814189972}}</ref>
| region =
| region = Southeast Asia
| national_cuisine = [[Malaysian cuisine|Malaysia]], [[Singaporean cuisine|Singapore]]<ref>{{cite web |last1=Yong |first1=Nicholas |title=Adventures at home: Let's rediscover Tiong Bahru |url=https://www.asiaone.com/lifestyle/adventures-home-lets-rediscover-tiong-bahru |website=AsiaOne |access-date=8 November 2021 |language=en |date=20 October 2021}}</ref>
| national_cuisine = [[Malaysian cuisine|Malaysia]], [[Singaporean cuisine|Singapore]]<ref>{{cite web |last1=Yong |first1=Nicholas |title=Adventures at home: Let's rediscover Tiong Bahru |url=https://www.asiaone.com/lifestyle/adventures-home-lets-rediscover-tiong-bahru |website=AsiaOne |access-date=8 November 2021 |language=en |date=20 October 2021}}</ref>
| creator =
| creator =
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}}
}}


'''Mee siam''' is a dish of thin [[rice vermicelli]], popular among the [[Malay people|Malay]] and [[Peranakan]] communities in [[Peninsular Malaysia]] and [[Singapore]].
'''Mee siam''' is a dish of thin [[rice vermicelli]] of hot, sweet and sour flavours, popular among the [[Malay people|Malay]] and [[Peranakan]] communities in [[Peninsular Malaysia]] and [[Singapore]].

⚫
Although the dish is called "Siamese noodle" in [[Malay language|Malay]] and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.<ref name = "Penang"/>


==History==
⚫
Although the dish is called "Siamese noodle" in Malay and thus appearing to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam, the dish is a result of the culinary influence all the way down south of the Peninsular Malaysia right up to Singapore, and that the dish originates from the region and not Thailand itself.<ref name = "infopedia"/>
According to [[Wendy Hutton]], due to the Thai influence on Northern Malaysian cuisine, it is believed that the dish originates from Penang, where Thai influences on Malay and Peranakan dishes are common.<ref name = "infopedia"/> Dishes from Penang possess Thai influences, such as more liberal use of tamarind and other sour ingredients including dishes like mee siam and asam laksa.


As Singapore was established in the early 1800s, many straits Chinese families from Penang moved to Singapore, thus introducing the dish to Singapore.<ref name = "Wendy"/>
Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.<ref name="Penang" />


==Malaysia==
==Malaysia==
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==Singapore==
==Singapore==
In Singapore, it is served with spicy, sweet and sour light gravy. The gravy is made from a [[rempah]] spice paste, tamarind and tauco (salted soybean). Mee Siam is typically garnished with a shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges. A "dry" version is sometimes more commonly found, which is essentially [[stir frying]] the rice noodles with the same ingredients.<ref>{{cite web |title=Mee Siam - Singapore Food |url=https://singaporelocalfavourites.com/mee-siam.html |website=singaporelocalfavourites.com |publisher=Singapore Local Favourites |access-date=23 November 2021 |date=15 July 2015}}</ref><ref name = "Wendy">{{Cite book|last=Hutton|first=Wendy|url=https://www.worldcat.org/oclc/1022914583|title=Singapore food|date=2018|isbn=978-981-4828-11-6|edition=New|location=Singapore|oclc=1022914583}}</ref>
In Singapore, it is served with spicy, sweet and sour light gravy. The gravy is made from a [[rempah]] spice paste, tamarind and tauco (salted soybean). Mee Siam is typically garnished with a shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges. A "dry" version is sometimes more commonly found, which is essentially [[stir frying]] the rice noodles with the same ingredients.<ref>{{cite web |title=Mee Siam - Singapore Food |url=https://singaporelocalfavourites.com/mee-siam.html |website=singaporelocalfavourites.com |publisher=Singapore Local Favourites |access-date=23 November 2021 |date=15 July 2015}}</ref>


==Similar dish==
==Similar dish==
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{{reflist}}
{{reflist}}
===Bibliography===
===Bibliography===
*{{Cite book|last=Hutton|first=Wendy|url=https://www.worldcat.org/oclc/1022914583|title=Singapore food|date=2018|isbn=978-981-4828-11-6|edition=New|location=Singapore|oclc=1022914583}}
*{{Cite book|url=https://www.worldcat.org/oclc/930283077|title=Singapore hawker classics unveiled : decoding 25 favourite dishes|date=2015|others=Temasek Polytechnic|isbn=978-981-4677-86-8|location=Singapore|oclc=930283077}}
*{{Cite book|url=https://www.worldcat.org/oclc/930283077|title=Singapore hawker classics unveiled : decoding 25 favourite dishes|date=2015|others=Temasek Polytechnic|isbn=978-981-4677-86-8|location=Singapore|oclc=930283077}}


Revision as of 00:52, 26 November 2021

Mee siam
File:MeeSiam.jpg
A plate of mee siam with egg and sambal
TypeNoodle
CourseBreakfast, lunch and dinner
Place of originPenang, Malaysia[1][2][3]
Region or stateSoutheast Asia
Associated cuisineMalaysia, Singapore[4]
Main ingredientsRice noodles (vermicelli), light gravy

Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, popular among the Malay and Peranakan communities in Peninsular Malaysia and Singapore.

Although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.[3]

History

According to Wendy Hutton, due to the Thai influence on Northern Malaysian cuisine, it is believed that the dish originates from Penang, where Thai influences on Malay and Peranakan dishes are common.[1] Dishes from Penang possess Thai influences, such as more liberal use of tamarind and other sour ingredients including dishes like mee siam and asam laksa.

As Singapore was established in the early 1800s, many straits Chinese families from Penang moved to Singapore, thus introducing the dish to Singapore.[2]

Malaysia

There are many known variants of Mee Siam in Malaysia such as the dry-fried version in Johor, the wet version in Malacca, as well as other places like Kuala Lumpur, Mersing, Kedah and Perlis.[1] The "dry" version is more commonly found, which is essentially stir frying the rice noodles with the same ingredients used in the wet version.[5] Mee Siam is a common dish as breakfast, brunch or lunch in Malaysia. They are usually served along any of the followings sides: Malaysia's fried chicken, fried or boiled egg, speciality sambal, otak-otak (grilled fish cake made of groundfish meat mixed with tapioca starch and spices), and luncheon meat.

Singapore

In Singapore, it is served with spicy, sweet and sour light gravy. The gravy is made from a rempah spice paste, tamarind and tauco (salted soybean). Mee Siam is typically garnished with a shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges. A "dry" version is sometimes more commonly found, which is essentially stir frying the rice noodles with the same ingredients.[6]

Similar dish

In Thailand, a very similar dish is known as Mi Kathi (noodles with coconut milk), a noodle dish that is popularly eaten as lunch in the Central Region. It is made by stir-frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam.

The sauce is made from coconut milk mixed with minced pork, prawns, firm bean curd, salted soybean, bean sprouts, garlic chives, and tamarind. It is served with thinly sliced egg omelette, fresh bean sprouts, fresh garlic and banana blossom.[citation needed]

See also

References

  1. ^ a b c "Mee siam | Infopedia". Food writer and editor Wendy Hutton believes the dish originates from Penang, where Thai influences on Peranakan dishes are common.
  2. ^ a b Hutton, Wendy (2018). Singapore food (New ed.). Singapore. ISBN 978-981-4828-11-6. OCLC 1022914583. Of course, Penang is so much closer to Thailand When I make laksa, I use santan (coconut milk) for the gravy, whereas a Penang Nonya will follow Thai cooks and make a thin sour fishy gravy. But we Singapore Nonyas often borrow dishes from our Penang cousins and we all love me siam or Thai-style noodles.{{cite book}}: CS1 maint: location missing publisher (link)
  3. ^ a b Ong, Jin Teong. Penang Heritage Food: Yesterday’s Recipes for Today’s Cook. ISBN 9789814189972.
  4. ^ Yong, Nicholas (20 October 2021). "Adventures at home: Let's rediscover Tiong Bahru". AsiaOne. Retrieved 8 November 2021.
  5. ^ "Mee Siam (Spicy Rice Vermicelli) Recipe - Easy Delicious Recipes". 30 December 2008. Retrieved 9 June 2016.
  6. ^ "Mee Siam - Singapore Food". singaporelocalfavourites.com. Singapore Local Favourites. 15 July 2015. Retrieved 23 November 2021.

Bibliography


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