Mee siam

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Mee siam
Mee siam at a Singaporean restaurant in Australia
TypeNoodle
CourseBreakfast, lunch and dinner
Place of originMalaysia and Singapore[1][2][3]
Region or stateSoutheast Asia
Associated cuisineMalaysia and Singapore[4]
Main ingredientsRice noodles (vermicelli), light gravy

Mee siam is a dish of thin rice vermicelli, popular among the Malay and Peranakan communities in Peninsular Malaysia and Singapore. Meaning "Siamese noodle" in Malay, it was 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 the Malay Peninsula right up to Singapore, and that the dish originates from the region and not Thailand itself.[1] Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.[2]

Variations[edit]

Malaysia[edit]

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[edit]

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[edit]

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[edit]

References[edit]

  1. ^ a b c "Mee siam | Infopedia".
  2. ^ a b Ong, Jin Teong. Penang Heritage Food: Yesterday’s Recipes for Today’s Cook. ISBN 9789814189972.
  3. ^ Hutton, Wendy (2018). Singapore food (New ed.). Singapore. ISBN 978-981-4828-11-6. OCLC 1022914583.{{cite book}}: CS1 maint: location missing publisher (link)
  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[edit]