Noodle Dishes
Authentic Singaporean Mee Siam Recipe
A quintessential Singaporean hawker favorite, Mee Siam features delicate rice vermicelli swimming in a spicy, sweet, and soul-warming tamarind gravy. This home-cooked version utilizes a fragrant rempah and savory taucheo to recreate that iconic Nyonya-inspired flavor profile.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
- Per serving
- 520 kcal
Method
Prepare the rempah by blending shallots, garlic, dried chillies, and belacan into a smooth paste.
Heat oil in a wok and sauté the rempah and pounded dried shrimp until fragrant and the oil separates (pecah minyak).
Remove 3 tablespoons of the sautéed rempah and set aside for the noodles. To the remaining paste in the wok, add the mashed taucheo and fry for another minute.
Pour in the prawn stock and tamarind water. Bring to a boil, then add sugar and salt to taste. Simmer for 15 minutes to allow flavors to meld. Add the tau pok slices into the gravy.
In a separate clean wok, heat the reserved rempah. Add the soaked rice vermicelli and a splash of water or gravy. Stir-fry over high heat until the noodles are evenly coated and cooked through.
To serve, portion the fried vermicelli into bowls. Ladle the hot tamarind gravy and tau pok over the noodles.
Garnish with hard-boiled eggs, fresh chives, and a dollop of sambal. Serve immediately with a calamansi lime half on the side.
Notes
Ensure you sauté the rempah until 'pecah minyak' (oil separates) to remove the raw taste of the chillies and shallots.
For the best gravy, use homemade prawn stock made from boiling prawn heads and shells.
Do not over-soak the rice vermicelli; they should be slightly firm as they will absorb more liquid during the stir-fry and when plated with gravy.
The balance of sweet, sour, and salty is key—always taste your gravy and adjust the Gula Melaka or tamarind accordingly.
