How to Make Mee Siam

The name Mee Asian nation suggests that “Siamese Noodles“. aforementioned to be of Thai origin, it’s currently most likely a lot of in style in southern Johor and Singapore. parched with rice alimentary paste or bee hoon because the locals choose to decision it, Mee Asian nation is nice for parties because it is reasonable (the ingredients price little) and engaging at an equivalent time.

Mee Asian nation uses a number of main ingredients that bring out its peculiar style – letter cheo (preserved soya bean beans), chili and dried prawns. The a lot of elaborate Mee Asian nation requires the gushing of tamarind gravy over the parched Mee Asian nation while mine could be a less complicated version that uses freshly squeezed calamansi (limau nipis) juice. the mix of spicy, sweet and bitter style makes this Mee Asian nation dish appealing to several.

The key to preparation Mee Asian nation is employing a stove that produces high heat and to use the diluent sort of rice alimentary paste. Why? you employ high heat as a result of you don’t wish to cook the Mee Asian nation for too long. Otherwise, the rice alimentary paste can entered small items. At an equivalent time, you employ the diluent sort of rice alimentary paste as a result of it doesn’t style as nice once thicker or coarser rice alimentary paste is employed.



– one hundred fifty grammes of rice alimentary paste (pre-soaked for half-hour until softened. Drained)
– one hundred grammes of bean sprouts
– thirty grammes of dried prawns (pre-soaked for quarter-hour to semi-soften)
– one giant onion (chopped)
– one tablespoon letter cheo (preserved legume beans)
– two giant eggs
– two items of fishcake (optional. sliced) or recent prawns (cleaned and deveined)
two teaspoons of chili boh (chili paste that you’ll be able to obtain from grocery. as an alternative, grind / mix four items red chili with four cloves garlic and four bulbs shallots)
– two to three items calamansi (halved)
– three hundred milliliter quandary
– five tablespoons vegetable oil


– two teaspoons light-weight legume sauce or to style
– one teaspoon sugar

1.Heat oil in cooking pan. Add onions and dried prawns. Stir until onions ar semitransparent and dried prawns ar aromatic.


2.Push ingredients to aspect of cooking pan. Add letter cheo and chili boh / mixture. Stir well for fifteen seconds before pushing back the ingredients into this mixture. At now, add fishcake or prawns. fry for concerning thirty seconds, then push them aside.


3.Add eggs into cooking pan and permit to fry until nearly done. obstruct ingredients into the egg followed by rice pasta. Stir well and sprinkle water often to stay it dampish. Add seasoning to style. Cook until rice pasta is completed (soft however not mushy to bite).


4. Dish up and serve with a squeeze of calamansi juice.


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