Wednesday, August 11, 2010

Mee Siam (Malaysian Dry Version)



If you like fried bee hoon (rice vermicelli), you would probably like this Mee Siam dish. It's spicy and packed with flavour, and is a nice change from the regular-style fried bee hoon.

I never knew there was this dry Mee Siam until I saw it at Rasa Malaysia. Since I had all the ingredients, I didn't hesitate to try it out. What I like about this dish is that you can make it vegetarian if you leave out the chicken and the shrimp. And it will in no way affect the overall taste, because it is the spice paste that gives the bee hoon its robust flavour.

Recipe
(largely adapted from Rasa Malaysia)

- 12 oz (340g) vermicelli (I used 200g)
- 12 oz (340g) bean sprouts (I used about 2 handfuls ... don't think it amounted to 340g)
- 12 shrimps, shelled and deveined (and marinated in a dash of soya sauce)
- 3 pieces fried bean curd/firm tofu (I used 1/2 slab of tau kwa, cut into strips and fried till slightly golden)
- 3 stalks Chinese chives, chopped into 1-inch length
- 1 teaspoon sugar
- Salt to taste (I didn't need any)
- Soy sauce or fish sauce to taste (I didn't need any)
- 3 tablespoons oil

Spice Paste:
- 4 red chillies (remove seeds if you don't want it too spicy)
- 5 shallots
- 5 garlic
- 2 tablespoons taucheo, aka fermented yellow bean sauce (I used Sin Sin brand "Crushed Salted Soya Beans")


The spice paste after blending in a food processor.

Garnish
- 2 eggs, lightly beaten and fried into an omelette
- 2 stalks scallions, chopped into 1/2-inch length (I omitted)
- 2 limes (cut into wedges)
- 1 red chili (thinly sliced)

1. Soak the vermicelli in water for about 15 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelette. Fold and slice the omelette thinly. Set aside.

2. Heat up the wok and add 3 tablespoons of oil. Once the oil is heated, fry the spice paste until aromatic and the oil separates. This ensures that the chillies are cooked through and you will not get that "grassy" taste of raw chillies. Add shrimps and chicken (if using), stir-frying until half done, then add the fried tofu pieces.

3. Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, if required, followed by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.

4. Transfer the Mee Siam onto a big serving bowl and garnish with the omelette strips, chopped scallions, chilli and lime wedges. Serve immediately.


Mmmmm ... every strand of bee hoon was coated in spicy crimson goodness. :) It would go perfectly with coconut water or lime juice, no?

How does it compare with the wet version? Well, it's like comparing apples with oranges. They are so different! The Singaporean version - which is served with the bee hoon swimming in a sweet, spicy, tangy, soupy gravy - is closer to my heart. Well, I grew up eating it, after all. :) But as and when I want a spicy, kick-ass fried bee hoon, I will definitely be making this dry version again. Very soon. Like maybe, tomorrow.



I am submitting this post to Muhibbah Malaysian Monday, hosted by 3 Hungry Tummies and Test with Skewer.

47 comments:

  1. Hey Ju thanks for participating, I really appreciate it !
    Your dry mee siam looks fantastic! I actually prefer this than the wet version.

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  2. Hey I've always wanted to access the rasamalaysia website but can't seem to open the page everytime. Is the website incompatible with firefox?

    btw I love mee siam and yours looks absolutely fab x]!

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  3. love mee siam! 1 of the many dishes i miss back home during my study months in melb! didnt noe there's a dry version...

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  4. Hi Ju,
    I was so excited when I saw this post come up. I am definitely going to try it this weekend if I can find the taucheo. I order a dry version from a local restaurant which I love to bits. Thanks for posting this!
    Happy week,
    ~Tracie

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  5. That is so yummy! I like noodles lots and lots ;)

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  6. Ju, this looks too yummilious!!!!!!!

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  7. ooh, actually I know this as nonya dry mee siam and I cooked it throughout my pregnancy as I was so craving the spicy-sourish taste! :P So yummy!

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  8. Thanks for the tip about the sambal & fish sauce if I can't find the taucheo, I have them in my pantry. I will try my gourmet market though, hopefully they will have or order for me for another time/another dish! You're nice to let me know, merci, Ju!

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  9. I love beehoon cooked in any style, but most of all I love mee siam. And yours is temptinglicious!!!

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  10. This is one of my fave noodles stir fry. Used to eat it every week at my former workplace canteen. Your version looks amazing :D

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  11. You can also throw in some tamarind water for the sourish taste.

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  12. I so agree. The wet and dry version is v different. I like the wet version as I like the sourish appetizing Mee Siam gravy.

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  13. i LOVE dry mee siam, so much more compared to the soup version! and thats it, the spice paste is so easy to make?! wow, i've always thought need those hard-to-get stuff like candlenuts or kaffir lime leaves etc lol. your version looks really good (like as if getting ready for a dinner party haha), definitely giving it a try. thx for sharing ;)

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  14. I haven't had mee siam for a while. Your post has tempted me to make it soon. your pictures are beautriful!

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  15. That looks so good! I miss mee siam so much. especially for brekkie :)

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  16. Ju, your mee Siam looks so good!!! Mee Siam is one of my fave ways to serve rice vermicelli!

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  17. Your rice vermicelli dish is very tempting, with lots of shrimps on it. Love it!

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  18. Wow! I love the clarity of your picture! The noodles look ready to jump out

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  19. wow ju! looks good.. bet it tastes good too!

    can i ask whether do you use a chinese wok to do this or the non stick pan?

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  20. Ju, I love mee siam, be it wet or dry version. Your dry version looks so salivating, making me wanna embark on it!

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  21. This looks so good. I like Asian noodles of all sorts, really. Thanks for the recipe!

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  22. I LOVE dry mee siam and have been hunting around for a good recipe and this looks BEAUTIFUL! thanks Ju!

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  23. Seems like everyone loves mee siam! me too :) But I just haven't made it before.. adding dried shrimps (hay bee) and kaffir lime leaves makes it yummier too according to those aunty that sells mee siam in the market ;)

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  24. I loved how you garnish your mee siam, looks appetizing!

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  25. I always have the wet one too! Looks yummy!

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  26. That's a very delicious plate of mee siam. Love that it's spicy. Oh dear me...can't tell that it's a Malaysian version. Must be the spices that makes it one. I wonder how is Singapore mee siam like. Would love to see one :D

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  27. You live and learn. I never knew you could get dry mee siam 'til now. I'm not surprised you didn't need salt or soy as I would've thought that the spice paste would be sufficient.

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  28. this looks lovely Ju.

    I love these fine rice noodles - but cannot seem to cook them properly. Every time they seem to end up sticking together in a big lump !

    I need to find a good Asian supply store, stock up and then get some lessons from both yourself and Zurin !!

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  29. Oouu! I love mee siam, dried or soup. Your mee siam looks so so yummy!

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  30. I have never tried Mee Siam, but I know and love Bihun Goreng, so I am sure that I would love Mee Siam too. Love the prawns and the omellete!

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  31. My kingdom for a pair of cyber chopsticks so that I can just reach into the computer screen and pull out a lusty mouthful of these noodles. If only! ;)

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  32. Ur mee siam is mouthwatering.

    I am the opposite I only get to know wet mee siam when I came to S'pore to study.

    I like both but if were to choose one I'd prefer the dry version, my mum's version.

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  33. Hi everyone! Thanks for dropping by and for leaving such nice words.

    3hungrytummies: You are very very welcome! :D

    Angie: Seriously!?

    dory: I used a non-stick wok. I like woks! :) They make cooking these noodle dishes easier.

    Sarah-Jane: Oil, my dear. You need it. Don't be shy. :)

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  34. Oh my golly does this look good. I LOVE the strips of egg on top ... I pretty much love everything about this. (By the way, I made your spicy sticky sweet tempeh last night for the second time and literally licked the bowl clean!)

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  35. This looks fantastic! Have just discovered your blog and am loving it. :)

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  36. I've never had this dish before. It looks amazing. Wow. Your photos continue to impress me.

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  37. Pad Thai in a different manner :-)

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  38. I love mee siam and yours look great! Never tried cooking it at home before though..thanks for the recipe!

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  39. Ju - you are killing me with this mee siam. Aiya, now I wanted a bowl so bad lah. I will trade my chives omelet for a bowl of this, extra prawn please. :)

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  40. Trix: Thanks, babe. You go make it too, yeah? Good to hear about the tempeh! LOL!!

    Su-yin: Thank you! The feeling is mutual. :)

    Mem: Thanks, my dear. So do yours. Always.

    Houdini: Haha, it's funny how noodle dishes go by different names in different countries ... but thay are all the same yummy thing.

    Tastes of Home: Thank Rasa Malaysia!

    Rasa Malaysia: Thank you Bee! You continue to be one of my biggest sources of inspiration in blogland.

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  41. I love Mee Siam and only take the dry ones. Will be making this soon. Will try yr recipe.

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  42. I try your mee siam recipe this afternoon. Wah! Is really yummy! My husband & me like it very much. Thank you for your recipe.

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  43. hi ju, having just moved to s'pore, i am still discovering all the wonderful food this city and region have to offer. many a time it is a challenge even to order, as i don't have a grasp of chinese or malay yet, so it's an adventure. this sort of dish is right up my alley and i hope i'll be able to cook it soon... will, of course, send you feedback as soon as. thanks for the recipe!

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  44. Yum! Mee Siam used to be my favourite breakfast. I've never tried to make it myself though, now very inspired to try it out.

    Thanks for joining us and for the great post!

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  45. Your mee siam look so yummy... I will definitely try it later... :)

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  46. Hello Ju, I hv always loved mee Siam, both versions but it's so hard to find the dry version. Thanks to this recipe, I can now DIY! I cooked this for lunch and it was shiok ESP with lime... And I used chilly Padi :-) tho your mee Siam looks redder than mine .... Michelle

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