Mee Siam Recipe Singapore

(Updated Version)

Mee Siam, the Singaporean version - though I must confess, I’ve never actually been to Singapore (SINGAPORE LAKSA). Despite traveling widely across other parts of the world, I’ve yet to visit Singapore. Here’s hoping I can work harder and save up for that trip one day. But for now, let’s focus on Mee Siam, specifically the gravy version. This is my own take on it, and it might not even resemble the traditional Singaporean version. Then again, does it really matter - (MEE SIAM VEGETARIAN)? 

Ingredients

For the Gravy Paste

3-4 dried red chillies

1/2 tbsp taucheo (salted bean paste)

5 cloves garlic

5 shallots

1/2-inch roasted belacan (shrimp paste)

1 tbsp fish curry powder

Blend/process to a thick paste with some water.

 

For the Prawn Stock (as needed, depending on how thick you prefer the gravy)- recipe available at HONG KONG WONTON NOODLE SOUP.

 

Other Ingredients

Some fresh prawns - cleaned

A few lime leaves (torn into pieces)

Tofu pok/puffs (as needed)

1 cup thick coconut milk

3 tbsp oil

Salt (to taste)

 

For Assembling

Rice noodles (blanched to soften)

1 handful of chives (sliced)

Boiled eggs (as needed)

Lime wedges (as needed)

Method

Make the Gravy

Heat oil in a pan and fry the gravy paste until aromatic and the oil begins to separate.

Pour in the prawn stock and season with salt.

Let it simmer.

Once heated through, add lime leaves and tofu pok. 

Next, pour and stir in coconut milk.

Continue simmering over low heat.

 

Assemble the Dish

Place blanched rice noodles in bowls, topped with chives, prawns (blanched in the gravy) and boiled eggs.

Pour the gravy over the noodles.

Serve with lime wedges on the side.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).