All posts tagged: Mee Siam

Recipe: Fried Dry Mee Siam (Nyonya Style)

There are two variations of Mee Siam (Spicy Rice Vermicelli), the dry version and the wet version.  The dry version is more popular in Malaysia whereas the wet version is a more common sight in Singapore.  For those who prefer the wet version, I have shared a recipe some time last year which you can try out – Mee Siam (Nyonya Spicy Rice Vermicelli). This spicy noodle is fried with a homemade rempah and prawn broth, prawns, bean sprouts, chives and fried firm tofu. All these yumminess is topped with shredded omelette and served with a piece of small lime to give an extra tangy taste to the dish. If you like it extra hot, a dollop of sambal on the side will make a perfect plate of fried mee siam!!! If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and …

Recipe: Mee Siam (Nyonya Spicy Rice Vermicelli)

I remembered back when I was in primary school, school canteen had this Indian stall tucked in one corner which sold Mee Siam and very often during recess time I would go and have my plate of Mee Siam which cost me only 30 cents. Oh boy, do I sound so old. I am not sure if Mee Siam is a Peranakan or Nyonya dish but what I know is that there are many varieties of Mee Siam and the one that I am sharing is more Nyonya in style. This dish was one of the most tedious noodle dish which I have prepared and seriously is not for the faint hearted. You will need to have time and patience. When I first saw this recipe (Source: Cooking for the President, by Wee Eng Hwa), I told myself I must try this out since it was cooked for dignities it must be of a certain standard. Overall, the result was great and it was worth the time and effort. Will I do it again, yes …