Malaysian Style Dry Mee Siam is a popular hawker dish in Malaysia which combines influences from Malay, Chinese, and Indian cuisines. While its exact origins are unclear, it is believed to have originated from the Malay community in Singapore and Malaysia.
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The History of Dry Mee Siam
Mee Siam, which translates to “Siamese noodles,” actually has its roots in Thai cuisine. It is said to have been brought to the region by Thai immigrants, and over time, it underwent various adaptations and became an integral part of the local food culture.
The dish typically consists of rice vermicelli noodles stir-fried with a tangy and spicy sauce, accompanied by various toppings and condiments. The sauce is usually made from a combination of ingredients such as tamarind paste, dried shrimp, garlic, shallots, and chili paste. The noodles are then cooked in this flavorful sauce until they absorb the flavors.
In addition to the noodles, the dish is often served with a variety of toppings. Common toppings include bean sprouts, tofu, chives, shredded omelet, lime, and fresh cilantro. These toppings add texture, color, and additional flavors to the dish.
Malaysian Style Dry Mee Siam bears similarities to other noodle dishes in the region, such as Hokkien Mee and Mee Goreng. However, what sets it apart is the distinct combination of tangy, spicy, and slightly sweet flavors that are characteristic of Malay and Thai cuisines.
Today, Malaysian Style Dry Mee Siam can be found in various hawker centers, food courts, and restaurants throughout Malaysia and Singapore. It is a popular street food item that is enjoyed by locals and tourists alike.
The Malaysian Style Dry Mee Siam Recipe
The dish’s popularity can be attributed to its unique blend of flavors and diverse cultural influences. Its tangy and spicy taste, combined with the diverse toppings, make it a satisfying and well-loved dish in Malaysia’s vibrant culinary scene.
Malaysian Style Dry Mee Siam
4
people15
minutes7
minutes371
kcal22
minutesCombining the influences of Malay, Chinese, and Indian cuisines we get the taste sensation that is Malaysian Style Dry Mee Siam. Let the aromatics and spices carry you back to the heavenly flavors of Asia!
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Ingredients
- Mee Siam Spice Paste
4 4 Shallots
3 cloves 3 Garlic
1 tbsp 1 Tau Cheo
3 tbsp 3 Sambal Chili
3 tbsp 3 Dried Shrimp
1 tsp 1 Belachan
- Mee Siam Sauce
1 cup 1 Chicken Stock
3 tbsp 3 Tamarind Paste
2 tbsp 2 Sugar
1 tsp 1 Salt
White Pepper
1 tsp 1 Fish Sauce
- Mee Siam Vermicelli
2 cups 2 Rice Vermicelli
1 cup 1 Bean Sprouts
5 Stalks 5 Chinese Chives
3 tbsp 3 Cooking Oil
- Mee Siam Garnish
1 1 Fried Shallot
Calamansi Lime
Directions
- Add all the spice paste ingredients to a mortar & pestle and grind into a fine paste. Alternatively you can add to a blender and blitz until you get a fine paste.
- In a wok heat 3 tbsp oil. Once the oil is hot add your spice paste. Immediately reduce the heat to medium and stir fry for 2-3 minutes until fragrant. Add all of the sauce ingredients to a mixing bowl and stir until the sugar and salt have dissolved. Pour into the hot paste and stir. Bring to the boil. Boil for 3 to 5 minutes. Taste the sauce and add additional seasoning if required.
- Add the vermicelli to the wok and stir well until fully coated in sauce and completely soft. Finally add the chives and bean sprouts and cook for 10-20 seconds. Serve hot and garnish with dried shallots and lime wedges.
Nutrition Facts
- Serving Size: 1g
- Calories: 371kcal
- Carbohydrates: 48g
- Protein: 15g
- Fat: 11g
- Cholesterol: 106mg
- Sodium: 615mg
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The History of Malaysian Style Dry Mee Siam
Malaysian cuisine is renowned for its diverse flavors and unique combinations of ingredients. And the dish that has gained such popularity both locally and internationally is the Malaysian style dry mee siam. This dish is a flavorful and aromatic noodle dish that is loved by many.
The history of Malaysian style dry mee siam can be traced back to the influence of Chinese and Malay cuisines. The dish is believed to have originated from the Peranakan community, also known as the Straits Chinese. The Peranakan people are descendants of Chinese immigrants who settled in Malaysia and Singapore during the 15th and 16th centuries.
The Peranakan people developed a unique blend of Chinese and Malay flavors, resulting in a fusion cuisine known as Nyonya or Peranakan cuisine. Mee siam is one of the dishes that emerged from this culinary tradition.
Mee siam traditionally refers to a dish of rice vermicelli noodles served in a tangy and spicy gravy. However, the Malaysian style dry mee siam takes a different approach. Instead of a gravy, the noodles are stir-fried with a flavorful combination of spices and condiments.
The dry mee siam is typically cooked with ingredients such as shrimp, tofu, bean sprouts, and eggs. The noodles are seasoned with a blend of spices, including chili paste, tamarind, and dried shrimp. The result is a dish that is bursting with flavors and textures.
Over the years, Malaysian style dry mee siam has become a popular street food in Malaysia and can be found in hawker centers and food stalls across the country. It has also gained recognition internationally, with many Malaysian restaurants abroad featuring this dish on their menus.
Whether you’re a fan of Malaysian cuisine or simply looking to explore new flavors, Malaysian style dry mee siam is a dish that should not be missed. Its rich history and delicious taste make it a true culinary gem.
