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.
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 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.