Indian. Sri Lankan.,  Malaysian. Indonesian.

Mee Siam Mamak

There are many variations of the Mee Siam – rice noodles with gravy.  I like the Indian Muslim version sometimes known as Mee Siam Mamak.  The Indian version is almost like the Malay version, except that the Indian version has a gravy that is rich and robust with coconut milk.


40 g dried chillies, cut into 2 cm pieces and soaked in hot water for 20 minutes                      

10 g fennel seeds                                                       

10 g curry powder                                          

50 g garlic cloves                                                       

80 g dried prawns, soaked for 20 minutes and drained                     

350 g fermented soy beans, rinsed    

250 ml water

100 ml cooking oil

220 g sugar

380 g tamarind macerated in 2800 ml water and strained

10 g salt

120 g roasted peanuts, coarsely pounded

250 ml coconut cream


  1. Drain the chillies and put into a blender along with the fennel, curry powder, garlic cloves, dried prawns, fermented soy beans and 250 ml water and blend till the texture is fine.
  2. Heat oil. Fry the blended ingredients till very aromatic and oil separates.
  3. Add in the  sugar, tamarind water and boil for 5 minutes. 
  4. Add in the pounded peanuts and coconut cream, bring to boil and remove from heat.
  5. Pour gravy over the prepared noodles and serve.


400 ml prepare gravy (see recipe above)

600 g rice vermicelli, scalded in hot water

250 g beansprouts, blanched in hot water

3 firm soy beancurds, fried and diced

6 hardboiled eggs, quartered

6 stalks spring onions, finely chopped

6 calamansi limes, halved and seeded


  1. Pour the gravy into a wok and bring to boil.  Add in the noodles and mix well till it absorbs the sauce.
  2. To serve, place a portion of the noodles in a serving dish.
  3. Pour the gravy over and top with a bit of each of the rest of the ingredients.
  4. Serve hot.  Gravy will not taste nice if refrigerated.

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