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.
TO MAKE THE GRAVY
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
- 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.
- Heat oil. Fry the blended ingredients till very aromatic and oil separates.
- Add in the sugar, tamarind water and boil for 5 minutes.
- Add in the pounded peanuts and coconut cream, bring to boil and remove from heat.
- Pour gravy over the prepared noodles and serve.
TO PREPARE THE NOODLES
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
- Pour the gravy into a wok and bring to boil. Add in the noodles and mix well till it absorbs the sauce.
- To serve, place a portion of the noodles in a serving dish.
- Pour the gravy over and top with a bit of each of the rest of the ingredients.
- Serve hot. Gravy will not taste nice if refrigerated.