Mee Siam Kuah Singapore (Rice Vermicelli in Gravy)
Singapore Mee Siam Kuah recipe, a hawker dish of lightly fried noodles in a gravy that's a touch sour and a touch sweet, with a whole host of toppings.
Ingredients
The Gravy
- 1 large onion quartered
- 2 cloves garlic
- 5 dried red chillies cut up (or 3 fresh ones)
- 2 Tbsp dried shrimp
- 1 tsp shrimp paste belacan
- 4 Tbsp fermented soy beans taucheo (or 2 Tbsp hoisin sauce or red miso paste)
- 3 Tbsp roasted non salted peanuts
- 2 Tbsp vegetable oil
- 3 Tbsp tamarind pulp soaked in 3 Tbsp hot water
- 750 ml water
- ½ tsp sugar
- ¼ tsp salt
For The Noodles
- 600 g fresh rice vermicelli (or enough dry, for 4 people)
- 2 handfuls beansprouts
- 1 Tbsp vegetable cooking oil
- about 10 chives chopped
- ½ tsp salt
To be Ground to a Paste
- 1 medium onion
- 1 clove garlic
- 1 fresh red chilli
- 2 Tbsp dried shrimp
Garnish
- sambal
- 1 lime cut into wedges
- 6 boiled eggs halved
- small handful chives chopped
- 8 fishballs or 2 fishcakes, sliced
- 4 handfuls fried tofu
- 4 Tbsp crispy fried shallots
Instructions
The Gravy
- First of all, soak the dried chillies and the dried shrimp in very hot water (just off the boil) in 2 separate bowls, while you get all the other ingredients ready.5 dried red chillies, 2 Tbsp dried shrimp
- Dry toast the peanuts if not ready toasted. Set aside to cool.3 Tbsp roasted
- Place the onions, garlic, chillies, dried shrimp, shrimp paste, taucheo and peanuts in a chopper and chop until fine.1 large onion, 2 cloves garlic, 1 tsp shrimp paste, 4 Tbsp fermented soy beans
- Heat the oil in a large saucepan and sauté the chopped ingredients for about 3 minutes on medium heat until you get a lovely aroma coming off it.2 Tbsp vegetable oil
- Add the tamarind, sugar and the water, stir and bring to boil.3 Tbsp tamarind pulp, ½ tsp sugar, 750 ml water
- Lower the heat, and simmer, uncovered, for 20 minutes, taste the seasoning. Add some salt if you think it needs it. Turn the heat off and let it sit for a couple of hours at least.¼ tsp salt
The Noodles
- Place all the ingredients to be ground in a chopper and grind to a fine paste.1 medium onion, 1 clove garlic, 1 fresh red chilli, 2 Tbsp dried shrimp
- Heat the oil in a large wok and sauté the ground spices for a couple of minutes on medium heat until you get a lovely aroma off it.1 Tbsp vegetable cooking oil
- Add the noodles, bean sprouts and salt and mix it all up and fry until the noodles are done, about 2 minutes.600 g fresh rice vermicelli (or enough dry, for 4 people), 2 handfuls beansprouts, ½ tsp salt
- Check the seasoning. It should be tasty but just on this side of full on flavour as that will come with the gravy.
- Add the chives and mix.about 10 chives
To serve
- Heat the gravy up.
- Place the noodles in a bowl.
- Ladle some gravy over.
- Top with all or the toppings of your choice, whether it's the egg, the sambal, the tofu, etc. All noodle dishes are made better with a squeeze of lime juice!sambal, 1 lime, 6 boiled eggs, small handful chives, 8 fishballs, 4 handfuls fried tofu, 4 Tbsp crispy fried shallots
Notes
Prep and Total Time = I've given you a combination of actual hands on time for making the gravy and the noodles. The noodles only take 5 minutes to cook.
Total time does not take into account the resting time for the gravy, before serving.
Total time does not take into account the resting time for the gravy, before serving.
Nutrition
Calories: 544kcalCarbohydrates: 97gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 246mgSodium: 947mgPotassium: 325mgFiber: 4gSugar: 8gVitamin A: 365IUVitamin C: 18mgCalcium: 120mgIron: 3mg
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