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Prep 15 minutes
Total 40 minutes

Malaysian Mee Siam Goreng

Mee Siam Goreng is made using thin rice noodles. There are two different versions of this dish. One with gravy and the other one is dry. The gravy version is popular in Singapore. In Malaysia, dry version of the rice noodle is made. It is served with shredded egg omelette/boiled egg and garnished with scallion and sprouts. The base of the dish is a very flavourful sauce made using chillies, shallots, tamarind paste, shrimp paste (belacan), fermented soybean paste (taucheo), ginger and garlic. Hence, you can find the similarities with Thai flavours. Even though I have used few chillies, the dish is not spicy as the heat is balanced by the sweet, salty and sour umami flavours added into the dish.

Serves
US|Metric
ingredients

Paste

  • Red chilli peppers: 3
  • Red bird's eye chillies: 2
  • Garlic cloves: 4
  • Shallots/ red onion: 1/2 cup (1 small red onion)

Other ingredients for the chilli paste

  • White miso paste/ yellow soybean paste (taucheo): 1 tbsp
  • Tamarind concentrate: 1 tbsp
  • Shrimp paste: 1/3 tsp
  • Sugar: 1 tsp
  • Ginger: 1 tsp (grated)
  • Kecap manis (sweet soy sauce): 1 tbsp
  • Fish sauce: 2 tbsp

Other ingredients

  • Rice noodles: 250 gm
  • Chicken thighs: 2-3 (cut into thin strips)
  • Prawns: 150 gm
  • Eggs: 2-3 (whisked well in a bowl)
  • Spring onion greens: 2 (chopped for garnish)
  • Bean sprouts: 1/2 cup(for garnish)
  • Neutral oil: 6 tbsp
  • Salt: 1/4 tsp

Malaysian Mee Siam Goreng

Mee Siam Goreng is made using thin rice noodles. There are two different versions of this dish. One with gravy and the other one is dry. The gravy version is popular in Singapore. In Malaysia, dry version of the rice noodle is made. It is served with shredded egg omelette/boiled egg and garnished with scallion and sprouts. The base of the dish is a very flavourful sauce made using chillies, shallots, tamarind paste, shrimp paste (belacan), fermented soybean paste (taucheo), ginger and garlic. Hence, you can find the similarities with Thai flavours. Even though I have used few chillies, the dish is not spicy as the heat is balanced by the sweet, salty and sour umami flavours added into the dish.

Step 1:

Soak the rice noodles in hot water for 5 minutes. Drain and rinse with cold water and set aside.

Step 2: Paste

Chop all the ingredients written under 'paste' roughly and blend to a fine paste.

Step 3:

In a frying pan, add oil (3 tbsp) and the ground paste. Sauté and cook for 2-3 minutes until the raw smell of onion is gone.

Step 4: Add the other ingredients for the chilli paste

Now add in rest of the ingredients for the chilli paste one by one. Sauté and cook for 5-6 minutes on a medium-high flame. Do not let the paste stick to the bottom of the pan. Switch off the flame and set aside. Transfer the chilli paste into a bowl.

Step 5: Prepare the omlette

In another non-stick frying pan, add oil (1tbsp), let it heat up. Add the whisked eggs and prepare a thin omelette. Once cooked, transfer to a plate. Let it cool.

Step 6:

In the same frying pan (used for chilli paste), add oil (3tbsp), let it heat up. Add the chicken strips and salt (1/4 tsp), cook for for 3-4 minutes on a high flame. Now add in the prawns. Cook for another 2 minutes until the prawns are cooked and pink in colour.

Step 7:

Add the chilli paste and mix well. Reduce the flame to medium. Add the rice noodles and mix properly so that each strand of rice noodle is coated well with the sauce. Cover and let it cook for a minute.

Step 8:

Add the spring onion greens and sprouts. Mix well.

Step 9:

Cut the prepared egg omelette into thin strips. Garnish and enjoy!