Recipe
Mee Siam
Thin rice noodles drowned in a gravy that is sour, spicy, sweet, and funky all at once. Mee siam is the kind of dish that separates the tourists from the regulars at any Singapore or Malaysian hawker stall. The gravy is everything, so build it right and the noodles just come along for the ride.
Ingredients
- 8 oz thin rice vermicelli, soaked soft
- 1/4 cup dried shrimp, soaked and pounded
- 6 shallots, 4 cloves garlic, 4 dried chiles (soaked), 1 tsp belacan
- 2 tbsp taucheo (salted soybeans), mashed
- 3 tbsp tamarind paste in 2 cups water, strained
- 3 tbsp sugar, salt to taste
- 2 cups chicken stock
- Bean sprouts, blanched
- Garlic chives, cut short
- 4 boiled eggs, halved
- Lime wedges
- Sambal on the side
Steps
Moe Train's tip: The gravy improves overnight. Make it a day ahead and you will taste the difference immediately.