Makan Time in Singapore

From Straits Chinese Cookbook


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Mee Siam II

Cooking time: 25 minutes

Mee Siam and Sambal

water for scalding vermicelli

1 packet coarse rice vermicelli (Hokkien:

bee hoon)

250 9 beansprouts

100 g Chinese chives (Hokkien: koo chye)

500 9 small prawns

3 tablespoons oil

4 firm soybean cakes (Hokkien: taukwa)

5 tablespoons oil

1 large onion, sliced

250 millilitres water

2 tablespoons tamarind powder mi e

4 hardboiled eggs, sliced


5 tablespoons dried prawns (pounded


5 large onions

4 cloves garlic

6 candlenuts

20 dried chillies

3 tablespoons belacan powder

1 teaspoon sugar 

1 teaspoon salt


2 litres water

4 tablespoons tamarind powder 

3 tablespoons fried rempah (see method)

2 tablespoons preserved soy beans

(Hokkien: taucheo), mashed a little

2 teaspoons sugar

1/4 coconut, grated

150 millilitres water

Basic Preparation of Ingredients 

Boil a large kettle of water and scald vermi- celli for 10 minutes, longer if necessary to soften

until strands are pliable and soft to the touch. 

Wash and tail beansprouts. Cut chives into 4 cm lengths. Wash and drain. Wash and peel


Heat 3 tablespoons oil and fry firm soybean cakes until brown. Cut into pieces 1 x2x 1/2 cm. 


Heat 5 tablespoons oil and fry pounded dried prawns for 3 minutes. Add all other rempah

ingredients except sugar and salt and fry until oil seeps out again. Add sugar and salt and stir

once. Remove about half the amount of rempah and put aside. 

In remaining rempah, add sliced onion and fry for 2 minutes. Add prawns and tamarind liquid

and simmer for five minutes. Remove and set aside. 

How to Fry Vermicelli 

Putting all but 3 tablespoons of the reserved rempah in a kwali, fry vermicelli and bean- sprouts

for 8-10 minutes, stirring all the time until cooked. Moisten occasionally with tamarind liquid

from the gravy allow- ance if vermicelli gets dry during frying. Add about 3 tablespoons of fried

soybean pieces and half the chives to this fried vermicelli. Dish up and arrange on a large plate

with sliced hardboiled eggs, remaining chives and remaining soybean pieces for garnish. 


Bring tamarind liquid to a boil. Put all ingre- dients in. Adjust seasoning to suit your taste. Serve

Mee Siam with sambal prawns and as much gravy as each person wants from a gravy boat. 

Source: Terry Tan's Straits Chinese Cookbook
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