Tuesday, April 8, 2014

Nyonya Mee Siam

Upgraded and updated. The simply fried Mee Siam heightened and enlivened to another style for the birth of Nyonya Mee Siam. Moreover, in between I also gave a good run to my cooking knowledge by making the gravy/kuah Singapore Mee Siam. Nyonya Mee Siam, aka Mee Siam Goreng personally for me, I think you know it. Me and my Nyonya cooking I picked up by lending my ears to my friends, watching cooking programs (Siamese Laksa Lemak) and of course, my own experience of testing and trying and making those Nyonya dishes. Also, when we speak about the Nyonya community, we have the Malacca Baba Nyonya and Penang Nyonya clan (Penang Acar, Penang Curry Mee & Penang Assam Laksa).

Pretty much, more or less, Nyonya community who have their take to specific herbs and spices (Nyonya Hot And Sour Noodles In Fish Soup). In other words, their take to ingredients which by far, as far as I know are an amalgamation of Malay, Chinese and somewhat maybe pinching Indian ingredients as well (Nyonya Steamed Fish, Nyonya Lam Mee & Nyonya Curry Laksa). Potentially. Alright. Le us now bring our eyes and mouth as close as possible to Nyonya Mee Siam. Mee Hoon/rice vermicelli (Malaysian Fried Mee HoonBee Hoon Soup), fried alongside taucheo/taucu/fermented soy beans, dried prawns (Anchovies Fried Mee Hoon), dried chilli paste, chives/kucai, bean sprouts and atop with omelette shredded and sliced cucumber, and lime for squashing in prior to us delightfully tucking into Nyonya Mee Siam. The pride and proud mee hoon variant of the Nyonya community (Ayam Pongteh, Nyonya Fish Curry & Sambal Petai Udang Kering). 

1 slab of mee hoon (soak to soften - hot water first and then cold water) 
2 eggs - lightly beaten
2 tbsp dried prawns - soaked and rinsed
5 shallots - sliced thinly
5 garlic - sliced thinly/chopped
1-2 tbsp fresh red chilli paste (blend/ground a couple of fresh chillies)
1 tbsp taucheo
1 small bunch kucai/chives - sliced into 1 inch length
1/2 cup taugeh/bean sprouts
4-5 tofu pok/fried tofu - cut into two
1/2 cucumber - cut into thin stripes
Lime wedges -as needed
Oil  - as needed
Salt for taste (use sparingly because taucheo is salty too)  

Heat enough oil and fry eggs - one thin piece of omelette.
Remove, cool down, roll and cut into stripes.
In the same pan, add more oil.
Fry dried prawns till crispy and crunchy.
Remove and keep aside.
Leave about 3 tbps of oil in the same pan.
Sauté garlic and shallots.
Add chili paste and fry till oil splits (add more oil if needed)
Next goes in taucheo.
Continue to fry for another 1-2 mins.
Put in mee hoon and season with salt.
Stir all together continuously
(Note: sprinkle a bit of water if needed to soften mee hoon).
Add kucai, taugeh, tofu pok and fried prawns.
Stir again to combine all the ingredients. 
Remove from heat.
Garnish with fried eggs, cucumber stripes and serve with lime wedges.  
(Optional: top up with fresh sliced red chilies for extra power)


  1. I can understand... sometimes u feel so brain dead with all the work and stress around! this looks delicious, though I cannot get the flavors...

  2. I wanna make this, Looks delicious....

  3. Loved the colors of this recipe, Nava!! Hope you get some rest soon enough..take care..

  4. Very interesting recipe..full of unfamiliar flavor...but I am sure it must taste great...

  5. Nice! I am sure it tastes as nice as it looks

  6. just love all the flavors in it, easily available ingredients and done in jiffy too,

  7. It sounds interesting.... and Take care dear

  8. I love both version, simple way to have delicious Asian noodles dish, I would love a bowl with fried tofu please ;)
    Take a rest and relax Nava, Enjoy your homemade noodle dish :)

  9. Your dish looks most tempting! I love the combination of colours and flavours. Beautifully presented.

  10. i wish i can have a bowl at lunch right now :) beautiful bowl with bursting flavors

  11. something new again for me...colorful dish

  12. Relax girl, it's best to go on a walk it sleep when stressed..
    It looks like heaven for non vegetarians
    Keep in touch

  13. I would love to taste this now. Looks fantastic!

  14. Yz u r rights.....I too have felt the same sometimes.....my brain is dead due to stress in work ........Very interesting and lovely recipe........Love the way u presented......

  15. love to know abt new dishes from ur space always.when i get free time in future sure vl open blog in first option to try all kind of ur dishes..:)

  16. I cant imagine what it tastes like but it is definitely very inviting!!! Feel like wolfing it down in one go...a real stress buster!!

  17. Lovely recipe dear.. thanks fr sharing :)

  18. One of the favourite hunt for dry mee siam is at Old Town Coffee in SG which comes with samabal squid. Would certainly love to try cooking it some day:)

  19. You never fail to make me hungry :P :P This dish looks really lovely :D


  20. A very new dish for me ! Thanks for sharing .

  21. Looks super delish .loved the flavors.. pics look so inviting...

  22. Wow.. Loved the gorgeous click and awesome recipe.. Do take care.. Listen to some good music and relax.. :)

  23. Hi Nava, your mee siam look extremely good. Look so irresistible, I don't mind to sapu 2 big plates. LOL Nice click too.

    Have a wonderful day, regards.

  24. wow...such fabulous clicks...and what a piquant dish....loved it and can always go for seconds with this dish....after all the hectic hours of work and home-work...you bring out such lovely dishes and share it...it is a real inspiration...Have A Great Day!!! :-)

  25. This sounds like something I would absolutely love.

  26. delicious rice bowl n colorful too!!!

  27. Yeah i can imagine your stress, work work just all the time make us so tired.. hope you will get some time for rest .. lovely recipe version ; shall try it ; easiest one :)

  28. Ah, this looks so delicious! I want to dive right in.

  29. Looks super yummy Nava. Thank you for sharing and Happy Easter to you!


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