Mee Siam Kuah/Gravy (Vegetarian)

Mee Siam is a classic Penang Nyonya (Peranakan) noodle dish in Malaysia. It comes in two styles: dry and gravy (kuah), but both use the same rice vermicelli, also known as mee hoon or bee hoon. The dry version is simple, with just a few ingredients, while the Mee Siam Kuah requires a spice paste as the base of the thick, aromatic gravy.

 

This recipe features the vegetarian gravy version(MEE REBUS VEGETARIAN). A spicy, fragrant kuah,  poured over blanched rice vermicelli, topped with a variety of garnishes. For a hint of sourness, calamansi lime is paired together. Vegetarians who avoid eggs can simply omit them (MEE GORENG/FRIED MEE).

Ingredients

For the kuah/gravy

Dried red chillies – to taste

5 shallots

1 tbsp taucheo (fermented soy paste)

5 garlic cloves

1 lemongrass stalk

3 tbsp oil

Salt  to taste

Some water

Blend these ingredients together

 

Other Ingredients

Rice noodles - as needed (blanched to soften)

Tofu pok - cut into pieces

Boiled eggs

Bean sprouts – blanched in hot water to soften

Chinese mustard greens - blanched in hot water to soften

Spring onion - as needed (sliced thinly)

Calamansi lime - as needed

Water - as needed

Method

In heated oil, fry gravy paste until aromatic and oil splits.

Pour in enough water for the gravy/kuah.

Season with salt and simmer.

 

To serve

Assemble the ingredients listed as "other ingredients" except calamansi lime, and pour the gravy/kuah over.

Serve with calamansi lime.