Mee Siam literally means Siamese fried noodles, it always got me ponder how a Thai noodle became the common breakfast in Malaysia?
This noodle is normally serve dried in some parts of Malaysia, where in Singapore, they have a version of the same dish serving with spicy gravy, which I am yet to try.
As a Malaysian, and this noodle as one of my favourite breakfasts back home, here is my attempt to make this at home.
1 large of Rice vermicelli (I used Thai Rice Noodle）
1 1/2 Cup of bean sprout
1 piece of Firm Tofu
2 fish balls or fish cakes
1 tsp minced garlic
1 tsp sliced shallot
1 tbsp dried shrimp (soaked and chopped) Optional
1/3 cup mussels or shrimps （Optional）
1/4 lime or 1 Calamansi
1/3 cup of water
2 tbsp Sambal Belachan （OR 3-4 dried chilli, 2 shallot，1 clove of garlic, and grind into a paste.）
1 tbsp Soy bean paste
1-2 tbsp Soy sauce （or to taste）
1. Soaked rice noodle submerged in water for about 20 minutes or until it is softened. Shallow fried firm tofu until its golden in colour on the skin, sliced into 1 inch in length.
2. Sliced shallot, mince garlic and mince the soy bean paste.
3. Heat up a wok，add 2-3 tbsp of oil，stir in garlic and shallot until fragrance, if dried shrimp being used, add it also at this stage. Continue frying until its all fragrance and crisps.
4. Add Soybean paste and Sambal Belachan，reduce heat to medium and stir well, add fish cake and tofu slices. Push all ingredients aside and crack in an egg, break cooked egg into smaller pieces using spatula.
Note：If you prefer to serve your mee siam with a boiled/fried egg, you can choose to omit the egg here.
5. Add 1/3 cup of water, bring to boil and add rice vermicelli, continue cooking and stirring until the vermicelli is soft and soaked up all sauces. Add mussel and bean sprouts, cook for another 5 minutes. Garnish with some chopped red chilli.
You could also squeeze in some calamansi juice before serving.
中文 -- 马来辣炒米粉