Mee siam

Mee siam, also known as "Siamese noodles" is a cherished dish in Maritime Southeast Asia, particularly in Singapore and Malaysia. Its origins can be traced back to either the Malay or Peranakan community, with significant influences from Thai cuisine.

In Singapore, mee siam is served with a light, spicy, sweet, and tangy gravy. This delectable sauce is crafted from a rempah spice paste, tamarind, and taucheo (salted soybeans). The dish is typically garnished with shredded omelette, scallions, bean sprouts, garlic chives, and lime wedges.

Conversely, Malaysia favors a "dry" version of mee siam. Here, the rice noodles are stir-fried with ingredients similar to those used in the Singaporean rendition.

Mee siam is a popular choice for breakfast, brunch, or lunch in Malaysia. It is often accompanied by sides like fried chicken, fried or boiled eggs, specialty sambal, otak (a grilled fish cake made from ground fish meat mixed with tapioca starch and spices), and luncheon meat.

In Thailand, a comparable dish called mi kathi (noodles with coconut milk) is a lunchtime favorite in the Central Region. This dish features rice vermicelli stir-fried in a fragrant and thick sauce made from coconut milk, minced pork, prawns, firm bean curd, salted soybeans, bean sprouts, garlic chives, and tamarind. It is served with thinly sliced egg omelette, fresh bean sprouts, fresh garlic, and banana blossom.

Whether you prefer the saucy Singaporean version or the stir-fried Malaysian variant, mee siam is a flavorful dish that promises to delight your palate.