Mee siam

Mee Siam is a popular dish in Malaysia, Singapore, and parts of Indonesia. The name "Mee Siam" literally translates to "Siamese Noodle," reflecting its origins from the Siamese (Thai) influence on Malay cuisine.

Origins

Mee Siam is believed to have originated from the Malay community, who were heavily influenced by Thai cuisine. The dish is a testament to the cultural melting pot that is Southeast Asia, with its ingredients and flavors reflecting the diverse culinary influences of the region.

Ingredients

Mee Siam is primarily made of rice vermicelli noodles, which are thin noodles made from rice. The noodles are typically served in a tangy, spicy, and slightly sweet gravy. The gravy is made from a blend of tamarind (assam), dried shrimp, and fermented soybean paste (taucheo).

The dish is garnished with a variety of ingredients, including hard-boiled eggs, chives, bean sprouts, and lime wedges. Some variations of Mee Siam also include prawns, chicken, or tofu puffs.

Variations

There are two main variations of Mee Siam: the dry version and the gravy version. The dry version, also known as Mee Siam 'Goreng' (fried), is less common and is typically stir-fried with a sweet and spicy sauce. The gravy version, on the other hand, is more popular and is often served at Malay and Peranakan eateries in Singapore and Malaysia.

Cultural Significance

Mee Siam is a staple dish in many Malay and Peranakan households, especially during festive occasions like Hari Raya Aidilfitri and Chinese New Year. It is also commonly found in hawker centres and food courts across Singapore and Malaysia.

See Also

• Malay cuisine
• Singaporean cuisine
• Malaysian cuisine
• Peranakan cuisine
• Thai cuisine