Singapore

Mee siam

Name: Mee siam
Total time: 50 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 250 g rice vermicelli rice noodles; 200 g peeled prawns (shrimp); 150 g firm tofu fried and sliced firm tofu; 2 hard boiled egg; Moong sprouts (mung bean sprouts), bean sprouts; Spring onion (green onion, scallion), chives or spring onion; 6 halved calamansi; 10 soaked dried red chilli; 8 shallots; 3 cloves garlic; 2 tbsp soaked dried shrimp; 4 tbsp cooking oil (vegetable oil); 2 tbsp pulp tamarind; Miso paste, taucheo (fermented soybean) or miso; 2 tbsp sugar; Salt, to taste

Rice vermicelli in a tangy tamarind chilli gravy with prawns, tofu and egg. Sweet, sour, spicy.

50 minTime

29 gProtein each

hotSpice

Siamese noodles2 chapters · 1 min read

Make it your way

Grandma's waySingapore tamarind chilli rice vermicelli.

The original

586kcalsame

29 gproteinsame

5 gfibresame

50minutessame

Mee siam.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles250 g rice vermicelli

Prawns (shrimp)200 g, peeled

Firm tofu150 g firm tofu, fried and sliced

Egg2, hard boiled

Moong sprouts (mung bean sprouts)bean sprouts

Spring onion (green onion, scallion)chives or spring onion

Calamansi6, halved

Dried red chilli10, soaked

Shallots8

Garlic3 cloves

Dried shrimp2 tbsp, soaked

Cooking oil (vegetable oil)4 tbsp

Tamarind2 tbsp pulp

Miso pastetaucheo (fermented soybean) or miso

Sugar2 tbsp

Saltto taste

Method

5 steps

1Blend chillies, shallots, garlic and dried shrimp into rempah and fry slowly in oil.
2Fry half the rempah with soaked vermicelli and sprouts until coloured.
3For the gravy, simmer remaining rempah with tamarind water, taucheo, sugar and salt.
4Cook the prawns in the gravy.
5Serve noodles in bowls with gravy, prawns, tofu, egg, chives and calamansi.

Serve it like this

Serve noodles in a bowl with gravy poured over, toppings arranged neatly and calamansi on the rim.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Singapore

Mee siam

Rice vermicelli in a tangy tamarind chilli gravy with prawns, tofu and egg. Sweet, sour, spicy.

50 minTime

29 gProtein each

hotSpice

Siamese noodles2 chapters · 1 min read

Make it your way

Grandma's waySingapore tamarind chilli rice vermicelli.

The original

586kcalsame

29 gproteinsame

5 gfibresame

50minutessame

Mee siam.

Per serving, worked out from the ingredient table.

Ingredients

Rice noodles250 g rice vermicelli

Prawns (shrimp)200 g, peeled

Firm tofu150 g firm tofu, fried and sliced

Egg2, hard boiled

Moong sprouts (mung bean sprouts)bean sprouts

Spring onion (green onion, scallion)chives or spring onion

Calamansi6, halved

Dried red chilli10, soaked

Shallots8

Garlic3 cloves

Dried shrimp2 tbsp, soaked

Cooking oil (vegetable oil)4 tbsp

Tamarind2 tbsp pulp

Miso pastetaucheo (fermented soybean) or miso

Sugar2 tbsp

Saltto taste

Method

5 steps

1Blend chillies, shallots, garlic and dried shrimp into rempah and fry slowly in oil.
2Fry half the rempah with soaked vermicelli and sprouts until coloured.
3For the gravy, simmer remaining rempah with tamarind water, taucheo, sugar and salt.
4Cook the prawns in the gravy.
5Serve noodles in bowls with gravy, prawns, tofu, egg, chives and calamansi.

Serve it like this

Serve noodles in a bowl with gravy poured over, toppings arranged neatly and calamansi on the rim.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mee siam

Make it your way

Ingredients

Method

Mee siam

Make it your way

Ingredients

Method

Make it a meal