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The ULTIMATE Singapore Mee Siam Recipe!

OPEN for ingredients! Mee Siam is a beloved Malay and Nonya/Peranakan noodle dish of stir fried vermicelli in a deliciously appetising sweet, sour and mildly spicy gravy. In Singapore and Malaysia, Mee Siam is commonly served as a breakfast dish, but it can be a mealtime favourite too. Mee Siam is named after Thailand's old name, 'Siam'. This is due to the sweet sourness of the tamarind. Funnily enough, you can't find this in Thailand, this is a hawker staple in Singapore and Malaysia. More info: http://nomadette.com/mee-siam/ -- Timestamps: 00:29 - How to prep and rehydrate vermicelli or bee hoon 01:34 - How to rehydrate dried chillies 02:18 - How to rehydrate dried shrimps 02:34 - Blending the spice base paste 03:29 - Prepping the taucheo & alternatives 04:25 - Prepping the tamarind paste 04:54 - Making the Mee Siam Gravy 07:35 - Making the Fried Mee Siam noodles 09:13 - Final dish: assembling Mee Siam -- Ingredients: Blended Base Paste (split into two portions): - 30g or 30 stalks Dried Chillies, soaked in boiling water - 50g or 1 medium-sized Onion - 20g or 4-5 cloves Garlic - 40g or 4 tbsps Dried Shrimps, soaked in water Fried Mee Siam Noodles: - 200g Bee Hoon or Rice Vermicelli, soaked in water - 1 portion of Blended Base Paste - 50g Beansprouts - 1/4 cup cooking oil - 1/2 cup water - 1 tsp Salt - 1 tsp Sugar Mee Siam Gravy: - 1 portion of the Blended Base Paste - 60g or 3 tbsps Taucheo, mashed - 1.5 tbsps Tamarind Paste - 1 litre of Water - 1 tbsp of Sugar, or to taste - 1-2 pieces of Dried Tamarind Slices (optional) - 1 tsp Salt, to taste - 1/4 cup cooking oil Serve with: - Boiled Eggs - Boiled Shrimps or Prawns - Chives - Boiled beansprouts - Tofu puffs or Taupok - Calamansi Limes -- Connect with me: www.nomadette.com instagram.com/nomadetteats