3 thoughts on “Mee Siam Mamak (rice noodle with spicy coconut gravy)

    • Here is the recipe:
      Mee Siam Mamak
      I pack dried beehoon (soaked in water till soft)
      200ml coconut cream (NOT coconut milk)
      1 tbsp tamarind juice (dissolve tamarind paste in warm water and strain)
      4 tbsp sugar (adjust to own taste)
      2 litres of assam water (1 pack assam paste mix with 2 litres of water)
      handful of beansprout
      5 stalks of chinese chives, roughly sliced
      5 pieces of tau pok (fried beancurd puffs), cut into small cubes
      5 hardboiled eggs
      5 limes, halved

      Rempah spice Ingredients
      10 dried chillies, deseeded and soaked in hot water till softened
      3 tbsp chilli paste (optional, add for additional spice)
      10 large shallots, peeled and chopped
      6 garlic cloves, peeled
      2 cups dried shrimp
      ½ cup tau cheo (ground bean paste)
      2 tbsp sugar (adjust to own taste)
      1 tsp salt (adjust to own taste)
      little water (adjust to make a paste consistency)

      Grind the rempah spice ingredients for the spice mix into a smooth paste.
      Heat oil in pan, and stir fry blended rempah spice till fragrant.
      Add the two litres of assam water. Stir and bring to a boil.
      Lower the heat and add coconut cream. Allow the mixture to simmer for another five minutes.
      Now prepare the beehoon. Fill a pot with enough water to cover the beehoon. Bring to boil and add half a teaspoon of turmeric powder.
      Add in the beehoon and boil for two or three minutes until soft. Strain and set aside.
      To serve, put some of the boiled beehoon in a bowl, add the mee siam gravy. Place a halved hardboiled egg, some tau pok pieces, halved lime, the garlic chives and sprinkle some ground peanuts(optional).

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