Step-by-Step Recipe: Mihun Siam - Malay Style Fried Noodles

Mee Siam
-spicy and moreish-

I absolutely adore this noodles. If I were to go to a Malay food vendor and they offer both nasi lemak and mee siam - I will definitely opt for the latter.

This is a relatively easy recipe. The base sauce that I used was sambal ikan bilis which I had made earlier using chilli paste. There was no pounding of spices involved and the flavour was just as authentic as the ones you can find outside.

Here is my recipe:

Ingredients:

1 large brown onion - chopped finely
2 cm ginger - chopped finely
4 cloves of garlic - chopped finely
250g *mihun (*rice vermicilli) - blanched in hot water
2 cups of sambal ikan bilis
1 tbsp belachan paste
100 g of boiled chicken breast - chopped
2 pcs of fish cakes - sliced thinly
150g cabbage - sliced thinly
150g long beans - sliced into 2 cms
2 tbsp oil
1 tsp sugar
Salt to taste

For garnishing (optional):
Omelette - sliced thinly
1 red chilli - sliced diagonally
1/2 cup parsley

Method:

1. Fry onions, garlic and ginger in hot oil until fragrant.

2. Add belachan paste to the mixture.

3. Fry and mix well for 2 minutes on low heat
(be careful because the paste sticks on to the pan easily).

4. Add sambal ikan bilis and mix well. (This only takes a minute
as you only want to heat up the sambal ikan bilis)

5. Add boiled chicken breast.

6. Add cabbages and long beans on top of the chicken pieces.


*By this point, I realised that my pan is too small to hold all the ingredients, and so I transfer them to a wok. *Lol*

7. Mix all the ingredients thorougly on medium heat for 3 minutes.
You may add oil if you find it a bit dry.

8. Add the blanched mihun (rice vermicilli) into the mixture. Add the sugar to balance out the spiciness. Add salt to taste. Now this is the tedious part. Use a spatula or a pair of chopsticks to blend the spicy ingredients into the noodles on low heat. (approximately 8-10 minutes depending on the amount of noodles)

9. Dish out the noodles on a serving platter. Garnish with omellete, chillis and parsely.
Serve immediately.

************************************************************************************

Yummilicious

It is absolute heaven. I made enough for 2 days and it was just as delicious microwaved. The key to this dish is the packet of cili giling I used to make the sambal ikan bilis. Absolutely scrummy.


**Note - I know that those aren't long beans, these vege are from the garlic family (If I am not mistaken). They are crunchy and taste sweet and garlicky. I don't know what they are called, so I just called them long beans .. Haha.