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Mee Siam Recipe

I’m not great at holding off the first bite before taking a picture but I couldn’t resist. It was that good!

I though about it. If I should reveal what to me IS the most sacret recipe of all time. When I was searching for someone who could teach me, I found no one who would be willing to reveal their most prized secret to me. It was hard enough to find someone who made a mean plate of Mee Siam let alone someone who made a mediocre place and was willing to share their recipe.

The reason why I’m sharing is because I learned this recipe from the most unlikely suspect. My late Grandmother’s Helper. What’s better still she’s not from here. She’s actually from Myanmar. How she learned this recipe beats me but I’m sure glad she shared it with me and even took the time to help prepare each ingredient for me so that I could have a look at the what the quantity of each was before she loaded it into the pot. So here goes, Mee Siam recipe from Belle to me to you:



  • x1 can of Knife brand Salted Soya Beans – Blended to a paste
  • x2 Onions
  • x6 Garlics
  • x1 Packet of Garlic Chives (aka Kuchai)
  • x1 Small Packet of Malabar Chilli Paste (This is not as spicy but gives a nice red chilli color without overloading on the spice)
  • x3 Tblsp Dry Chilli Paste (In accordance to your spice preference) ~ Click here for recipe
  • Eggs (x1 per/person) – Hard boiled
  • Bean Sprouts (your preferred amount)
  • Lemon (sliced in half for serving with)
  • Fresh Tofu, cut into cubes and shallow fried
  • x1 Packet of Bee Hoon. Soak in semi-hot water (prevent it from getting too soft) and set-aside
  • Salt + Sugar (to your taste)
  • x1 Tblsp Assam Paste (Look for the brown version not the black) – Mix with a little water and extract the assam juice
  • Coconut Milk – about 1/2 cup
Knife Brand Salted Soya Beans


Garlic Chives
Garlic Chives
Malabar Chilli Paste
Malabar Chilli Paste

Method – Dry Frying the Mee Siam Noodles

  1. Heat oil in wok or frying pan
  2. Add in x1 Onion + Garlic – Fry until caramalised
  3. Add in 4-5 tables Chilli Paste + x3 tblsp Dry Chilli Paste
  4. x2 Tblsp Salted Soya Bean Paste
  5. Add little Salt & approx x2 Tblsp Sugar
  6. Add in 1/2 the Kuchai + Beans Sprouts
  7. Add in the pre-soaked Bee Hoon (drained) – You might need to cut the Bee Hoon if you find it too long

Method – Mee Siam Gravy

  1. Heat gravy pot with little oil
  2. Fry balance onions and garlic
  3. x2 Tblsp Chilli Paste (the non-spicy one)
  4. x3 Tblsp Spick Dry Chilli Paste (or to your preference)
  5. Add balance Kuchai
  6. Add Soya Bean Paste and fry it all together a little longer
  7. Add hot water
  8. Add assam juice
  9. Add the Sugar (to your preferred sweetness)
  10. Add x2 Tblsp coconut milk

…and there you have it. Mee Siam. I hope that you try it out and leave a comment letting me know what you think of this recipe and/or if you made any modifications to it to make it better.

Sheila x

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