How to cook Mee Siam from scratch

Posted by Divine Chef on

Another bottom-up request I had to entertain. But this is quite a challenge for me as I hardly ever eat Mee Siam (I think I've tasted maybe at most 3x in my life - I don't remember eating Mee Siam completely as a meal ever....) 

Shoot... how does a good Mee Siam taste like ?  I did a quick poll with my friends on Whatsapp - I had answers like spicy and sour; salty, spicy & sour lemony; and one replied "..a perfect blend of sourness, saltiness, and spiciness.." Dah ?

Anyhow, I did not want to cheat by using ready-to-cook mee siam mix from the supermarket and wanted to challenge myself by making the gravy from scratch.

End result - my Mee Siam had rave feedback with every morsel devoured - nothing leftover :-) 

Sharing the recipe below :-

How to cook mee siam from scratch

Mee Siam Gravy RecipeMee Siam from scratch recipeMee Siam from scratch recipeHow to cook Mee siam from scratch recipe

Gravy (serves a family of 7)

  • Garlic ~ 1 whole bulb
  • Shallot ~ 5 cloves
  • Onion ~ 2
  • Belacan ~ 1 tsp
  • Assam ~ 3 to 4 Tbsp (soak in half a bowl of water, strain seeds and pulp)
  • Tau Chio ~ 4 Tbsp (soaked until not overly saltish and mashed)
  • Dried chilli ~ 10 pcs 
  • Fresh red chilli ~ 1 pcs 
  • Rock sugar ~ 1 Tbsp
  • Salt & pepper to taste
  • Cooking oil ~ 20ml
  • Water ~ 2 litres

Mee Siam Noodles

  • Bee Hoon (1 packet of Chilli brand bee hoon/vermicilli)
  • Cooking oil
  • Fresh red chilli - 1 to 2 pcs
  • Dried red chilli - 5 pcs (blended into paste with fresh chilli)
  • Shallot - 5 cloves
  • Dried Shrimp ~ 4 Tbsp (washed, soaked until soft and minced) 
  • Cooking oil ~ 15ml


  • Bean sprouts (blanched)
  • Chinese chives/spring onions
  • Tau Pok / Tau kwa (beancurd puffs or beancurd) - I used tau kwa (had that in my fridge) sliced thinly and fried.  Tau pok will be more authentic.
  • Fish cake cut into slices
  • Shrimps (optional - I didn't add because my fridge was out of shrimps)
  • Boiled eggs (2 at least) cut into wedges
  • Green limes (about 3-4 pcs)
  • Green chilli cut into thin slices

Directions <Thermomix instructions>

  • Chop shallots, garlic, dried chilli, fresh chilli and onion <5 sec, speed 5>
  • Saute shallots, garlic, dried chilli and onion until fragrant <3 min, Varoma, stir>
  • Add remaining ingredients and bring to boil and simmer for 45 mins <60 min, Varoma, stir, reduce to 100 degree c when gravy boils>
  • Soak the bee hoon in cold water for about 15min to soften then use a sieve to blanch in boiling water for one minute then strain and set aside
  • Heat up the cooking oil. Then saute the shallots, dried shrimp and chilli paste mixture
  • When the mixture becomes aromatic, add the bee hoon and mix until the bee hoon has a nice coat of red colour from the mixture
  • If using thermomix for the bee hoon, you can stack the varoma dish with the soaked and softened bee hoon and steam for about 10min while the gravy is being cooked in the mixing bowl underneath. Stir in the fragrant oil, shallot and chilli paste mixture when the bee hoon is done 

To serve & garnish

  • Place the cooked bee hoon in a bowl
  • Add the hot gravy and garnish with cooked bean sprouts, egg wedges, chopped chives/spring onion, prawns (optional), tau pok or tau kwa, fish cake, green chilli slices and lime (remember to squeeze the lime juice for the extra sour kick - essential for authenticity)


    Share this post

    ← Older Post Newer Post →

    Leave a comment

    Please note, comments must be approved before they are published.