There are generally two versions of this "Mee Siam" (literally "noodles in Siamese style", the former name for Thailand). But it's a Malaysian-Singaporean interpretation of the sweet, sour, spicy flavours that are loved by all. It all depends on the cook's inclination and budget, so it goes something like this: 1) The simpler version is similar to this video known as "Mee Siam Kering" or "dry Siamese noodles". Optional add-ins include dried shrimp, firm tofu and chives - those are "musts" for some locals here. Kalamansi lime to squeeze over, plus extra shredded red chilli strips, chive pieces, shredded egg omelette, fried shallots and shredded cucumber to garnish the whole dish, so it's not only tasty, but very colourful and appetising. This is the easiest for a "pot luck" meal, as it's dry and easy to transport, also popular for picnics! 2) A more fancy version called "Mee Siam Berkuah" or "Siamese noodles with gravy". The rice vermicelli is stir-fried more simply with a basic spice paste (e.g. blended chilli, shallots, garlic), then garnished with the above. The "gravy" is made with the "tauco" (salted soy beans), tamarind extract, coconut milk and a spicy "rempah" or chilli base. This gravy is quite well seasoned, but is quite liquid, so some diners love to flood their noodle dish, making this half stir-fried noodles and half soup. Some just take a little gravy to moisten their noodles to taste. The garnishes are prepared, but left to each diner to garnish their own dishes, so this is very popular for buffets and "help-yourself" type meals for parties and festive occasions. 2a) An even more fancy-pants version may include a separate "rempah" (Malay for spice paste) made specifically for the prawns. This will include all the spice ingredients mentioned by Marion in the recipe made into a spicy fried sambal with large prawns for a deluxe presentation. The prawn shells and heads would be reserved to be briefly fried in a little oil, then boiled with water to make a seafood stock that's used to enrich the gravy. The noodles would be aromatic from being stir-fried till fluffy, served with the coconut and seafood gravy spiked with tamarind, to be eaten with the spicy prawn sambal. So you have three principal parts of different textures, seasoning & flavouring to mix and match, plus all the garnishes laid out beautifully... definitely a labour of love!
Thank you so much! Yes I was going to say that as well for that. I've actually only known about the dry version and the one with the rempah. The mee siam berkuah I've tried it before. Thank you ❤️❤️
As far as I can tell, it's a sit-down down version that lets the diner control how moist they want their noodles to be, and make it as-you-like-it kind of thing. All the accompaniments were brought to the table, so you made up the dish as you fancied. The Nyonya (Straits Chinese ladies) of olden days did not work outside of the home, so to pass their time, invented ways of amusing themselves and their menfolk. I still hear the phrase used today of "chiak chit toh" literally meaning "eating for fun and play", which is not far from the idea of "amuse bouche". Many of the leading families' menfolk were from moneyed merchant classes, so there was money to spend. Thus, in their households, cooking, along with arts & crafts such as beading, embroidery & fine dressmaking were the skills the ladies cultivated. It is said that a young girl back then who did not acquaint and apply herself to the fine art of cooking would find her marriage prospects severely hampered (!). The Peranakan (collective name for the men and women from the Straits Chinese group) were relatively wealthy and were renowned for their love of entertaining, so it was also a matter of family pride and reputation that the best versions of the dishes were concocted and served to "keep up the good name" of the family. [ Please bear in mind the foregoing is viewed through the lens of my family upbringing through my maternal great-aunt's household, who were childminding us when we were young. Hers was a relatively well to do family, who had a large household, retainers and a grand house filled with antiques and fine furniture. But as the years passed, it more or less became a faded glory as fortunes rose and fell.]
If you're afraid of overcooking the rice vermicelli noodles (which I am btw since those things can taste disgusting when overcooked), you can just soak the noodles in room temp water for at least 10 mins or so if you have the time and they'll be just soft enough to handle for frying. this is especially helpful if you're making a large serving since it is VERY easy to overcook your noodles when cooking large batches.
@@danialroslan1531 This is true but in the Malay language, you don't pronounce it as Siam but S'Yum instead. And soaked dried chillies are used instead of fresh ones and is a little different from Marion's recipe.
Wow, what a stunning "new" (to me anyway) noodle dish! Thank you, Marion! You can always count on Malaysians to deliver sensational noodle dishes. Your comment in the beginning was very accurate in my case: "Just when you think you've seen all the noodles..." :D. I'm gonna try it out soon and I'm pretty sure it'll join my regular repertoir.
This is the week I go buy shrimp paste. I think a giant batch of the pepper jam would freeze well. Another lock down winter, so I need this variety! Ty.
So true, except it’s also a LIE. Check out Marion’s video on 3 of her favourite noodle recipes. My all time favourite is her take on La Jiang Mian (I make it every week), and the Thai Glass Noodle Stir Fry and Hoisin Beef Noodles are made every 1-2 weeks as well. All are WONDERFUL, fast and easy but bursting with flavour. I can’t stop making them. This looks like another banger. Hasn’t God been good to us? He has given us Marion. And can I just say… thank goodness for her “obsessions”..?
Yep! If I am watching you better believe I am watching people who definitely know what they are doing, love what they are doing, and share joy by what they are doing! Plus her manicurist is on point too. No chipped nail polish in the food.
Yep same here haha… I send all my favourites to my txt mesg and I scroll through them and see what I want to cook every week, These days I just cook Asian food, I’ve left behind the food from my heritage lol 😋😋😋
I love your version of mee siam. As you can see some of the ingredients are pretty much thai-ish. I guess that's our attempt on cooking thai noodles (or perhaps fusion?) hence the name, siam. My family like it spicier so we use spicy dried chillies. To ensure you dont have mushy sad vermicelli, just soak it for a while in tap water while you prepare other ingredients
My mum used to make this dish a lot. Except that her version had a gravy (served separately and we can put as much as we like into our own bpwls/plates) and used garlic chives (a.k.a. Chinese chives) rather than spring onions.
For Malaysian usually the word ‘Mee’ refers to yellow noodle and for rice vermicelli we often refer it as ‘Bihun’ or ‘Meehon’. Like yellow noodle, you can actually prepare rice vermicelli in many ways, you can prepare similarly like what Marion does here (although I would use dried chilli paste instead of fresh chillies) and you can also have Tomyam flavoured version (add in galangal, lemongrass and kaffir lime leaves) or a mild version refers to as Bihun Singapore (no chilli paste, basically just onions, garlics, white peppers with some veggies).
I wrote your recept long time ago but never made it till today and it tastes sooooo gooodddd!!!! Thanks for the recept Marion 😋 following you from The Netherlands
FOOD PORN! Next road trip is to an Asian Supermarket to find those luscious red chilis (can't find them locally). The hour's drive will be worth it. Bringing jumbo cooler for large prawns and other food items to stock my "Marion-Pantry."
Happy hunting! Instead of spring onion, look for flat-stemmed green onions; I know them as kul chives & they might also be called Chinese chives. Another traditional garnish is firm tofu cut into tiny squares and fried til golden. Also, skip the chicken and find some good quality fish cake & slice it thinly. And some extra sambal on the side would be good & even better if fried w some sugar until darker and less liquid. If you like curries, try the wet version of mee siam. The sweet spicy nutty balance is so special. Enjoy!!
Love me some shrimp paste and belacan. So flipping good. Yes, the aroma is a bit much, but the finished taste and smell and depth in the dish is so worth it. Just wish my family were so fond of it as I am. Haha.
Love your recipes and presentation style really get your talking to us like you have known every of us years… your laugh… well done can I still buy your book? Would love it for Christmas. Lots of love from the UK 👍🥰
There's this Mee Siam 12 tea spoon of sugar went viral last month. Moms in Malaysia try to cook, including me. The recipe was good, but i did not put 12 ts 😂 you should try it! I heard it was an old grandma's recipe 😄
Honestly, im never going to cook any of these dishes cause im super lazy. Im just here for a relaxing time and these videos also remind me of my parents cooking in the kitchen when I was little.
If you cover your noodles with a lid or plate after they first come out of that hot water bath and let them steam a little further, they get extra bouncy and chewy!
What a wonderful looking recipe. However, far too many ingredients for me to gather and even if I did, I'm not sure how I'd use the rest of them. Love your videos. They always look delicious and different. Cheers.
Wish I could get Prik Chee Fa type chilis. Nothing is close here in the US. Can't even get the longer red chilis that are used in the UK. Fresno is about the best we can get without resorting to plain red bell peppers. I even asked a UK based grower (Brit wife/US hubby) and they don't know what the variety is. The UK longer red come mostly from Denmark.
Hey, I love your videos but is there any chance on changing the photography direction? The close up shots are great but it doesn’t allow us to see the technique in the wok which is essential for these sort of dishes. A bit more open angles that allow us to see how to stir fry the noodles in. Thanks
I was wondering if there is anything I can do to decrease the salt content in the recipe or other recipes because of health issues/diet restrictions. I do enjoy your videos
Taking Marion alteration aside, if u wish to try this, u can also blend anchovies/dried shrimp together with the onion and chillies. I think in general this is the basic Malaysian recipe. But ofc i want to try Marion”s version.
This looks delicious. The closest thing I have seen to this in the US is Chinese Mei Fun. I especially like the Singapore version that has a spicy curry flavor along with multiple proteins.
Its not really curry but more of a spicy sourish gravy made from salted soya beans with prawn or mutton broth and some amount of finely crushed peanuts. 'Mei fun' is the name of the vermicelli rice noodle itself.
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions! ; )
There are generally two versions of this "Mee Siam" (literally "noodles in Siamese style", the former name for Thailand). But it's a Malaysian-Singaporean interpretation of the sweet, sour, spicy flavours that are loved by all. It all depends on the cook's inclination and budget, so it goes something like this:
1) The simpler version is similar to this video known as "Mee Siam Kering" or "dry Siamese noodles". Optional add-ins include dried shrimp, firm tofu and chives - those are "musts" for some locals here. Kalamansi lime to squeeze over, plus extra shredded red chilli strips, chive pieces, shredded egg omelette, fried shallots and shredded cucumber to garnish the whole dish, so it's not only tasty, but very colourful and appetising. This is the easiest for a "pot luck" meal, as it's dry and easy to transport, also popular for picnics!
2) A more fancy version called "Mee Siam Berkuah" or "Siamese noodles with gravy". The rice vermicelli is stir-fried more simply with a basic spice paste (e.g. blended chilli, shallots, garlic), then garnished with the above. The "gravy" is made with the "tauco" (salted soy beans), tamarind extract, coconut milk and a spicy "rempah" or chilli base. This gravy is quite well seasoned, but is quite liquid, so some diners love to flood their noodle dish, making this half stir-fried noodles and half soup. Some just take a little gravy to moisten their noodles to taste. The garnishes are prepared, but left to each diner to garnish their own dishes, so this is very popular for buffets and "help-yourself" type meals for parties and festive occasions.
2a) An even more fancy-pants version may include a separate "rempah" (Malay for spice paste) made specifically for the prawns. This will include all the spice ingredients mentioned by Marion in the recipe made into a spicy fried sambal with large prawns for a deluxe presentation. The prawn shells and heads would be reserved to be briefly fried in a little oil, then boiled with water to make a seafood stock that's used to enrich the gravy. The noodles would be aromatic from being stir-fried till fluffy, served with the coconut and seafood gravy spiked with tamarind, to be eaten with the spicy prawn sambal. So you have three principal parts of different textures, seasoning & flavouring to mix and match, plus all the garnishes laid out beautifully... definitely a labour of love!
Thank you so much! Yes I was going to say that as well for that. I've actually only known about the dry version and the one with the rempah. The mee siam berkuah I've tried it before. Thank you ❤️❤️
Oh wow! Thanks for sharing ! 👍 I'm salivating 😋
What’s the story behind the wet version?
As far as I can tell, it's a sit-down down version that lets the diner control how moist they want their noodles to be, and make it as-you-like-it kind of thing. All the accompaniments were brought to the table, so you made up the dish as you fancied.
The Nyonya (Straits Chinese ladies) of olden days did not work outside of the home, so to pass their time, invented ways of amusing themselves and their menfolk. I still hear the phrase used today of "chiak chit toh" literally meaning "eating for fun and play", which is not far from the idea of "amuse bouche". Many of the leading families' menfolk were from moneyed merchant classes, so there was money to spend. Thus, in their households, cooking, along with arts & crafts such as beading, embroidery & fine dressmaking were the skills the ladies cultivated. It is said that a young girl back then who did not acquaint and apply herself to the fine art of cooking would find her marriage prospects severely hampered (!).
The Peranakan (collective name for the men and women from the Straits Chinese group) were relatively wealthy and were renowned for their love of entertaining, so it was also a matter of family pride and reputation that the best versions of the dishes were concocted and served to "keep up the good name" of the family.
[ Please bear in mind the foregoing is viewed through the lens of my family upbringing through my maternal great-aunt's household, who were childminding us when we were young. Hers was a relatively well to do family, who had a large household, retainers and a grand house filled with antiques and fine furniture. But as the years passed, it more or less became a faded glory as fortunes rose and fell.]
I love that Marion is including the production “outtakes” because they’re so wholesome and make me love the videos more!
If you're afraid of overcooking the rice vermicelli noodles (which I am btw since those things can taste disgusting when overcooked), you can just soak the noodles in room temp water for at least 10 mins or so if you have the time and they'll be just soft enough to handle for frying. this is especially helpful if you're making a large serving since it is VERY easy to overcook your noodles when cooking large batches.
Nothing says confidence like wearing a white shirt and cooking with colourful things
Chef uniform or outfit are white as well.
Yes! 🇲🇾🇸🇬 represent! Siam is pronounced S'Yum by the way. An S sound followed immeditely by Yum.
Isn't it Thai food?
Mee = noodle
Siam = Thailand
I've seen food like this in Thailand, nowadays it's hard to find.
@@ball254014 it's malaysian/singapore noodle dish. It got its name probably cos the taste profile resembles thai cuisine.
@@danialroslan1531 This is true but in the Malay language, you don't pronounce it as Siam but S'Yum instead. And soaked dried chillies are used instead of fresh ones and is a little different from Marion's recipe.
@@rrdbms6638 yeap im aware of this. I am a Malay Singaporean myself. Im answering the question of whether it is thai food.
@@danialroslan1531 I thought I was replying the earlier comment, not yours. With a name like Roslan, I figured you're Malay.
Wow, what a stunning "new" (to me anyway) noodle dish! Thank you, Marion! You can always count on Malaysians to deliver sensational noodle dishes. Your comment in the beginning was very accurate in my case: "Just when you think you've seen all the noodles..." :D. I'm gonna try it out soon and I'm pretty sure it'll join my regular repertoir.
That final bite you take from what you just made makes my mouth water! Will try this one!
I love noodles so much and this dish looks delicious!
My son can eat this from breakfast until dinner.
Eat with some chopped bird chillies in soy sauce. Oh my god, heaven!
the way I'm just salivating while watching this..
this is my favourite
I love this mee siam
😍💚
Marion: "Shrimp paste is not something you should smell."
Also Marion: *takes a whiff*
😂😂😂
Marion, you flipped that omelette like a boss! Looks delicious & that copper colander is 🔥
Must try! Looks delicious!
I often cook mee siam. Mario's recipe with the squeeze of lime at the end seals it.
Menu for this weekend definitely!
Love it that you try dishes outside Thailand! The correct way to pronounce it Mee C yam . (Siam). That's how we Singapore and Malaysians say it 😂
This is the week I go buy shrimp paste. I think a giant batch of the pepper jam would freeze well. Another lock down winter, so I need this variety! Ty.
Marion I love the noodles I am happy you share I will prepare some thanks for sharing
Marion's favourite word 'Umami' she says it in every video love it!
The fact that this dish comes in a “dry” and “wet” version reminds me of one of my favourite Malaysian dishes- “Bah Kuh Teh ”….. yummm!
Making this today. Thanks again Marion!
As I love to say, oh mylanta, those noodles looked delicious!!! Thank you for sharing Marion 😁♥️
You always make it look so easy.
Does anyone else rush out to get the ingredients for their next meal every time Marion drops a new recipe video? 😅😋
So true, except it’s also a LIE. Check out Marion’s video on 3 of her favourite noodle recipes. My all time favourite is her take on La Jiang Mian (I make it every week), and the Thai Glass Noodle Stir Fry and Hoisin Beef Noodles are made every 1-2 weeks as well. All are WONDERFUL, fast and easy but bursting with flavour. I can’t stop making them. This looks like another banger. Hasn’t God been good to us? He has given us Marion. And can I just say… thank goodness for her “obsessions”..?
My shopping list grows every time I watch a new video. Lol
Yep! If I am watching you better believe I am watching people who definitely know what they are doing, love what they are doing, and share joy by what they are doing! Plus her manicurist is on point too. No chipped nail polish in the food.
Yep same here haha… I send all my favourites to my txt mesg and I scroll through them and see what I want to cook every week, These days I just cook Asian food, I’ve left behind the food from my heritage lol 😋😋😋
@@Natalie-health-wellness this is exactly what I do. I keep an email file of recipes and thats how I make my list for the week.
I love watching you because you’re always so happy 😁
Looks wonderful 🌺
Thank you for sharing Marion!
Marion you brighten the gloomiest day! Its wonderful to see your success thru the years ❤️❤️
This looks so good.
Thailand was used to be called Siam. Wow this dish looks so good.
I love your version of mee siam. As you can see some of the ingredients are pretty much thai-ish. I guess that's our attempt on cooking thai noodles (or perhaps fusion?) hence the name, siam. My family like it spicier so we use spicy dried chillies. To ensure you dont have mushy sad vermicelli, just soak it for a while in tap water while you prepare other ingredients
Love your cooking🥰
My mum used to make this dish a lot. Except that her version had a gravy (served separately and we can put as much as we like into our own bpwls/plates) and used garlic chives (a.k.a. Chinese chives) rather than spring onions.
For Malaysian usually the word ‘Mee’ refers to yellow noodle and for rice vermicelli we often refer it as ‘Bihun’ or ‘Meehon’. Like yellow noodle, you can actually prepare rice vermicelli in many ways, you can prepare similarly like what Marion does here (although I would use dried chilli paste instead of fresh chillies) and you can also have Tomyam flavoured version (add in galangal, lemongrass and kaffir lime leaves) or a mild version refers to as Bihun Singapore (no chilli paste, basically just onions, garlics, white peppers with some veggies).
You got me drooling... gonna add beehoon to my shopping list!
Looks quite similar to Singapore vermicelli. I guessing this one is simpler to make
Gunna give this a go for sure
thanks for this malaysian dish recipe!!!
I wrote your recept long time ago but never made it till today and it tastes sooooo gooodddd!!!! Thanks for the recept Marion 😋 following you from The Netherlands
This noodle dish looks so good! Can't wait to make this! 😱😱😍😍
Wow looks yummy !! I love to eat asian noodle.
This recipe looks so good, this must be yummy noodles.
Thanks Marion! I'm going to make some for Sunday brunch.
This looks so delicious!! It has "all the things" 🤗
Yums! Love mee siam.
Malaysian, SG and Indonesian food is my fave! (I’m Filipino… but don’t like Filipino food much, lol)
Love your recipes !!👏🏻
Looks amazing!
FOOD PORN! Next road trip is to an Asian Supermarket to find those luscious red chilis (can't find them locally). The hour's drive will be worth it. Bringing jumbo cooler for large prawns and other food items to stock my "Marion-Pantry."
Happy hunting! Instead of spring onion, look for flat-stemmed green onions; I know them as kul chives & they might also be called Chinese chives. Another traditional garnish is firm tofu cut into tiny squares and fried til golden. Also, skip the chicken and find some good quality fish cake & slice it thinly. And some extra sambal on the side would be good & even better if fried w some sugar until darker and less liquid. If you like curries, try the wet version of mee siam. The sweet spicy nutty balance is so special. Enjoy!!
BIHUN GORENG 😍😍
Thank you chef!
Love me some shrimp paste and belacan. So flipping good. Yes, the aroma is a bit much, but the finished taste and smell and depth in the dish is so worth it. Just wish my family were so fond of it as I am. Haha.
You should be on the food network. Actually you’re better than anyone I’ve seen on there. Amazing recipes.
Marion that looks so delicious 🤩 like I live love Thai Me krob
Ido you have a recipe for Me Krob?
Love your recipes and presentation style really get your talking to us like you have known every of us years… your laugh… well done can I still buy your book? Would love it for Christmas. Lots of love from the UK 👍🥰
akhirnya semuanya kembali
The way we pronounce it in Malaysia is "mee see-yum" 😀
There's this Mee Siam 12 tea spoon of sugar went viral last month. Moms in Malaysia try to cook, including me. The recipe was good, but i did not put 12 ts 😂 you should try it! I heard it was an old grandma's recipe 😄
Honestly, im never going to cook any of these dishes cause im super lazy. Im just here for a relaxing time and these videos also remind me of my parents cooking in the kitchen when I was little.
As a fellow lazy cook her recipes so far come together so fast and are delicious.
My favorite
If you cover your noodles with a lid or plate after they first come out of that hot water bath and let them steam a little further, they get extra bouncy and chewy!
Shout out to the photography
Erghhh this look so good
What a wonderful looking recipe. However, far too many ingredients for me to gather and even if I did, I'm not sure how I'd use the rest of them.
Love your videos. They always look delicious and different. Cheers.
Best chef 👩🍳🥰
itulah yang aku oerjuangkan
Wish I could get Prik Chee Fa type chilis. Nothing is close here in the US. Can't even get the longer red chilis that are used in the UK. Fresno is about the best we can get without resorting to plain red bell peppers. I even asked a UK based grower (Brit wife/US hubby) and they don't know what the variety is. The UK longer red come mostly from Denmark.
You might want to check out an Asian Grocery store or Hispanic one.
Hey, I love your videos but is there any chance on changing the photography direction? The close up shots are great but it doesn’t allow us to see the technique in the wok which is essential for these sort of dishes.
A bit more open angles that allow us to see how to stir fry the noodles in.
Thanks
Looks great! Now I just have to decide if I use the noodles in my cupboard for this, or for laksa.
Wow ..yummy
So tasty
Pretty similar to Pad Thai. Looks yummy 😋
It is, Mee Siam is the Malaysian interpretation of Noodle of Siam, mee = noodle, Siam = Thailand.
I was wondering if there is anything I can do to decrease the salt content in the recipe or other recipes because of health issues/diet restrictions. I do enjoy your videos
instead of shrimp paste could i add dried shrimp to the chili mixture before blending?
Thanks for dropping this video exactly on Malaysia Day 🇲🇾! (i.e. day of country formation, not day of independence)
Mmmmm yums my favourite... we usually add chives instead of spring onion. But spring onion is delicious too 🤤
Can we use gochujang instead?
Same here, I can eat that noodles dish all day long. Especially if it's my Dad who cooks. :)
I would eat shrimp paste as is or with fresh tomatoes and sweet baby onions! Yummy!
berjayalah malaysia demi auni
Hola Marion thank you 🙏 for your wonderful delicious yummy Recipe and thank you for your video 🈹♦️🔻🌺🙏🌷🎋😘🧡🤍🔸💔👌♥️🟣💖💗😋🔵💞💤💕💚🥀🌼😍😴💐🔹
Lovely dish Marion I will stay with your recipe’s, pronunciation of dish or country it originated from lol
kalau itu yg terbaik
The base purée is what we call Sambal belacan.
Taking Marion alteration aside, if u wish to try this, u can also blend anchovies/dried shrimp together with the onion and chillies. I think in general this is the basic Malaysian recipe. But ofc i want to try Marion”s version.
What lipstick brand do you wear? It stays on so well!
Wow looks so good…. You can never make enough noodle dishes lol 😋😋😋
from malaysia to be at the top of the world
Super Yummy Marion! 🤤
This looks delicious. The closest thing I have seen to this in the US is Chinese Mei Fun. I especially like the Singapore version that has a spicy curry flavor along with multiple proteins.
Its not really curry but more of a spicy sourish gravy made from salted soya beans with prawn or mutton broth and some amount of finely crushed peanuts. 'Mei fun' is the name of the vermicelli rice noodle itself.
Yum!
Wearing white to cook?! But I love your top! Where did you get it from? 😻😻😻
Can I replace the yellow Thai bean paste with Tom Yam paste ?
Please cook Palabok from the Philippines
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
; )
itulah yang mahu aku dgr
NOODLES💗💗💗
Kenapa i tak pernah tau ni..
Yes!!!!
Omg malaysian 🥰🥰😍😍😍