• Cook Time: 50 min
  • Serves: 4


  • 350 g bee hoon (thin rice noodles), soaked in water for 20 minutes and drained
  • 250 g bean sprouts, blanched
  • 4 pcs tau pok (dried bean curd), diced
  • 4 eggs, hard boiled and sliced in half
  • 125 g tamarind paste, soaked in 1.5 L water
  • 200 g shallots
  • 1 big yellow onion, sliced
  • 20 dried red chili, soaked in hot water until softened
  • 100 g tau cheo (salted bean paste)
  • 5 g belacan (shrimp paste)
  • 50 g chives, sliced
  • 1 Tbsp chili powder
  • 100 g sugar
  • Vegetable oil


Step 1: Blend rempah (spice paste)
In a blender, blend shallots, onion and dried chili until smooth. Use vegetable oil to help you achieve a smooth consistency.

Mee Siam_step1.PNG

Step 2: Fry rempah

In a pan on medium heat, add 2 Tbsp vegetable oil and fry belacan until fragrant. In the same pan, add the rempah, tau cheo and white sugar and fry on medium-low heat for 30 to 45 minutes or until fragrant and dark red.

Mee Siam_step2.PNG

Step 3: Add tamarind paste and water

Transfer spice paste into a pot and add the tamarind paste and water mixture. Immerse for 10 minutes on medium-low heat.
Mee Siam_step3.PNG

Step 4: Fry bee hoon and plate

In a pan on medium heat, heat 2 Tbsp vegetable oil and fry 1 Tbsp chili powder with the bee hoon for 30 seconds until well coated. Arrange fried bee hoon, bean sprouts, sliced hard-boiled egg and diced tau pok in your serving bowl. Ladle over the broth and garnish with sliced chives.

Mee Siam_step4.PNG


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    +(65) 6727 3699